Pérez Cordero, Ismael J.

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    The effect of crossbred quails (𝘊𝘰𝘵𝘶𝘳𝘯𝘪𝘹 𝘤𝘰𝘵𝘶𝘳𝘯𝘪𝘹 𝘫𝘢𝘱𝘰𝘯𝘪𝘤𝘢) on hatchability, carcass yield and meat quality characteristics in Puerto Rico
    (2023-05-12) Pérez Cordero, Ismael J.; Latorre Acevedo, José R.; College of Agricultural Sciences; Latorre Esteves, Magda; Arcelay Ruíz, Enid; Department of Animal Science; Sánchez Quintero, Dilsom
    The Japanese Quail industry is rapidly growing in Puerto Rico, and in order to facilitate this growth, it is crucial to understand the production parameters and meat quality traits of these birds. One approach to enhance desirable characteristics in poultry is crossbreeding, which involves merging the best traits of the parents to produce a hybrid vigor effect. In the US quail industry, two Japanese quail strains, Jumbo Brown Quails (JBQ) and Texas A&M Quails (TXS), are commonly used for crossbreeding. This study involved inverse crossbreeding with JBQ males and TXS females (Cross 1) and TXS males and JBQ females (Cross 2). The results showed that Cross 1 had a higher hatchability rate, suggesting that TXS dams are better suited for selection than JBQ dams. Cross 1 had a higher carcass yield than Cross 2, indicating that using JBQ male and TXS female could result in higher meat production. The study also explored meat quality traits such as tenderness, meat color, and skin color. While there were no significant differences in meat tenderness between the two crosses, Cross 1 meat had higher intesity of yellow than Cross 2 meat. However, skin color showed inconsistencies across different studies, with paler skin being preferred for birds intended for consumption with skin on. Overall, this study highlights the importance of extensive research on parental heritability, as the inverse crossing of the same cross can result in different outcomes. The findings also indicate that Cross 1 is the superior cross, which is valuable information for the quail industry. Further research in this area could enhance our understanding of production parameters and meat quality traits in Japanese quails, ultimately benefiting the growth and success of the industry.