Self-life and Sensory Quality of Stored Quail Meat as Influenced by Higher Dietary Levels of Vitamin E. Animal Nutrition and Feed Technology.

Abstract

The effect of higher dietary concentrations of vitamin E on self-life and sensory quality of stored meat were examined in broiler quails. Day-old heavy body weight quail chicks (n=320) were randomly selected and divided into 20 groups of 16 chicks each. The quail chicks were reared in electrically heated battery cages fitted with feeders and waterers. A basal diet having 24% crude protein and 2700 kcal ME/kg was formulated. From this basal diet, five experimental diets were prepared by incorporating vitamin E (α-tocopherol acetate) at graded levels of 75, 150, 225 and 300 mg/kg in diet. Each experimental diet was offered ad libitum as mash to four groups of quail chicks for 5 weeks. At the end of the trial, meat samples were collected from four birds picked up randomly from each replicate and stored at −18°C at different time intervals for analysis of various meat and sensory quality parameters. The results of the study revealed that higher dietary vitamin E levels at 225 and 300 mg vitamin E/kg were more effective in retarding oxidative deterioration of meat samples stored at −18°C for two and three months, respectively. Drip loss of one and two months stored meat samples decreased gradually with an increase in dietary vitamin E concentration. Supplemental vitamin E had no effect on ether extract content and total bacterial count of fresh and stored meat samples. The sensory quality of pressure-cooked quail meat (appearance, flavour, texture, tenderness and overall acceptability) deteriorated more rapidly in diets low in vitamin E concentration with increasing storage interval. It is concluded that dietary vitamin E at higher supplemental levels of 225–300 mg/kg in diet of quail was beneficial for storage of meat under frozen condition.