Domestic quail (<i>Coturnix japonica domestica</i>), is there such farm animal?

Lukanov, H.

doi:10.1017/s0043933919000631

Cited by 39 publications

(20 citation statements)

References 47 publications

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“…Quail farming for egg and meat production is of great economic interest to the world poultry industry, owing to its low investment cost and excellent nutritional value ( Baumgartner, 1994 , Hamm and Ang, 2010 , Tunsaringkarn et al., 2013 ). Quail farming has been encouraged and promoted in certain developing countries, and China has become one of the largest quail farming countries in the world ( Pi, 2007 , Zhang et al., 2012 , Lukanov, 2019 ). Hatchability is one of the most important indexes in poultry industry, and thus, how to improve the hatchability performance of hatching eggs in the quail farming industry has drawn a worldwide interest.…”

Section: Introductionmentioning

confidence: 99%

Acetic acid, vinegar, and citric acid as washing materials for cuticle removal to improve hatching performance of quail eggs

Xia

Shi

et al. 2020

Poultry Science

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The cuticle is the outmost layer of the eggshell and may affect the hatchability by modulating eggshell conductance. Three different solutions using acetic acid ( AA ), vinegar ( V ), and citric acid ( CA ) for cuticle removal by egg washing were developed, and the effects of cuticle removal on hatching performance of quail hatching eggs were evaluated. A total of 5,238 fresh quail hatching eggs were randomly divided into 9 treatments as follows: unwashed control, nondipped ( CND ); washed control, water dipped ( CWD ); standard control, 0.13% sodium hyperchlorite ( CSH ); 2% AA ( AA2 ); 4% AA ( AA4 ); 44.4% V ( V2 ); 88.8% V ( V4 ); 2% CA ( CA2 ); and 4% CA ( CA4 ). Overall, AA4, V4, and CA4 treatments significantly improved the hatchability of fertile eggs (95.42%, 94.16% and 95.66%, respectively) ( P < 0.05) and the hatchability of CND, CWD, CSH, AA2, V2 and CA2 treatments were 90.98%, 93.00%, 92.27%, 79.44%, 90.37%, and 90.59%, respectively. The eggshell thickness and cuticle quality results showed that all AA, V, and CA solutions can effectively remove the quail eggshell cuticle, and AA4, V4 and CA4 significantly decreased eggshell thickness ( P < 0.05). Microbial activity on the eggshell surface in all acid treatments was reduced significantly at day 0 of incubation ( P < 0.05) and that significantly decreased than controlled treatments over the incubation period except AA2 treatment. Egg weight loss was lower for all acid treatments than that of the CND treatment ( P < 0.05). There was no clear effect of treatments on chick quality. Hatch time in AA4, V4, and CA4 treatments slightly improved compared with controlled treatments ( P > 0.05). There were no significant differences between treatments for chick livability and live weight at the first 21 D of life. Results of the present study indicate that cuticle removal with AA4, V4, or CA4 could effectively decrease the microbial activity on the eggshell surface during the incubation period and improve hatchability of quail hatching eggs without negative effects on hatch time and performance of quail chicks.

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Section: Introductionmentioning

confidence: 99%

Acetic acid, vinegar, and citric acid as washing materials for cuticle removal to improve hatching performance of quail eggs

Xia

Shi

et al. 2020

Poultry Science

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“…The Coturnix strain was first domesticated in Japan and later introduced in America, Europe, and the Middle East between 1930 and 1950 [ 11 , 19 ]. To date, China, Spain, France, Italy, Brazil, USA, and Japan are leading countries in commercial quail production [ 20 ]. Quail rearing can occur under different management and production systems, which depend on the breed type, input and output level, purpose of production, and flock size [ 21 ].…”

Section: Potential Rearing Methods For Commercial Quail Productionmentioning

confidence: 99%

A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

et al. 2021

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Commercial quail (Coturnix coturnix) farming has recently gained recognition from the South African poultry industry as a potential source of protein, which can be used to alleviate protein-energy malnutrition as well as food and nutrition insecurity in rural South Africa. Over six large-scale and hundred small-scale farmers are currently producing various quail breeds for commercial purposes in South Africa. However, these farmers face challenges of high feed costs, diseases, poor health care, low demand (for quail meat and eggs) and limited access to the markets. In addition, the lack of a pre-existing local market for quail meat and eggs has seen most farmers exporting these products to other countries, but with low profit margins owing to the slow growth experienced by world economies. Furthermore, the socio-economic crisis brought by the global Coronavirus Disease 2019 (COVID-19) pandemic has exacerbated these challenges as most of the countries enforced nationwide lockdown to mitigate the spread of the virus. Although this initiative was taken to save lives, it left quail farmers not knowing where to trade their stock due to large uncertainties in the social and economic domain, compounded by the fact that many South African citizens are traditionally accustomed to chicken products. Moreover, the size of the quail in relation to its market price when compared to that of chickens continues to lower its demand causing a lot of quail businesses to collapse. Thus, it is imperative to explore strategies that can reduce the cost of producing quail, while increasing their demand and popularity. Non-conventional feed ingredients and phytogenic feed additives that are inexpensive, locally available, and readily accessible should be identified and evaluated in quail diets to deliver sustainable production systems that will ensure that these birds continue to play a significant role in food and nutrition security of humans. In addition, extension service workers and quail farmers need to form a collaborative team to increase awareness about the benefits of quail products and build a long-lasting and profitable quail business. In this work, we present potential rearing methods for commercial quail production, nutritional benefits of quail products, as well as nutritional solutions for a sustainable and profitable quail business. Lastly, we review prospective awareness programs and marketing strategies that are aimed at successful commercialisation of quail using various networks.

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“…Despite its widespread distribution in the wild in the past, the species has become uncommon in the wild due to loss of habitat, shifts in agriculture practices and overhunting, because of that it was listed as Near Threatened since 2010 ( BirdLife, 2020b ). In East and Southeast Asia, the Japanese quail ( JQ ) have been reared as fighting, singing or decorative bird since ancient times, and its true domestication occurred in Japan by the end of the 19th and beginning of the 20th centuries ( Lukanov, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica)

et al. 2022

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The present study was intended to answer 2 scientific hypotheses: 1) the quail species has a significant influence in quail breast meat composition; 2) the wild quail's meat presents healthier composition than their farmed counterparts. An analysis of the pectoral muscles of wild and captive common quails ( Coturnix coturnix ) and domestic quails ( Coturnix japonica domestica ) was performed. The content of fatty acids (FA), amino acids, total cholesterol, and vitamin E, some basic macro- and microminerals in the pectoral muscles of the 2 species of the genus Coturnix were analyzed. Regarding the quail species influence on meat composition, Japanese Quail (JQ) revealed better lipid composition, characterized by lower saturated FA (SFA; less 3.17 g/100 g of total fatty acids), higher polyunsaturated FA contents (PUFA; more 5.5 g/100 g of total fatty acids) and healthier polyunsaturated FA/saturated FA (P/S) and n-6/n-3 ratios and TI value (1.08, 9.54 and 0.60 vs. 0.76, 12.58, and 0.75, correspondingly). The absence of differences observed on amino acids partial sums and ratios reveals equality between species on protein nutritional quality. On the other hand, Common Quail (CQ) proved to be a better source of copper (0.181 mg/100 g of meat), iron (2.757 mg/100 g of meat), manganese (0.020 mg/100 g of meat), and zinc (0.093 mg/100 g of meat) than JQ. The comparison of farmed and wild specimens within CQ, showed that wild birds presented lower total cholesterol (less 8.32 mg/g of fresh meat) and total PUFA (less 4.26 g/100 g of total fatty acids), and higher n-3 PUFA contents (more 1.53 g/100 g of total fatty acids), which contributed to healthier P/S and n-6/n-3 ratios, but worst PI (1.60, 8.08, and 113.1 vs. 0.76, 12.58, and 100.8, respectively). The wild species revealed higher α-tocopherol content (2.40 vs. 1.49 µg/g of fresh meat. Differences observed on their mineral composition counterbalance each other. Under intensive production system and similar feeding and management conditions, the CQ develops better nutritional qualities than JQ. The comparison of wild and farmed species within CQ reveals more similarities than differences. Quail´s meat presents good nutritional quality and introduces variability to human's diet, which is much valued by consumers.

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Domestic quail (Coturnix japonica domestica), is there such farm animal?

Cited by 39 publications

References 47 publications

Acetic acid, vinegar, and citric acid as washing materials for cuticle removal to improve hatching performance of quail eggs

Acetic acid, vinegar, and citric acid as washing materials for cuticle removal to improve hatching performance of quail eggs

A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica)

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