The quail

The Japanese Quail

The Japanese Quail is the domesticated version of the quail living in the wild. It was domesticated during the 11th and 12th centuries in China, Korea and Japan. 


Written records from the 12th century mention that the Japanese Emperor allegedly consumed quail meat in order to prevent tuberculosis. By 1910, the quail meat became a national food in Japan. Its breeding began in the early 1900s in Europe and in the 1960s in Hungary.
Its body is bunty, the neck is elongated, the head and neck are covered by feahter, the legs are featherless. No wattles and no combs neither for the cock, nor the hen. The most frequent shade is gamy and wheat, though white, white-gamy and chocolate shades also exist. An adult bird weighs 15 to 35 dkg.

In a natural environment, it starts to lay eggs around the age of 12 weeks, however, in an intensive breeding, egg-laying starts at the age of 6 to 7 weeks. Its egg yield comes up to 300. A quail egg weighs an average of 11 to 14 grammes. The content of a quail egg is more abundant than that of a hen, it contains a bigger quantity of minerals and vitamins.

Sexing masters are able to differentiate a hen from a cock even at the age of one day, though in average, it is possible following their age of 4 weeks. In case of a gamy shade, the gullet of the cocks is rusted, while hens have it spotted.