Quail. Production and culinary use

Abstract

The article is devoted to the description of the characteristics of quails and the study of the technical conditions for their breeding and keeping. The specificity of the production of semi-finished products from quail meat is considered. The conditions of quail keeping and their diet are differentiated: more feed containing protein should be introduced into the diet of adult quails, which are bred for meat. Such food also increases egg production in females and gaining weight in males. The purpose of the work is to review the latest achievements in the conditions of quail keeping and nutritional value of quails of various breeds. The object of the study were such quail breeds as Pharaoh, Moscow, English Black and White quails. The publications on this issue were analyzed, systematized, and summarized. The palatability of poultry meat was determined by tasting, which made it possible to identify the influence of diets and feed additives, keeping conditions, age, breed differences, and other factors. Fried meat, boiled meat, and broth were evaluated according to GOST R 51944 — 2002 "Poultry meat". Methods for determining organoleptic indicators, temperature and mass. Quail breeding should be under the following conditions: good ventilation; the optimum temperature is 20-22 °C , 16-25 °C is permissible; the humidity is recommended to be maintained at the level of 60-70%. Quails have a high nutritional value. Eggs contain 12-15% of protein, 11-15% of fat, 1% of carbohydrates, 74% of water and about 1% of inorganic matter. The biological value of poultry egg proteins is determined by the set and ratio of essential amino acids that are absorbed by humans at 96-98%. Eggs contain over 20 minerals and vitamins.