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Coturnix quail are extremely easy to raise for both meat and eggs. They are full grown between 6-8 weeks. And begin laying at that time too. Their eggs are AWESOME in both flavor and in nutrients.
Here are the coturnix quail sub breeds that we are currently offering. We have been hatching quail for several years and bring in new lines several times a year to keep our bird lines fresh. We began raising them as meat and eggs for ourselves. We hatch 600+ eggs a month (and take advance orders). This is a kid-run 4H business. Our prices are always $3 each or more than 10 are $2.50 each. Our facebook page is www.facebook.com/krisandlarry (We have a new sub breed of eggs on the way too)
Here is a list of different sub breeds of Coturnix that I have come across in all my research.
- Pharoah Coturnix- Wild color (We have these!)
- A & M- pure white feathers- can also have brown spots on back of head and or on the back. (We have these!)
- Golden aka Manchurian, Golden Speckled
- Tibetan aka British Range dark coloring (We have these!)
- Tuxedo– this bird is produced by breeding an A&M to a British range(We have these!)
- Silver / Lavender
- Cinnamon / Red – (We have a line of these on their way.)
- Fawn / Rossetta
Feeding your quail
Quail need a higher protein than chickens to produce eggs.
We give our quail a 25%+ game bird food everyday along with a scrambled egg in the pens ever few days or so. We also grow our own wheat fodder and give them meal worms as treats.
Breeding season for quail is March – September… You can keep up egg production with them as long as you keep them both “warm” in the winter and 14 hours of light.
Quail are simple to keep. We have our in an old converted chicken coop with a cattle panel hoop house run. They can be kept in rabbit hutches, or even specific made quail cages. We give ours a bit of room, but know that they don’t need a ton of space.
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