Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 2
Written by Władysław MIGDAŁ, Rafał DUŚ, Dominika DOBRZAŃSKA, Łukasz MIGDAŁ
Japanese quail (Coturnix japonica) is used for egg production, as laboratory animals, in amateur breeding as an ornamental bird and for meat production. Quail meat is becoming more and more popular in Poland. The aim of the study was to analyze the chemical composition of Japanese quail meat from a Polish breeder, taking into account the sex of the birds. The research was carried out on 20 chilled quail carcasses - 10 females and 10 males. Meat pH, basic chemical composition, amino acid levels, fatty acid profile, cooking loss and color parameters were determined in the breast muscle. The analyzed meat was characterized by high cooking loss. The chemical composition of quail meat, especially the high protein content and low fat content, make this meat characterized by a low caloric value. The meat of males was characterized by a higher content of lysine and glutamic acid and a lower content of histidine, arginine, tyrosine and methionine compared to the meat of females. The gender of quails had no significant impact on meat quality parameters.
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