الفهرس 
ACKNOWLEDGEMENT
Body composition and carcass characteristics of farmed and wild quailsOnly 14 pages are availabe for public view
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Abstract
Quails, most commonly bred for human consumption, belong to the species (Coturnix coturnix japonica). Their distribution in the wild spreads over large areas of Asia, Europe and Africa, but they were first domesticated in Japan. The Japanese quail is fast becoming recognized within the commercial poultry industry as a source of uniquely flavored meat for consumers, at an affordable price compared with most poultry species. The aim of this study, was to compare the body composition and carcass characteristics, determine the proximate chemical composition, mineral content, amino acid composition, fractionation of total lipid and fatty acids profile in the breast meat of farmed young (6weeks) and spent (8months) Japanese quails as well as wild quail to compare the nutritional value of the meat. In addition, the study was aimed to preparation and evaluation of quail meat pickle as well as quail burger of spent quail meat.
The obtained results can be summarized as follows:
Body composition and carcass characteristics
• The live body weight of quails recorded 188.54 , 249.47 and 72.18 g for young , spent and wild quails ,respectively.
• The carcass yield constituted 74.49, 65.65 and 53.38 % of live body weight for young , spent and wild quails ,respectively.
• The breast constituted the major proportion of the carcass weight ranging from 32.20 ± 0.49 to 35.98 ± 0.68 % followed by the legs which ranged from 26.18±0.41 to 27.59±0.26 % for the studied quails.
Physiochemical properties of breast quail meats.
• In farmed breast quail meats, the pH value ranged from 6.23 to 6.59 while, water holding capacity (WHC) ranged from 24.17 to 28.05 %. The pH and WHC of breast meat of wild quail recorded relatively higher values( 6.66 and 30.40%, respectively ) compared to the farmed quail meats.
Proximate chemical composition and caloric values of farmed and wild quail meats .
• In farmed Japanese quail meat, the spent quail meat had significantly (P<0.05) lower moisture content(69.87±0.40) and higher protein content (24.20±0.71) and fat content (3.85±0.07) when compared with young quail meat (72.35±0.4, 21.65± 0.71 and 3.57±0.07, respectively).
• In wild breast quail meat the moisture , protein and fat contents recorded 71.45±0.40, 25.05±0.71 and 3.80±0.07 % , respectively.
• The ash content of the studied breast quail meat was ranged from 1.22±0.13 to 2.61±0.11 % .
• The calculated caloric values of the studied quail breast meats were 118.73 ±0.08,131.45±0.11 and 134.28±0.11 for young , spent and wild quail ,respectively.
Minerals content of farmed and wild quail meat.
• In farmed quail breast meat, the calcium content ranged from 42.61 to 55.47; sodium ranged from 14.93 to 31.30; phosphorus from 48.72 to 75.75; magnesium from 10.62 to 13.10; iron from 5.31 to 5.93; manganese from 0.07 to 0.09 ; zinc from 0.49 to 0.61 and cadmium from 0.003 to 0.005 mg/100g (on dray basis). In general, all studied minerals were higher in the breast meat of young quail compared to spent quail meat.
• The wild quail meat recorded higher Fe (9.31 mg/100g) and Zn(0.70 mg/100g) contents compared to the farmed quail meat.
Amino acid composition of farmed and wild quail meats.
• The total amino acids content recorded 95.90, 96.00 and 96.88 g/100g protein for young ,spent and wild quail breast meats, respectively.
• Quail meat was very rich in essential amino acids which recorded 37.09,36.05 and 39.30 g/100g protein for young , spent and wild quail meats , respectively.
• The first limiting amino acid of young quail breast meat was valine and the second limiting amino acid was methionine whereas the first limiting amino acid was tryptophan followed by valine in farmed spent quail breast meat as well as wild quail breast meat.
Total lipids fractionation of farmed and wild quail meats.
• Using Thin Layer chromatography technique (TLC), the total lipids of the studied quail meats were fractionated to seven fractions namely: phospholipids, mono glycerides, cholesterol, diglycerides, free fatty acids, triglycerides and hydrocarbons.
• Triglycerides constituted the major percentages of the total lipids (85.52, 84.79 and 82.07%) for young , spent and wild quail meats, respectively.
• Phospholipids fraction ranged from 1.4 to 1.7% of total lipid in the studied quail meats.
Fatty acid composition of farmed and wild quail meats.
• In farmed quails, the total lipid fatty acids profile was consisted mainly of four fatty acid namely : oleic(35.3-38.99%), linoleic(26.32-28.85%) , palmitic(15.57-19.81%) and stearic (5.79 -6.27% ) while, fatty acids profile of wild quail lipid consisted mainly of oleic(35.17%) , vaccinic (35.72 %), palmitic(13.47%) and stearic acids (5.12%).
• Oleic acid, constituted more than one-third of fatty acids content(35.17 -38.99%) of breast meat of all studied quail meat types. So, quail meat should be taken into consideration due to the high oleic acid content which, associated with lowering the risk of cardiovascular disease.
• The wild quail contained a considerable amount of vaccinic acid (34.72%). Vaccinic acid is an omega 7 fatty acid. omega7 helps regulate fat and blood sugar metabolism and presence of omega7 in the epithelial cell membranes play a protective role including inhibiting bacterial growth as well promoting tissue recovery and healing.
• The total saturated fatty acids content (SFAs) recorded 27.82, 23.76 and 19.98% while, unsaturated fatty acids (UFAs) constituted 71.60, 76.01 and 79.63% (of total fatty acids) for young, spent and wild quail breast meat, respectively.
• A minimum ratio of PUFA/ SFA of 0.4- 0.5 is recommended for human health (WHO, 2003). In farmed quail meats, PUFA/ SFA ratio recorded 1.06:1 and 1.29:1 for young and spent breast meat, respectively. while, it recorded 0.19:1 in wild quail meat.
Quail meat products .
a- Quail meat pickle .
• The proximate chemical composition of the prepared quail meat pickle from spent quails(8 months) using vinegar, lemon juice and tomato juice recorded 64.88±0.57 to 65.50±0.25 % moisture,19.76±0.32 to 20.01±0.12% protein,12.36±0.32 to 12.85±0.26 %fat and 0.94±0.01to 0.96±0.00% ash.
• The pH value of the prepared quail meat pickle was ranged from 5.95 to 6.00 , acid value ranged from 1.70 to 1.85% , the peroxide value ranged from1.10 to 1.15 (meq O2 /kg) and Thiobarbituric acid (TBA) value ranged from 0.48 to 0.52 (mg malonaldehyede/kg)
• The total plate count of the prepared quail meat pickle was ranged from 3.70 to 4.20 log cfu/g , the halophile count (HC) ranged from 2.12 to 2.38 log cfu/g while, the Yeast and Mould counts (YMC) was not detected in all products at zero day.
• The overall acceptability recorded 8-9 in all types of the prepared quail meat pickles which means very good acceptances for the panelists.
• During the storage period at ambient temperature for 3 months, there were sleight increment in moisture and ash contents in the quail meat pickle while, sleight decrement in protein content during the storage period.. The fat content was increased up to 60 days then decreased.
• The pH value was slightly decreased while, the acid value, peroxide value and TBA value were slightly increased as result of storage.
• The microbial evaluation indicated that, total plate count ranged from 4.58 to 4.76 log cfu/g , halophilic counts ranged from 2.10 to 3.16 log cfu/g and yeast and mould count ranged from 2.06 to 2.16 log cfu/g at the end of storage period (90 days at ambient temperature ).
• The scores of organoleptic evaluation of spent quail meat pickle stored at ambient temperature were always ranged from good to very good throughout the storage period and product was highly acceptable up to 2 months and was acceptable even at the end of 90 days of storage.
b- Quail burger
• The chemical composition of the prepared quail burger was comparable with the prepared chicken burger and beef burger. Regarding to the prepared quail burger, the moisture, protein , fat ,ash and carbohydrate contents recorded 65.33%, 20.46% ,11.12% ,0.94% and 2.15% ,respectively.
• The prepared quail burger recorded 5.95±0.02 pH value, 1.53±1.02% acid value, 1.06±0.13 meqO2/kg peroxide value and 0.31±0.03 mg malonaldehyede/ kg TBA value .
• Total bacterial count of the prepared quail burger was 2.62 log cfu/g which was lower compared to the limits of Egyptian standard specification (2005) which stated that, total bacterial count in beef burger should not exceed 105cfu /g. The yeast and mould counts (YMC) was not detected in the prepared quail burger.
• The prepared quail burger scores for all parameters not recorded less than good and have very good overall acceptability compared with beef burger and chicken burger.
Conclusion.
from the obtained data, could be concluded that , quails had a high carcass yield and quail meat considered high protein, Fe and Zn as well as low in fat, Na and caloric value contents . The protein content of quail meat consider a good source of essential amino acids(36.05 to 39.30 % of protein). Quail meat should be taken into consideration due to the high oleic acid content (more than one-third of fatty acids ) which, associated with lowering the risk of cardiovascular disease. Regarding to chemical composition, microbial evaluation and organoleptic evaluation of the prepared quail meat pickle and quail burger it could be recommended that, quail meat can be successfully used in the manufacture of such meat products as an alternative to other meats such as beef and chicken. Moreover, quail meat pickling methods can be easily practiced under rural conditions with minimum infrastructure and technological facilities, which may help in developing the cottage industries and generate self-employment for youth.