Organoleptic characteristics and compositional profile of meat of growing Japanese quail fed different levels of poultry byproducts compost

Khan, M. T.; Mehmood, S.; Arslan, M.; Azhar, M.; Asad, T.; Raziq, F.; Liaqat, S.; Gondal, M. A.; Rauf, M.; Nazir, S.; Faran, G.; Abbasi, F.; Farooq, Z.; Iqbal, Z. M.; Qumar, M.; Wadood, F.; Raja, I. H.; Ali, H.; Abbas, G.; Bughio, E.; Magsi, A. S.; Younas, U.; Arshad, M. A.; Rehman, M. F.

doi:10.1590/1519-6984.274040

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Brazilian Journal of Biology

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Original Article • Braz. J. Biol. 83 • 2023 • https://doi.org/10.1590/1519-6984.274040 copy

Organoleptic characteristics and compositional profile of meat of growing Japanese quail fed different levels of poultry byproducts compost

Características organolépticas e perfil composicional da carne de codornas japonesas em crescimento, alimentadas com diferentes níveis de composto de subprodutos de aves

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The poultry industry generates a lot of waste, including dead birds, manure, and poultry litter. Poultry waste should never be disposed of improperly because it can seriously harm the environment. The waste can be recycled as a feedstock for use in poultry feed by composting the litter and deceased birds. The compositional profile and organoleptic properties of the meat of growing Japanese quail were examined over the course of a 4-week trial to ascertain the effect of adding compost to the diet. In a completely randomized design (CRD), 1200 newly hatched quail chicks (Coturnix coturnix japonica) were divided into five treatment groups (diets with 0, 2.5, 5, 7.5, and 10% compost), each consisting of 40 birds with six replicates. The addition of compost to the diet had no noticeable effects on the organoleptic qualities of appearance, color, aroma, taste, texture, juiciness, tenderness, and acceptability (P>0.05). The compositional profile characteristics for chicks given compost at any level compared to chicks fed the control diet showed no differences (P>0.05). These findings suggest that the sensory characteristics and compositional profile of growing meat quails can be maintained when fed diets including up to 10% compost.

Keywords:
compost; quail; sensory quality; compositional profile

Ingredient (%)	Treatment ¹ 1 T1: diet containing 0% compost (control), T2: diet containing 2.5% compost, T3: diet containing 5% compost, T4: diet containing 7.5% compost, T5: diet containing 10% compost.
Ingredient (%)	T1	T2	T3	T4	T5
Corn	49.00	49.00	46.63	45.33	45.20
Rice tips	6.00	5.00	5.00	5.00	5.00
Canola meal	10.00	6.50	6.40	5.00	0.00
Soybean meal	26.00	27.00	27.00	27.00	30.53
Fish meal	2.00	3.00	3.00	3.00	3.00
Poultry by-product meal	2.00	2.00	2.00	2.00	2.00
Canola oil	2.00	2.00	2.40	2.60	2.30
CaCO₃	1.10	0.90	0.50	0.10	0.00
DCP.2H₂O	1.10	1.00	1.00	1.00	1.00
Lysine	0.25	0.25	0.25	0.25	0.25
DL-Methionine	0.10	0.10	0.10	0.10	0.15
Threonine	0.07	0.07	0.07	0.07	0.07
Sodium chloride	0.25	0.15	0.15	0.00	0.00
Vitamin premix² 2 Provided per kg of diet: vitamin A, 11,000 IU; vitamin D3, 2,160 IU; vitamin E, 44 IU; vitamin K, 4.2 mg; riboflavin, 8.5 mg; niacin, 48.5 mg; thiamine, 3.5 mg; d-pantothenic, 27 mg; choline, 140 mg; vitamin B12, 33 μg.	0.20	0.20	0.20	0.20	0.20
Minerals premix³ 3 Provided per kg of diet: copper, 8 mg; zinc, 60 mg; manganese, 60 mg; iodine, 0.35 mg; selenium, 0.15 mg.	0.30	0.30	0.30	0.30	0.30
Compost	0.00	2.50	5.00	7.50	10.00

Nutrient	Treatment ² 2 T1: diet containing 0% compost (control), T2: diet containing 2.5% compost, T3: diet containing 5% compost, T4: diet containing 7.5% compost, T5: diet containing 10% compost.
Nutrient	T1	T2	T3	T4	T5
Dry Matter (%)	89.15	88.86	89.03	88.62	89.18
Metabolizable Energy (kcal/kg)	2915	2893	2896	2894	2903
Crude Protein (%)	21.8	22.0	22.0	21.9	22.00
Ether Extract (%)	2.92	4.97	5.32	5.49	5.17
Ash (%)	3.76	6.27	6.32	6.15	6.42
Crude Fiber (%)	4.34	4.40	4.77	5.02	5.15
Calcium (%)	0.90	0.99	0.99	1.00	1.10
Phytic Phosphorus (%)	0.66	0.73	0.77	0.80	0.84
Sodium (%)	0.18	0.18	0.21	0.18	0.21
Potassium (%)	0.91	0.95	1.00	1.04	1.11
Lysine (%)	1.27	1.33	1.33	1.30	1.31
Methionine (%)	0.47	0.47	0.47	0.46	0.50
Threonine (%)	0.92	0.90	0.90	0.88	0.87
Cystine (%)	0.40	0.38	0.38	0.37	0.35
Arginine (%)	1.42	1.42	1.42	1.39	1.40
Valine (%)	1.07	1.06	1.05	1.03	1.02
Isoleucine (%)	0.91	0.91	0.91	0.89	0.90
Leucine (%)	1.84	1.83	1.82	1.78	1.79
Histidine (%)	0.58	0.57	0.57	0.55	0.55
Phenyl alanine (%)	1.05	1.05	1.04	1.02	1.04

Treatment ² 2 T1: diet containing 0% compost (control), T2: diet containing 2.5% compost, T3: diet containing 5% compost, T4: diet containing 7.5% compost, T5: diet containing 10% compost.	Sensory attributes
	Appearance	Color	Aroma	Taste	Texture	Juiciness	Tenderness	Acceptability
T1	7.11	7.15	7.22	6.96	6.79	6.84	6.63	7.09
T2	7.07	7.09	7.17	6.90	6.71	6.76	6.60	7.01
T3	7.06	7.12	7.12	6.87	6.69	6.74	6.56	6.95
T4	6.98	7.02	6.99	6.81	6.67	6.66	6.47	6.83
T5	6.89	6.95	6.95	6.75	6.78	6.60	6.52	6.79
SEM	0.08	0.09	0.09	0.07	0.07	0.06	0.07	0.08
P-value	0.940	0.964	0.870	0.934	0.984	0.842	0.960	0.815

Parameter	Treatment ² 2 T1: diet containing 0% compost (control), T2: diet containing 2.5% compost, T3: diet containing 5% compost, T4: diet containing 7.5% compost, T5: diet containing 10% compost.
Parameter	T1	T2	T3	T4	T5	SEM	P-value
Breast
Moisture, %	71.43	69.77	71.28	72.05	70.78	0.79	0.935
Protein, %	20.26	20.16	20.14	20.20	19.98	0.49	0.999
Fat, %	2.61	2.54	2.47	2.53	2.46	0.04	0.834
Ash, %	1.24	1.23	1.23	1.25	1.22	0.01	0.874
Thigh
Moisture, %	67.16	67.30	68.38	68.43	67.61	1.01	0.993
Protein, %	19.80	19.74	19.61	19.71	19.22	0.41	0.994
Fat, %	3.27	3.25	3.24	3.17	3.10	0.03	0.204
Ash, %	1.32	1.33	1.36	1.38	1.31	0.01	0.552

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