Hawraa Sabeeh Tayeh
Ministry of education, general directoral of eduction in waist, Collage of Science / Wasit University
Ahmed Mahdi Saleh Al-Badri
Ministry of education, general directoral of eduction in waist, Collage of Science / Wasit University
ABSTRACT
Poultry meat is a vital source of high-quality protein and essential minerals, including calcium, making it a significant component of human nutrition. This study aimed to compare the protein and calcium content in the skeletal muscles of quail and local broiler chickens. A total of 10 male quails (45 days old) and 10 male broiler chickens (35 days old) were obtained from privately owned commercial farms in Al-Kut city. Muscle samples were collected from the chest and leg regions for analysis. Histological sections were prepared and stained with Mercuric Bromophenol Blue to quantify total protein and Alizarin Red to assess calcium accumulation in the muscle tissues. The results revealed that quail skeletal muscles had significantly higher protein content and calcium accumulation compared to chicken muscles. The differences observed in skeletal muscle composition between the two species can be attributed to variations in species-specific physiology, nutrition, and physical activity. These findings provide valuable insights into the nutritional quality of quail and chicken meat, emphasizing the potential of quail meat as a superior source of protein and calcium for dietary purposes.
Keywords: Alizarin Red Stain, Quail, Calcium, Bromophenol Blue Stain, Skeletal Muscles.
