Succinic acid and its derivatives have been attracting the attention of scientists for several decades. Succinic acid and its salts are widely used in medicine. Succinic acid has also found its application in agriculture. It helps to accelerate seed germination and increase plant resistance to adverse environmental factors and diseases. Materials and methods. On the basis of the peasant farm of Alimchuyeva Z. I. of the Republic of Mari El, 4 groups of quails were formed. The first group was a control group. Quails of the 1st experimental group were fed 20 mg of succinic acid per kg of weight, of the 2nd experimental group ‒ 25 mg per kg and of the 3d experimental group ‒ 30 mg per kg, respectively. On the 50th day, all the birds of the control and experimental groups were slaughtered. 5 carcasses of each group were subjected to a physico-chemical assessment. Research results, discussion. In the control sample, the water-binding capacity of meat was 69.23 %. However, in the first experimental sample it decreased by 1.14 % and amounted to 68.44 %. In the second experimental sample the water-binding capacity was even lower ‒ 65.61 %, which is 5.23 % less than the reference value. There was an increase in protein levels in meat. In the first experimental group, the protein level increased by 1.99 %, in the second group ‒ by 5.11 %, and in the third group ‒ by 4.52 % compared to the control group. The results of bacterioscopic smears-prints showed no traces of muscle tissue decomposition in quail meat. The number of mesophilic aerobic and facultative anaerobic microorganisms in all samples was within normal limits. Conclusion. Based on the data obtained and the results of the physico-chemical assessment of quail meat, it can be concluded that the use of succinic acid does not have a negative effect on the properties of meat. Moreover, the quail meat of the experimental groups exceeds the control in physico-chemical parameters.