Investigations on meat quality of Musculus pectoralis superficialis in male and female Japanese quails (Coturnix japonica)

Abstract

Quails (Coturnix japonica) was evaluated with special attention to possible quality aberrations. The distinct sex-dimorphism of quails was considered in the experimental setup. Forty Japanese Quails (n = 20 per sex) were fattened in groups of two quails in cages. At the age of 170 days the quails were slaughtered and early post mortem characteristics of meat quality were measured. Specimens were taken from the M. pectoralis superficialis to investigate the structure of muscle fibres by histological-histochemical methods. Significant differences between the sexes in regard to live weight, weight and proportion of breast muscle, protein and fat content and colour value a and brightness L of breast meat were observed. Increasing carcass weights and higher proportions of breast muscle were related to higher crude protein and lower fat contents. The content of crude protein was positively correlated with an enlargement of muscle fibres. This effect was stronger in male quails. Generally, breast muscle of quails is made up of only 13 to 14% of white (glycolytic) muscle fibres. There is a tendency for female quails to have thicker breast muscle fibres compared to the males. In general, the condition and quality of meat from breast muscle of Japanese Quails can be characterized as good. During intensive selection on high final weights aberrations in meat quality occur in the economically important poultry species turkey and chicken. It is therefore of interest, whether and to what extent. other poultry species may be negatively influenced by similar selection strategy. In the present investigation meat quality of Japanese Quails can be characterized as good.