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Nutrient Composition of Quail Meat from Three Sources
Author(s) -
HAMM D.,
ANG C. Y. W.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb04994.x
Subject(s) - quail , colinus , coturnix coturnix , bobwhite quail , riboflavin , pantothenic acid , zoology , coturnix , composition (language) , food science , biology , vitamin , fowl , veterinary medicine , endocrinology , medicine , ecology , linguistics , philosophy
Samples of quail available to the public through specialty and/or supermarkets or by hunting were analyzed for selected nutrients in the meat. Classes of quail examined were (1) a strain of Japanese quail, Coturnix coturnix , (2) pen‐grown eastern Bob White, Colinus virginianus , and (3) wild Bob White, Colinus virginianus. Bob White quail were larger than the Japanese quail and yielded a higher percentage of deboned, deskinned meat (69% vs 61%) due mainly to a heavier, fatter skin on the Japanese quail. All the types examined were excellent sources of vitamin B6 (0.52–0.68 mg/100g raw meat) and niacin (6.0–10.3 mg/100g) and were good sources of thiamin (0.10–0.17 mg/100g) pantothenic acid (0.66–1.10 mg/100g) and riboflavin (0.16–0.50 mg/100g).