Assiut J. Agric. Sci., (47) No. (6-1) 2016 (58-71) ISSN: 1110-0486 Website: http://www.aun.edu.eg/faculty_agriculture E-mail: [email protected] Nutritional Value of Farmed and Wild Quail Meats Khalifa, A. H.1; M.B. Omar 1; S.M. Hussein2 and H.E. Abdel- mbdy2 1 Food Scince & Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt. 2 Food Scince & Technology Department, Faculty of Agriculture, Al-AZhar University, Assiut, Egypt. Received on: 5/10/2016 Accepted for publication on: 31/10/2016 Abstract The aim of this study was to determine the proximate chemical composi- tion, mineral content, amino acid composition and fatty acids profile in the breast meat of farmed young (6weeks) and spent (8months) Japanese quails as well as wild quail to compare the nutritional value of the meat. The results indicated an increment in protein, fat and caloric value by increasing the age of farmed birds. The wild quails meat was higher in protein, Fe, Zn levels compared to the farmed quail meats. The essential amino acids content recorded 37.09,36.05and39.30 g/100g protein for young, spent and wild quail breast meat; respectively. The predominant fatty acids in farmed Japanese quail meat were oleic, linoleic, palmitic and stearic whereas, it were oleic, vaccinic, palmitic and stearic in wild quail meat. Oleic acid, constituted more than one-third of fatty acids content of breast meat of all studied quail meat types. Quail meat should be taken into con- sideration due to the high oleic acid content which, associated with lowering the risk of cardiovascular disease. Keywords: Farmed quails, wild quails, chemical composition, minerals, amino acids, fatty acids. 1.Introduction The poultry industry has high low feed intake (Santos et.al., 2001). potential for increasing protein out- Quailmeat is recommended for the put for human consumption since low fat diet because it contains low the consumption of poultry meat and amount of fat and cholesterol espe- its product is growing all over the cially thanks to its thin skin and low world (Mielnic et.al., 2002). Raising fat accumulation between its tissues quails for meat production is a genu- (Alarslan,2006). Lately, quail meat ine alternative to other animals raised has gained much popularity among as sources of animal protein (Fai- consumers (Ikhlas et.al., 2011). It is tarone et.al., 2005). Today, Japanese an ideal food for all ages due to its quails are reared in many countries in high meat yield, less shrinkage during Asia, Europe, the Middle East and cooking, being more effortless to America for both eggs and meat pro- cook, and being more easy to serve duction (Ribarski and Genchev, (Mountney, 1981). The valuable taste 2013). However, quail provides more and dietary properties of quail meat advantages than the chicken such as are pivotal in determining the grow- its resistance to many poultry dis- ing interest of consumers to this eases that afflict chickens, its greater product (Genchev et.al., 2008). The capacity to benefit from food, high quality and composition of meat are reproduction proportions, and also influenced by numerous factors Khalifa et al., 2016 namely, the genotype of birds The proximate composition of (Genchev et.al., 2005). and slaughter- quail meat was determined according ingage (Genchev et.al. ,2004). Recent to the AOAC method (2000). The years have seen growing interest in crude protein content was deter- highly nutritious safe food products, mined by the Kjeldahl method and which include game bird meat the crude lipid content was deter- (kokoszynski et.al., 2013). Broiler mined by the Soxhlet method. The quails are slaughtered at about six ash content was determined by ash- weeks of age and the older breeding ing the samples overnight at 550°C. birds (8weeks) are also slaughtered Moisture content was determined by and sold on the commercial market drying the samples overnight at without any distinction being made 105°C. on age (shanaway,1994). However 2.2.2. Determination of Min- during the period from September to erals Content December each year, wild quails Minerals content of quail meat were found in a lot of number on sample were determined by a flam north beaches of Egypt and part of photometer 410 for sodium, spe- those birds were hunted and sold in koll1spectrophotometer for phospho- the local markets (El-dengawy and rus and a perki- Elmer Atomic Ab- nassar, 2001). Data from the scien- sorption spectrophotometer 2380 for tific and technical literature on age- calcium, manganese, iron, zinc and related change in chemical composi- cadmium were used. The determina- tion of quail meat are scanty and tion was carried out in Central Labo- sometimes contradictory (Lisunova ratory, Faculty of Agriculture, Assiut et.al., 2014). However, there is an in- University, as described in AOAC creasing interest of consumer to qual- (1995). ity of foods and that meat in particu- 2.2.3. Amino acids content lar (Genchev et.al., 2008). There fore, Amino acid were determined the aim of this study was to compare according to the method described by the nutritive value of young Pellett and Young (1980). With some (6weeks), spent (8months) as well as modifications, which could be sum- wild quail meats. marized as follows: A known weight 2.Materials and Methods of the dry, fat free samples, was hy- 2.1.Raw materials drolyzed with 5 ml of 6 N HCl, in Twenty of farmed young (6 closed test tube at 110°C for 24h. The weeks) and spent (8months) Japanese hydrolysate was filtered. The residue quail (coturnixcoturix japonica)as was washed with distilled water and well twenty wild quails were used in the volume of the filtrate was com- this study. The farmed quails were pletedto 50ml with distilled water. produced from local farm at Assuit Then 5 ml of the filtrate were evapo- city while, the wild quails were pro- rated on water bath at 50°C. The resi- cured from AL- Aresh city market in due was dissolved in 5 mlloading Egypt in October of 2015 buffer (0.2 N sodium citrate buffer of 2.2. Methods pH 2.2). Amino acids were deter- 2. 2. 1. Proximate composition mined chromatography using Beck- 59 Assiut J. Agric. Sci., (47) No. (6-1) 2016 (58-71) ISSN: 1110-0486 Website: http://www.aun.edu.eg/faculty_agriculture E-mail: [email protected] man Amino Acid Analyzer The methyl esters of fatty acids Model119CL, at National Research were separated using Perkin-Elmar Center Giza- Cairo. gas chromatography (model F22) 2.2.3.1. Determination of tryp- with a flame ionization detector in tophan: presence of nitrogen as a carrier gas. Tryptophan was determined us- The separation was carried out on a ing spectrophotometric method as de- (2 m 60.25 in) glass column, packed scribed by Sastry and Tummuru (1985). with diethylenglyco succinate 2.2.3.2. Computation of (DEGS) on chromosorb W, 80– 100 chemical Score mesh. The injector and detector tem- The chemical score was esti- perature was 220ºC. The nitrogen, mated by the two methods of calcu- hydrogen and air flow rate were 30, lating chemical score recommend by 30and 300 ml/min, respectively. The (Bhau et.al., 1991) as follows: chart speed was 1 cm/min. Peaks Chemical Score = ×100 identification were established by comparing the retention times ob- 2.2.3.3. Computation of A/E tained with standard methyl esters of ratio fatty acids The relative percentages of The relationship between the various fatty acids were determined content of an individual essential by rotary evaporator. angulation amino acid in the food protein (A) method (Kates, 1972). and the total essential amino acid 2.2.5. Statistical analysis content (E) was calculated according The statistical data analysis was to FAO (1965) as follows: performed by Analysis of Variance A/E ratio = (ANOVA) and the results were sub- 2.2.4. Fatty acid composition mitted to Duncan’s test. 2.2.4.1. Preparation of methyl es- 3. Results and Discussion ters of fatty acids 3.1. Gross chemical composition The methyl esters for fatty acids Proximate chemical composition were separated from total lipids using and caloric value of farmed and wild quail breast meat, are presented in Table 5ml 3% H2SO4 in absolute methanol and 2 ml benzene as mentioned by (1) In farmed quail meat, the spent quail meat had significantly lower moisture Rossell et.al., (1983). The contents content (P<0.05) and higher protein and were heated with methanol at 90°C fat content when compared with young for 90min. After cooling phase sepa- quail meat (6weeks old). However the ration was performed by addition of 2 moisture content of breast farmed quail ml water and the methyl esters were meat was ranged from 69.87 to 72.35% extracted with aliquots of 5 ml hex- for spent and young quail meat; respec- ane each. The organic phase was re- tively. On other hand , the moisture con- moved, filtered through anhydrous tent of wild quail breast meat was 71.45 sodium sulfate and concentrated by % with no significant differences with using rotary evaporator. the meat of 6 weeks old birds but sig- 2.2.4.2. Gas liquid chromatog- nificant higher than the meat of 8 raphy of methyl esters for fatty ac- months old birds. ids 60 Khalifa et al., 2016 Table 1. Proximate chemical composition of 6 week, 8 months and wild breast quail meats (WWB). Breast quail meats Traits (6 week) (8 month) Wild Moisture 72.35±0.4a 69.87±0.b 71.45±0.40a Protein 21.65± 0.71b 24.20±0.71a 25.05±0.71a Fat 3.57±0.07b 3.85±0.0a 3.80±0.07a Ash 2.47±0.11a 2.61±0.1a 1.22±0.1b Caloric value 118.73 ±0.08b 131.45±0.11a 134.28±0.11a (kcal/100g) Different superscript letters indicates significance within the same row (p<0.05).