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VOL. 11, ISSUE 2 (2026)
Impact of feather removal on the proximate composition of quail Head (Coturnix japonica): A comparative study
Authors
R Jayanthi, R Ramani, C Vasanthi, M Boopathy Raja, Anisha J Perumbilly
Abstract
The present study was undertaken to evaluate the effect of feather
removal on the proximate composition of quail head, an underutilized poultry
by-product with potential applications in food and feed industries. Each
fifteen numbers of fresh quail heads were collected with feathers and without
feathers and analyzed for moisture, crude protein, ether extract, crude fibre,
and total ash using standard methods. The results showed that moisture content
was significantly higher (p < 0.05) in samples without feathers (70.77 ±
0.53%) compared to those with feathers (68.31 ± 0.31%). Crude protein and crude
fibre contents were significantly higher (p < 0.05) in samples with feathers
22.10 ± 0.41% and 4.64 ± 0.52%, respectively. Ether extract (12.45 ± 0.26% and
13.17 ± 0.35%) and total ash (33.31 ± 1.16% and 32.98 ± 0.99%) did not differ
significantly (p > 0.05) between the two groups. The findings indicate that
the presence of feathers alters the proximate composition by increasing crude
fibre and apparent protein content due to keratin, whereas removal of feathers
provides a more accurate representation of nutritionally available components
and improves overall nutritional quality.
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Pages:55-57
How to cite this article:
R Jayanthi, R Ramani, C Vasanthi, M Boopathy Raja, Anisha J Perumbilly "Impact of feather removal on the proximate composition of quail Head (<i>Coturnix japonica</i>): A comparative study". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 55-57
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