ArticleTropical animal health and production2020
Carcass characteristics, physicochemical attributes, and fatty acid and amino acid compositions of meat obtained from different Japanese quail strains.
Article in Tropical animal health and production, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Comparative analysis of meat quality, nutritional composition and gut microbiota in different breeds of meat-type quails.Poultry science · 2026Article
- Evaluation of the performance and gene expression of two strains of Japanese quail following supplementation with frankincense and Melissa officinalis.Scientific reports · 2026Article
- Plasma activated water effects on behavior, performance, carcass quality, biochemical changes, and histopathological alterations in quail.BMC veterinary research · 2024Article
- Study of Meat and Carcass Quality-Related Traits in Turkey Populations through Discriminant Canonical Analysis.Foods (Basel, Switzerland) · 2023Article
- Developmental Characteristics of Skeletal Muscle during the Embryonic Stage in Chinese Yellow Quail (Animals : an open access journal from MDPI · 2023Article
- Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Archives animal breeding · 2023Article
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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) in brown and black quails. However, brown quails possessed the highest (p < 0.05) slaughter weight and carcass yields than others. Meat physicochemical properties, fatty acids, and mineral content did not differ (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.
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