Quality and composition of meat in different productive types of domestic quail

The aim of the current work was to present main quality characteristics and composition meat most valuable parts carcass - breasts legs 35-day-old domestic quails from meat, dual-purpose egg-laying type. obtained results give basis assume that glycogen reserve pectoral muscle can be associated with productive type, which highest in type line WG (ΔрН=-0.573±0.053 compared ΔрН=-0.299±0.059 А, P<0.001). In process storing quail during first 24 hours values three color coordinates increased by an average 12.5% for lightness, 16.4% redness 42% yellowing meat. pigment saturation M. pectoralis superficialis largely depends on birds, determined 15.9% variance trait (P<0.05). It eggs, stability their highest, makes visual perception them closer game Higher crude protein content (P<0.001), lower fat (P<0.001) gross energy (P<0.05) quails, breast more dietary consumer preferences. essential amino acids fully meets needs human body, saturated unsaturated fatty covers approximately 2/3 needs.