Qualitative analysis of quail meat of various genotypes

Abstract

Quail breeding expands the range of poultry products through the production of highly nutritious dietary semi-finished and canned products. Quail meat is superior to other types of poultry. According to its physicochemical and organoleptic characteristics, it refers to a dietary product. The research objects are quail carcasses. In order to identify features of quantitative indicators of quail meat, carcasses of three genotypes were analyzed: Japanese quail, Estonian quail and hybrid quail - F1. The paper presents results of studies of the qualitative characteristics of quail meat of these genotypes. The data on the chemical composition, content of essential amino acids, and the nutritional value are presented. The organoleptic evaluation of carcasses, the structure of fresh meat of white and red muscles are described. The results allow us to determine the best genotype for producing meat products with a high biological value, as well as to establish differences and characteristics of the composition of quail meat depending on the genotype.

Preparing and Evaluation of New Nutritious Products from Quail Meat

“…But slightly increase in vitamin E in both kofta and nuggets products. The previous data agree with [21] who resulted that quail meat content of minerals such as; P, Ca. Na, Fe and vitamin A were 187.1 -188.2, 23.14 -23.24, 43.87 -45.12, 3.12 -3.51 and 0.07 mg/100 g respectively.…”

“…with [21] who resulted that all quail meat samples had an optimal ratio of protein, ash and fat, the protein content was of carcass groups ranged from 21.67 -22.10, whereas, both ash and fat ranged from 1.01 to 1.24 and fat ranged from 3.93% to 4.15%, respectively. Generally, the products prepared from quail meat have the highest protein and ash content ranged from (15.52 to 22.10) and from (3.84 to 4.83)% for sausage and kofta respectively.…”