Effects of Thermal Manipulation of Japanese Quail Embryo on Post-hatch Carcass Traits, Weight of Internal Organs, and Breast Meat Quality

Embryonic thermal manipulation was known as an effective protocol for improving post-hatch growth performance and thermotolerance acquisition among avian species. Previously, we evaluated the impact of embryonic thermal manipulation of Japanese quail on embryonic development, hatchability, and post-hatch performance. We conducted the current study to furtherly elucidate the effects of thermal manipulations of Japanese quail embryos on internal organ weights, carcass traits, and meat quality parameters at post-hatch day 35. Quail eggs of control group were incubated at 37.7 & DEG;C and relative humidity (RH) 55%. Three thermally manipulated groups of quail eggs were incubated intermittently at 41 & DEG;C and 65% RH intermittently (3 hours/day): the early embryonic group (TM1) was thermally challenged at embryonic day (ED6) to ED8, the late embryonic group (TM2) was thermally challenged at ED12-14, and early/late embryonic group (TM3) was thermally challenged in both time windows. Quail meat quality parameters, carcass traits, and internal organ weights were evaluated at post-hatch day 35. The results revealed that early embryonic thermal manipulation (TM1 group) is an effective protocol for decreasing fat pad accumulation. The pH value of breast meat in all TM treatments revealed significant (P < 0.05) decreases by 5% in comparison with that of control without any negative effects on breast meat composition or sensory criteria. Early embryonic thermal manipulation would be recommended as an enhanced protocol that can be used to reach the favored lucrative effects of the thermal treatment in meat-type quail.