The effect of plumage colour and sex on growth, carcass, and meat quality traits of Japanese quail

Abstract

The aim of the study was to determine the effect of plumage colour and sex on growth, slaughter-carcass, and meat quality characteristics of Japanese quails. The effect of plumage colour on live weight values from hatching to sixth week was statistically significant. The highest live weight was obtained in quails with grey plumage colour, with the lowest live weight in brown quails. Plumage colour and sex were important determinants in slaughter and carcass traits, except for head and feet values. The highest slaughter, hot carcass, and cold carcass weights were determined in grey quails and the lowest in brown quails. Meat colour parameters (L*, a*, and b*) were similar. Yellow plumage colour produced the best pH₂₄ and male quails were generally preferable in terms of meat characteristics. In terms of water holding capacity, the meat of brown and white quails was drier, whereas the meat of grey and yellow quails was juicier. Grey and yellow quails had a lower cooking loss. Grey, followed by yellow, quails had the best live weight, carcass, and meat quality characteristics. Female quails had higher live weight and carcass traits than male quails, but meat quality characteristics of males and females were similar.