الفهرس 
Factors Affecting on Quail’s Meat Production:
Location and Period of Study:Only 14 pages are availabe for public view
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Abstract
Meat quality is a major concern, especially for more demanding consumers around the world. Japanese quails are valuable for the high feeding mineral content of eggs and meat. Quail production do not require a large capital investments, it had short production cycle allows for a fast capital return. For many years, fatty acid composition in meat becomes more interested point in view of its implications for human health and for meat quality characteristics. It is influenced by many factors, which could distribute to genetic and environmental factors. The first type of factors (genetics) have been investigated far less, although several studies have reported breed differences for fatty acid composition in different farm animal species and a few have reported estimates of genetic parameters.
Strain comparisons are confounded by some effects like fat level, live weight or age at slaughter. Reducing carcass fatness has been one of the major genetic goals for farm animals for many years. Fat deposition depending on the emphasis that is put on this trait relative to other selection traits, strains and may strongly differ in their mean carcass and meat fat content So, the aim of this investigation is to compare the growth traits during the fattening period between the two Japanese quail lines and investigate the genes affected on fat deposition in male and female quails.