Description text goes hereQuail require far less feed and space than chickens, making them an ideal choice for small farms and backyard setups.

They mature quickly, with females beginning to lay eggs as early as six weeks of age and producing up to 250 eggs annually.

This rapid lifecycle and high output make quail an economical option for those seeking homegrown protein and self-sufficiency.

Despite their small size, quail eggs pack an impressive nutritional punch.

Studies show quail eggs have three to four times the nutrient value of chicken eggs, including higher concentrations of protein, essential amino acids, and beneficial fatty acids.

Quail meat is similarly nutrient-dense, containing more oleic acid than chicken or duck, a fatty acid associated with reduced cardiovascular risk.

Quail eggs and meat offer multiple health-promoting properties:

• Immune Support: Quail eggs contain antioxidants, vitamins, and bioactive proteins with antimicrobial and anti-inflammatory properties.

• Metabolic Balance: The amino acids leucine, valine, and lysine play roles in blood sugar regulation, bone health, and tissue repair.

• Skin and Cosmetic Benefits: High levels of vitamin A and tyrosine in quail eggs support healthy skin, reducing dryness and signs of aging.

• Medicinal Potential: Quail yolk oil has demonstrated antioxidant and anti-inflammatory effects, with studies showing it helps regulate gene expression linked to inflammation and oxidative stress.