Características Químicas e Sensoriais da Carne de Codornas Poedeiras (Coturnix coturnix japonica) Alimentadas com Diferentes Fontes Protéicas

The aim of the present work was to evaluating the chemical and sensorial characteristics laying quail meat (Coturnix coturnix japonica), fed with different proteinic sources in the diet. The birds were fed with the diets flour of silage of fish plus flour of degreased bran rice (FSF+FDBR), degreased rice bran (DRB), flour of commercial fish (FF) and diet controls, constituted of commercial diet, for the period of 30 days and after having abated and frozen. The chemical evaluation of the humidity tenors, crude protein, ethereal extract were made. In the sensorial evaluation the test of multiple comparison was applied, with seven trained evaluators. The results of the chemical composition show significant difference (p