Assiut J. Agric. Sci., (47) No.

(6-1) 2016 (58-71) ISSN: 1110-0486

Website: http://www.aun.edu.eg/faculty_agriculture E-mail: ajas@aun.edu.eg

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-

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Assiut J. Agric. Sci., (47) No. (6-1) 2016 (58-71) ISSN: 1110-0486
Website: http://www.aun.edu.eg/faculty_agriculture E-mail: ajas@aun.edu.eg

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
5ml 3% H2SO4 in absolute methanol quail breast meat, are presented in Table
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
months old birds.
raphy of methyl esters for fatty ac-
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
b a
Fat 3.57±0.07 3.85±0.0 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).

The moisture content was 73.01 3.57%. On other hand, the fat con-
and 70.28% for young (6weeks) and tent as reported by El-Dengawy and
spent (8months) quail meat; respec- Nassar (2001). For wild quail meat
tively. as reported by Boni et.al. was ranged from 28.8 to 42.1% on
(2010), while it was ranged from dray bases. Data in Table (1) re-
60.1 to 69.2% for wild quail meat as vealed that, the ash content of quail
reported by El-Dengawy and Nassar breast meat was ranged from 1.22 to
(2001). The protein content in- 2.61% with no significant differ-
creased significantly from 21.65% in ences between the farmed quail
young quail meat to 24.20% in spent meat, but was significantly lower in
quail meat. As the same trend, the fat wild quail meat.The calculated ca-
content significantly increased from loric value of the studied quail breast
3.57% in 6 weeks old quail meat to meat was ranged from 118.73 to
3.85% in spent quail meat. However 134.28 kcal /100 g. The caloric value
the decrease in moisture and increase of spent quail meat was higher than
of protein and fat with age was also that of young quail meat as a result
reported by Boni et.al.,(2010), lisa- of increment of protein and fat con-
nova et.al., (2014) and Raji et.al., tent. The wild quail meat recorded
(2015). The protein content of wild 134.28 kcal /100 g of breast meat.
quail meat recorded 25.05% which Lonita et.al., (2011). Reported that,
was relatively higher than that of the energy value of quail meat was
spent quail meat and significantly 192 kcal/100g. and they indicated
higher that the protein content of also that, quail meat has a more re-
young quail meat. The protein con- duced calories level than the chicken
tent in the wild quail meat in this meat (215 kcal/100g) and duck meat
study was higher than that found by (404kcal/100g).
El-Dengawy and Nassar (2001) 3.2. Mineral content
which was 55.0 to 68.8% (on dray Data in Table (2) shown the
weight bases). The fat content of mineral content of the breast farmed
wild quail meat recorded 3.80% with and wild quail meat .in the farmed
no significant the fat content of the quail breast meat, the calcium con-
spent quail 3.85% but it was signifi- tent ranged from 42.61 to 55.47 ; so-
cantly higher than that young quails dium ranged from 14.93 to 31.30;

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Assiut J. Agric. Sci., (47) No. (6-1) 2016 (58-71) ISSN: 1110-0486
Website: http://www.aun.edu.eg/faculty_agriculture E-mail: ajas@aun.edu.eg

phosphorus from 48.72 to 75.75; meat. The breast meat of wild quails
magnesium from 10.62 to 13.10; iron recorded higher levels of iron, mag-
from 5.31 to 5.93; manganese from nesium and zinc compared to the
0.07 to 0.09; zinc from 0.49 to 061 farmed meat and nearly, the same
and cadmium from 0.003 to 0.005 levels of Ca,Cd and Mg compared
mg/100g (on dray basis) In general, with 8 month old quail meat and in-
all studied minerals were higher in termediate levels of Na and P .On
the breast meat of 6 weeks old birds other hand the contents of Ca and Fe
and that, may be due to the increased in this study was higher than 19 and
need of this elements during the pe- 1.9mg/100g while, the level of P, Mg
riod of maturation or the need of its and Na was lower than 22,18 and 61
during period of eggs laying. How- mg/100g which reported by Genchev
ever, Lisunove et.al., (2014). Re- et.al., (2008). The differences of
ported that the contents of sodium, mineral content may be due to the
calcium and zinc diminished with age or the feed of the birds.
age from 1 to 60 days in quail breast

Table 2. Mineral content of preset meat of quail 6 weeks, 8 months and wild
(mg/100g dry weight basis).
Minerals Breast quail meats
(mg/l00g) 6 week 8 month Wild
Ca 55.47 42.61 41.12
Mg 13.10 10.62 11
Na 31.30 14.93 17.86
P 75.75 48.72 56.42
Fe 5.93 5.31 9.31
Cd 0.005 0.003 0.003
Mn 0.091 0.066 0.094
Zn 0.61 0.49 0.70

3.3. Amino acid composition weeks), spent quail(8 months) and

The dietary value of meat is wild quail breast meat; respectively.
mostly defined by the composition However, khalifa (1995) reported
and ratio among the different groups that the total amino acid content of
of nutrients. One criterion for meat the breast meat of 6 weeks farmed
evaluation is its protein content and Japanese quail was 92.54g/100g pro-
especially the content of essential tein. On other hand, EL-Dengawy
amino acids (Genchev et.al., 2008). and Nassar (2001) found that it was
The amino acid composition of 95.21g/100gprotein (without deter-
farmed and wild quail breast meat mination of tryptophan) in the breast
are presented in Table (3). The total of wild quails. The essential amino
amino acids content recorded 95.90, acids content recorded 37.09, 36.05
96.00 and 96.88g/100g protein for and 39.30 g/100g protein of 6 weeks,
young farmed quail breast meat(6 8 months and wild quail meat; re-

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Khalifa et al., 2016

spectively. As reported by Genchev phan which was very low in wild

et.al.(2008). Quail meat was very quail breast meat compared with its
rich in essential amino acid which content in farmed quail meat and that
accounted for about 41% of meat may due to the wild quails are unable
protein. Moreover, the wild quail to obtain a balanced diet, they feed
breast meat contained more essential on what is currently available de-
amino acids (39.30%) compared pending on the season Brudincki
with the farmed quail meat (36.05- et.al.(2012). Moreover, the data in-
37.09%). The same observation was dicated that, among all amino acids,
reported by Uherova et.al. (1992). glutamic acid recorded the highest
They found that game contains value in both farmed (14.15-
higher level of essential amino acids 14.31%) and wild quail (15.40%).
as compared with traditionally pro- The same Trend was reported by
duced meat. However, in the essen- Khalifa (1995) and Boni et.al. (2010)
tial fraction, the major amino acids for farmed quail meat, El-Dengaey
were lysine (8.78 -8.99%) and leu- and Nassar (2001) for wild quail
cine (8.13 -8.22%) in breast quail meat and Brudnicki et. al. (2012) for
meat. such results are in agreement wild and farmed pheasants. How-
with the results of Khalifa (1995) for ever, the relatively higher content of
farmed Japanese quail and Franco glutamic acid in the breast meat in
and Lorenzo (2013) for pheasants wild quail comparison with that of
meat.On other hand, slight variations farmed quails has a great importance
among the essential amino acids be- when it comes to the taste of meat as
tween the farmed and wild quail indicated by Brudnicki et al. (2012).
meat except the content of trypto-

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Assiut J. Agric. Sci., (47) No. (6-1) 2016 (58-71) ISSN: 1110-0486
Website: http://www.aun.edu.eg/faculty_agriculture E-mail: ajas@aun.edu.eg

Table 3. Amino acid composition of breast quail meat.

Breast Quail meats

Amino acid g/100g protein
6 weeks 8 months Wild
Threonine 4.58 4.50 4.59
Valine 5.20 5.12 5.40
Methionine 2.69 2.64 2.64
Isoleucine 5.10 4.99 4.98
Leucine 8.15 8.13 8.22
Phenylalanine 4.68 4.72 4.63
Lysine 8.99 8.93 8.78
Tryptophan 1.07 1.02 0.18
Total essential amino acids 37.09 36.05 39.30
Histidine 4.45 3.53 4.40
Arginine 6.69 6.87 6.60
Aspartic acid 10 9.93 9.90
Serine 3.81 4.05 3.98
Glutamic acid 14.15 14.31 15.40
Proline 4.03 4.35 3.95
Alanine 6.15 6.63 6.80
Cysteine 1.34 1.50 1.08
Tyrosine 3.49 3.74 3.62
Glysine 4.80 5.04 4.85
Total non- essential amino
58.91 59.95 57.88
acids
Total amino acids 95.90 96.00 96.88
E/NE ratio 0.63 0.60 0.68
E= Essential amino acids, NE= Nonessential amino acids

As the presented data in Table methionine whereas the first limiting

(4) the chemical score indicated that amino acid was tryptophan followed
the first limiting amino acid of breast by valine in farmed 8 months quail
meat quail of 6 weeks was valine and breast meat as well as wild quail
the second limiting amino acid was breast meat.

64
Khalifa et al., 2016

Table 4. Chemical score and limiting amino acid of breast quail meat.
Whole Egg(E) Chemical score (A / E × 100)
Essential mg (E.A.A)/g Breast quail meats
amino acid protein
6 weeks 8 months Wild
Threonine 51 89.80 88.23 90.00
Valine 76 68.42 67.37 71.05
Methionine 32 84.06 82.50 82.50
Isoleucine 56 91.07 89.11 88.93
Leucine 83 98.19 97.95 99.04
Phenylalanine 51 91.77 92.55 90.78
Lysine 63 142.70 141.75 139.37
Tryptophan 18 94.44 56.67 10.56
First limiting amino acid Valine tryptophan Tryptophan
Second limiting amino acid Methionine Valine Valine
A=mg amino acid /g protein of sample, E =mg amino acid /g protein for egg

The data presented in Table (5). amino acid for school children and
Indicated the A/E ratio of amino ac- adult except methionine and phenyla-
ids of quail meats compared the rec- lanine for adults and threonine for
ommendation of FAO/WHO/UNU schoolchildren. Also, tryptophan was
for school children and adult. The less than the recommendation in the
data indicated that, the amino acid of spent quail meat and the wild quail
quail meats meet or better than the meat.
recommendation of the most essential

Table 5. A/E ratio of breast quail meat compared with FAO/WHO/UNU (1985).
Essential Breast quail meat FAO (1985)
amino acid 6weeks 8months wild Schoolchildren Adult
Threonine 123.48 124.83 116.79 126 81
Valine 152.54 142.03 137.41 112 117
Methionine 72.53 72.33 67.18 99 53
Isoleucine 137.50 138.42 126.72 126 117
Leucine 219.74 225.52 209.16 198 171
Phenylalanine 126.18 130.93 117.81 99 171
Lysine 242.38 247.71 223.41 198 144
Tryptophan 45.84 28.29 4.58 40 45
A/E ratio = FAO (1985)

4.4. Fatty acid composition that, in farmed quail the lipid profile
The fatty acid composition data is determined by four fatty acid:
of total lipids of farmed and wild Oleic (c18:1), linoleic (c18:2),
breast quail meats are presented in palmitic (c16:0) and steric (c18:0).
Table (6). The obtained data revealed The same observation was reported

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Assiut J. Agric. Sci., (47) No. (6-1) 2016 (58-71) ISSN: 1110-0486
Website: http://www.aun.edu.eg/faculty_agriculture E-mail: ajas@aun.edu.eg

for quail meat by Genchev et.al. breast meat in young (6 weeks) and
(2008), Bonos et.al.(2010), Sar- spent (8 months) quails; respectively.
towska et.al.(2014) and Gecgel It was nearly close to 88.26 and
et.al.(2015). However, the sum of 88.28% which reported for breast
these fatty acids accounted for 87.76 meat and leg meat of quails by
and 89.20% of total lipid content of Genchev et.al.(2008).

Table 6. Fatty acid composition of total lipids of farmed and wild breast quail
meats.
Breast quail meat
Fatty acid Name
6 week8 monthswild
C14:0 Myristic acid 0.78 0.70 0.83
C16:0 Palmitic acid 19.81 15.57 13.47
C16:1 ω9 Palmitolic acid 3.85 2.78 3.65
C16:1 ω7 Palmitolic acid 0.15 0.27 0.29
C16:1 ω5 Palmitolic acid 0.16 0.40 0.24
C17:0 Heptadeconoic acid ND 0.22 ND
C18:0 Stearic acid 6.27 5.79 5.12
C18:1 ω9 Oleic acid 35.36 38.99 35.17
C18:1 ω7 Vaccinic acid 1.90 2.46 35.72
C18:1 ω5 6-Octadecosanoic acid ND ND 0.56
C18:2 ω6 Linoleic acid 26.32 28.85 ND
C18:3 ω3 Linolanic acid 2.18 0.93 2.65
C20:0 Arachidic acid 0.36 0.65 0.22
C20:1 ω9 Gondoic acid 0.73 0.45 0.77
C20:4 ω3 Eicosatrienoic acid ND ND 0.38
C20:5 ω3 Eicosapentaenoic acid 0.97 0.88 0.20
C22:0 Behenic acid 0.60 0.83 0.34
Non identified fatty acid 0.65 0.00 0.39
Total saturated fatty acid(SFA) 27.82 23.76 19.98
Total unsaturated fatty acid(UFA) 71.60 76.01 79.63
Total monounsaturated fatty acid(MUFA) 42.15 44.55 76.40
Total polyunsaturated fatty acid(PUFA) 29.47 30.66 3.32
PUFA/SFA ratio 1.06:1 1.29:1 0.16:1

On other hand, the fatty acid methodology (Franco and Lorenzo,

profile of wild quail shows some dif- 2013 and Katarzyna et.al. 2014) the
ferences hens consisted mainly of obtained data also revealed that, the
oleic, vaccinic, palmitic and stearic oleic acid constituted over than one-
acids whereas linoleic acids was not third of lipid content of breast meat
detected with sum of 89.48% of total of farmed and wild quail. As men-
lipid content for these fatty acids. tioned by Hargove et.al.(2001). The
However, the fatty acid composition oil with high content of oleic acid
can be affected by different factors has been associated with lowering
like breed, sex, age, diet, geographi- the risk of cardiovascular disease.
cal location, chimate and the used Oleic acid (C18:1) hasa beneficial

66
Khalifa et al., 2016

effect of decreasing plasma choles- tic acid (C14:0) was the major satu-
terol and it has been estimated to rated fatty acid in wild quail meat.
lessen coronary heart disease risk by Linoleic acid (C18:2) was the pre-
20-40% principally by means of re- dominant polyunsaturated fatty acid
duction LDL cholesterol as reported in farmed quail meat which recorded
by Kris-Etherton et.al.(1999). From 26.32 and 28.85% of total fatty acids
this side, quail meat consider supe- in breast meat of young and spent
rior than chicken and duck meats quails; respectively. Whereas it was
which contained low contents of absent in wild quail meat as shown
Oleic acid by 47.7% and 37.1% for in Table (6) the absenteeism of li-
broiler chicken meat and duck meat; noleic acid in wild quail meat in this
respectively as found by Wolaszyn study may be due to the quail diet.
et.al.(2003). So, Japanese quail meat Morever, the composition and the
should be taken into consideration ratio between the different groups of
due to high Oleic acid contents and lipids in poultry meat are essential in
prevention of heart diseases (Gecgel the evaluation of its dietary proper-
et.al., 2015). High concentration ties Genchev et.al. (2008). The total
ofoleic acid in quail meatalso was saturated fatty acid content (SFAs)
recorded by Genchev et.al. (2008). recorded 27.82, 23.76 and 19.98%
as 35.38- 35.52%, for farmed quail for young, spent and wild quail
meat and by El-Dengawy and Nassar breast meat; respectively. Genchev
(2001). As 34.48- 39.3% for wild et.al.(2008) reported that (SFAs)
quail meat.As shown in Table (6) the contents were found as 34.13 and
breast meat of the wild quail con- 33.72% for quail breast and leg
tained a considerable amount of vac- meats; respectively. While, Boni
cinic acid (34.72%). Vaccinic acid is et.al., (2010). Reported that, young
an omega 7 fatty acid. omega7 helps and spent quail meats contents 25.84
regulate fat and blood sugar metabo- and 29.07% of SFAs; respectively.
lism and presence of omega7 in the El-Dengawy and Nassar (2001) re-
epithelial cell membranes play a pro- ported that SFAs constituted from
tective role including inhibiting bac- 25.07 to 30.11% of total fatty acids
terial growth as well promoting tis- in thigh and breast of wild quails.
sue recovery and healing (Koff, Unsaturated fatty acids (UFAs) con-
2010). Regarding to saturated fatty stituted 71.60, 76.01 and 79.63% of
acids (SFA), the highest content was the total fatty acid of young farmed,
that of palmitic acid (C16:1) recoded spent farmed and wild breast quail
19.81, 15.57 and 13.47% in breast meats; respectively. The obtained
meat of young, spent and wild result are relatively higher than
quails; respectively. This result was 63.95 and 62.54% which reported by
in agreement with the result of Gecgel et.al.(2015) for female and
Genchev et.al. (2008). and Pol- male Japanese quail meats; respec-
towicz, K. and Doktor, J. (2013) For tively. The monounsaturated fatty
farmed quail meat but not agree with acids (MUFAs) contents recorded
the result of El- Dengawy and Nas- 42.15 and 44.55% of total fatty acid
sar (2001). Who reported that, myris- in breast of young and spent farmed

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Assiut J. Agric. Sci., (47) No. (6-1) 2016 (58-71) ISSN: 1110-0486
Website: http://www.aun.edu.eg/faculty_agriculture E-mail: ajas@aun.edu.eg

quail; respectively. While, it was might have resulted from diet

76.40% in the breast meat of wild (Gecgel et.al. 2015).
quail.The high content of MUFAs in Conclusion
wild quail meat in this trail may be The obtained data indicated
due to the presence of vaccinic acid that, there is an increment in protein,
(C18:1ω7) which recorded high pro- fat and caloric value content with in-
portion (35.72%) of total fatty acids. creasing the age of farmed quail
On other hand, polyunsaturated fatty breast meat. The wild quail meat re-
acids (PUFAs) content recorded corded higher levels of protein, Fe
29.17 and 30.66% of total fatty acids and Zn compared to the farmed quail
in breast of young and spent farmed meat. The quail meats consider a
quails; respectively, while its value good source of essential amino acids
recorded only, 3.23% for wild quail and the fatty acids profile consisted
meat as a result of absent of linoleic menially from oleic, linoleic,
acid as revealed in Table (6). How- palmitic and stearic acids.
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‫‪Khalifa et al., 2016‬‬

‫ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺫﺍﺌﻴﻪ ﻟﻠﺤﻭﻡ ﺴﻤﺎﻥ ﺍﻟﻤﺯﺍﺭﻉ ﻭﺍﻟﺴﻤﺎﻥ ﺍﻟﺒﺭﻯ‬

‫‪٢‬‬
‫ﺍﺤﻤﺩ ﺤﺎﻤﺩ ﺨﻠﻴﻔﺔ‪ ، ١‬ﻤﺤﻤﺩ ﺒﻬﺎﺀ ﺍﻟﺩﻴﻥ ﻋﻤﺭ‪ ،١‬ﺼﺎﻟﺢ ﻤﺤﻤﻭﺩ ﺤﺴﻴﻥ‪ ، ٢‬ﻫﺸﺎﻡ ﺍﻟﺴﻴﺩ ﻋﺒﺩ ﺍﻟﻤﺒﺩﻯ‬
‫‪ ١‬ﻗﺴﻡ ﻋﻠﻭﻡ ﻭﺘﻜﻨﻭﻟﻭﺠﻴﺎ ﺍﻷﻏﺫﻴﻪ ؛ﻜﻠﻴﻪ ﺍﻟﺯﺭﺍﻋﺔ؛ ﺠﺎﻤﻌﺔ ﺍﺴﻴﻭﻁ؛ ﺍﺴﻴﻭﻁ ؛ ﻤﺼﺭ‪.‬‬
‫‪ ٢‬ﻗﺴﻡ ﻋﻠﻭﻡ ﻭﺘﻜﻨﻭﻟﻭﺠﻴﺎ ﺍﻷﻏﺫﻴﻪ ؛ﻜﻠﻴﻪ ﺍﻟﺯﺭﺍﻋﺔ؛ ﺠﺎﻤﻌﺔ ﺍﻷﺯﻫﺭ ؛ ﺍﺴﻴﻭﻁ ؛ ﻤﺼﺭ‪.‬‬

‫ﺍﻟﻤﻠﺨﺹ‬
‫ﻫﺩﻓﺕ ﻫﺫﻩ ﺍﻟﺩﺭﺍﺴﺔ ﺍﻟﻰ ﺘﻘﺩﻴﺭ ﺍﻟﺘﺭﻜﻴﺏ ﺍﻟﻜﻴﻤﺎﻭﻯ ﻭﺍﻟﻤﺤﺘﻭﻯ ﺍﻟﻤﻌﺩﻨﻰ ﻭﺘﺭﻜﻴـﺏ ﺍﻷﺤﻤـﺎﺽ‬
‫ﺍﻷﻤﻴﻨﻴﻪ ﻭﺘﺭﻜﻴﺏ ﺍﻻﺤﻤﺎﺽ ﺍﻟﺩﻫﻨﻴﻪ ﻟﻠﺤﻡ ﺼﺩﺭ ﺴﻤﺎﻥ ﺍﻟﻤﺯﺍﺭﻉ ﺍﻟﻴﺎﺒﺎﻨﻰ ﻋﻨـﺩ ﺍﻟﻌﻤـﺭ ﺍﻟﺘـﺴﻭﻴﻘﻰ‬
‫)‪ ٦‬ﺃﺴﺎﺒﻴﻊ( ﻭﺍﻟﻁﻴﻭﺭ ﺍﻟﻤﺴﻨﻪ )‪ ٨‬ﺃﺸﻬﺭ( ﺍﻟﻰ ﺠﺎﻨﺏ ﺍﻟﺴﻤﺎﻥ ﺍﻟﺒﺭﻯ ﻟﺘﻘﻴـﻴﻡ ﺍﻟﻘﻴﻤـﻪ ﺍﻟﺘﻐﺫﻭﻴـﻪ ﻟﻠﺤـﻡ‬
‫ﺍﻟﺴﻤﺎﻥ‪.‬‬
‫ﺃﻭﻀﺤﺕ ﺍﻟﻨﺘﺎﺌﺞ ﺃﻥ ﻤﺤﺘﻭﻯ ﺍﻟﻠﺤﻡ ﻤﻥ ﺍﻟﺒﺭﻭﺘﻴﻥ ﻭﺍﻟﺩﻫﻥ ﻭﺍﻟﻘﻴﻤﺔ ﺍﻟﺴﻌﺭﻴﺔ ﻴﺯﺩﺍﺩ ﺒﺯﻴﺎﺩﺓ ﺍﻟﻌﻤﺭ‬
‫ﻓﻰ ﻟﺤﻡ ﺴﻤﺎﻥ ﺍﻟﻤﺯﺍﺭﻉ‪ .‬ﻭﻗﺩ ﺇﺤﺘﻭﻯ ﻟﺤﻡ ﺍﻟﺴﻤﺎﻥ ﺍﻟﺒﺭﻯ ﻤﺴﺘﻭﻴﺎﺕ ﺃﻋﻠﻰ ﻓﻰ ﺍﻟﺒـﺭﻭﺘﻴﻥ ﻭﺍﻟﺤﺩﻴـﺩ‬
‫ﻭﺍﻟﺯﻨﻙ ﻤﻘﺎﺭﻨﺔ ﺒﻠﺤﻡ ﺴﻤﺎﻥ ﺍﻟﻤﺯﺍﺭﻉ ‪.‬‬
‫ﺴﺠﻠﺕ ﺍﻷﺤﻤﺎﺽ ﺍﻷﻤﻴﻨﻴﺔ ﺍﻟﻀﺭﻭﺭﻴﺔ ﻗﻴﻤﺎ ﺒﻠﻐﺕ‪ ٣٦,٠٥،٣٩,٣٠ ،٣٧,٠٩‬ﺠـﻡ‪ ١٠٠/‬ﺠـﻡ‬
‫ﺒﺭﻭﺘﻴﻥ ﻓﻰ ﻟﺤﻡ ﺼﺩﺭ ﺴﻤﺎﻥ ﺍﻟﻤﺯﺍﺭﻉ ﺍﻟﺼﻐﻴﺭ ﻭﺍﻟﻤﺴﻥ ﻭﺍﻟﺴﻤﺎﻥ ﺍﻟﺒﺭﻯ ﻋﻠﻰ ﺍﻟﺘﺭﺘﻴـﺏ‪ .‬ﻭﺒﺎﻟﻨـﺴﺒﺔ‬
‫ﻟﺘﺭﻜﻴﺏ ﺍﻷﺤﻤﺎﺽ ﺍﻟﺩﻫﻨﻴﺔ ‪ ،‬ﻓﺈﻥ ﺍﻷﺤﻤﺎﺽ ﺍﻟﺩﻫﻨﻴﺔ ﺍﻟﺴﺎﺌﺩﺓ ﻓﻰ ﻟﺤﻡ ﺼﺩﺭ ﺴﻤﺎﻥ ﺍﻟﻤـﺯﺍﺭﻉ ﻫـﻰ‬
‫ﺃﺤﻤﺎﺽ ﺍﻷﻭﻟﻴﻙ ‪ ،‬ﺍﻟﻠﻴﻨﻭﻟﻴﻙ‪ ،‬ﺍﻟﺒﺎﻟﻤﺘﻴﻙ ﻭﺍﻻﺴﺘﻴﺎﺭﻴﻙ ﺒﻴﻨﻤﺎ ﻜﺎﻨﺕ ﺍﻷﺤﻤﺎﺽ ﺍﻷﻭﻟﻴﻙ‪ ،‬ﺍﻟﻔﺎﻜـﺴﻴﻨﻴﻙ‪،‬‬
‫ﺍﻟﺒﺎﻟﻤﺘﻴﻙ ﻭﺍﻻﺴﺘﻴﺎﺭﻴﻙ ﻫﻰ ﺍﻟﺴﺎﺌﺩﺓ ﻓﻰ ﻟﺤﻡ ﺼﺩﺭ ﺍﻟﺴﻤﺎﻥ ﺍﻟﺒﺭﻯ‪.‬‬
‫ﻭﻗﺩ ﺸﻜل ﺍﻟﺤﺎﻤﺽ ﺍﻟﺩﻫﻨﻰ ﺍﻷﻭﻟﻴﻙ ﻗﻴﻤﺎ ﺒﻠﻐﺕ ﺍﻜﺜﺭ ﻤﻥ ﺜﻠﺙ ﻤﺠﻤﻭﻉ ﺍﻷﺤﻤﺎﺽ ﺍﻟﺩﻫﻨﻴﺔ ﻓـﻰ‬
‫ﻟﺤﻡ ﺍﻟﺼﺩﺭ ﻟﻜل ﺍﻷﻨﻭﺍﻉ ﺍﻟﻤﺩﺭﻭﺴﻪ ﻭﻟﺫﺍ ﻴﺠﺏ ﺃﻥ ﻴﺅﺨﺫ ﻟﺤﻡ ﺍﻟﺴﻤﺎﻥ ﻓﻰ ﺍﻹﻋﺘﺒﺎﺭ ﻓﻰ ﺍﻟﺘﻐﺫﻴﻪ ﺤﻴﺙ‬
‫ﺃﻥ ﺍﻟﻤﺤﺘﻭﻯ ﺍﻟﻤﺭﺘﻔﻊ ﻟﺤﺎﻤﺽ ﺍﻷﻭﻟﻴﻙ ﻴﻜﻭﻥ ﻤﺼﺤﻭﺒﺎ ﺒﺘﻘﻠﻴل ﻤﺨﺎﻁﺭ ﺍﻹﺼﺎﺒﻪ ﺒﺄﻤﺭﺍﺽ ﺍﻟﻘﻠﺏ‪.‬‬

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