Turkish Journal of Veterinary & Animal Sciences




The present study evaluated the carcass and meat quality traits of three groups of Japanese quails. These groups {i.e. selected for 4-week body-weight group (WBS), selected for egg number (EBS), and random-bred control (RBC)}, were selected for three consecutive generations from a base population of 1125 quails. In total, 2700 four-week-old quails from three selected lines (225 birds per group per generation) were slaughtered in a total of four generations (G0 to G3). The effects of selection were evaluated on the carcass and meat quality traits in four generations. WBS in G3 presented significantly highest dressing yield, breast yield, thigh yield, percentage of liver, heart, and gizzard than RBC and EBS groups. The ultimate pH of breast meat was higher in G2 of the WBS group. Breast meat lightness was also significantly higher in G2 of the WBS group, while redness was higher in G0 (at 20 min post-slaughter) and G3 (at 24 h post-slaughter) of the RBC group. The quails from G3 of WBS had more tender meat than all EBS and RBC groups. Percentage of drip loss and cooking loss were significantly higher in quails of G3 from the WBS group. It was concluded that body weight and egg based selection practices in Japanese quail had a positive influence on meat yield and quality.


Carcass traits, egg base selection, meat quality, weight base selection

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