Quality properties and fatty acids composition of breast meat from Japanese quails with different varieties grown under warm climate

As climate change is expected to worsen in the future, raising livestock animals used meat production with maximum efficiency warm conditions may become a necessity meet food needs. To this end, experiment was carried out determine quality properties of breast from different colored Japanese quails (Coturnix coturnix Japonica) grown under conditions. A total 100 were used, 25 each black, white, golden, and gray. After 15th-42nd Day, they slaughtered, chemical-physicochemical properties, along fatty acid composition muscles, determined. The values b* (yellowness) significantly lower black (P<0.01). lowest fat content determined gray quails, highest white (P<0.001). proportion saturated acids monounsaturated found be golden (P<0.05). n-3 polyunsaturated detected had n-6: proportions, while This study concluded that quail varieties distinct traits arise due varying environmental circumstances. Quail growing climates have parameters.