1. Estimates of heritability, genetic and phenotypic correlations of performance and meat quality traits were obtained in a population of Japanese quail using restricted maximum likelihood (REML) procedures. 2. The heritability estimates for body weight (BW) traits ranged from 015 at hatch to 042 at six weeks. For carcase composition traits, heritability estimates ranged from 012 for carcase yield to 0 26 for abdominal fat yield and for meat quality traits they ranged from 018 for drip loss to 0 54 for yellowness of the meat. 3. Negative genetic correlations were found between BW and carcase traits with ultimate pH and drip loss ranging from 0 01 (BW at hatch) to 0 40 (skin yield). Redness and yellowness showed negative genetic correlations with BW and carcase traits, whereas the genetic correlations with lightness were positive (from 004 to 043). 4. Shear force and cooking loss showed positive genetic correlations with carcase, breast, abdominal and skin yield. 5. In conclusion, meat quality traits have the potential to be improved through genetic selection but selection for higher BW and carcase composition may reduce the meat quality of Japanese quail through reducing redness, ultimate pH and intramuscular fat and increasing lightness, shear force and cooking loss of the meat.

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