Comparative analysis of meat quality, nutritional composition and gut microbiota in different breeds of meat-type quails.

Quail meat is favored by consumers because of its low fat and cholesterol contents. In this study, the differences in carcass traits, meat quality, serum biochemical profiles, amino acid and fatty acid profiles, and cecal microbiota among Chinese white feather quail (CWQ), Savimalt meat quail (SMQ), and French giant quail (FGQ) were systematically evaluated. The results revealed that the FGQ and SMQ exhibited significantly greater body weight, carcass weight, and breast muscle weight than the CWQ did (P < 0.05). In addition, the CWQ showed greater lightness (L*) and shear force, whereas the FGQ exhibited greater redness (a*) (P < 0.05). With respect to serum biochemical indices, only the serum albumin and creatinine levels differed among the breeds (P < 0.05). In terms of nutritional composition, the protein and multiple amino acid contents in the breast muscle of the FGQ and SMQ were greater, whereas the C20:4n6 and C22:6n3 contents were greater in the CWQ breast muscle (P < 0.05). Moreover, the crude fat content in the CWQ and FGQ was significantly greater than that in the SMQ (P < 0.05). 16S rRNA sequencing revealed significant differences in cecal microbial community structure among the breeds. Several bacterial genera, including Bifidobacterium and Christensenellaceae_R_7_group, were significantly associated with amino acid composition, fatty acid profiles, and meat quality traits. In conclusion, significant differences in meat quality, nutritional components, and intestinal microbial composition were detected among different breeds of meat-type quails. The findings of this study provide a theoretical basis for the breeding and quality regulation of meat quails.