Evaluation of the effect of nopal meal on meat quality of Japanese quails (Coturnix japonica)

Abstract

The incorporation of antibiotics in animal production diets has been characterized by its effectiveness in improving productive performance and the welfare of birds. However, the use of these has led to the emergence of antimicrobial-resistant bacteria in meat products. The objective was to investigate the effect of incorporating cactus flour on slaughter variables and meat quality properties in quail. A total of 200 quails (49 days old) were randomly assigned to four treatments with five repetitions (10 birds per experimental unit). Treatment T1 was the control diet, while T2, T3, and T4 included cactus flour (400, 800, and 1200 mg/kg of feed, respectively). The cactus flour in quails did not modify (P > 0.05) the weight at slaughter, the yield, or the weight of the hot and cold carcass. Likewise, there was no effect on organ weight (P > 0.05), but the length of the gizzard was modified (P < 0.05) with the addition of flour. Additionally, it did not influence (P > 0.05) the weight of the cold and post-cooked leg, the yield, or the texture of the meat. However, it decreased the pH, which improved the brightness (P < 0.05) and increased the intensity of red color, while the intensity of yellow decreased. Furthermore, the water retention capacity was greater in the meat with 400 mg/kg of cactus flour in the feed. It is concluded that cactus flour does not influence the weight of the cold leg, cooking yield, or meat texture; however, it is an additive that decreases the pH of the meat, increases brightness, and enhances red color, while decreasing yellowness.