RESEARCH ARTICLES

STUDIES ON THE INFLUENCE OF AGE AND SEX ON THE MEAT CHARACTERISTICS OF JAPANESE QUAIL (COTURNIX COTURNlX JAPONICA)
B. Mohan, D. Narahari, E. S. Venkatesan, R. Ramamoorthi and I. Alfred Jayaprasad

Journal of Veterinary and Animal Sciences.1986. 17:53-57.

Copyright: © 1986 B. Mohan et.al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Abstract


The carcass characteristics and keeping quality traits of male and female Japanese quail at sixth and eighth week of age were studied. Irrespective of age, the female Japanese quail had shown superiority in slaughter weight, ready-to-cook yield and meat: bone ratio of males. The edible yields had increased with advancement of age. The pH, WHC and ERV were higher at sixth week of age than at eighth week of age and the later two traits were decreased with increase in storage periods. The pH had decreased 24h after slaughter, but increased again to the original levels 48h after slaughter.