SUDHAKAR REDDY, K(MAJOR)KONDAL REDDY, KKRISHNAIAH, NANURAG CHATURVEDISHASHI KUMAR, M2018-10-232018-10-232008http://krishikosh.egranth.ac.in/handle/1/5810081945THESESABSTRACT: In the present study, carcass characteristics, palatability and quality attributes of black, white and brown strains of Japanese quails were studied at 5, 6, 7 and 8 weeks of age by utilizing the birds maintained at the Department of Poultry Science, College of Veterinary Science, Hyderabad. Each of the 5 trials comprised of 48 birds of each strain. Twelve birds of each strain were slaughtered at each of the 4 ages. Data on various carcass, palatability and quality attributes were recorded. Strain had a significant influence on pre-slaughter weight, carcass weight, weight; weight and per cent yield of blood, feet, lungs, intestines and gizzard, weight of feathers and head and giblet. Sex had a significant influence on pre-slaughter weight, carcass weight, dressing percentage, lung weight, weight and per cent yield of offals. Age had a significant influence on pre-slaughter weight, carcass weight, dressing percentage, spleen, weight and per cent yield of offals. Overall pre-slaughter weight and carcass weight of Japanese quails belonging to black strain were significantly higher. Female birds had significantly heavier pre-slaughter weight and carcass weight while males had higher dressing percentage. The overall mean pre-slaughter weight, carcass weight and dressing percentage ranged from 106.20 to 214.27g, 64.92 to 136.52 g and 60.58 to 64.34 per cent, respectively. Most of the offal were significantly higher in black strain. The overall mean blood weight, per cent blood yield, feet weight, per cent feet yield, feather weight, per cent feather yield, head weight, per cent head yield, lung yield, per cent lung yield, intestines weight, per cent intestines, spleen weight and per cent spleen, separable fat weight, per cent separable fat yield ranged from 5.05 to 7.24 g; 3.11 to 5.14; 2.38 to 4.79 g; 1.83 to 2.37; 6.92 to 21.01; 6.52 to 10.02; 6.58 to 9.26 g; 4.29 to 6.67; 1.26 to 1.91 g; 0.87 to 1.31; 9.80 to 15.46 g; 6.37 to 11.33; 0.16 to 0.56 g; 0.12 to 0.26; 0.82 to 5.03 g; 0.74 to 3.08, respectively. Female birds recorded higher per cent liver and gizzard than male birds. The overall mean liver, gizzard and heart weights were 5.50 (3.67%), 6.68 (4.45%) and 1.76 (1.19%), respectively. The overall per cent giblet yield of Japanese quails belonging to white (9.28) and brown (9.66) were significantly higher over black strain (8.99). Male birds recorded higher per cent giblet yield (9.51) than female (9.11) birds. The overall mean per cent neck yield was 5.78. The corresponding means were 10.79, 38.32, 19.52 and 25.07 for wing, breast, back and leg yield, respectively. Thus, breast is the heaviest cut in the carcass of Japanese quail. Black strain recorded higher overall meat to bone ratio while the sexes did not differ for this trait. The overall mean bone: meat ratio was 2.45, 2.52, 2.60 and 2.66 at 5, 6, 7 and 8 weeks of age, respectively and exhibited significant increase in mean bone: meat ratio as age advances. The overall pH was higher and water holding capacity was lower significantly in the muscles of Japanese quails in aged birds when compared to younger birds. The overall mean pH and water holding capacity scores were 5.72, 5.74, 5.84 and 5.93 and 2.71, 2.62, 2.33 and 2.00 at 5, 6, 7 and 8 weeks of age. The overall mean muscle fiber diameter(μm) was 25.86, 26.56, 28.59 and 31.68, sarcomere length (μm) was 1.14, 1.35, 1.42 and 1.57, shear force values were 1.03, 1.10, 1.19 and 1.33 Kg/Cm2, myoglobin content was 0.64, 0.74, 0.88 and 1.16 mg/g and red muscle fiber content was 82.62, 84.51, 84.69 and 85.40 per cent at 5, 6, 7 and 8 weeks of age, respectively and exhibited significant increase with age. Males recorded significantly higher myoglobin content and per cent red muscle fiber content. Overall mean per cent moisture, protein, ash, fat and cholesterol mg/100g content was 73.47, 73.18, 72.52 and 71.34; 21.51, 21.62, 21.67 and 21.73; 0.97, 0.99, 1.03 and 1.08; 3.46, 3.76, 4.41 and 5.07 and 65.99, 70.82, 81.39 and 84.64 mg/100g at 5, 6, 7 and 8 weeks of age, respectively, all except moisture increased with age. All the fatty acids studied were significantly influenced by age. The overall mean per cent palmitic acid, palmitoleic acid, stearic acid, oleic acid and linoleic acid contents were 24.45, 23.97, 23.16 and 22.55; 6.08, 6.32, 6.66 and 7.01; 6.62, 7.03, 7.49 and 8.53; 40.95, 42.32, 42.91 and 43.38 and 21.89, 20.51, 19.79 and 18.53 at 5, 6, 7 and 8 weeks of age, respectively. The overall per cent mean saturated fatty acid contents in the meat of Japanese quails belonging to brown strain was significantly lower than those belonging to black and white strains. The overall mean per cent saturated and unsaturated fatty acid contents were 31.07, 30.99, 30.64 and 31.08 and 68.93, 69.16,69.36 and 68.92 at 5, 6, 7 and 8 weeks of age, respectively The overall mean colour, juiciness, tenderness and flavour scores of meat were 6.67, 6.69, 6.70 and 6.70; 6.07, 6.00, 6.41 and 6.29; 6.31, 6.09, 6.05 and 6.02 and 6.12, 6.13, 6.31 and 6.33 at 5, 6, 7 and 8 weeks of age, respectively. The overall acceptability scores did not differ among strains, sexes and ages and ranged from 6.02 to 6.33. The results of present study suggest that the black strain reported significantly the highest pre-slaughter weight and carcass weight breast and leg weights. Among all strains the black strain is superior and rearing the quail birds up to 7 weeks of age is beneficial to the producers, processors and consumers. The cholesterol content in Japanese quails belonging to brown and black strains are similar but the per cent unsaturated fatty acids were more in the brown strains (69.51) compared to black (68.98). The linoleic acid content is significantly higher in brown strain (20.83) when compared to black (19.68) and white (20.04) strains. The concept of low saturated fatty acids and high poly unsaturated fatty acids in take lowers the human serum cholesterol levels which can be accomplished by consumption of quail meat which contains low cholesterol and high unsaturated fatty acids compared to chicken and ruminant meat.ennullThesis