Keeping Records in Quail Breeding

 

It is in my nature to measure and monitor, which makes life interesting and the only way should you want to select and make progress with any animal breeding. I slaughter about ten old Quail Hens every two weeks and 20+ Young Quails every alternate week and always weigh all animals and carcasses at slaughter. Obviously there are many other measurements and observations I frequently collect and record to assist in selecting that “perfect” bird.

Here are some of the figures I collected over the past week and which are fairly representative for the past six months.

Mature Birds – g % Young Birds – g %
Live Bird 294 211
Carcase 1 265 90.1 193 91.5
Carcase 2 176 60.0 138 65.4

BYF Special 3

Live Bird – Average live bird mass after food and water were withheld for 12 hours

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Carcase 1 – Average carcass mass after heads and lower legs were removed and feathers plucked

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Carcase 2 – Average carcass mass butterflied, which in my case means the removal of the entire backbone, all internal organs removed, wing tips removed and excess skin trimmed.

After all this lovely Quail Meat you have harvested there is still the Coratella that makes a wonderful meal on its own and Quail Stock which I use in almost all of my daily cooking.