Japanese quails (Coturnix japonica) have a high reproductive rate because they reach sexual maturity very early. This short rearing time results in increasing interest among breeders and consumers. The aim of the study was a comparative analysis of two genotypes and sexes of Japanese and Pharaoh quails and their impact on body weight, carcass composition, meat quality, digestive system morphometry and leg bone dimensions. The study involved 40 birds (10 females and 10 males), Japanese quail and Pharaoh quail, 42 days old. Quail genotype had an effect (P < 0.05) on body weight, carcass weight, and some percentage of carcass elements. In addition, there was a significant effect of quail genotype on intramuscular fat and water content of pectoral and leg muscles. The origin of the quails interacted (P < 0.05) with the lightness (L*), yellowness (b*), cutting work, hardness, springiness, chewiness, gumminess, fibre cross-sectional area, vertical fibre diameter, and perimysium thickness of pectoral muscle. In addition, genotype was found to influence some anatomical traits, such as the percentage of proventriculus, heart, and liver on body weight, lengths and diameters of duodenum, caeca, and colon, and most dimensions of leg bones (femur and tibia). The sex of the birds significantly (P < 0.05) affected body weight, carcass weight, percentage of skin with subcutaneous fat in the carcass, as well as water content, lightness (L*), and springiness, most microstructure characteristics of pectoralis muscle, and also water and protein contents, and yellowness (b*) of leg muscles. In addition, differences were found between males and females (P < 0.05) in terms of duodenum and caeca diameter, length of greatest and medial femur, and greatest length of tibia. It can be stated that in terms of body weight and carcass weight as well as some meat quality features (protein content, fat content, fiber cross-sectional area), the pharaoh quail was the better genotype, while in terms of the proportion of muscles in the carcass and selected meat quality features: hardness, gumminess, chewiness, Japanese quails turned out to be better.