МEAT PERFORMANCE OF DOMESTIC QUAILS AFTER PARTIAL FEED REPLACEMENT OF WHEAT WITH EXTRUDED BAKERY WASTE

Abstract

The aim of the study was to investigate the effect of the partial replacement of wheat with bakery waste in compound feed on slaughter characteristics, quality and composition of meat in a heavy population of domestic quail. A control group (n = 90), I experimental (n = 90), and II experimental groups (n = 90) quails from meat-producing population WG were formed, respectively fed with basic feed, 5% and 10% replacement of wheat in the feed with extruded baking waste. A slaughter analysis, qualitative and chemical analysis of the meat of male and female representatives of the three experimental groups was performed. The replacement of 5% and 10% of the wheat in the compound feed with extruded bakery waste does not have a negative effect on the slaughter characteristics of the studied quail population. No relationship was observed between the studied physicochemical characteristics of quail meat and the addition of 5% and 10% extruded bakery waste. A similar effect is not observed with regard to the color characteristics of the meat. An exception is the Chroma (C*), where there is a tendency to higher values on the basis of experimental groups. With an increasing proportion of wheat substitution with extruded baking waste, the fat content in breast meat increases (P<0.001). The study leads to the conclusion that the replacement of up to 10% of wheat in the combined feed for quails with extruded bakery waste does not adversely affect the slaughter characteristics, quality, and nutritional value of quail meat.

Keywords

• wg quails
• slaughter characteristics
• meat quality
• meat composition
• meat color