Common Meat-Type Quail Breeds and Their Characteristics
After introducing the egg-type quail breeds to everyone, quite a few novice breeders asked which meat-type quail breeds exist? The main meat-type quail breeds include the French meat quail, the American Pharaoh meat quail, and the American California meat quail. Among them, the French meat quail is the most widely raised in our country.
1. French Didier (FM line) meat quail
Large in body size, with chestnut-brown body plumage (belonging to the wild plumage type), it starts laying at 6 weeks of age, with an annual egg production rate of 70-75%, egg weight of 12.5-13.5 grams, daily feed consumption of 33-35 grams per bird, and a feed-to-egg ratio of 4:1 (including breeding quail).
2. French Savimart meat quail
Large in body size, with chestnut-brown body plumage (belonging to the wild plumage type). Adult male quail weigh 250-300 grams, and female quail 350-400 grams. It starts laying at 6 weeks of age, with an annual egg production of 250 eggs and egg weight of 13.5-14.5 grams. Commercial young quail have an average live weight of 180-200 grams at 4 weeks of age, with a feed-to-meat ratio of 2.8:1. It has already been promoted nationwide.
3. French Filomart meat quail
Large in body size, with chestnut-brown body plumage (belonging to the wild plumage type). Adult male quail weigh 260 grams, and female quail 320 grams, with daily feed consumption of 34 grams per bird, an annual egg production rate of 76%, and egg weight of 13.9 grams.
4. American Pharaoh meat quail
Adult quail weigh about 300 grams, and young quail reach a live weight of 250-300 grams at 5 weeks of age after fattening. They grow and develop quickly and have a high dressing percentage; the quail meat is of good quality. According to Soviet measurement data, the slaughter live weight at 9 weeks of age was 186.68 grams, with an average eviscerated carcass weight of 130 grams, accounting for 69.7% of body weight; in the carcass, first grade accounted for 86%, and second grade 14%.
What everyone needs to understand is that commercial young quail raised to 3-4 weeks of age and physically mature are all used as meat, and culled breeding quail are also used as meat. In some areas, they are used to produce large eggs as premium-grade table eggs.
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