Broiler Quail

Tuesday, 04 November 2008 14:54 administrator

Guidelines In Rearing Broiler Quail

Introduction
Quail is a type of livestock that is easy to rear and the following factors should be considered:-

 Do not need large amount of capital

 Can be kept in empty areas around the house by family members
 Fast return - 6 weeks time
 Required less feed - 780 gm - 1 kg.
 Less problem of diseases
 Meat and egg from quail contain high nutritious value
 Short rearing interval 5 - 6 batches per year.

Project Planning
*    Cost/Capital
*    Farm
*    Management
*    Marketing
These four main factors are correlated to ensure success besides the farmers' own initiative and interest. 
If any one of these factors is ignored or neglected it could possibly result in the failure of the project.
Cost /Capital is required for:-
Permanent Cost: Shed/Housing, feeding utensils, hoover and others
Maintenance Cost: Feed, water, gas/electricity, medication and others
Farm

Site Selection:-

 Land acreage
 Proper drainage, not prone to flooding
 Far away from housing and industrial area.
 Far away from other forms of animal farming
 Easy access to main road and easy supply of electricity and water 
 Near to marketing areas

System and type of Housing:-

 Raised floor system:  Using multiple cages

 Dip litter system : Using housing sheds

Shed/Housing
Should have the following criteria:-
        a.    Good ventilation
        b.    Size of the land should be suitable for the number of quails reared 
                1 bird to 20 sq. in.
        c.    The location of the farm should be situated in a quiet place, sheltered away from sun (East -
               West direction ) bad weather and other enemies.
Equipment
        a.    Feeding trough.
        b.    Drinking trough
        c.    Curtains/screens
        d.    Heating equipment. Hoover ( 1 for 1000 birds) or Electric Bulb (15 watt - 1 for 50 birds) or
               kerosene lamp.
        e.    Sawdust or equivalent for flooring.
        f.     Paper for flooring if used in raised floor system.
        g.    Hoover Guard
        h.    Marble or stones (added into drinking trough to prevent young chicks from entering it)
 

Management
*   Breed

Breed Origin Market Age

Bob White US 6-16 weeks
Contrunix Japonica Japan 6 weeks
Cross bred Local 6 weeks
IKTA Department of Veterinary Services 6 weeks
*    Feeds

     1. Types of feeds used:-

      
         A.    Quail Starter Mash   with Quail Finisher Pellet or
         B.    Broiler Starter Mash or Broiler Starter Crumble or Broiler Finisher Pellet

Feed needed by the broiler quail:  

Energy = 2600 - 3200 ME
Crude Protein = 24 - 25 %
                             

     2.    Feeding Method         

            
            First Method
            1 day - 14 days           : Quail starter Mash
            15 days till market age : Quail Finisher Pellet

  Second Method
  1 day till market age    : Broiler Starter Mash/Crumble or Quail Starter Mash
  Third Method
  1 day - 21 days            : Broiler Starter Mash
  22 days - market age    : Broiler Finisher Pellet

*    Brooder

     Ensure the chicks are provided with the following:-

 Heat . First week, temperature 95 F (35 C) and second week 90 F (32C)

 Fix the screen during the day and night for 1 week and for the second week during the night or
rainy day only

 Supply heater lamp during brooding and at night

 Ensure enough feed and water at all times

 Replace flooring material if it is wet

 Throw away flooring if the chick's leg can penetrate through in the case of raised floor system

 Transfer the chicks to bigger cages when they are 2 weeks old

 Enlarge the hoover guard cover at 2 weeks to provide more space for the chicks

 Keep record and record all daily activities.

 

*    Grower

 Remove the heater, screen and barrier from the brooder

 Ensure feed and water are always available

 Feeding trough should be raised equivalent to the dorsal back of the quail to avoid feed wastage

 Avoid mortality rate from other predators and also management

 Sell them at the optimum age.

 Record all daily activities.

*   Management Record

 2 types of record i.e. Management Record and Financial Record.      

Management Record

List the items required:

 Group reared and number of times

 Breed

 Hatchery source/place bought

 Quantity of feed/type of feed, total amount of feed given

 Date received
 Total number of quail bought

 Date and number sold

 Weight sold

 Mortality rate

 Others.  

 Financial Record
 Note down the following:-

 Production/Sale
- Date, quantity, weight, income

 Operation Cost
- Cost of day old chick, feed. medication, gas/petrol, electricity, water. laborer, bank interest,  bank
interest, depreciation of building and equipment.

 Profit/Loss
- Income, Expenditure

      
Marketing
Marketing Strategy
Four important factors should be considered by the farmers in managing this business.

*    Location
-    Profitable if it is located near to marketing areas.
-    Accessibility to water and electricity
-    Ability to study the competitiveness of the farmers and potential market
-    Availability of freezers and processing machines

Production
-    Can be sold in the form of live or processed carcass
Price
-    Price varies from areas, markets, restaurants and hotels .  Normally the structure of marketing are
farmers, wholesalers, retailers and consumers.  Each of these processes will affect the market price.  In
order to get a good price the farmers have to reduce these processes.
Advertisement/Promotion
-   Can be done through the news media and other means, the type of products that are offer for sale.

Down Stream Activity

1.    Dressed carcass -  freshly packed or frozen
2.    Type of Cutting
         -    Cut longitudinally into 2 parts
         -    Cut across the breast area but remain not separated.
         -    Cut according to demand
       The carcass has to be cut immediately to maintain the quality and tenderness of the meat.
3.    Breading
       -    Size of meat for easy spreading and appearance.
       -    Normally the meat is finely cut
       -    Addition of red pepper or other spices to increase the taste and appearance.
4.    Predust
        -   The way to stick the breading into the skin
        -   Egg white, rice flour and wheat gluten.
        -   Should not be too thick other wise it would not stick to the meat.
5.    Batter
        -   Made from wheat flour, salt water and black pepper.
        -   The thickness is important for spreading into the breading (1part of flour to 1 part of water.)