Chemical And Sensorial Characteristics of Laying Quail Meat (Coturnix Coturnix Japonica) Fed With Different Diets

Abstract

The aim of the present work was to evaluating the chemical and sensorial characteristics laying quail meat  (Coturnix coturnix japonica), fed with different proteinic sources in the diet. The birds were fed with the diets flour of silage of fish plus flour of degreased bran rice  (FSF+FDBR), degreased rice bran (DRB), flour of commercial fish (FF) and diet controls, constituted of commercial diet, for the period of 30 days and after having abated and frozen. The chemical evaluation of the humidity tenors, crude protein, ethereal extract were made. In the sensorial evaluation the test of multiple comparison was applied, with seven trained evaluators. The results of the chemical composition show significant difference (p <0,05) in the humidity tenors, minerals, fat and protein, of the chest meat and leg. The chest meat presented larger tenors of ashes and protein; the leg meat presented higher values of humidity and ethereal extract, the diet which presented smaller fat content in the meat was the diet flour of fish silage with rice flour degreased. In the sensorial evaluation of texture, the fibrosity and hardness they did not present differences significantly. The color of the covering fat remained without difference of the pattern with the diet flour of fish silage associated with the rice flour degreased. This same diet presented more intense characteristic flavor.