Effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat

Abstract

A study to evaluate the effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat was evaluated. One hundred poultry bird comprising of 50 chickens (Harco black) and 50 quail Japanese were randomly allocated based on a completely randomized design. Birds were kept for 20 weeks and fed with compounded feeds ad libitum, and at 4, 8, 16 and 20 weeks, 5 birds each were randomly selected, and the thigh and breast were evaluated for the physic-chemical, cholesterol and proximate composition. Results reveal that, crude protein content was significantly higher in chicken breast (21.48) at 4 weeks and at 16 weeks in quail breast (21.93), ether extract was highest in the thigh of both chicken and quail (6.33 and 5.06) at 4 weeks of age and thereafter it decreased with increase in age of birds, respectively. Ash content was significantly (P<0.05) higher at 8 weeks for quail breast (1.73) and at 20 weeks for chicken breast (1.76) and the moisture content was significantly higher at 4 weeks for both quail (79.19) and chicken (76.51) thigh. Physiochemical analysis revealed that, the thermal and cold shortening were highest at 16 weeks of age for both quail and chicken meat (26.9 and 43.10), respectively. The cooking loss was highest (P<0.05) at eight weeks for chicken (91.30) and at four weeks for quail (90.80), water holding capacity was highest (P<0.05) (43.10) at 16 weeks in chicken meat. Cholesterol content was lowest at 16 weeks of age as compared to 4 and 20 weeks in chicken breast, whereas quail breast revealed higher values eight weeks of age. The breast of both birds (chicken and quail) had the best values for protein and ash content but highest in cholesterol content, while the thigh had the lowest cholesterol value but highest ether extracts content for both samples.

Studies on Effect of Sex and Age on Physico-Chemical and Organoleptic Qualities of Rajasri Chicken

“…In contrary to the present study, they reported an insignificant effect of age on ash percent. Fakolade (2015) reported a significant decrease in moisture percent, increase in protein and ash percent, in contrary to the present study, they have reported a significant (P<0.05) decrease in crude fat percent with age in Harco Black chicken. In the present study moisture percent and crude fat percent was higher in thigh muscle compared to breast muscle where crude protein and total ash percent was higher in breast muscle in both the sexes.…”

“…In the present study moisture percent and crude fat percent was higher in thigh muscle compared to breast muscle where crude protein and total ash percent was higher in breast muscle in both the sexes. These findings were corroborated with Fakolade (2015), Jaturasitha et al, (2008), Intarapichet et al, (2008) and Haunshi et al, (2013). In the present study moisture percent was insignificant between male breast and female breast muscle, but the thigh moisture percentage was higher in male only at 16 weeks of age.…”

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

“…However, the quail breast meat cholesterol levels reported by Maiorano et 79.0 mg/100 g) are higher. Although the cholesterol levels in the present study in the groups that received OCM did not exceed the levels in control animals in previous studies (Fakolade, 2015;Devi et al, 2017;Pavelková et al, 2020), Because T5 and T7.5 increased breast meat cholesterol levels when compared with the control group, it is important to elucidate the underlying mechanism of this increase to ensure the production of healthy meat.…”

The effect of dietary Marula nut meal on the physical properties, proximate and fatty acid content of Japanese quail meat

“…Findings on the determined proximate components of the meat in the current study show that across dietary treatments, the breast meat from the quail carcasses, on a dry matter basis, had a CP, EE and ash content which ranged from 78.90±0.72 to 83.86±0.32%, 7.54±0.21 to 9.38±0.01% and 7.27±0.42 to 8.29±0.27%, respectively. Breast meat from Japanese quail is reported to contain 80.81 to 96.14% CP, 2.85 to 13.91% EE and 2.60 to 6.21% ash ( Fakolade, 2015 ; Gecgel et al., 2015 ; Genchev et al., 2008 ; Lukanov et al., 2018 ; Raji et al., 2015 ). With regards to CP, EE and ash content of the breast meat of Japanese quail from current study, it is evident that these fall within the ranges reported in literature.…”