Effects of selection for yolk cholesterol on growth and meat quality in Japanese quail (Coturnix coturnix japonica)

Descendants (females) of S18 generation of Japanese quails (Coturnix coturnix japonica), selected for low (line 11, n=15) or for high (line 12, n=6) yolk cholesterol content were used for this experiment. The high (12) and low (11) lines were developed from a control egg type (line13) wild color plumage stock 07, from Poultry Breeding Station in Ivanka at Danube (Slovakia) that was maintained without conscious selection. The results of selected lines were compared to this one from unselected lines, egg type (line 13, n=15) and meat type (line 8, n=15), to study productive performance (growth and carcass weight) as well as meat quality traits (intramuscular collagen properties, fatty and cholesterol content). The birds were grown up to 35 days of age. Quails were fed ad libitum with commercial diets according to their ages. Animals had free access to water during the experiment. The body weight of the quails was controlled every week (from week I to 5). At the slaughter (at avg. weight of 104.0, 107.7, 110.6 g vs 209.3 g for lines 11, 12, 13 vs 8, respectively; P<0.05) the hot carcass weight was recorded and dressing percentage was calculated. Pectoralis superficialis muscles were removed from the carcasses to assess intramuscular collagen (IMC) properties (collagen and crosslink concentrations), intramuscular lipid and cholesterol contents. Growth and slaughter performance, intramuscular fat percentage and IMC properties of Pectoralis superficialis were not different between the birds selected for low (line 11) and high (line 12) yolk cholesterol content and were also found to be similar between the quails of egg type and those selected for yolk cholesterol content (lines 11 and 12). Compared to the birds of egg type line and those selected for yolk cholesterol content, the quails of meat type had higher growth and carcass traits (P<0.05), while meat quality traits were found to be similar. The meat of the quails selected for low cholesterol in the egg yolk (line 11) had lower (P<0.05) cholesterol (-35.9%) than that of the birds characterized by high cholesterol in the egg yolk (line 12). In conclusion, divergent selection for yolk cholesterol content did not significantly influence growth and slaughter traits, intramuscular fat and IMC properties of Japanese quail, while it affected the amount of cholesterol in meat. The quails of meat type showed the highest growth and slaughter traits.