Jumbo Brown and Golden Italian Japanese Quail: A Comparative Examination of Egg Quality, Egg Yolk Lipid Peroxidation and Fatty Acid Profiles

Year 2023, , 584 - 593, 01.09.2023

Enfal Öncü Gül Hasan Hüseyin İpçak

https://doi.org/10.47115/bsagriculture.1336865

Abstract

This study was conducted to compare two different Japanese quail (Coturnix coturnix japonica) breed lines in terms of egg quality, egg yolk lipid peroxidation, and fatty acid profiles. The research was carried out with Jumbo Brown (Jumbo Brown Coturnix japonica) and Golden Italian (Golden Italian Coturnix japonica) Japanese quail breed lines with dark brown and golden yellow plumage colors at an average body weight of 200±10 g and 10 weeks of age. The experimental groups consisted of Jumbo Brown Japanese quail breed and Golden Italian Japanese quail breed, each containing 80 Japanese quails fed a standard quail diet. Each group was divided into 20 subgroups, with 4 quails housed in each subgroup. The study lasted for 10 weeks (11–20 weeks) according to the randomized plot experimental design. The egg quality data were recorded over an overall period, divided into two periods of 5 weeks each: period 1 (11 to 15 weeks) and period 2 (16 to 20 weeks). Egg and eggshell weights of the Golden Italian breeds were higher in the overall period (P<0.05). The eggshell proportion increased only in the 2nd period in the Golden Italian breed (P<0.05). No significant differences were observed between the breed lines in terms of egg-specific gravity, egg shape index, eggshell thickness, albumen index, yolk index, Haugh unit, and egg yolk color (L, a, b) values (P>0.05). However, the egg yolk of the Jumbo Brown breed had a higher crude protein content (P<0.05). No difference was observed in yolk malondialdehyde values between breeds in fresh and stored eggs (P>0.05). Moreover, the egg yolk ΣPUFA/ΣSFA ratio, ΣPUFA, and Σn-6 values were higher in the Jumbo Brown breed than in the Golden Italian breed (P<0.05). In conclusion, Jumbo Brown breed eggs may be an alternative to traditionally consumed chicken eggs because of their high yolk crude protein content and favorable fatty acid profile.

Keywords

Japanese quails, Breed, Egg quality, Oxidative stability, Fatty acid profiles, Alternative food

Supporting Institution

Dicle University

Project Number

ZİRAAT.23.016

Thanks

This project was supported by the Dicle University Scientific Research Projects Coordinatorship as part of an undergraduate student project (Project No: ZİRAAT.23.016), and we extend our thanks for financial support.

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