Impact of some managerial factors on carcass and meat quality of Japanese quail

Abstract EN

 The present study aimed to investigate the impact of some managerial factors (stock density, litter and floor types) on the carcass traits and meat quality of Japanese quail birds.

All experimental birds were randomly distributed to 2 X 4 factorial design, which contains two stoking densities (250 or 400 cm2 / bird) and four litter and floor types; wheat straw group served as control, wire net group, plastic group and wooden slatted floors.

The obtained results confirmed that stock density, litter and floor groups had significant (P≤0.05) higher dressed carcass, liver percentages, carcass lengths, fatness, protein, Ca and Fe percentages of meat content.

Likewise, significant effects were found on sensory attributes (tenderness and juiciness), texture and pH of meat.

However, no significant differences in percentages of heart, kidney, dissectible fat, Lean: bone ratio, moisture, ether extract, ash, P, aroma, taste, flavor and water holding capacity (WHC) were found among all groups.

Taking in consideration these advantages it could be concluded that the use of plastic group and wooden slatted floors with stock density (400 cm2 / bird) is highly recommend for managing Japanese quail birds.