Self-life and Sensory Quality of Stored Quail Meat as Influenced by Higher Dietary Levels of Vitamin E

The effect of higher dietary concentrations of vitamin E on self-life and sensory quality of stored meat were examined in broiler quails. Day-old heavy body weight quail chicks (n=320) were randomly selected and divided into 20 groups of 16 chicks each. The quail chicks were reared in electrically heated battery cages fitted with feeders and waterers. A basal diet having 24% crude protein and 2700 kcal ME/kg was formulated. From this basal diet, five experimental diets were prepared by incorporating vitamin E (α-tocopherol acetate) at graded levels of 75, 150, 225 and 300 mg/kg in diet. Each experimental diet was offered ad libitum as mash to four groups of quail chicks for 5 weeks. At the end of the trial, meat samples were collected from four birds picked up randomly from each replicate and stored at −18°C at different time intervals for analysis of various meat and sensory quality parameters. The results of the study revealed that higher dietary vitamin E levels at 225 and 300 mg vitamin E/kg were more effective in retarding oxidative deterioration of meat samples stored at −18°C for two and three months, respectively. Drip loss of one and two months stored meat samples decreased gradually with an increase in dietary vitamin E concentration. Supplemental vitamin E had no effect on ether extract content and total bacterial count of fresh and stored meat samples. The sensory quality of pressure-cooked quail meat (appearance, flavour, texture, tenderness and overall acceptability) deteriorated more rapidly in diets low in vitamin E concentration with increasing storage interval. It is concluded that dietary vitamin E at higher supplemental levels of 225–300 mg/kg in diet of quail was beneficial for storage of meat under frozen condition.