摘要：In this study, fatty acid compositions of the meat, liver and egg fats of quail as an alternative source for the requirement of animal protein in nutrition in Turkey were investigated by GLC. It was showed that oleic, linoleic and myristic acids were found as major fatty acids in meat and liver fats, however linoleic, myristic and oleic acids were found major fatty acids in the egg fat of quail. In the fatty acid compositions of meat, liver and egg fats of quail, the total unsaturated fatty acids amount way very higher than the saturated fatty acids.
