At 35 days of age, meat quality analysis was done as well as proximate analysis of breast and thigh muscles of 72 male quails from heavy Pharaoh line. Lightness values (L*) depended both on the time of post mortem analysis and of topographic site – lateral or medial muscle surface of the pectoral muscle. The L* value of lateral M. pectoralis superficialis (MPS) was higher. Redness and yellowness of meat increased proportionally to post mortem ageing, with peak values on the 24th post mortem hour. The chroma was more expressed on the medial MPS surface. With regard to determination of a common index of meat colour based on CIE L*a*b* coordinates, we propose the calculation of Meat Colour Index (MCI) according to the formula: MCI = (L* - C*). The meat of Japanese quails had high protein and low fat content. Gross energy of breast meat was within 5.03 - 6.13 MJ*kg-1, and that of thigh meat between 4.90 and 5.75 MJ*kg-1. The processing mode of carcasses by removing the skin made quail meat an exceptionally dietetic product with fat content < 3%.

Abstract. The study was conducted with 224 domestic quails from the specialized meat-type WG line. The duration of fattening period and sex on productive traits, slaughter traits and meat quality of quails was evaluated. The study has shown that the longer duration of the fattening period in quails from the meat-type line WG was associated with lower production efficiency, with more reduction after the 35th day of life. The production efficiency in male quails was lower compared to that in females. The dispersion analysis demonstrated that the determination of 72.2% and 69.6% of dressed carcass weight and deboned meat weight, respectively, depended on fattening period duration (p<0.001). When fattening increased from 28 to 42 days, the amount of feed necessary for one bird increased by 73% and 87%, corresponding to increased costs by 64.5% and 77%. For production of 1 kg dressed quail carcasses, the necessary feed increased by 42.3-45.8% on a weight basis and by 35-37.7% on a cost basis. For production of 1 kg deboned quail meat, corresponding increases are by 42.1-49.5% and 34.8-41.2%, respectively. The period between 28 and 35 days of age was the most appropriate for planning slaughter of WG quails. During that period, the economic efficiency, although already declining, was still within acceptable limits and the increase in quantitative traits in both sexes – still relevant, making the produce more attractive for consumers. With age, the changes in colour characteristics of M. pectoralis superficialis result in darkening of meat (p<0.001). Thus, it assumes nuances specific rather for game meat. This effect is desirable, as it improves the commercial presentation of domestic quail meat in line with consumers’ attitudes.

Fresh garlic contains natural phytobiotics, whereas garlic powderseveral biologically active substances with prebiotic activity. The purpose of the study was to evaluate the effect of feed supplementation with garlic powder on growth performance, carcass yield and meat quality in broiler chickens. The experiment was conducted with 120 male broiler chickens divided into 4 groups: group Icontrol; groups II, III and IVsupplemented with 0.2% ; 0.4% and 0.8% garlic powder, respectively. The experiment lasted up to the 56 th day of age. Growth performance of birds was determined, and at 56 days of ageslaughter analysis was performed for evaluation of slaughter traits, pH, water holding capacity (WHC) and colour (L*, a*, b*) of Musculus pectoralis superficialis, Musculus pectoralis profundus and Musculus femorotibialis medialis. The results demonstrated a steady tendency towards increase in live body weight throughout the fattening period proportionally to the level of dietary garlic powder supplementation. After feed supplementation with increasing doses of garlic powder, feed conversion ratio (kg/kg) maintained a stable positive tendency up to the 7 th week of age. Garlic powder supplementation did not influence the proportion of edible offal and meat cuts, except for abdominal fat percentage. Added to poultry feed at levels up to 0.8%, garlic powder had no adverse effect on chicken meat quality, but an increased tenderness of Musculus pectoralis superficialis was established.

The aim of the study was to evaluate egg production in three heavy Japanese quail populations created and reared in the Poultry Breeding Unit of the Trakia University – Bulgaria, marked as WG, GG and GL. In the experiments, 160 female birds from populations WG and GG, and 96 female birds from population GL were tested up to the 6th production month. The main egg production traits were controlled. The highest egg production for the period was demonstrated in group GL (79.84±4.46%), followed by group GG (76.33±3.40%) and group WG (72.11±4.16%). Quails from the WG group were outlined with least efficient feed conversion per egg (74.49±1.21 g feed), while those from the GL group: with the most efficient one – 64.93±1.41 g (p<0.01). The highest average egg weight in descending order was observed in the WG group (14.04±0.32 g), GG group (13.65±0.27 g) and GL group (12.79±0.29 g). The Japanese quail populations created and maintained at the Trakia University showed a potentially good egg production for the production type they belonged to, which makes them attractive for use in interline hybridisation schedules, including for production of autosexing stock layers.

The aim of the study was to evaluate egg quality traits in three heavy Japanese quail populations created and reared in the Poultry Breeding Unit of the Trakia University – Bulgaria, marked as WG, GG and GL. In the experiments, 160 female birds from populations WG and GG, and 96 birds from population GL were tested up to the 6th production month. The main egg quality traits were controlled. The highest average egg weight was registered in WG group and the lowest in GL group, 14.04±0.32 g and 12.79±0.29 g respectively (p<0.05). The highest average Shape index was observed in group GG (78.31±0.53%), vs the lowest in WG quails (77.55±0.62%). Albumen proportion is almost 2/3 of egg mass, with average values from 57.14% in group WG tо 59.90% in group GG. Yolk proportion was about 30%, with smaller differences between the groups. The shell share from all tested groups comprised between 10.95 and 12.58% of egg weight. Average shell thickness was the greatest in eggs of WG quails (223.53±5.52 μm), and the lowest – in GG quails (216.91±6.83 μm). Egg quality traits were typical for the meat productive type of Japan quails.