Preparing and Evaluation of New Nutritious Products from Quail Meat

The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.

Effects of Moringa (Moringa oleifera Lam.) Leaf Meal on Performance, Carcass, Organs, Eggs and Meat of Japanese Quails

There are several reports on the utilisation of Moringa oleifera in poultry diets due to its essential bioactive compounds yet,little is known about its influence on Japanese quail eggs and meat qualities.Hence,the need to examine performance,eggs and meat qualities of Japanese quail hens fed M.oleifera leaf.To achieve this,240 Japanese quail chicks were allocated to three dietary treatments:D1:control,0.0%(without M.oleifera leaf meal),D2:(0.5%M.oleifera leaf meal)and D3:(1%M.oleifera leaf meal).Data on performance,carcass,organs,eggs and meat qualities were collected and subjected to ANOVA at 0.05.Results revealed that feed consumption was lowest(2,701g)in D1 and highest(2,800g)in D2,carcass weight varied from 100-100.67g,thigh weight(12.66-13.58g)and breast weight was highest(40.41g)in D3.Liver weight was lowest(3.25g)in D1,kidney was largest(0.91g)in D3 whereas,the heart,gizzard and spleen weights ranged from 1.00-1.16g,3.08-3.50g and 0.04-0.08g,respectively.In the eggs,crude protein(10.94%),crude fat(6.71%),ash(1.36%),high-density lipoprotein(96.12mg/100g)and low-density lipoprotein(120.67mg/100g)were highest in D1.Total cholesterol(364.08mg/100g)and triglycerides(147.27mg/100g)were least in D1 and the caloric value varied from 1.46-1.47kcal/g.In the meat,crude protein(17.14%)and energy value(1.96kcal/g)were best in D2 but,crude fat(12.62%),ash(2.85%)and carbohydrates(1.31%)were superior in D3.In both eggs and meat,no crude fibre(0.0%)was detected.In any case,all the parameter values were within the normal ranges given in healthy Japanese quails at similar age.Consequently,addition of M.oleifera leaf meal at 1.0%to Japanese quail diets might not depress performance,affect carcass quality,cause organs dysfunctions but may improve nutritional quality of the eggs and meat.

西洋参茎叶提取物对鹌鹑生长性能和肌肉品质的影响

【目的】探讨西洋参茎叶提取物对鹌鹑生长性能、肌肉品质的影响,为西洋参茎叶作为添加剂开发利用提供依据。【方法】将150只1日龄鹌鹑,随机分成5组,每组3个重复,每个重复10只鹌鹑。空白对照组(CON)饲喂基础日粮,抗生素对照组(KSS)在基础日粮中添加阿莫西林(100 mg·kg^(-1)),3个试验组在基础日粮中分别添加1%(SD)、1.5%(SZ)和2%(SG)西洋参茎叶提取物。试验期50 d,预饲期5 d,正饲期45 d。【结果】从鹌鹑生长性能来看,SZ组可显著提高鹌鹑平均日增质量(P<0.05),同时显著降低料肉比(P<0.05)。从鹌鹑肉嫩度来看,与CON组和KSS组相比,试验组鹌鹑胸肌与腿肌剪切力显著降低(P<0.05),肉嫩度均增强,其中SZ组肉嫩度最佳;从鹌鹑肉中营养成分来看,鹌鹑胸肌中蛋白质含量SG组显著高于CON组(P<0.05),SZ和SG组脂肪含量显著高于CON组和KSS组(P<0.05);鹌鹑腿肌中蛋白质含量SZ和SG组显著高于CON组和KSS组(P<0.05),脂肪含量SZ组显著高于CON组和KSS组(P<0.05);胸肌和腿肌中水分含量各组间差异不显著(P>0.05)。从鹌鹑肌肉中脂肪酸含量来看,与CON组相比,各试验组鹌鹑胸肌中不饱和脂肪酸含量降低不显著(P>0.05),SZ组鹌鹑腿肌中不饱和脂肪酸含量显著升高(P<0.05);从鹌鹑肌肉中肌苷酸含量来看,SZ组鹌鹑胸肌和腿肌中肌苷酸含量均显著高于KSS组(P<0.05);从鹌鹑肌肉中氨基酸含量来看,SD、SZ和SG组鹌鹑胸肌和腿肌中必需氨基酸和风味氨基酸含量均显著高于KSS组(P<0.05)。从H.E.染色结果来看,各试验组鹌鹑的肝肾组织结构均未见异常。鹌鹑生长激素(Growth hormone,GH)基因(GH基因)表达水平各试验组均显著高于CON组(P<0.05),且SZ组鹌鹑生长激素(GH)基因表达量最高。【结论】西洋参茎叶提取物可加速鹌鹑生长,改善肌肉品质,增加肌肉风味,且对肝肾发育无不良影响,安全性比较高,可代替抗生素作为中草药饲料添加剂进一步开发利用。

不同来源大豆黄酮对肉用鹌鹑生产性能及有关免疫指标的影响

10 8羽鹌鹑随机分为 3组 ,每组 3个重复。在日粮中分别添加 5mg/kg人工合成的大豆黄酮和 2 0mg/kg从大豆中提取的大豆黄酮 ,与对照组相比 1 4d后 ,鹌鹑增重均显著提高 (P <0 0 5) ,采食量没有变化 ,料重比有降低的趋势 ;

低蛋白日粮下肉用鹌鹑蛋白需要量的初步探究

本试验旨在研究低蛋白日粮对15。35日龄肉用鹌鹑生产性能和蛋白摄入量的影响，进而探究其蛋白需要量。试验采用单因子完全随机试验设计，将200只15日龄健康雌性肉用鹌鹑随机分成5组，即设5个日粮蛋白水平：25．5％、23．5％、21．5％、19．5％和17．5％，每组4个重复，每个重复10只鹌鹑，每组能量和氨基酸一致，试验期为21d。结果表明：日粮蛋白水平对不同生长阶段鹌鹑体增重、采食量、蛋白摄入量和饲料转化效率有显著影响（P〈0.05），并且随着日粮蛋白水平的降低，鹌鹑蛋白摄入量和体增重在15～21、15～28日龄和15～35日龄均线性降低，而采食量和饲料转化效率呈现相反的趋势，均线性增加。以体增重为评定指标，采用直线折线模型估算的15～21、15～28日龄和15～35日龄鹌鹑蛋白需要量分别为23．3％、22．3％和20．1％，随着鹌鹑日龄的增加，鹌鹑蛋白需要量逐渐降低。综合所述，氨基酸平衡的低蛋白日粮可在鸽鹑上应用而不会降低其生产性能，低蛋白日粮条件下，推荐15～35日龄肉用母鹌鹑蛋白需要量为22％。

寡果糖对肉用鹌鹑生产性能、脂肪代谢和内分泌机能的影响

６０只１７日龄肉用鹌鹑被随机分为对照组和试验组，分别饲喂基础日粮和添加０．９％寡果糖日粮，研究寡果糖对肉用鹌鹑生产性能、脂肪代谢及内分泌机能的影响。结果发现：试验组鹌鹑的增重和饲料利用率提高；腹脂重、脂肪表观代谢率和血清总胆固醇浓度降低；血液中三碘甲腺原氨酸（Ｔ_３）和胰岛素样生长因子（ＩＧＦ－Ｉ）水平显著提高。

海洋贝类提取物对实验性高脂血症预防作用的研究

利用实验性高脂血症动物模型,观察海洋贝类提取物(EMS)预防用药时的调血脂作用。将EMS与高脂饲料同时喂饲鹌鹑,于用药2,4,6,8,11周末时测定血清脂质含量。结果显示,EMS(生药)5、10、20g·kg-1均可显著降低鹌鹑血清甘油三酯水平(P<0.05,P<0.01),对血清低密度脂蛋白和载脂蛋白B的升高也有程度不等的抑制作用(P<0.05)。EMS20g·kg-1可使血清胆固醇明显降低(P<0.05),并提高血清高密度脂蛋白的水平(P<0.05)。提示EMS对实验性高血脂症有预防作用。

鹌鹑IGF-I、MyoD基因多态性与其肉质性状的关联分析

为探讨不同基因型与肉质性状的相关性,为鹌鹑的分子标记辅助选择积累理论资料,选择150只8周龄的优质朝鲜鹌鹑为试验对象,采用PCR-SSCP技术检测基因多态性,分析不同基因型与肉质性状的相关性。结果显示:IGF-I(胰岛素1号增长因子)基因检测到多态性,发现了AA、GG两种不同的基因型,在A36127G处存在碱基突变,在肌内脂肪含量上AA与GG基因型之间差异显著(P<0.05);MyoD(成肌分化抗原)基因也具有多态性,发现了CC、CT、TT三种基因型,在T22453C处存在碱基突变,在肌内脂肪含量上CT与TT基因型之间差异显著(P<0.05)。结果表明,IGF-I、MyoD基因可以作为鹌鹑肉质性状辅助选择分子标记的候选基因。

合生素对肉用鹌鹑免疫功能和肠道菌群的影响

为了探讨日粮中添加合生素对肉用鹌鹑免疫功能和肠道菌群的影响,将120只1日龄法国莎维麦脱肉鹌鹑随机分为对照组和合生素组,每组60只。对照组饲喂基础日粮,合生素组在基础日粮中添加0.05%合生素。试验期35天。结果表明,合生素显著提高肉用鹌鹑免疫器官指数、ND抗体水平和E-玫瑰花环的转化率,且28～35日龄差异显著(P<0.05);明显地降低了空肠大肠杆菌和沙门氏菌的数量(P<0.05),提高了21日龄乳酸杆菌的数量(P<0.05)。说明合生素能显著增强鹌鹑机体非特异性免疫功能和改善肠道正常菌群结构的作用。

不同饲养方式对朝鲜鹌鹑屠宰性能和肉品质的影响

目的试验旨在研究不同饲养方式对朝鲜鹌鹑屠宰性能和肉品质的影响。方法试验选择10日龄体重接近,健康无病的朝鲜鹌鹑为试验对象,试验分为2组,即网上平养组(对照组)和散养组(试验组),进行为期28 d的饲喂试验,并在38日龄全部进行屠宰,并进行分析不同饲养方式对朝鲜鹌鹑屠宰性能和肉质性状的影响。结果在屠宰性能方面,平养鹌鹑的屠体重、屠宰率和腿肌率显著高于散养(P <0. 05),平养胸肌重、腿肌重和胸肌率都极显著高于散养(P <0. 01)。在肉质性状方面,散养组朝鲜鹌鹑pH值比平养组极显著高5. 85%(P <0. 01),平养鹌鹑的粗蛋白含量显著(P <0. 05)高于散养鹌鹑,平养水分和粗蛋白含量均高于散养,差异不显著。结论平养不仅有利于改善朝鲜鹌鹑肌肉品质,使风味更加,也有利于生产者节约成本,提高利润。

富集DHA、EPA的保健蛋和肉

以添加质量浓度为 5 0 kg/m3 的粉末化鱼油的饲料及一般饲料喂养小鹌鹑。 2个月后 ,对所产的鹌鹑蛋和鹌鹑肉进行 EPA和 DHA测试。结果表明 :全蛋黄中的 EPA和 DHA平均值 ,喂添加鱼油饲料的鹌鹑蛋远高于喂一般饲料的鹌鹑蛋 ;喂 5 d添加鱼油饲料的鹌鹑蛋其 EPA和 DHA平均值可达 49.0 6 mg;且该值将随着喂添加鱼油饲料天数的增加而增大。喂 6 0 d添加鱼油饲料时 ,每只鹌鹑肉含 EPA和 DHA的平均值为喂 6 0 d一般饲料的 5 2倍。这种富含 DHA的蛋和肉没有鱼油的特殊腥味 ,特别适合孕妇、婴儿食用 ,也适合于中。

红烧鹌鹑的研制

以鹌鹑为原料,采用干腌法,经过宰杀、腌制、预煮、烘烤、包装、灭菌等工艺,确定了腌制过程中使用6%的加盐量以及在预煮浸汁过程中加入25 g/L水的生抽与25 g/L水的老抽以及25 g/L水的黄酒,生产了一种营养丰富,具有良好口感的红烧鹌鹑休闲食品,解决了鹌鹑在加工过程易出现肉质松散,过滥以及腥味等关键技术问题。

小麦日粮中添加酶制剂对肉用鹌鹑生产性能的影响

360只9日龄肉用鹌鹑饲喂加酶与不加酶小麦日粮。4个小麦加酶组鹌鹑日粮比纯玉米日粮组鹌鹑的体增重分别高5．8％、6．7％、7．2％和9．5％。35％小麦加酶组比小麦无酶组的体增重提高4．4％。表明小麦日粮中添加酶制剂能提高肉用鹌鹑的生产性能。

肉用鹌鹑血管活性肠肽Ⅰ型受体基因的多态性与胴体性状的关联分析

为了探讨血管活性肠肽Ⅰ型受体基因(VIPR-1)的多态性与肉用鹌鹑胴体性状的关系,采用PCR-RFLP方法对法国巨型肉用鹌鹑和莎维麦脱肉用鹌鹑2个群体的VIPR-1基因与肉用鹌鹑胴体性状进行关联分析。结果表明,VIPR-1基因外显子4-5的Bsr DⅠ位点在法国巨型肉用鹌鹑和莎维麦脱肉用鹌鹑中检测到3种基因型,即GG、GT、TT基因型,基因型频率分别为:0.408、0.490、0.102;0.222、0.444、0.334。VIPR-1基因外显子6-7的Hpy CH4Ⅳ位点在法国巨型肉用鹌鹑和莎维麦脱肉用鹌鹑中检测到AA、AG、GG这3种基因型,基因型频率分别为:0.020、0.020、0.960;0.056、0.111、0.833。关联分析表明,VIPR-1基因外显子4-5的Bsr DⅠ位点与法国巨型肉用鹌鹑的肝重有显著关联性(P<0.05);VIPR-1基因外显子6-7的Hpy CH4Ⅳ位点与法国巨型肉用鹌鹑的体重、屠宰重、肝重有显著关联性(P<0.05),与莎维麦脱肉用鹌鹑的体重、屠宰重、全净膛重、心重、胸肌重、腿肌重、肝率、胸肌率有显著关联性(P<0.05)。VIPR-1基因可以作为候选基因应用于肉用鹌鹑的分子标记辅助选择。

Growth performance,haematology,serum biochemistry and meat quality characteristics of Japanese quail(Coturnix coturnix japonica)fed canola meal-based diets

The present study investigated the effect of partial replacement of soybean meal(Glycine max) with canola meal(CM)(Brassica napus) on the growth performance,haematology,serum biochemistry and meat quality characteristics of female Japanese quails in a 35-day feeding trial.One hundred and forty6-week-old quails 158.28 ± 11.919 g were randomly allocated to 5 isonitrogenous and isoenergetic experimental diets: control diet(CM0; with no CM inclusion); CM0 with 2.5%(CM25),5.0%(CM50),12.5%(CM125) and 17.5%(CM175) soybean meal replaced with CM.Average weekly gain(AWG) and feed conversion efficiency(FCE) were determined.Haematology,serum biochemistry,carcass traits and meat quality parameters were determined at slaughter.Quails fed CM175 had the lowest(P < 0.05) feed intake whereas no differences were observed among the other 4 diets.No dietary effects on AWG,FCE and haematological parameters were observed.Serum biochemical parameters were not influenced by diets with the exception of alkaline phosphatase(ALP),where quails fed CM25 had higher ALP(161.0 U/L) than those fed CM0(37.25 U/L).Quails fed CM25 had the highest chroma(7.39) while those fed CM125 had the lowest(3.58) at 24 h post-slaughter.Diets had no influence(P > 0.05) on cooking losses and peak positive force of quail meat.It was concluded that CM can replace soybean in quail diets up to 12.5% without compromising growth performance,health and quality of meat.Inclusion levels beyond 12.5% promoted poor voluntary feed intake and thus may require feed additives to enhance utilization.

添加溢康素对肉用鹌鹑效果实验

选用1日龄肉用鹌鹑80羽,随机分为对照组(基础日粮)和试验组(基础日粮添加0.1％溢康素),研究日粮添加溢康素(寡聚糖)对肉用鹌鹑生产性能、抗腹泻、及血清胆固醇含量的影响。结果表明:试验组鹌鹑的日增重提高,料肉比降低(P<0.05),腹泻率降低(P<0.05),血清总胆固醇和肉中胆固醇含量分别降低了12.5(P<0.05)和1.9％。试验结果表明,寡聚糖对肉用鹌鹑的生产性能有促进作用,降低腹泻率,降低血清胆固醇含量和肉中胆固醇的含量。

油炸辣椒鹌鹑肉食制品加工工艺研究

以辣椒、鹌鹑肉和植物油为主要原料,探讨油炸辣椒鹌鹑肉食制品的加工工艺。通过正交试验,得出油炸辣椒鹌鹑肉食制品的优化工艺条件特辣配方为辣椒50%,鹌鹑肉16%,植物油25%,花生仁6%,花椒0.4%,芝麻0.1%,味精1%,食盐2.5%;微辣配方为辣椒25%,鹌鹑肉25%,植物油35%,花生仁6%,花椒0.4%,芝麻0.1%,味精1%,食盐2.5%。油炸温度和时间控制在165℃,40 min左右为宜。以此工艺和技术生产的油炸辣椒鹌鹑肉食制品,具有良好的营养和独特的风味。

饲料原料类型对鹌鹑生长性能及肉质影响的研究进展

本文综述了鹌鹑日粮中原料成分对胴体特征和肉质的影响。结果表明,日粮中原料的种类和含量与胴体特性和肉质之间存在一定的关系。在日粮中加入中草药(百里香和薄荷)、植物油(菜籽油)、种子(鹰嘴豆)、香料(肉桂和香菜)、昆虫(蚯蚓)、蜂产品(蜂胶)、植物化学物质(番茄红素)和食用菌(蘑菇)可以改善胴体质量特征。在鹌鹑日粮中使用天然成分可以改善其胴体品质特征和肉质。

中药饲料添加剂对法国肉用鹌鹑增重及肉质的影响

用1周龄法国肉用鹌鹑120只,随机分成4组,每组3个重复,每个重复10只.第1～3组为试验组,分别在基础日粮中添加1％的党参、0.5％党参+0,5％黄芪、0.5％党参+0.5％艾叶,第4组为对照组.试验期为2～6周龄,共35d,每7d称重一次.试验结果表明,各试验组的增重与对照组相比,差异均显著(P<0.05);其中第3组效果最好(P<0.01).日粮蛋白质表观代谢率和料肉比,试验组均优于对照组(P<0.05).各组间的肌肉概略养分、pH值和胴体品质,除第1组的屠宰率略高外(P<0.05),其余差异均不显著(P>0.05).嫩度值差异极显著(P<0.01).血清总蛋白质和A/G差异不显著(P>0.05),但血糖含量差异较大(P<0.01).