2.0MANAGEMENT PRACTICE FOR QUAIL … · Web viewThe Japanese quail was first introduced to Nigeria in 1992 by the National Veterinary Research Institute (NVRI) Vom, Plateau state.

QUAIL PRODUCTION AND UTILIZATION

Extension Bulletin No: 244

Livestock Series No…..

Produced and distributed by

National Agricultural Extension and Research Liaison services

Ahmadu Bello University, Zaria

ACKNOWLEDGEMENTS

The sources of information collated together from different scientists are greatly acknowledged. All staff of the Livestock and Fisheries Department, the Home-Economics Department as well as the Publication Review Committee is highly appreciated for their contributions towards ensuring the success of this bulletin.

Ojo,O.A., IyiolaTunji, A.O., Ikani, E.I., Dikko, H., Chindo, H.J. and Okwori, E.

TABLE OF CONTENTS

ACKNOWLEDGEMENT21.0 INTRODUCTION22.0 MANAGEMENT PRACTICE FOR QUAIL PRODUCTION 23.0 BROODING OF QUAIL CHICKS24.0MANAGEMENT OF ADULT LAYING QUAILS25.0EGG COLLECTION AND STORAGE26.0HOUSING REQUIREMENT FOR QUAILS27.0FEEDING PRACTICES28.0HEALTH CARE AND MANAGEMENT28.1 Tips for maintaining health and hygiene on a quail farm28.2 Bio-security on quail farms29.0 QUAIL PRODUCTS PROCESSING, STORAGE, TRANSPORTATION AND MARKETING29.1 Quail Products Processing………………………………………………………………………………………………………… 159.2 Quail egg handling29.3 Egg Packaging and Storage29.4 Egg transportation29.5 Egg Marketing210.0 QUAIL PRODUCTS UTILIZATION ………………………………………………………………………………………………..1911.0CONCLUSION………………………………………………………………………………………………………………………………….2BIBLIOGRAPHY………………………………………………………………………………………………………………………………………2

1.0 INTRODUCTION

Quail is a farm animal which belongs to the smallest species of poultry birds. The most common in Nigeria is the Japanese quail (Coturnix Cortunix Japonica). The Japanese quail was first introduced to Nigeria in 1992 by the National Veterinary Research Institute (NVRI) Vom, Plateau state. Quails are easy to handle and feed, they have short generational interval as such many generations can be produced in a year. Quail production is an alternative source of animal protein to meet the growing demand of protein by our ever increasing population.

Peculiar qualities of Quails

· Quails are small bodied birds.

· They require little floor space.

· Quails are hardy and can survive harsh weather conditions and diseases

· Minimal feed requirement

· They have fast growth rate (market weight of 150 -180gm can be attained in six weeks).

· Early sexual maturity, (females start laying eggs by 5-6 weeks).

· Quails can produce 250-280 eggs per year.

· Quail eggs and meat are rich sources of nutrients to humans.

Socio-Economic Importance of Quail farming

· Quail farming requires small capital and minimal labour.

· There is no religious bias against quail farming.

· Quail farming can be practiced by both males and females including children.

· Commercial quail farming is a great source of employment and income.

· Quail farming has a fast turnover rate (nine weeks).

· There is more demand for quail and its products than can be supplied.

· The return on investment is very fast, hence commercial production of quails is encouraged among farmers.

2.0MANAGEMENT PRACTICE FOR QUAIL PRODUCTION

Quail management practices refer to various activities involved in caring for quails. It includes the provision of factors necessary for survival and rapid growth of quails from chicks to mature / adult quails.

These factors include the provision of the following:

· Adequate heat

· Light

· Ventilation

· Humidity

· Water

· Feed

· Disease control

Quail management practices can be divided into two:

(1.) Routine management practices and

(2.) Occasional management practices.

Routine Practices

These practices are carried out every day, they include;

· Observation/inspection of quail chicks every morning and evening to ensure they are comfortable.

· Remove wet, mouldy and contaminated feed and replace with fresh feed.

· Wash drinkers and provide fresh clean water.

· Remove wet litter and replace with fresh and dry litter materials.

· Dispose dead quails by burying or burning it.

Occasional Management Practices

· Isolate sick quails.

· Remove deformed or slow growing quails.

· Ensure that medications and Vaccines are properly administered at the right time.

3.0BROODING OF QUAIL CHICKS

Brooding is the act of caring for young quail chicks after hatching. It involves the provision of warmth to quail chicks to make them comfortable, thereby reducing mortality rate to 5% or less. The brooding period is the first four (4) weeks of the chick’s life. It can last for 3-5 weeks depending on the environmental temperature.

Brooding for three (3) weeks may be sufficient in hot areas like Maiduguri, Sokoto, Katsina and Yobe. However, in areas like Jos and Mambila Plateau which are cold, and during the harmattan period, brooding may last five weeks. Brooding of quail chicks may be natural or artificial. Natural brooding involves the hen sitting on her eggs (fertile eggs) to provide warmth. However quail hens (domestic quails) neither brood nor incubate their eggs. Artificial brooding is mostly practiced and it involves the use of different sources of heat such as: charcoal, kerosene or electricity. Charcoal and kerosene are the cheapest materials for the generation of heat.

Equipment Required for Brooding

· Brooding boxes

· Lanterns, kerosene stoves, electric bulbs

· Chick drinkers

· Chick feeders

· Chick guards

Management Practices in Brooding Quail Chicks

· Buy quail chicks from a reliable source (hatchery).

· Transport the chicks when the weather is cool.

· Clean and disinfect the brooder house before arrival of the chicks.

· Ensure that the heat source is functioning properly.

· Place the heat source in the brooder house before the arrival of the chicks.

· Observe the chicks when they arrive, if they move close to the heat source then it means they are cold. If they move away from the heat source then the house is too warm, reduce the heat in the house.

· Provide enough drinkers and feeders for the number of chicks you have. One chick feeder and one drinker is recommended for 50- 100 quail chicks.

· Teach the chicks to drink water by placing water on their beaks. This will show the other chicks the location of the water.

· Provide antibiotics in water during the first seven days to increase their resistance to diseases.

· Provide fresh clean water at all times.

· Provide chick feed containing 24-28% crude protein and 2,800-2,900 Kcal ME/kg throughout the brooding period for fast growth.

· Ensure that light is available 24 hours in the brooding house.

· Observe chicks for abnormal signs like decreased feed consumption, bloody feaces, decreased activity or isolation. These signs are indications of disease incidence.

4.0MANAGEMENT OF ADULT LAYING QUAILS

Quails that are 5-6 weeks of age are referred to as adult quails. Quails start laying eggs from five weeks of age. Some important points to consider in managing adult quails include:

· Adult quails can be raised either in deep litter or in cages, but cages are preferable.

· If deep litter is used, maintain clean and dry litter to obtain clean eggs.

· Avoid moving laying quails from house to house as it may reduce egg production.

· It is advisable to move quails to the laying house at the end of the 4th week, before they start laying eggs.

· Transfer adult quails in the coolest part of the day and provide anti-stress like Vitalyte to reduce stress.

· Avoid overcrowding of adult quails in the cage or pen.

· Adequate feeding space of 40 birds per 120cm long feeder is recommended

· Water space of 4-6 birds per drinker is recommended.

· Provide laying quails with adequate quantity and quality of feed.

· Minimize feed wastages as much as possible.

· A diet of 20% crude protein and 2500-2,600 Kcal ME/kg is recommended for layer and breeder quails.

· Provide 14 -18 hours of light per day to adult quails for optimum egg production.

· A mating ratio of 1 male to 46 females is recommended for breeding quails.

· Cull sick quails.

5.0EGG COLLECTION AND STORAGE

Collect quail eggs at least two times (8-9am and 3 pm) daily. More than 88% of the eggs are laid between 4.00pm and 7.00am.The frequency of collection will prevent eggs from getting dirty and broken. Eggs should be collected in clean containers, preferably plastic basins, farmers should avoid the use of metal containers which are liable to rust. Upon collection, eggs should not be stacked too high to prevent breakage. Eggs should be arranged in crates with the broad end up. Eggs meant for hatching or consumption should not be stored for more than 7 days to prevent spoilage of eggs.

6.0HOUSING REQUIREMENT FOR QUAILS

Housing is very important for quail farming. Quails can be raised on both deep litter and cage systems. Quail rearing in cage system is more suitable than raising them in deep litter system. This is because in cage system, management and identification is very easy and diseases incidence is less.

The following points should be considered when constructing a quail house.

1. It should be safe for the quail

2. Ensure cross ventilation (free flow of air) inside the house.

3. Safe for the farmer (proper ventilation and ease of cleaning).

4. Easy to clean.

5. Durable and strong.

6. Light enough for two people to carry if necessary.

7. Provides shelter from rain and wind.

8. Predator-proof (eg. Rodents).

9. Meets the quails' psychological and welfare needs

10. You can raise 50 quails in a cage measuring 120 cm length, 60 cm wide and 25 cm high.

Figure 1: Battery cage system for quail production (showing quail egg collection)

Figure 2: Battery Cage system for quail (showing quail birds in stocks)

Figure 3: Quail cage: Appropriate for climates with strong winds and heavy rain.

7.0FEEDING PRACTICES

Faulty feeding practice is the major cause of failure among quail farmers. Quails should be fed a diet containing 24-28% crude protein and 2,800-2900ME/Kcal/Kg for grower phase, while for the finisher phase a diet of 20-23% crude protein and 2,700-2,800ME/Kcal/Kg is required. Fresh cool water should be provided at all times. Quails chicks can get drowned in their drinkers. To avoid this, stone pebbles should be placed in the drinkers during the first two weeks of life.

The following sets of equipment are required for feeding quails:

1. Flat chick trays at brooding

2. Chick drinker

3. Grower feeder

4. Grower drinker

5. Buckets

6. Brooms

8.0HEALTH CARE AND MANAGEMENT

Quails are hardy birds and are less affected by diseases compared to other poultry birds.

Good care and management are important to keep them free from all types of diseases and for profitable quail farming business. Quails can be vaccinated against Newcastle disease at 3-4 weeks of age with Lasota (i/o) and Komorov at 8 weeks of age (i/m).

Quail chicks cannot tolerate abrupt changes in weather conditions such as sharp decline or increase in temperature. They can be affected by diseases if they experience sudden temperature or weather changes. The most common diseases that do affect quails are:

· Coccidiosis: Coccidiosis is a bacterial disease some of the symptoms are; watery and bloody feaces, ruffled feathers and body weakness. It can be treated using coccidiostats or antibiotics. Consult a veterinarian for this purpose.

· Ulcerative Enteritis: Symptoms are; diarrhoea, dehydration and general body weakness. Treatment: Mix one gram streptomycin with one litter water and serve it to the quails for three days. This will stop ulcerative enteritis disease.

· Quail pox: This is a viral disease, symptoms include; lessions on the skin, beaks, neck and nostrils. It can be prevented by vaccinating quails using attenuated fowl pox vaccines.

· Mycoplasma: is a chronic respiratory disease caused by bacteria, and is characterized by difficulty in breathing, nasal discharges, coughing and sneezing. It can be treated using antibiotics eg. oxytetracyclin, streptomycin, erythromycin. Antibiotics are usually given in feed or water for 5-7 days.

· Salmonellosis: it is also known as fowl typhoid, it is a bacterial disease, causing high mortality rates. It affects mature/ adult quails and is characterized by diarrhea, dehydration and weakness. It is advisable to prevent this disease by vaccination before it affects the quails.

· Fowl cholera: It is a bacterial disease causing high mortality. Early treatment using sulfonamides and antibiotics have been found to be effective. High levels of tetracycline in feed (0.04%) as well as intramuscular administration of penicillin are often very effective.

8.1Tips for maintaining health and hygiene on a quail farm

To ensure healthy and productive quails, the following should be practiced on your farm.

· Always keep the quail house clean and dry.

· Ensure proper ventilation and aeration inside their house.

· Separate quails according to their ages and sex.

· Separate the quails which are infected with the disease from the healthy ones.

· Burn or bury dead quails.

· Don’t allow other birds, animals or visitors inside your quail house.

· Ensure hygienic and balanced feed supply.

· Provide adequate fresh and clean water according to their demand.

8.2Bio-security in quail farms

Bio-security refers to the management practices that could reduce or prevent the entry of disease causing agents such as; viruses, bacteria, parasites, fungi, insects and rodents into a quail farm.

Bio-security measures to be practiced include:

· Rear birds of the same species together on your farm to prevent spread of diseases.

· Separate older quails from younger ones on the farm.

· Feeding, cleaning etc. should start with the youngest birds and finish with the oldest birds especially where quails of different ages are raised on a farm,

· Clean and disinfect feeders and drinkers before moving them from older to younger quail house.

· Use different foot wares for different pens.

· Poultry attendants and other staff who attend to chicks should change clothes and pay attention to hand and boot washing. When moving from older birds to younger birds.

9.0 QUAIL PRODUCTS PROCESSING, STORAGE, TRANSPORTATION AND MARKETING

Quail product processing involves slaughtering, feather removal (scalding and picking), evisceration and chilling.

9.1Quail products processing

Slaughtering

This refers to killing of birds at the neck region through the jugular vein. Once the neck has been cut, it is allowed to bleed for 2-3 minutes.

Scalding

It involves the removal of feathers from the body of the quail after slaughtering. To loosen these feathers, the carcass is dipped in a bath containing hot water. Scalding temperature is usually 50-55oC for two minutes.

Evisceration

This is the removal of internal organs of the quail. The body cavity is opened by making a cut from the posterior end of the breastbone to the cloaca (anus). The viscera (primarily the gastrointestinal tract and associated organs) are pulled out and the carcass is rinsed with water.

Chilling

Chilling is done to reduce microbial activities in the meat so as to prevent spoilage. Generally a temperature of 4oC or less is appropriate. A deep freezer is most appropriate for chilling.

9.2Quail egg handling

Quails are capable of producing an average of 250-300 eggs within their production cycle. Most large scale producers prefer the battery cage unit, because, egg production per bird can be monitored and the eggs produced in this unit are usually cleaner than those of the deep litter system.

Egg management should be maintained from the point of production through to marketing. This entails proper handling of the eggs by the farmers to ensure good egg quality. Farmers who practice deep litter system of management should ensure that the environment is kept dry at all times as eggs usually have direct contact with the litter. This will reduce incidence of egg contamination from damp and dirty litter nesting material.

Eggs can be washed in warm water at 23 to 30 oC for 3 minutes. The water should contain detergent/sanitizer which kills bacteria on the shell. Eggs should be cleaned immediately after collection, to remove dirt and stains on the shells. Extremely dirty eggs should be washed separately.

9.2.1Egg polishing

After washing, air dry the eggs for about 18 hours before polishing (egg polishing helps to improve the appearance of eggs, making it more attractive to customers) with oil, such oil includes; groundnut oil or soybean oil. Polishing could be carried out with the aid of a hand spray or knapsack, clean eggs should be sprayed with the large end up and the small end down. The spray or mist should cover about three quarter of the large end of the egg. The spray should be odourless, colourless, tasteless and low in acid content.

9.3Egg Packaging and Storage

In the tropics, eggs can deteriorate very quickly unless they are stored at low temperatures. The ideal temperatures for storage in such climates are 13°C or lower (usually between 10° and 13° C). A cold room or a refrigeration is a necessity for successful commercial egg storage, however, it may be unavailable or the costs too high.

Eggs for storage must be clean, of good interior quality and have a sound shell. If they are to be stored for more than a month, it is best to candle all eggs before storage. The period of time between laying and storage should not be more than 7 days (1 week). The eggs should be kept cool during this time.

Packaging is an important component in delivering quality eggs to buyers. It embraces both the art and science of preparing products for storage, transport and eventually sale. Packaging protects the eggs from:

· Micro-organisms, such as bacteria;

· Natural predators such as rodents

· Loss of moisture

· High temperatures that cause deterioration and

· Possible crushing while being handled, stored or transported

Egg packaging and packaging equipment should be designed, constructed, maintained in a manner that will minimize damage to the egg shell and avoid the introduction of contaminants into eggs.

Any egg packaging, storage or associated equipment should not transfer substances to eggs that will cause a health risk to the consumer. Packaging and storage equipment must be easy to clean and disinfect or if necessary able to be dismantled and reassembled.

9.4Egg transportation

Whenever eggs are transported, it should be in a manner that minimizes damage to the egg or eggshell and avoids the introduction of contaminants in or on eggs. Lorries, trucks or other vehicles or equipment, which carry the eggs, should be cleaned at a frequency necessary to prevent contamination flow between farms or premises including eggs.

9.5Egg Marketing

Quail egg production business is dependent on availability and proximity to the market. It is advisable that the farmers should have sought for a ready market before venturing into the enterprise.

9.5.1 Marketing channel

A market channel is an organized path through which goods and services flow from producers to the final consumers. Quail farmers can sell their products directly to consumers, or to retailers as well as assemblers who latter sell to consumers.

It is important that the eggs reach the consumers in the form, place and time desired. Farmers may decide to market their produce directly to consumers through:

· Sales from the farm (farm gate)

· Forming Cooperatives with other farmers who collectively sell their eggs to wholesalers

· Sales to local retail shops.

The main advantage of farm-gate selling is that the egg producer may be able to obtain a market price for eggs without incurring market costs. On the part of the consumer, the advantage is that eggs will be fresh with little or no quality loss.

9.5.2 Marketing costs

This refers to the actual expenses incurred as the quail eggs move from the farm to the consumer. It includes the cost of transportation and handling, marketing charges, cost of assembling, distribution and cost of packaging.

9.5.3 Value Addition to Quail Products

Value addition refers to any additional activity carried out to improve the quality of a product. It involves additional processing activities that could improve the nutrition, sensory characteristics of quail meat, as well as increase the shelf life of the eggs or packaging of eggs that could attract customers to buy more eggs. By improving the value of quail eggs producers will tend to increase their profit from this act.

10.0QUAIL PRODUCTS UTILIZATION

10.1 Unique Characteristics of quail products

· Quail products (meat and eggs) are nutritious, tasty and very rich.

· Quail eggs taste like chicken eggs which are served boiled, fried or scrambled.

· The eggs are small in size as such they make very attractive snacks or salad ingredients. They also serve as alternative for people who are allergic to chicken or duck eggs.

· On frying, egg yolk harden first, before the albumen, unlike in the chicken eggs, this is an advantage to the food industry.

· Quail meat is dark in colour and can be prepared into various dishes that the chicken meat is used for.

· Even though the quail meat is similar in taste to that of the chicken, it is slightly gamier, and has tender meat texture which is highly favourable by many people.

· The meat is low in fat and cholesterol and therefore recommended for people with heart problems, high blood pressure and the aged.

· Regular quail products in family diets are believed to enhance reproductive abilities and are recommended for couples with reproductive defects.

· The quail carcass is semi-boneless with little bones which are not as strong as those in other poultry carcasses. These bones can be easily chewed to furnish the body with good supply of calcium and phosphorus.

· The dishes from quail products are regarded as special delicacies in countries like Japan, such dishes are for the chiefs and the nobles.

In the pursuit of family food security and high quality diets for Nigerians, all efforts need to be put in place to ensure that quail products are in the cooking pots of every household.

10.2 Quail and its nutrition

In the pursuit of family food security and high quality diets for Nigerians, all efforts need to be put in place to ensure that quail products are in the cooking pots of every household.

This is because the Nigerian’s food challenges are most times expressed from the dimension of quantity. Therefore, at local level of national development, the quality of Nigerian diets should equally be of concern. Quail birds are so tiny that two can be used per serving, they have very light bones, and three quarters of their weight is meat. The meat is dark in colour, low in cholesterol and suitable for patients with heart problems.

The egg is a very important product of quail. As food, the egg is one of the richest in good essential nutrients, as such it is advisable to consume at least two quail eggs a day. Quail egg plays an important role in general health protection. Quail eggs are valuable little food that have a number of amazing health benefits. They contain three to four times as much nutritional value as chicken eggs, and they contain 13% protein while chicken eggs have only 11%. They contain nearly three times as much Vitamin B1 as chicken eggs, and double the amounts of Vitamin B2 and Vitamin A.

10.3 Health benefits of quail meat

· Quail meat has been recommended as a remedy against digestive tract disorders such as gastritis, stomach ulcer and duodenal ulcer.

·  It could help cure anemia by increasing hemoglobin levels and removing toxins and heavy metals from the blood.

· It could be used in the treatment of tuberculosis, bronchial asthma, diabetes and vegetative-vascular dystrophy.

· It has strong anti-cancer effects and may inhibit cancerous growth.

· It helps eliminate and remove stones from the liver, kidneys and gallbladder.

· It may accelerate recuperation after blood stroke and help strengthen the heart muscles.

· It is a powerful stimulant of sexual potency. They nourish the prostate gland with useful substances; phosphorus, proteins and vitamins and therefore help restore sexual potency in men.

· It promotes good memory, enhance brain activity and regulate the nervous system.

· It strengthens the immune system, slow down the aging of organs and increases their life span.

· It improves skin color and strengthens the hair, making shiny and voluminous. That’s why quail eggs are used for facial and hair care masks.

· The egg doesn’t have bad cholesterol. There is no number of quail eggs consumed that have side effects.

· If kids eat at least 2 quail eggs daily, they grow better and are less likely to suffer from infectious diseases.

10.4 Tips in using quail eggs:

1.Use 4-5 quail eggs in place of one medium size exotic chicken egg.

2.To separate egg yolk from the white, it is easily done when the egg is at room temperature.

3.When cooking dish with quail eggs as the main ingredient, use low to moderate heat to prevent the egg from becoming tough or hard.

4.Hardboiled egg yolk is useful as a highly nutritional thickener for juicy fruits and vegetables.

5.Small amount of egg could be used with many inexpensive foods that contain incomplete protein e.g. dried peas, beans, noodles, etc. to make them complete.

6. Recipes for confectionaries e.g. cake, doughnut, etc. should be followed carefully e.g. a recipe that calls for 4 chicken eggs means multiply 4 by 6 i.e. 24 quail eggs. Similarly, fried eggs, omelet, boiled eggs should simply be worked out as mentioned above.

10.5 Some quail egg recipes

1.Steamed Sponge Pudding

Ingredients:

16 quail eggs

2 cups of sugar

1 packet of margarine

½ tiya of flour

2 small sachet of powder

½ tsp. baking powder

1 lemon juice

Steaming containers

Methods:

1.Cream the margarine and sugar in a bowl until fluffy and almost white

2.Gradually add the beaten eggs, mixing vigorously

3.Sieve the flour and baking powder, mix in the milk powder

4.Add lemon juice/rind and mix, gradually incorporate the flour, and mix as lightly as possible keeping to dropping consistency

5.Grease containers and pour mixture

6.Cover securely with greased proof paper

7.Steam for 1-1½ hours

8.Turn out on to a flat dish and serve with suitable sauce.

2.Scramble Quail Eggs

Ingredients:

24 quail eggs

2 tsp. margarine

Seasonings

2 chopped pepper

1 Large onion (chopped)

Methods:

1.Break the eggs in a bowl, season with salt, onion and pepper, beat the mixture thoroughly

2.Melt the margarine in a pan, add the eggs mixture and fry over low heat stirring continuously until it is cooked

3.Remove from the heat

4.Serve on bread or boiled yam

10.6 Quail meat utilization

1. Fried Quail Meat in Batter

Ingredients:

4 dressed quail birds

3 cups wheat flour

2 teaspoons curry and white pepper each

3 cubes stock solution

½ teaspoon baking powder

1 bottle groundnut oil

1 medium onion

20 quail eggs

2-3 cups water

Methods:

1.Dressed meat, season with pepper, cubes, curry and boil for 20 minutes

2.Remove the cooked meat from the stock

3.Mix the dry ingredients in bowl (flour, curry, white pepper, baking powder)

4.Break the eggs and beat very well.

5.Add beaten egg on the dry ingredients, pour one cup of water into mixture and beat well till dropping consistency is obtained

5.Dip each portion of meat into the batter, mix and dip in hot oil to fry

6.Fry until golden brown.

7. Serve hot or cold with food of choice.

2.Quail Meat in Salad

Ingredients:

2 cups Salad Cream

3 bunch lettuce

1 medium cabbage

6 medium carrots

4 cucumbers

3 big Irish potatoes

2 quails

Vinegar

Seasonings (Salt, thyme, curry, onions)

Enough clean water

1 cup peas

Methods:

1.Wash and portion the meat, season and cook for 20 minutes

2.Wash all the vegetables in clean water and rinse in Vinegar Solution

3.Allow the water to drip from the vegetables

4.Cut the potatoes into cubes and boil for 10 minutes

5.Boil peas in enough water for 10 minutes

6.Debone flesh of quail, cut into desired shape

7.Shred the lettuce, and cabbage separately

8.Grate the carrot and place separately

9.Cut the cucumber but remove the seeds

10.Prepare Salad in a tray by placing each vegetable segment by segment and the shredded quail meat in the centre

11.Serve with Salad Cream and food of choice.

3.Baked Quail

Ingredients:

8 quail (cleaned and rinsed)

2 cups seasoned bread crumbs

4 tablespoon butter

Pinch of salt

1 teaspoon ground seasonings (ginger, clove, garlic, red pepper)

1 cup Olive oil (Vegetable oil)

1 cup flour

6 cups chicken stock

1 cup peas

Vegetables (lettuce, carrot, onions) for dressing

2 cloves garlic (optional)

2 medium size onions

1 cup diluted milk

Cooking tray

Foil paper.

Methods:

1.Pre-heat the oven

2.Sauté (toast over the fire) the dice onions, garlic, bread crumbs with melted butter, add half of the seasonings

3.Stuff the quail with this mixture

4.Sauté with Olive oil the flour under low heat until brown, add chicken stock, red pepper, onions/garlic and cook for 5 minutes until the onions are tender, add half cup of milk for good consistency, and stir

5.Place foil paper round the tray, put the stuffed quail in it. Pour the sauce over the quail

6.Bake the product uncovered for 45 minutes, checking the product 2 or 3 times during the baking

7.Serve two quail to a person and garnish each plate with two orange slices, serve with cooked white rice as a side dish.

4.Quail Curry Soup

Ingredients:

6 quails

2 medium size tatasai (Red Chillies)

2 large onions

2 large cloves garlic (optional)

2 red pepper (atarugu)

2 medium onions

1 teaspoon ground cloves, ginger

1 medium size canned tomato

2 cups vegetables oil

Seasonings to cook the quail meat

Salt as desired

Clean water

2 Tablespoon curry powder

Methods:

1.Cut open the tatasai and attarugu under running water and discard the seeds and stems. Chop them roughly

2.Peel the garlic (optional) and onions and chop roughly, blend

3. Blend ingredients (1&2) for few seconds

4.Wash the quails, cut into portions or leave whole, rinse to remove other particles, place in cooking pot with enough water, with two table spoon blended onions/garlic seasonings and cook for twenty minutes

5.Heat the oil, add remaining blended ingredients and tomatoes puree to oil, and stir. Add half cup water, simmer for ten minutes.

6.Add the ground spices, remaining blended onions/garlic, and curry, stir well and add pre-boiled quails along with the stock and one cup water, simmer under low heat for 45 minutes, stirring occasionally

7.Cook until the quails are tender enough to come away easily from the bone

8.Serve as desired.

5.Quail Meat Pepper Soup

Ingredients:

2-3 dressed quails

1 medium onion

1 tablespoon tomatoes paste

1 tablespoon processed local seasonings (glove, gingers, garlic, and pepper)

1 cup beef stock

1 teaspoon white pepper

1 teaspoon thyme

Salt to taste

Enough water

Method:

1.Cut the quail meat into portions as desired, clean with enough water

2.Measure three cups water, add to meat

3.Add the beef stock, thyme and half diced onion into the meat

4.Place pot on fire and cook for 15 minutes

5.Add tomato paste, remaining onion, salt, the local seasonings, white pepper and continue cooking for twenty minutes under low heat until meat is cooked

6.Taste for salt, add more if desired

7.Serve.

6.Stewed Quail Meat

Stewing is gentle simmering in the smallest quantity of water, stock or sauce. The meat is always cut up, and both the stew liquid and the meat are served together.

Ingredients:

2-3 dressed quails

1 big onion

Two segment of garlic (optional)

2-3 cups processed tomato (tomato, onions, red pepper)

3 cups vegetable

1 cup beef stock

1 pkt. each of curry and thyme

Salt

Methods:

1.Cut the quail meat into required portions, wash in enough clean water

2.Place meat in cooking pot and add half diced onion and garlic (optional), thyme, beef stock, 3 cups water

3.Cook for 25 minutes

4.Remove cooked meat from fire

5.Heat oil and add processed tomato and continue to stir for five minutes

6.Add stock from cooked meat, salt, stir and allow to cook for 15-20 minutes

8.Add cooked quail meat and vegetable to stew, stir and allow to simmering for 5-10 minutes

9.Serve with boil rice or yam.

7.Spicy Meat balls Stuffed with Quail Eggs

Ingredients:

2-3 dressed quail

1 cup bread crumbs

½ cup wheat flour

1 teaspoon garlic powder (optional)

1 Tablespoon onion paste or powder

½ Tablespoon dried thyme

3 cups vegetable oil

Salt to taste

6 cooked quail eggs

2 raw quail eggs

Seasonings to cook quail meat (thyme, onion, stock)

Methods:

1.Cut the quail meat into portion, wash in clean water

2.Place meat in pot, add seasonings and 2-3 cups water, cook until tender

3.Remove meat, cool and debone meat and mince

4.Boil the eggs in enough water for 10-15 minutes. Remove the egg shell

5.Break the raw eggs and beat

6.Put bread crumbs in a mixing bowl and add the flour, minced quail meat, garlic, onion, pinch of salt and the beaten eggs

7.Mix ingredients together, add little water for moderate binding

8.Mix well to obtain smooth dough

9.Scoop a portion of the dough make a hole enough to hold the boiled egg, drop the egg in the hole and cover up to obtain an oval shape. Do the same to all the eggs

10.Deep fry the meat balls until golden brown

11.Serve as required (hot or cold) optional.

11.0 CONCLUSION

Quail production is of great economic benefit to intending producers. It requires little space and minimal labour and turnover rate is fast (8 weeks). Farmers are encouraged to rear quail as a reliable source of income protein and live savings.

12.0 BIBLIOGRAPHY

Cain, J.R. and Cawley, W.O. (1979). Japanese Quail Extension Bulletin Texas University.

Fried Quail Meat in Batter. Retrieved 3/3/2015 from www.foodnetwork.com/recipes/emeril-lagasse/greens-and-fried-quail-with-buttermilk-dressing-recipe.html?oc=linkback

Ikani, E.I. (2006). The place and Role of Quail Production in Sustainable Animal Protein Intake. A paper Presented at the National Workshop on Quail Production for Sustainable Household Protein intake at NAERLS, ABU, Zaria, September 11-13th 2006. Pp 3-5.

Lagasse, E. and Tirsch, J. (1993) New Orleans Cooking. Retrieved 3/4/2015 from http://www.foodnetwork.com/recipes/emeril-lagasse/fried-quail-with-gravy-recipe.html

Musa, U.; Haruna, E.S. and Lombin, L.H. (2008). Quail Production in the Tropics. Printed by NVRI Press, Vom pp158.

http://www.dominicancooking.com/15329spicymeatballsstuffedquaileggs.html

Roast quail. Retrieved 2/3/2015 from http://priyazanil.blogspot.com/2011/08/kada-roast-quail-roast-kerala-recipe

Spicy Meat balls Stuffed with Quail Eggs retrieved 7/3/2015 from http://houseandhome.com/food/recipes/miniscotcheggsrecipe

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