Age-related changes in quail meat |
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| Authors: | L I Lisunova V S Tokarev Yu V Gorbachenko |
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| Institution: | 1. State Agrarian University, Novosibirsk, 630039, Russia
2. Novosibirsk Technical School of Electronics and Computer Engineering, Novosibirsk, 630049, Russia
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| Abstract: | Chemical, amino acid, and mineral composition of the breast and legs was studied on quails aged 1, 30, and 60 days. By the end of the survey (60 days), the content of protein in their meat increased by 20.7%; the energy value was 20.15 higher; the concentration of histidine, arginine, leucine, and phenylalanine grew by 1.3–3.8 times; and the concentration of magnesium, iron, and copper increased by 0.08 g, 10.52 mg, and 12.83 mg, respectively. |
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