Lipidomic Insight into Eggs and Meat of Quail (Coturnix japonica) as Potential ‘Superfoods’

BACKGROUND/OBJECTIVES: ) have gained attention as an environmentally efficient species, offering high-quality eggs and meat with favorable nutritional profiles. This study aimed to characterize the fatty acid (FA) composition of quail eggs (QEs) and meat (QM), investigating breast (B) and thigh (T) muscles produced in Poland under small-scale farming conditions, with a focus on assessing their functional foods' potential. METHODS: Gas chromatography-mass spectrometry analysis was applied to determine FA profiles in fresh and stored samples. Statistical evaluation included two-way ANOVA, principal component analysis (PCA), and cluster analysis. RESULTS: Results demonstrated that QE contained the highest total FA levels, dominated by monounsaturated fatty acids, with notable contributions from long-chain n-3 polyunsaturated fatty acids (PUFAs) and conjugated linoleic acid isomers. In contrast, QM were characterized by higher proportions of PUFA, with significant differences between breast and thigh samples. Storage influenced the levels of selected FA, particularly n-3 PUFA and the n-3/n-6 ratio. PCA and cluster analysis confirmed clear separation between eggs and muscles, regardless of storage status. Overall, both QE and QM exhibited a favorable PUFA/SFA ratio, exceeding dietary recommendations. CONCLUSIONS: These findings underscore the nutritional and functional value of quail-derived foods, supporting their consideration as sustainable alternatives to chicken products and potential candidates for the 'superfood' category.