Nutrient Composition of Quail Meat from Three Sources

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Abstract
Samples of quail available to the public through specialty and/or supermarkets or by hunting were analyzed for selected nutrients in the meat. Classes of quail examined were (1) a strain of Japanese quail, Coturnix coturnix, (2) pen‐grown eastern Bob White, Colinus virginianus, and (3) wild Bob White, Colinus virginianus. Bob White quail were larger than the Japanese quail and yielded a higher percentage of deboned, deskinned meat (69% vs 61%) due mainly to a heavier, fatter skin on the Japanese quail. All the types examined were excellent sources of vitamin B6 (0.52–0.68 mg/100g raw meat) and niacin (6.0–10.3 mg/100g) and were good sources of thiamin (0.10–0.17 mg/100g) pantothenic acid (0.66–1.10 mg/100g) and riboflavin (0.16–0.50 mg/100g).