TY  - JOUR
EP  - 307
A1  - El-Attrouny, M.M.
A1  - Iraqi, M.M.
A1  - Nassar, F.S.
SP  - 297
Y1  - 2024/09//
N2  - Successful breeding programs for Japanese quails rely on accurately estimating genetic parameters linked to economically important traits such as body weight, carcass characteristics, and meat quality. The objective of the present study was to evaluate body weight (BW) characteristics, carcass attributes, and their genetic correlations with select meat quality traits in two strains of Japanese quail (white and brown). A total of 530 quail chicks, with 265 from each strain, were included in the analysis. At six weeks of age, the quails were slaughtered, and carcass traits as well as amino acid profiles were measured. For BW traits, the heritability (h2) estimates ranged from 0.27 at d 1 to 0.36 at d 42. The h2 estimated for carcass traits ranged from 0.19 for liver weight, to 0.42 for carcass yield (CY). The h2 estimated for drip loss (DL) of meat quality was 0.21, and the h2 estimate was 0.35 for the meat?s ultimate Ph (Phu). White quail quails recorded the heaviest weight of all carcass traits. Also, white quails had the highest water-holding capacity (WHC), yellowness (b*), and lightness (L*) with the lowest level of DL, cooking losses (CL), and redness (a*) in muscles compared with brown quails. A high genetic correlation of 0.32 was noted between CW carcass weight (CW) and b*. For the pHU, a negative correlation of -0.11 was exhibited with BW. In contrast, L* appeared to have a positive but smaller relationship with CW and CY. High negative correlations were noted for b* with CY -0.27. The CW showed a moderate relationship (0.19) with CL. In conclusion, the current study revealed that the white quail strain had high BW, as well as the finest carcass traits and meat quality. Therefore, white plumage Japanese quail might be preferred as a meat-producing strain. © The Author(s) 2024
VL  - 14
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206323684&doi=10.36380%2fjwpr.2024.31&partnerID=40&md5=265e1cc2ec0957a1348a2ccba8c9485d
KW  - Amino acid; Carcass; Genetic correlation; Heritability; Meat quality; Quail
ID  - eprints1143
SN  - 2322-455X
TI  - Heritability and Genetic Correlations of Carcass and Meat Quality Traits in White and Brown Strains of Japanese Quail
IS  - 3
AV  - public
JF  - Journal of World's Poultry Research
PB  - Scienceline Publication, Ltd
N1  - Department of Animal Production, Faculty of Agriculture, Benha University, Qalyubia, Egypt; Department of Animal and Fish Production, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa31982, Saudi Arabia; Department of Animal Production, Faculty of Agriculture, Cairo University, Egypt
ER  -