Generality
Please note: for breeding the Coturnix japonica (as it is larger, therefore more profitable) or the fruit of the cross between it and our local species.
ATTENTION! For the avoidance of doubt, we remind you that:
"Quail" is NOT synonymous with partridge, since this last term generically indicates different Species of different Genera belonging to the Subfamilies Perdicinae and Tetraoninae. Similarly, the term "quail" CANNOT be a noun used as a synonym for rock partridge, since the latter belongs to the Genus Alectoris, Species graeca (binomial nomenclature Alectoris graeca).
Quail description: the quail is round and small, about twenty centimeters long for about a hectogram of weight (depending on the species or the cross). It has a small curved beak at the top, a tiny tail and a plumage variegated by brown to yellowish, shaded lighter and darker.
Habits of the quail: the quail is a very widespread migratory bird. In Europe as in Asia it is absent ONLY in the arctic belts and at the top of the subarctic belts; in the autumn period it moves in herd towards the south (equatorial belts), while in spring it returns to its places of origin.
Quail breeding and breeding: the quail reproduces successfully in the wild but also in captivity. The broods include more or less a dozen eggs; these, of small size (about 25g - ≤10g without shell) with a variegated appearance (white and brown), remain in incubation for almost twenty days after which, following the hatching of the chicks, it takes about a couple of weeks before the offspring become totally independent NB Quail farms are aimed at both food (for meat or eggs) and restocking or hunting grounds.
Feeding and predation of the quail: quail feeds on insects, grains and sprouts. Among its natural predators stand out above all: foxes, birds of prey of all kinds and cats; even snakes and birds of the Corvidae family are able to eat quail eggs. NB. In recent decades, the spread of quail has undergone a significant reduction, not so much due to the collection (strictly regulated), but to the introduction of predatory allochthonous animals and / or the overpopulation of native ones.
Gastronomic aspects
As anticipated, both the meat and the eggs are consumed of the quail.
Quail meat: quail is part of (or rather, was part of) the seasonal eating habits of the average Italian, even if with the change in the (more frenetic) lifestyle, the gastronomic globalization and the increase in prices, its consumption is gradually decreasing.
Quail can be consumed in different ways; even though it is considered game (therefore black meat), it does not require aging or marinating (which can still be applied, especially for wild specimens). Quail meat is consumed almost exclusively as a whole bird. The most common cooking techniques are: browning and modest braising-stewing (in a pan or casserole eventually ending in the oven), roasting in the oven or on a spit and grilled roast. Among other things, quail can also be packaged naturally, stuffed, larded, with scarf, baked in foil etc .; it can be accompanied by vegetables, potatoes or cereals in first courses (risotto, fresh pasta, polenta, etc.). The only ones precautions to be taken into consideration when preparing the quail are:
- Carry out a thorough cleaning (avoiding, if possible, to puncture the intestine at the moment of evisceration);
- Choose the cooking time as, having particularly lean meat, the birds could become particularly stringy;
- Choose the right wine for the nuance (not to suppress the delicate taste of the animal).
Nutritional values (per 100 g of edible portion)
NB. Quail also eats the skin which, during cooking, helps keep the pulp tender.
For more information on quail eggs, see the dedicated article: Quail eggs.
Nutritional properties
Quail is a black meat, or "game". The first aspect to take into account is that quail contains a high intake of purines, undesirable elements for those suffering from hyperuricemia and / or acute gouty symptoms.
Quail meat (fruit of the anatomical average) is lean, but not very lean; the intake of lipids indicated below represents meat with skin. In fact, unlike chicken meat, quail with skin does NOT reach levels of fatness such as to excessively compromise its nutritional intake. On the other hand, the cholesterol content is average.
Quail proteins are abundant and have a high biological value, while carbohydrates are absent.
The overall energy intake of quail meat is moderate but in any case higher than that of pure breast (quail itself or referred to other avian species).
Among the mineral salts, the most important is iron, an element generally not very present (and desirable) in the diet of those suffering from iron deficiency anemia.
As far as vitamins are concerned, however, the content of water-soluble PP, also called niacin, stands out.
