[ Caractéristiques physiques et organoleptiques des œufs et de la chair de la caille japonaise nourrie avec trois (3) régimes alimentaires différents à base de produits locaux en Côte d’Ivoire ]
Volume 40, Issue 4, October 2023, Pages 1445–1457
N’Gbo Martin Luthère King1, Disseka William Kwithony2, Tchumou Messou3, and Kouamé Lucien Patrice4
1 Unité de Formation et de Recherche en Agriculture, Ressources Halieutiques et Agro-Industries, Université de San Pédro, 01BP 1800 San Pedro 01, Côte d’Ivoire
2 Unité de Formation et de Recherche en Sciences et Technologies Alimentaires, Université Nangui Abrogoua, Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire
3 Laboratoire de Biochimie Alimentaire et Technologies des Produits Tropicaux, UFR des Sciences et Technologie des Aliments, Université Nangui-Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire
4 Department of food science and technology, Laboratory of Biocatalysis and Bioprocesses, Nangui-Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The effects of the consumption of newly formulated feeds (A1, A2 and A3) and of a control feed (AT) on the physical and organoleptic characteristics of the eggs and flesh of the Japanese quail (Coturnix japonica), bred in captivity, have been evaluated. The experiment was carried out on 80 one-day-old quail. At the end of the experiment, which lasted 9 weeks, the physical and organoleptic characteristics of the eggs, as well as those of the flesh of these quails, were studied. It appears that the eggs of the quails fed with food A3 had the highest masses and shell thicknesses. The sensory analysis carried out in this work showed that all the flesh of the quails fed with the newly formulated feeds was accredited with the same appreciation as those fed with the commercial feed, both in terms of tenderness, aroma, and flavor. With regard to quail eggs, it has been observed that, with the exception of the color parameter where the color of the egg yolk of the quails fed with the newly formulated feed is darker than that of the quails fed with the feed of trade, the statistical analysis did not reveal any statistically significant difference at the 5% level for the other parameters. In short, all the quails were equally appreciated by the panelists, this makes newly formulated feeds good feeds for quail.
Author Keywords: foods, eggs, meat, Japanese quail, breeding, organoleptic analysis.
Volume 40, Issue 4, October 2023, Pages 1445–1457
N’Gbo Martin Luthère King1, Disseka William Kwithony2, Tchumou Messou3, and Kouamé Lucien Patrice4
1 Unité de Formation et de Recherche en Agriculture, Ressources Halieutiques et Agro-Industries, Université de San Pédro, 01BP 1800 San Pedro 01, Côte d’Ivoire
2 Unité de Formation et de Recherche en Sciences et Technologies Alimentaires, Université Nangui Abrogoua, Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire
3 Laboratoire de Biochimie Alimentaire et Technologies des Produits Tropicaux, UFR des Sciences et Technologie des Aliments, Université Nangui-Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire
4 Department of food science and technology, Laboratory of Biocatalysis and Bioprocesses, Nangui-Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The effects of the consumption of newly formulated feeds (A1, A2 and A3) and of a control feed (AT) on the physical and organoleptic characteristics of the eggs and flesh of the Japanese quail (Coturnix japonica), bred in captivity, have been evaluated. The experiment was carried out on 80 one-day-old quail. At the end of the experiment, which lasted 9 weeks, the physical and organoleptic characteristics of the eggs, as well as those of the flesh of these quails, were studied. It appears that the eggs of the quails fed with food A3 had the highest masses and shell thicknesses. The sensory analysis carried out in this work showed that all the flesh of the quails fed with the newly formulated feeds was accredited with the same appreciation as those fed with the commercial feed, both in terms of tenderness, aroma, and flavor. With regard to quail eggs, it has been observed that, with the exception of the color parameter where the color of the egg yolk of the quails fed with the newly formulated feed is darker than that of the quails fed with the feed of trade, the statistical analysis did not reveal any statistically significant difference at the 5% level for the other parameters. In short, all the quails were equally appreciated by the panelists, this makes newly formulated feeds good feeds for quail.
Author Keywords: foods, eggs, meat, Japanese quail, breeding, organoleptic analysis.
Abstract: (french)
Les effets de la consommation des aliments nouvellement formulés (A1, A2 et A3) et d’un aliment témoin (AT) sur les caractéristiques physiques et organoleptiques des œufs et des chairs de la caille japonaise (Coturnix japonica), élevée en captivité, ont été évalués. L’expérimentation a été faite sur 80 cailleteaux âgés d’un jour. Au terme de l’expérimentation, qui a duré 9 semaines, les caractéristiques physiques et organoleptiques des œufs, ainsi que celles des chairs de ces cailles, ont été étudiés. Il en ressort que les œufs des cailles nourries avec l’aliment A3 ont les masses et les épaisseurs de coquilles les plus élevées. L’analyse sensorielle réalisée dans ce travail montre que toutes les chairs des cailles nourries avec les aliments nouvellement formulés sont accréditées de la même appréciation que celles nourries avec l’aliment de commerce tant au niveau de la tendreté, de l’arôme que de la saveur. Concernant les œufs des cailles, l’on a pu constater qu’à l’exception du paramètre couleur où la couleur du jaune d’œuf des cailles nourries avec les aliments nouvellement formulés est plus foncée que celle des cailles nourries avec l’aliment de commerce, l’analyse statistique n’a révélé aucune différence statistique significative au seuil de 5% concernant les autres paramètres. En somme, toutes les cailles ont été appréciées au même titre par les panélistes, Ce qui fait des aliments nouvellement formulés, de bons aliments pour les cailles.
Author Keywords: aliments, œufs, chair, caille japonaise, élevage, analyse organoleptique.
How to Cite this Article
N’Gbo Martin Luthère King, Disseka William Kwithony, Tchumou Messou, and Kouamé Lucien Patrice, “Physical and organoleptic characteristics of eggs and meat of Japanese quails fed on three (3) different diets based on local products in Côte d’Ivoire,” International Journal of Innovation and Applied Studies, vol. 40, no. 4, pp. 1445–1457, October 2023.
