Category Archives: Sustainable Back Yard

Hatching difficulties and Breeding progress in Coturnix coturnix quails

 

Attached find correspondence between me and a Customer, which I felt may have some value to other quail keepers and may also attract valuable input from others.

Hello Domenico,

I thought I had better update you on the eggs you sent, and perhaps learn a bit in the process.
You shipped 36 eggs, and after 24 hours rest at room temperature they were set along with around about 24 of mine..
Sadly I only managed to hatch 7 of your eggs and about 10 of mine, ending up with 13 viable chicks. They are now 40 days old and range from 155 to 180 grams.
The heaviest birds are Tibetans – 165, 180, 180, 180 grams. There is also a Pharoah at 165, one at 160 and two at 155 grams.  White and Italian Golds (4) 150 – 160 grams.
So I am guessing that the Tibetans and half the Pharoahs have come from your stock. (2 of the Tibs have a few white spots on their breast and they all appear to be hens!!) Have definitely one Pharoah cock bird.
So not a stunning result, but at least I have some stock to start with… and with them ready to start laying pretty soon, I should be able to lift numbers pretty quickly. Most of the eggs (yours) that did not hatch appear to have been fertile, but died early on – so I imagine the handling in the courier was a bit rough…but then I only managed a poor hatch of my eggs…so not sure where I have gone wrong.  Am using a Brinslea 48 (chicken) egg, fan forced air incubator, auto turn, but not auto humidity. Was advised after two poor hatches with chickens that I had them too wet, and they were unable to fully develop adequately…so with our quail eggs I did a dry incubation until Lock Down and then added water to lift Rh for last 3-4 days. Have done another hatch just this last few days – 83 quail eggs, hatched 33 with 3 dead in shell. Balance 80% fertile, but failed to make the last few days. Also noted that hatch did not start until Day 18/19. Temps appear to be about 37.25, rather than 37.5 – 37.75°C.
So, would appreciate any ideas you may have, and also, does the weight of the Tibs and Pharoahs suggest to you that they are your stock?
Hope to hear from you soon,
Kind Regards,
Customer
Thanks for the Email and information. Yes 7 out of 36 is very bad even for shipped eggs, but then 10 out of 24 “fresh eggs”, (or 33 out of 83) is not good either, as you mentioned. First and foremost I am prepared to send you another three dozen totally free if you are interested – let me now. If they hatch late it probably points towards too low temperatures. Yes humidity is always a factor and depending on the environmental conditions you may or may not have to ad moisture. The point is that the research has been done and we more or less know what the humidity should be – so I would get a meter and manually keep it as close as possible. With the little information I have, it probably points more towards low temperature than too much humidity. Calibrate your incubator temperature, as ALL incubators are out to a certain degree, unless you want to trial and error until they hatch.
I have the various breeds that I breed and the more characteristics you select for in a breed, the slower overall progress is. For this reason I have a breed (call them Back Yard Specials) where I only select for functional efficiency and not for color at all. The result is that I have this group of birds that resemble Tibetans / Dark Rosettas with some patches of white in some of them. This group of birds constantly outperforms all the other on most of the production parameters and I suspect is the reason of your heavier “Tibetans”. I only weigh growing birds at 7, 21, 35 and 56 days, when I expect them to have reached about 95% of final body mass. The back Yard Specials are at about 200 g on 35 days and 260 at 56 days. The rest are between 10 and 20 g behind at 35 days and about  30 – 40 behind at 56 days. I do not have a cut off point for body mass at present as the mean mass varies and I always select the best animals as replacements to just keep my numbers up – the rest are either for sale of slaughter. These weights are for Females and the Males are always smaller. So I would say your 180 g at 40 days is on par, even though I would have liked one or two 200 g individuals, but with small numbers it is sometimes difficult. Yes the variation within the breeds are still huge and a lot more selection is required.
It is very tempting to terminate all the breeds and keep only one efficient breed of Quail. In this case progress will be even better as I shall have larger numbers of the breed. 

R.I.P Alvin

2014-02-08 - Alvin

The Assistant Manager of the Backyard, the rooster named Alvin,  passed away today.  He was a great representative of the Ancona breed, and, above all he had personality and presence. He was like a friend and kept  me company as I toiled in the yard. I tried everything I could to save him – regular worming, the best food, fresh water, warm house, company and ……free range access to the garden during the day.  The last part is what did him in,  I think.  Alvin loved picking up every little thing he saw on the ground, working over the garden from end to end. In my efforts to establish a vegetable garden, turning over the soil to work in compost and lime as well as manure and I keep finding rubbish – bottles with dubious contents still in them, plastic, strange substances and whatnot. I cart everything away on discovery but that has not helped.

I have a lovely ngaia tree in the garden and know that the leaves are poisonous – that probably means that the berries and flowers are, too. I have not observed Alvin eating those, though. Some weeds are a worry and I shall have to check with neighbours to see which are poisonous. I still want to free range my chickens but fear for their safety.

 

12 Square Meters of GARDEN for FREE

BEFORE                                                         AFTER

The previous owners thought it good to plant grass, flax, ferns, etc in a premium sunny corner of the garden – all covered with plastic sheeting and the plants peeping through the holes in the sheet. Not only was it ugly, untidy, unproductive and impossible to work because of all the plastic, but also messy. I have at long last plugged up the courage to remove all the plants and sheeting, dig it over and now have a beautiful 12 meter square bed where I have already planted two olive trees and many vegetables to come. The next few weeks will see a lot of compost going in and hopefully soon it will be very productive as it is probably the sunniest spot in the garden. I just cannot understand people wanting to have a “garden” then cover it in plastic and pebbles as this property was two years ago.

Duck Hunting in Middlemarch

I was very fortunate to be invited for my first New Zealand duck hunt last Saturday. We prepared our Maimais on Friday and was out before light on Saturday. Even if there were to be no ducks, the shear beauty and pleasure of being out in the wild was adequate compensation. We were fortunate to get our share of ducks early on Saturday and enjoyed the views, walks along the streams and fresh air for the rest of the day. Sunday was duck cleaning day and after a few technical hitches, everything went smoothly and soon we had enough duck meat to last a long time. I was fortunate as nobody was interested in the offal and had it all to myself. As soon as got home I made it all into coratella, ate some and packed the rest into about 30 portions for the freezer – wonderful. The ducks were cut into portions, vacuum packed and frozen. I gave some meat to a few close friends and my neighbor across the road tried it the very next day and gave me the recipe for slow basted duck breast with dried figs, a recipe she created herself, which apparently was absolutely delicious.

RECIPE

Braise some onion and garlic in olive oil in a oven proof pot. Dust the duck breasts in flour and brown in a separate pan in olive oil. Now put the duck in with the onion and garlic and ad passata (tomato sauce) wine, chicken stock, dried figs, salt and pepper and bake in the oven for four to five hours at 120C. Turn and baste every so often.

Duck breasts and figs are on the menu for later in the week!

There were various hunting groups in the area and Saturday evening we all congregated to discuss the day and watch rugby together. I was disappointed to learn that many hunters would take breasts only and a few groups even discarding up to 60 entire ducks unused to only go out the next morning and kill some more. I am used to harvest for the pot only, waste nothing, and leave some for next year.