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The specific epithet coturnix is the Latin word for the common quail. [3] This species is now placed in the genus Coturnix that was introduced in 1764 by the French naturalist François Alexandre Pierre de Garsault. [4] [5] [6] The common quail was formerly considered to be conspecific with the Japanese quail (Coturnix japonica). [7]
Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock , covey, [ 1 ] or bevy. [ 2 ]
Bobwhite quail: Introduced as game bird to many areas; colonies became established in Suffolk and the Isles of Scilly, now rarely reported. Red-legged partridge: Introduced as a game bird in the 18th century, now common over much of England as far north as Scotland, and still regularly released for shooting.
The term also includes waterfowls of the family Anatidae (ducks and geese) but does not include wild birds hunted for food known as game or quarry. Recent genomic studies involving the four extant junglefowl species reveals that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in Southeast Asia ...
Humans domesticated quails for meat and egg production; additionally, quails can be kept as pets. Domesticated quails are commonly kept in long wire cages and are fed game bird feed. The most common domesticated type is the Coturnix quail (also known as the Japanese quail). Quails live on the ground, and rarely fly unless forced to do so.
An exterior view of the Natural History Museum in London, England on Oct. 30, 2010.
The type species is the common quail (Coturnix coturnix). [2] [3] The genus name is the Latin for the common quail. [4] The genus contains six species, of which one, the New Zealand quail (Coturnix novaezelandiae), is now extinct but was described from a living specimen. [5]
Quail with sauce Fried quail with inserted quail eggs in the Philippines. Both Old World and New World quail include edible species. The common quail used to be much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese quail.