Department of Agricultural Engineering, Federal University of Viçosa, Viçosa, MG 36570-9000, Brazil.
Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Poult Sci. 2020 Feb;99(2):848-856. doi: 10.1016/j.psj.2019.10.037. Epub 2019 Dec 6.
This study's objective was to evaluate the influence of thermal environment and air velocity during the rearing phase on European quail meat quality traits. A total of 1,152 one-day-old European quail chicks were placed inside floor pens within environmental chambers. Each experimental period was approximately 5 wks, with birds slaughtered at 37 d of age. The experimental design consisted of a 2 × 4 factorial arrangement of treatments in completely randomized design with 2 air velocities (0 and 2 m/s) × 4 air temperatures (severe cold [SC], moderate cold, thermal comfort, and moderate heat [MH]). ANOVA, with air velocity and thermal environment as fixed effects, was performed to evaluate the effect of main factors and their interaction on meat quality traits, using the GLM procedure (SAS 9.4). Least square means of treatments effects were compared using Tukey's test (α = 0.05). Lightness (L∗), redness (a∗), and yellowness (b∗), of quail meat were affected by thermal environment and air velocity (P < 0.05). Initial and final L∗ values were greater for MH (P < 0.05). Meat from birds subjected to 2 m/s air velocity had lower final L∗, but no velocity effect was noted for initial L∗. Quail meat from SC presented higher initial and final a∗ values compared with the other thermal environment groups (P ≤ 0.001). Final a∗ was affected by air velocity (P < 0.05). Initial and final b∗ values for meat from MH were greater, 13.8 and 15.2, respectively, differing from the other treatment environments (P < 0.05). However, air velocity did not influence b∗ values (P > 0.05). Interactions were not significant for pHu (P = 0.993). Thawing loss and shear force were affected by treatments (P < 0.05) but not ultimate pH, drip loss, or sarcomere length. This study demonstrates that thermal environments and air velocity affect quail meat quality traits. Further investigation is recommended to explore effects of air velocity and thermal environment on muscle proteolysis of quail meat quality.
本研究旨在评估育雏期热环境和空气流速对欧洲鹌鹑肉品质特性的影响。将 1152 只 1 日龄的欧洲鹌鹑雏鸡置于环境室内的地板围栏内。每个实验期约为 5 周，37 日龄时屠宰鸟类。实验设计为完全随机设计的 2×4 因子安排，处理因素为 2 个空气流速（0 和 2 m/s）×4 个空气温度（严寒[SC]、适度寒冷、热舒适和适度热[MH]）。使用 GLM 过程（SAS 9.4）对空气流速和热环境作为固定效应评估主因子及其互作效应对肉品质特性的影响进行方差分析。使用 Tukey 检验（α=0.05）比较处理效应的最小二乘均值。鹌鹑肉的亮度（L∗）、红度（a∗）和黄度（b∗）受热环境和空气流速的影响（P<0.05）。MH 的初始和最终 L∗值较大（P<0.05）。空气流速为 2 m/s 的鸟类的最终 L∗较低，但初始 L∗没有流速效应。SC 的初始和最终 a∗值高于其他热环境组（P≤0.001）。空气流速影响最终 a∗（P<0.05）。MH 肉的初始和最终 b∗值分别为 13.8 和 15.2，大于其他处理环境（P<0.05）。然而，空气流速对 b∗值没有影响（P>0.05）。pHu 的交互作用不显著（P=0.993）。解冻损失和剪切力受处理影响（P<0.05），但不受最终 pH、滴水损失或肌节长度影响。本研究表明，热环境和空气流速影响鹌鹑肉品质特性。建议进一步研究空气流速和热环境对鹌鹑肉肌肉蛋白水解的影响。
