Carcass traits and meat quality of quails from both sexes and eight distinct strains

Abstract

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

“…The pH in post-mortem was measured directly in the M. pectoralis major , about five minutes and 24 h after slaughter using a portable pH-meter with penetration electrode (Hanna® model HI 99,163, Hanna Instruments, USA), as suggested by Gontijo et al 32 .…”

Does the metabolizable energy influence the performance, carcass characteristics and biochemical parameters of European quails from 28 to 42 days of age?

“…For meat quality, the Pectoralis major muscle was used to measure pH, colour, loss of liquid by thawing and cooking and shear force. The pH in the post mortem was measured out for 15 min and 24h after slaughter, using a portable peagameter with a penetration electrode (Hanna ® model HI 99163; Hanna Instruments), as suggested by Gontijo et al (2016). Staining was performed at three distinct points on the 24-h breast pieces post mortem, using the colourimeter CR-10 (Konica Minolta).…”

“…The shear force was measured by the digital texturometer-CT3 ® (Ametek Brookfield) equipped with probe Knife-Edge (Clear Acrylic 8 g 60 mm wide), the test speed applied was 5 mm/s, and calibration weighed 25 kg (Gontijo et al, 2016). Three samples of cooked breast fillet with dimensions of 1 × 1 × 2cm were allocated with the fibres oriented perpendicular to the blade of the 'probe' of the equipment.…”

“…These results show the breast yield in this species is influenced by the evisceration process, which may affect the breast yield.It was observed that the colour of the quail meat showed values between 40.54 and 41.26 for the parameters of luminosity (L) and for the red tone (a*) values between 10.46 and 11.65, demonstrating a tonality more accentuation of the meat of quails when compared to the meat of broilers, which can present colour values close to 45 for L* and 3 for tonality a*(Singh et al, 2020). This is a characteristic of quail meat, because of their physiological differences and types of muscle fibres, ensuring the most accentuated hue(Gontijo et al, 2016).Likewise,Abreu et al (2014) researching the meat quality of quails, found the average value for the red content to be 10.67, showing more accentuated tonality of the meat of quails, as observed in this research. Although the shade of red was maintained, the b* component increased with the increase in energy levels in the diet, interfering with the shade of red.…”

Waste products from the poultry industry: a source of high‐value dietary supplements

“…However, this increased production creates an enormous amount of waste products such as feathers, viscera, head, blood, and feet as the slaughter yields are about 70-80%. [3][4][5][6][7] The conversion of these wastes into products with added value is an important biotechnological tool for making the poultry industry more efficient and profitable.…”