Carcass characteristics and some physical quality parameters of meat in male Japanese quails fed by different levels of vitamin E, sesamine and thymoquinone supplemented diets

A fully randomized experimental design, with three hundred and fifty-one days-old Japanese quails located into the seven treatment groups five replicates ten quail each were used in current study. The treatments whereas basal diet basis corn soybean meal (100 200 and) of vitamin E, sesamine thymoquinone. At end study (35 days old) two from pen selected, weighted, slaughtered. carcass percentage was calculated eviscerated, thigh, breast abdominal fat area removed weights mentioned organs measured as a organ to total body weight. physical analysis quail’s meat quality done by using randomly picked some qualities their color, pH, water-holding capacity (WHC), drip loss cooking parameters. Additionally, thiobarbituric acid (TBA) levels thigh measured. Data relieved showed that there significant differences according weight between (p≤0.05). crude protein tight increase ether extract content decreased instead. Vitamin thymoquinone supplemented characterized statistically higher pH values compared control group across term water holding evaluated WHC increases group. There decrease for TBA value which fed sesame black seed oil diets In terms L*b*a cold carcass, significant conclusion result supplemtation have beneficial acts live weight, warm percentage, proximate composition, no deleterious effect on loss, color lead better quality.