CARCASS YIELD AND PHYSICO-CHEMICAL CHARACTERISTICS OF JAPANESE QUAIL MEAT
Keywords:dressing percentage, physico-chemical characteristics, quails meat
The use of poultry meat and its products has grown throughout the world. Over the last few years, quail (C. coturnix) meat has attained much attractiveness among consumers. During present study twenty (n=20) Japenese quails were purchased and carcass yield and physico-chemical characteristics of meat were determined. Carcass yield, physico-chemical characteristics such as pH, water holding capacity, drip loss, cooking loss, protein, fat, ash, glycogen and calorific value were determined according to the established methods. The results revealed that the average carcass yield in group A (69.52±0.42%) was statistically lower (P< 0.05) to that of group B (72.16±0.73%) whereas the pH values in both groups were non-significant (group A, 6.44±0.06%; group B, 6.52±0.04%). The difference in water holding capacity and cooking loss of quail meat in two groups was found non-significant (P> 0.05). Average drip loss in quail meat of group A (2.64±0.26%) was remarkably higher than that of group B (2.62±0.25%). The protein content of quail meat in group B (21.21±0.58%) was significantly (P> 0.05) higher than group A (19.40±0.49%). The fat content in group B (3.53±0.21%) was significantly higher (P< 0.05) than that of group A (2.83±0.22%). Moreover, the glycogen content in group A (1.74±0.87%) and group B (1.38±0.11%) was also significantly different (P< 0.05). The ash content of group A (1.00±0.67%) and group B (1.03±0.98%) was non-significant (P>0.05) to each other. Less calorific values were obtained from meat of Group A (109.07±3.03k.cal) compared to group B (123.94±2.87 k.cal). In conclusion, the quails less than 45 days age have low dressing %, less macronutrients, thus producing meet with less calorific contents.
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