Quality characteristics and shelf-life of meat of quail birds-fed diets supplemented with grape pomace

AZAD SABOW; NAZIM ABDULLA; HOZAN MUSTAFA; AHMED ABUBAKAR

doi:10.56093/ijans.v92i11.127196

Authors

AZAD SABOW College of Agriculture Engineering and Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq 44002
NAZIM ABDULLA College of Agriculture Engineering and Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq 44002
HOZAN MUSTAFA College of Agriculture Engineering and Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq 44002
AHMED ABUBAKAR Laboratory of Sustainable Animal Production and Biodiversity Institute of Tropical Agriculture and Food Security, University of Putra, Malaysia, 43400 UPM Serdang

https://doi.org/10.56093/ijans.v92i11.127196

Keywords:

Fatty acid profile, Grape by-products, Lipid oxidation, Meat traits, Microbiology, Quail

Abstract

This investigation aims to determine the effect of grape pomace supplementation on quail meat’s quality and shelf life. Growing 121-day-old quail males were separated into groups of 30 birds each (3 replicates of 10 birds each). For 42 days, the quails were fed a diet enriched with 0, 2.5, 5, or 10 g/kg of grape pomace (control group and experimental groups). After the feeding session, ten quails were chosen randomly and slaughtered humanely to test the meat quality. Except for redness, which showed a lower value for experimental groups compared to the control group, neither the physicochemical characteristics nor the eating quality of breast meat varied significantly across treatments. The experimental groups also produced alterations in the fatty acid profile, with an increase in polyunsaturated fatty acids mainly due to an increase in linoleic acid concentration. The addition of grape pomace reduced lipid oxidation in meat at 1 and 5 days post-mortem. On post-mortem day 5, the control group meat had more bacteria than the experimental group meat. Overall, supplementation with grape pomace significantly improved the fatty acid profile and showed the capacity to extend shelf life.

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