Comparative evaluation of carcass characteristics and meat quality attributes of Japanese quail among different lines

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