INTRODUCTION.

The name “Guinea fowl” is derived from the Guinea coast of Africa, which is

where the birds are believed to have originated [1]. Although the origin of guinea

fowl is Africa, commercialization of these birds on the continent is still in its

infancy. In most parts of Africa, guinea fowl are reared at subsistence level with

low levels of inputs committed resulting in low productivity. Dougnon et al.

(2012) [2] in Benin observed that the development of intensive guinea fowl rearing

is very little. Guinea fowl also occur in Asia and Latin America as a semi-

domesticated species while in Europe, North America and Australia, large-scale

commercial production occurs [3]. This indicates that guinea fowl have ubiquitous

distribution. Previous study by Nahashon et al. (2006) [4] reported that guinea

fowl as a meat bird has proved to be a viable and profitable enterprise, thus

providing opportunity for commercialization in many parts of the world. Guinea

fowl are a source of protein (eggs and meat) and income. Guinea fowl meat is high

in protein and low in fat content, thus it is highly prized compared to chicken meat

[5]. Ayeni (1980) [6] stated that guinea fowl meat has a protein content of about

28% compared to 20% for domestic fowl. In Ghana, Teye and Adam (2000) [7]

mentioned that in addition to their main use as a source of income and protein,

guinea fowl play important roles in the socio-cultural lives of many tribes. For

example, they are exclusively used for the annual festival by the Dagombas and
Gonjas tribes; the pure white guinea fowl is used for religious sacrifices and to

perform certain funeral rites, whereas the Frafras, Dagabas and Bulsas tribes use

guinea fowl to welcome mothers-inlaw. Guinea fowl are resistant to most poultry

diseases at the adult age [7]. Sayila (2009) [8] also mentioned that guinea fowl are

resistant to common poultry diseases and require less labour and management than

chickens. Although the advantages and importance of the guinea fowl have enticed

many farmers to take special interest in their production, scientific information of

the local guinea fowl has been very scanty [7]. Guinea fowl (Numida meleagris)

has wide distribution in Africa where it has distinct population among small holder

farmers (Nwagu and Alawa, 1995). Its attractive plumage and value as a table bird

with game type flavour and high meat to bone ratio has led to its worldwide

acceptance (Embury, 2001). The birds are semi domesticated; thrive under semi-

captive conditions in hot and cool climates. They are relatively disease-free and

need little special care. Guinea fowl can be kept for meat and egg productions

(Smith, 2001). There are hardly any cultural barriers against consumption of

guinea fowl products (Saina et al., 2005). The meat of guinea fowl is served

extensively in hotels and restaurants because of its wild game flavor (Feltwell,

1992). Guinea fowl can be raised under both intensive and extensive management

systems (Nsoso et al., 2006). The pearl is by far the most common variety and has

purplish-gray feathers regularly dotted or “pearled” with white (Ayorinde, 1987).

The pearl has percentage fertility (53%) and hatchability at (87%); Lavender has

percentage fertility 50% and hatchability of 81% as reported by Ayorinde (1987).

According to Singh (1990), guinea fowl hens produce about 100-120 eggs

annually. Laying is distinctly seasonal; it starts when day length and ambient

temperature – starts increasing (March/April) and continues till environmental

temperature and day length are reduced considerably (September/October).More

than 75% of eggs laid are suitable for hatching and 40 to 60 viable keets are

realized from each female. Guinea fowl hens may be used as breeders for two to

three years (Singh, 1990). Also that mean fertility and hatchability of fertile eggs

ranged from 65 to 75% and 70 to 80% respectively on natural mating. Fayeye et al.

(2005) reported in their research on Fulani – ecotype chickens that some embryo

dies few days before hatching and that such embryonic mortality is met uncommon

and may be due to non-genetic factors. Moreover, Weirs (1991) observed from his

study on guinea fowls that the highest embryonic mortality occurred before

hatching. A number of factors including egg age (Tarongoy et al, 1990), storage

condition (Brah and Sandhu, 1989), age of flock (Rogue and Soars, 1994, Buhr,

1995), system of husbandry and rearing technology (Weirs, 1991), mating system,

incubation relative humidity and egg turning angle (Permsak, 1996) has been

shown to influence the hatchability of poultry eggs. Animal production in Nigeria

has not been able to satisfy the animal protein requirement of the populace. Animal
protein consumption for normal physical and mental development is low in

Nigeria. FMRD (2004) estimated animal protein intake in Nigeria in year 2000 at

18g /caput/day, which is below the recommended minimum level of

35g/caput/day. Concerted efforts have been made by previous researchers to

improve guinea fowl production. This study aimed at assessing the fertility and

hatchability traits of guinea fowl in humid tropical condition with an attempt to

establish data for possible improvement.

1.2 Statement of the problem

In view of the importance of this small stock (Quail), it is necessary to initiate

improvement programs that can genetically improve the birds for efficient and

effective productivity. In order to establish a breeding program, it is essential to

estimate genetic parameters for improving the most important economic traits. The

magnitude of the genetic parameter, for example heritability, repeatability and so

on, could indicate the amount of improvement that can be achieved by selection.

Secondly, the evaluation and understanding of the pattern of inheritance of

plumage color are important in poultry breeding, thus, the production of birds

bearing uniform plumage color is a vital issue in the commercial poultry producers.
1.3 Justification

In order to breed, select or to improve the performance of these birds, certain

baseline information/data are required. Hence the experiment is designed to

evaluate the relative performance of three different genetic groups with a view to

assessing whether and to what extent selection can improve body weight gain and

egg production.

1.4 Specific Objectives

 To estimate genetic parameters for growth and egg production in Japanese

quail being selected for higher week four body weight

 To determine response to selection, selection differential and realized

heritability for body weight, egg production.

1.5 Hypothesis

1. H0: Selection for increased body weight in Japanese quail will have high

heritability (h2) but negatively affect reproductive fitness

 H1: Selection for increased body weight in Japanese quail will have high

heritability (h2) but will have no effect on reproductive fitness

2. H0: Intensive selection for plumage colour in Japanese quail will take

advantage of colour mutations in breeding a pure colour-line

H1: Intensive selection for plumage colour in Japanese quail will not take

advantage of colour mutations in breeding a pure colour-lin

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Paper ID: 02013526 439

International Journal of Science and Research (IJSR)

ISSN (Online): 2319-7064

Volume 2 Issue 11, November 2013

www.ijsr.net

International Journal of Poultry Science 9(12): 1083-

1086.

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