Phenotypic Relationships for Carcass Part Yields and Meat Quality Traits in Quails

Objective: This study aimed to determine phenotypic correlations between carcass part yields (breast and thigh yield) meat quality characteristics (pHu, lightness, redness, yellowness, chroma, hue, thawing loss, cooking water holding capacity, texture) in Japanese quails.Material Methods: was carried out on a total of 130 quails with mixed sexes. Twenty-four hours after slaughter, pHu color measurements were performed the right breast muscle characteristics.Results: Mean determined as 24.19% 14.41%, respectively. Significant found for quail meat. While negative significant (p<0.05) lightness (-0.193), yellowness (-0.288), chroma (-0.266), loss (-0.248); pHu’s relationships capacity and, texture insignificant.Conclusion: In this study, correlation shows that selection can affect ultimate pH lead an improvement characteristics, situation be used reduce defects.