Avian Production Management

JAPANESE QUAILS

• In India, the Japanese quail, scientifically known as Coturnix coturnix japonica is very popular
• These birds are well suited for research studies and economical
• Males weigh less than the females
• Colour of the feathers in the breast region in the male is a plain rust colour while in the female it is speckled
• Eggs are mosaic patterned
• The known breeds of Japanese quails - Manchurian Golden, British Range, English White and Tuxedo

Japanese quail meat

• Japanese quail can be sold to the market at five weeks of age as live birds. The practice of hot water dipping and defeathering is not followed, and the skin is removed along with feathers, after the birds have been bled, by slitting the necks.
• Cleaned meat will be 70-74 percent of the live body weight. Quail meat contains more protein (22-24 percent) and less fat (about 2 percent) than most other kinds of meat, like mutton, chicken, etc. Therefore, it is good for growing children and youths and also for convalescing and health-conscious adults.
• Quails carry more meat in the breast region (41 percent) and also contain a high amount of calcium.

Japanese Quail egg

• Quail eggs are tasty, they contain more yolk than chicken eggs. They can be served as boiled eggs for table purposes, and children are very fond of them. Quail eggs contain higher proportions of high-quality protein and fat. They can also be used to prepare pickles.