User:Kittie13/Pharoah quail

Pharoah Quail new article content ... The Pharoah Quail is also known as the Japanese Quail, Coturnix Quail, Stubble Quail, and Eastern Quail. Male quails mature at 5-6 weeks of age. Pharoah Quails are produced mainly for meat and egg production. Adult female quails are usually larger than the males. The females can be easily identified by their slightly whiter plumage under the throat and upper breast, different from the characteristically black stippled feathers of the male. Although, males usually have a more solid colored chest and females have a speckled chest. In this area, the feathers of the female quail are longer and more pointed than those of the male birds. Female quails lay approximately 200-300 eggs a year.

USES: Japanese/Pharoah quail are under the category of gamebirds, and in different parts of North America, the breast and leg muscles are considered a delicacy. They are also kept as pets and as a hobby. Fried quail, European quail delight, roasted quail and marinated quail are common forms of culinary preparation. The eggs are similar in taste to chicken eggs and can be used for banquets and other such occasions. Plain hard-cooked eggs or colored eggs can be used for decorating salads. They are good appetizers and snacks. Quail eggs can be pickled using standard canning procedures, by adding hot, white vinegar (diluted) salt and pepper and bacon, sausage or hot pepper etc. for flavoring. Pickle the eggs at least 24 hours before serving. Roasted quail eggs in a spicy sauce are great if one desires a little zest.

HISTORY: Japanese quail have been widely distributed in Europe and Asia. Egyptians used to trap large quantities from their farm lands for meat. In Japan, these birds were kept as pets beginning in the eleventh century. By 1910 however, Japanese quail became popular in Japan for egg and meat production. They were introduced in the United States by bird fanciers around 1870.

WILD PHAROAH QUAILS: It has been reported that wild Coturnix lay eggs in small clutches of 5-12 eggs and incubate them naturally. Certain mutants of Japanese Quail have been developed for their color of plumage, color of egg shell and body size.

BREEDS: Common Pharoah Quail: Also known as the Original Pharoah Quail or Standard Coturnix. A standard brown/wild variety. It is usually quiet and perfect for beginners. It has excellent meat and egg production.

Roux Diluted Pharoah Quail or Red Coturnix: This type has a red coloring or beautiful cinnamon-red color. It is a mutation of the Common Pharoah Quail. It produces mostly dark meat.

Manchurian Golden Coturnix: Also known as an Italian Quail. It has an attractive golden color with black markings over its wings and back.

Tibetan Tuxedo: Also known as Dark Range. It is one of the original Pharoah Quail. It has a white face and chest, brown back, and brown tuxedo-like markings. It produces dark meat.

Red/Scarlett Tuxedo Coturnix: A red bird with white chest and face markings.

Texas A&M Cuturnix: A quail developed at Texas A&M University as a chicken replacement. It is a white bird with black or brown spots on its body. It is a larger quail and produces all white meat.

EGGS: A Coturnix egg weighs approximately 10 grams (.4 ounce), an estimated 8 percent of the female body weight. The basic shell color is white or buff with patches of brown, black or blue. Individual hens characteristically lay eggs with a particular color pattern, shape and size. Certain recessive strains of Japanese quail lay almost white-shelled eggs. Pharoah Quail eggs will generally hatch on the 17th day of incubation, but hatching can take place as early as the 14th day and as late as the 19th day.

INCUBATION: Domesticated quail do not have the tendency to hatch their eggs and so eggs must be incubated under a broody hen or by artificial incubation. Temperature, humidity, turning and ventilation are the four important factors in incubation. Failing to keep up with these factors could result in a poor hatch. 99.5 degrees F is considered the perfect temperature for incubation and is used by most incubators. The eggs should be turned a minimum of three times each day. When the quails hatch they should be left in the incubator for 6-7 hours to a day.

BROODING: The brooding container to be used should contain a heat lamp, quail starter feed, and a water dish with small pebbles to prevent drowning. The heat lamp should be turned on around 24 hours before use to allow the container to reach it correct temperature. The brooder should be very warm: around 95 degrees F. If you have difficulty getting the baby quails to drink, 1 Tablespoon of red kool-aid or red food coloring per quart of water can help attract the quails attention to the water.

ADULT QUAIL: Young birds can be transferred from the brooder to the cages or to ground cages around the fourth week, depending on the breeder's purpose in raising quail. If the birds are raised for dog training or as a hobby, they can be raised on the floor. If the birds are being raised for breeding or for egg or meat production, they will perform better in cages.