Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

Hm, Bayomy; Ma, Rozan; Gm, Mohammed

doi:10.4172/2155-9600.1000584

Cited by 3 publications

(3 citation statements)

References 13 publications

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“…A quail egg is an excellent source of nutrients (Table 3 ) such as protein, lipids, vitamins (A, C, D and B complex) and minerals as well as other substances such as lysozymes, ovomucoid and cystatin that have therapeutic effects [ 12 , 13 ]. The protein quality of a quail egg is characterised by high leucine, lysine, and valine contents [ 12 , 42 ], which are required for normal functioning of the body. For example, lysine is required to produce antibodies, hormones and enzymes as well as assisting in calcium absorption [ 32 ].…”

Section: An Overview Of the Nutritional Benefits Of Quail Productsmentioning

confidence: 99%

A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

et al. 2021

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Commercial quail (Coturnix coturnix) farming has recently gained recognition from the South African poultry industry as a potential source of protein, which can be used to alleviate protein-energy malnutrition as well as food and nutrition insecurity in rural South Africa. Over six large-scale and hundred small-scale farmers are currently producing various quail breeds for commercial purposes in South Africa. However, these farmers face challenges of high feed costs, diseases, poor health care, low demand (for quail meat and eggs) and limited access to the markets. In addition, the lack of a pre-existing local market for quail meat and eggs has seen most farmers exporting these products to other countries, but with low profit margins owing to the slow growth experienced by world economies. Furthermore, the socio-economic crisis brought by the global Coronavirus Disease 2019 (COVID-19) pandemic has exacerbated these challenges as most of the countries enforced nationwide lockdown to mitigate the spread of the virus. Although this initiative was taken to save lives, it left quail farmers not knowing where to trade their stock due to large uncertainties in the social and economic domain, compounded by the fact that many South African citizens are traditionally accustomed to chicken products. Moreover, the size of the quail in relation to its market price when compared to that of chickens continues to lower its demand causing a lot of quail businesses to collapse. Thus, it is imperative to explore strategies that can reduce the cost of producing quail, while increasing their demand and popularity. Non-conventional feed ingredients and phytogenic feed additives that are inexpensive, locally available, and readily accessible should be identified and evaluated in quail diets to deliver sustainable production systems that will ensure that these birds continue to play a significant role in food and nutrition security of humans. In addition, extension service workers and quail farmers need to form a collaborative team to increase awareness about the benefits of quail products and build a long-lasting and profitable quail business. In this work, we present potential rearing methods for commercial quail production, nutritional benefits of quail products, as well as nutritional solutions for a sustainable and profitable quail business. Lastly, we review prospective awareness programs and marketing strategies that are aimed at successful commercialisation of quail using various networks.

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Section: An Overview Of the Nutritional Benefits Of Quail Productsmentioning

confidence: 99%

A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

et al. 2021

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“…As the demand for animal protein rises, quail breeding is seen as an alternative method for meat production, competing with broilers as a protein source. Quail meat and eggs are rich in vitamin E, protein, minerals, fat, and hormones, making them a healthy dietary option that can help people in developing countries who lack some or all of the necessary nutrients for optimal health (Bayomy et al 2017). Furthermore, quail meat surpasses chicken in terms of protein content.…”

Section: Introductionmentioning

confidence: 99%

Manufacture and evaluation of a semi-automatic incubator for hatching quail eggs

Ghareeb¹,

Al-Rajhi²

2023

Mediterranean Agricultural Sciences

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This research evaluates a semi-automatic incubator designed for hatching quail eggs using locally available materials, with the aim of increasing the quail population, since quails do not naturally incubate their eggs. The objective is to produce meat that competes with broilers as a rich source of protein. The study includes three experimental variables: three incubation temperatures (37, 37.5, and 37.7°C), three turning times (2, 6, and 12 times per day), and three post-hatching periods for chicks to remain in the incubator (2, 6, and 12 hours). The measurements include the percentage of total hatchability within the first 3 hours, as well as rates of deformation and mortality. The results of this research indicated that the manufactured semi-automatic incubator was able to maintain a high hatching percentage, low deformation percentage, and a low mortality percentage when using an incubation temperature of 37.5°C, turning the eggs 12 times per day, and allowing the chicks to stay in the incubator for 12 hours after hatching. Therefore, it is recommended to utilize the manufactured semi-automatic incubator for hatching quail eggs under the above-mentioned parameters.

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“…Nutritional value is one of the factors that increases the demand for quail eggs worldwide. Studies have reported that quail eggs contain essential nutrients, which play a vital role in human health and in disease prevention and curing (Bayomy et al, 2017;Tunsaringkarn et al, 2012). In addition, quail egg carries good quality characteristics that could positively influence the acceptability of consumers (Yannakopoulos, and Tserveni-Gousi, 1986).…”

Section: Introductionmentioning

confidence: 99%

Quality and shell integrity of Japanese quail eggs: an assessment during storage and at market

2018

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Rearing of Japanese quail (Coturnix coturnix japonica) has created an emerging interest in recent years among the small-scale poultry farmers in Sri Lanka, and is becoming a commercial venture in the alternative poultry industry. Thus, assessment was done on quality variation of Japanese quail eggs during the storage with different methods of packaging at room temperature. In the first experiment, a total of 120 eggs from the same flock were stored using three methods, i.e. with paper boxes filled with paddy husks, plastic egg cartons and without package at the room temperature. The egg quality during storage was assessed using egg weight, shell thickness, shape index, yolk colour, yolk index, Haugh unit and egg weight loss at weekly intervals in a complete randomize design with three replicates. In the second experiment, one hundred Japanese quail eggs collected from five market outlets were used to evaluate the shell integrity. The results were analyzed using Analysis of Variance and descriptive statistics in the two experiments. The results revealed that the egg weight, yolk colour, yolk index and Haugh unit were significantly decreased (P<0.05) with the storage period except shell thickness and shape index. The weight loss was increased significantly (P<0.05) during the storage irrespective of the method of packaging. However, packaging significantly reduced (P<0.05) the weight loss where plastic cartons recorded the eggs with the lowest weight loss. Changes of Haugh units and yolk index plateaued towards the end of storage irrespective of the method of storage among which no significant differences were observed (P>0.05). There was a significant (P<0.05) deterioration of yolk colour after two weeks of storage in all storage methods. Plastic carton preserved high yolk colour up to week-1, and showed no difference among the methods of storage towards the end of three weeks of storage. The results of shell integrity assessment revealed that only 66% of eggs were with total integrity and the rest were with failures during the market chain. The study concludes that quail eggs stored in paper boxes or plastic cartons could preserve the quality parameters, i.e. minimum quality losses, at room temperature compared to those stored without package. Commercial operations need to pay attention to improve the shell integrity of quail eggs in market chain.

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Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

Cited by 3 publications

References 13 publications

A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

Manufacture and evaluation of a semi-automatic incubator for hatching quail eggs

Quality and shell integrity of Japanese quail eggs: an assessment during storage and at market

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