Like many others who have written to CTA,
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N Kobessa, Alphonse. 1997. Like many others who have written to CTA,. Spore 72. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/48932
Internet URL: http://spore.cta.int/images/stories/pdf/old/spore72.pdf
Alphonse N'Kobessa of the Forum des jeunes producteurs pour le développement, Brazzaville, Republic of Congo is interested in raising quail and has asked us for practical information. We have summarized below some of the points that should be...
Alphonse N'Kobessa of the Forum des jeunes producteurs pour le développement, Brazzaville, Republic of Congo is interested in raising quail and has asked us for practical information. We have summarized below some of the points that should be considered but, in general, measures which are appropriate for raising chickens are also appropriate for quail. The quail (Coturnix coturnix japonica) responds well to intensive production. However it must be remembered that it is a bird of temperate climates and that, ideally, it should be raised within a temperature range of 20-22° C. Quail are sensitive to light and good laying will require 14 to 18 hours of daylight, which is the time during which the bird is awake. This length of time can be interrupted by short periods of darkness. Lamps can be used to prolong daylight hours and electricity saved by using low voltage lamps or by splitting the times of artificial light. Housing must be well ventilated, with wire netting partition walls and a roof that provides good protection against sun and rain. Ideally the floor should be of concrete to ease cleaning and help with hygiene. In good conditions, quail can lay an egg a day (with peak production between the tenth and twentieth week) for 8 to 10 months, producing a minimum of 200 eggs per year. The number of chicks will average between 180 and 240. The chicks will need zinc and choline in their feed, and protein and amino acid requirement will also be high, particularly to start off with. The birds are slaughtered at 45 days when they should weigh between 130 and 160g or they may be left until 50 days in order to improve the quality of the meat. Space prevents us from giving more information but we suggest you write to the CTA Question-and-Answer Service for Technical Summary 186. Readers who subscribe to our distribution service may also request the manual, Poultry (CTA no 244 - 10 credit points).