Quality Characteristics of Quil and Broiler Meat Stored Under Hot Climate Conditions
Arif Taghiyev1 
, Safa Baghirova2* , Gunay Verdiyeva3
Abstract. This study aims to comparatively evaluate the meat quality characteristics of broiler (Ross-308) and quail (White English breed) raised under hot climatic conditions. With the increasing demand for animal-derived food products, the development of poultry production has become essential. Although broiler meat remains widely consumed, interest in quail meat has grown significantly in recent years due to its high nutritional value. In this study, quails were slaughtered at 42 days of age, while broiler chickens were slaughtered at 35 days. A comparative analysis of breast, thigh, and wing muscles was conducted. The scientific novelty of the research lies in the fact that, for the first time, a comprehensive and systematic comparative evaluation of these specific muscle groups in broiler and quail has been carried out. Moisture content was determined using a thermostat method, protein content by the Kjeldahl method, fat content by the Soxhlet extraction method, and ash content using a muffle furnace. Sensory evaluation of meat and broth samples was performed by a five-member panel using a 9-point scale. Meat freshness and pH values were also assessed. The results indicate that quail meat demonstrates superior quality indicators compared to broiler meat in terms of nutritional value. Moreover, quails exhibit greater resistance to temperature stress, making them more suitable for hot climates. These findings support the expansion of quail production as an economically viable and sustainable alternative.
Keywords: quil, White English breed, Ross 308, muscle, breast meat