Quality characteristics and shelf-life of meat of quail birds-fed diets supplemented with grape pomace

This investigation aims to determine the effect of grape pomace supplementation on quail meat’s quality and shelf life. Growing 121-day-old males were separated into groups 30 birds each (3 replicates 10 each). For 42 days, quails fed a diet enriched with 0, 2.5, 5, or g/kg (control group experimental groups). After feeding session, ten chosen randomly slaughtered humanely test meat quality. Except for redness, which showed lower value compared control group, neither physicochemical characteristics nor eating breast varied significantly across treatments. The also produced alterations in fatty acid profile, an increase polyunsaturated acids mainly due linoleic concentration. addition reduced lipid oxidation at 1 5 days post-mortem. On post-mortem day had more bacteria than meat. Overall, improved profile capacity extend