Bibliographical study regarding the quails’ meat quality in comparison to the chicken and duck meat
2011
Ionita, L., University of Agronomic Science and Veterinary Medicine, Bucharest (Romania) | Popescu-Miclosanu, E. | Roibu, C. | Custura, I.
The purpose of the present paper is to find out the present degree of research regarding the features of the quails’ carcass and meat, as well as to compare them to the chicken and duck. From the research we made it turned out that the slaughetring output of the quails varies quite largely between 67.8 - 78.0%, the average breast proportion varies between 34.4 -41.04%, the thighs one between 22.6 - 24.3%. The features of the quails carcass are resembling to the chikcen broiler, whose slaughtering output varies between 68 - 76%, the average breast proportion varies between 20.4 - 36.8, the thighs one between 23.3 - 30.3% of the carcass weight (an exception being the average breast which is generally larger in quails). For the duck, the slaughtering output varies between 65.3 - 74.8%, the average breast proportion between 12.3 - 21.9%, the thighs one between 10.4 - 15.7%, features which are in general inferior to the chicken and quail carcasses. The pH of the quails is 6.17, while the pH of the chicken broiler meat is more acid (5.86) and for the duck meat is more alkaline (7.18). The quails meat has a more reduced calories level and a higher protein level than the chicken and the duck meat. The fat content is lower in quail than in chicken and duck meat and the proportions of vitamins (A, C, B2, B6, B12) and minerals (Ca, Fe, P, K, Zn, Cu) higher.
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