Research Article

Effect of flax seed in feed on the quality of quail meat

Małgorzata Jakubowska, Józefa Gardzielewska, Danuta Szczerbińska, Tadeusz Karamucki, Zofia Tarasewicz, Marek Ligocki

1. Acta Sci. Pol. Zootechnica, 11(4), 2012, 41‒52

Abstract. The study was conducted on female Pharaoh quails aged from 7 to 20 weeks, divided into 3 dietary groups. The control group received standard feed for adult birds, whereas group I received feed containing 4% flax seed and group II received feed containing 7% flax seed. All feedstuffs used in the experiment were isoprotein based and isoenergetic. After the feeding period, 12 females were selected from each group and slaughtered. Separated breast and leg muscles were assayed in terms of water holding capacity, thermal drip, colour, basic chemical composition, fatty acid composition and sensory appeal. Based on the survey, it was ascertained that the feeds containing 4% and 7% flax seed had no effect on the chemical composition and physical properties of the quail breast muscles, while the leg muscles had lower dry matter content, total protein and fat. Sensory evaluation showed possible deviations of taste and smell of the meat and broth from quails receiving flax seeds. The use of 7% flax seed in feed resulted in significantly less fatty acids: C14 : 0, C16 : 0, C17 : 0, C18 : 0, and more unsaturated fatty acids: C16 : 1c, C18 : 1 n-9c, C18 : 3 n-3, C20 : 3 n-6, C22 : 5 n-6.

Keywords: fatty acid profile, flax seed, meat quality, quail