The Japanese quail, Coturnix japonica, is a small bird of the Old World quail family. This species has been significant in human society for centuries, used in traditional practices and modern industries. Its adaptability has contributed to its continued relevance.
Physical Characteristics and Native Range
Japanese quails are dark brown with buff mottling on their upper bodies and lighter brown underneath, often featuring a whitish stripe above the eye. Males have a uniform dark reddish-brown breast without spots and may display a white collar, while females have pale feathers with dark spots on their breasts. Males also have reddish-brown cheek feathers, contrasting with the cream-colored cheeks of females, and rufous throat feathers during the breeding season. Wild adult Japanese quails weigh between 90 and 100 grams, with domesticated counterparts weighing slightly more, from 100 to 120 grams.
These quails are native to East Asia and Russia, inhabiting countries such as Japan, Korea, China, and India. They are also found in parts of Africa, including Tanzania, Malawi, Kenya, and Madagascar. Their natural habitats include grassy fields, riverbank bushes, and agricultural fields planted with crops like oats, rice, and barley. They also occupy open habitats such as steppes, meadows, and mountain slopes, especially near water sources.
Behavior and Diet in the Wild
Wild Japanese quails are ground-dwelling birds that seek cover in dense vegetation to evade predators. When startled, they prefer to run and hide, though they can fly in short, explosive bursts for escape. They are active throughout the day, feeding and drinking during the early morning and late afternoon.
These quails communicate using 28 different call types, with distinct vocalizations between males and females. They engage in behaviors such as dust bathing, which helps maintain feather condition and remove parasites. Japanese quails are omnivores, eating a variety of grass seeds, such as white millet and panicum. They also forage for insects, insect larvae, and other small invertebrates, increasing their insect intake during the breeding season to meet higher protein demands.
Domestication and Common Uses
The domestication of Japanese quails dates back to at least the 12th century in Japan. Initially, these birds were bred as songbirds, valued for their melodic calls and used in song contests. By the early 1900s, breeders in Japan began to focus on increasing egg production, leading to a quail egg industry by 1940.
Today, Japanese quails are widely raised for both egg and meat production, with an estimated 1.4 billion quails farmed annually worldwide. They are efficient egg layers, with domesticated lines producing up to 300 eggs per year. Quail eggs are noted for their nutritional content, exceeding that of chicken eggs in crude protein, crude fat, and mineral ash. For meat production, quails are processed at 5 to 6 weeks of age, reaching a body weight of 165 to 300 grams.
Beyond food production, Japanese quails are also kept as pets due to their docile nature. Their rapid growth cycle, small body size, and high reproductive rate also make them valuable models in scientific research. Several domesticated varieties and strains exist, such as Pharaoh, Italian, Manchurian, and English White, developed for specific traits like plumage color, egg yield, or meat quality.