Carcass characteristics, physicochemical attributes, and fatty acid and amino acid compositions of meat obtained from different Japanese quail strains

TLDR: Brown quail strain may be preferred for meat production purposes because it possessed the highest slaughter weight and carcass yields than others, and meat quality differ between muscles in quails.

Abstract: The objective of the current study was to assess the carcass traits and meat quality in three different Japanese quail strains. A total of 90 1-day-old Japanese quail chicks of three different strains; 30 of each of white, black, and brown were used. Quails were slaughtered at 10 weeks of age. Carcass traits such as carcass weight and carcass yield were recorded. At 24 h postmortem, breast and leg meat samples were detached, vacuum packaged and stored at − 20 °C until meat quality, nutritional composition, fatty acid and amino acid profile analyses. The results indicate no differences (p > 0.05) in the physicochemical properties of meat among different quail strains. Hot and cold carcass weights were higher (p   0.05) between quail strains. Nonetheless, meat quality differ (p < 0.05) between muscles in quails. Due to high carcass yields, brown quail strain may be preferred for meat production purposes.