The effect of dietary Marula nut meal on the physical properties, proximate and fatty acid content of Japanese quail meat

Abstract

Soyabean meal (SBM) is the major dietary protein source for the poultry industry in sub-Saharan Africa. Due to inadequate local soyabean production, alternative protein sources are required. Two hundred 9-day old Japanese quail chicks were randomly allocated to grower diets wherein Marula nut meal (MNM) substituted SBM on a crude protein (CP) basis at 0%, 25%, 50%, 75% and 100% and fed for 4 weeks, followed by being fed on similarly formulated finisher diets for 2 weeks, and thereafter they were humanely slaughtered and dressed. Initial pH (pHi) and ultimate (pHu), colour, thawing loss (TL), cooking loss (CL), tenderness, proximate and fatty acid (FA) composition of the breast and thigh meat were determined. The results showed that pHi and pHu of meat from carcasses of quail fed diet 1 was lower, but had lighter and less red meat than that from counterparts fed diet 5 (P 0.05) on TL, CL and tenderness of the meat. The ash content of the meat increased with an increase in dietary MNM, but its CP and fat decreased (P < 0.05). In addition, the total saturated FA content of meat from birds fed diet 4 was lower (P < 0.05) than other counterparts. Meat from birds fed diets 1 and 2 had a lower oleic acid (OA) content in comparison to meat from birds fed diets 3, 4 and 5. MNM can potentially be utilised in quail feeds without compromising the physical and proximate properties of the meat. Also, it can be used to produce lean but OA-rich meat with possible potential health benefits to consumers.

Keywords

• Dietary protein source
• Marula nut meal
• Quail
• Meat quality