Texas A&M , Elglish White, Tuxedo, and ???

[FeatheredObsessions]

So Texas A&M are large white birds with a black dot on their head.

English white are a small only white bird.

Tuxedo are dark back and white chest.

So where does that leave 99% of the mostly white coturnix?

Most of the birds I've seen marked as Texas A&M aren't large and have varying amounts of color.
The english whites that are small often have color.
Tuxedos seem to have a much larger amount of color than the before mentioned..... so what are these other birds? Where does a medium bird with mostly white having many dark "spots" fall?
What about a large all white bird?

 

[JJMR794]

English Whites Are White With Color Spots On Head Or Back And Come In Standard And Jumbo Size--------a&m Is A Specific Strain--- Not A Color Designation. This Is A Major Misconception In The Coturnix Speces. Just Because Its White And Big Does Not An A&m Make...

If Anything We Use The Names Backward--- You Can Call Any White Bird With Or Without Spots, Big, Medium, Or Small An English White.

 

[DLS]

I have some texas A&M birds.& I also have The birds you speak of with spots of "COLOR"here & there .The A&M's have a differant temperment than the others. They are more tame.,or layed back acting.I seem to have a wider breast. I call the others mutts. I also call the others good eating.

 

[FeatheredObsessions]

How can you discern between a Texas A&M and an English white then?

 

[JJMR794]

Quote:
THE BIRD WILL NOT SURVIVE THE TEST.... THE TEXAS A&M USUALLY HAS A COLOR SPOT ON THEM. THE A&M WAS A STRAIN MADE FOR COMMERCIAL MEAT PRODUCTION BY THE TEXAS A&M UNIVERSITY IN THE 1970'S AND UNFORTUNATELY THROUGH NON DISCRIMINATE BREEDING HAS VERY LIKELY BEEN LOST. THE BIRDS IDENTICAL APPEARANCE COMES FROM THE FOUNDATION STOCK OF ENGLISH WHITES USED TO MAKE THE A&M STRAIN DURINGS ITS DEVELOPMENT, THUS THE OLD SAYING "THE FRUIT DONT FALL FAR FROM THE TREE?" SO BOTH LOOK ALIKE. THERE ARE MANY MYTHS ABOUT THE A&m STRAIN---- "ALL WHITE MEAT BIRD" "16+ OZ" AND SOME EVEN BELIEVE THEM TO TO ALL WHITE IN COLOR(which has absolutely nothing to do with it) THE A&M STRAIN IS DESCRIBED BY THE PROGRAM DIRECTOR IN THE FINAL STUDY REPORT---"The bobwhite is the best known
quail and preferred by many consumers.
However, the large strains of
coturnix (Japanese) quail have become
popular. These birds are larger,
hardier and reach slaughter weight
much earlier than most bobwhite
strains. Texas A&M University
researchers have developed a heavily
muscled, light-fleshed coturnix strain
that attains a live weight of 10 to 13
ounces at slaughter age of 7 weeks.
Smaller coturnix strains yield small,
dark-fleshed carcasses less desirable
as a gourmet item."

THATS A DIRECT QUOTE FROM THE PROGRAM DIRECTOR'S FINAL REPORT. THERE ARE NO MONSTEROUS 42 POUND ALL WHITE MEAT BIRDS OUT THERE IN THE COTURNIX SPECES, SORRY GUYS, THE TRUTH AINT ALWAYS PRETTY....

AS DIRECT ANSWER FOR HOW TO DISCERN THE 2--- THE A&m HAS A MORE DELICATE FLESH AND LIGHTER (NOT WHITE) MEAT. SO UNFORTUNATELY IF YOU ACTUALLY DO HAVE A REAL A&M IT WILL BE TOO LATE TO SAVE IT FOR BREEDING BEFORE THE TRUTH IS KNOWN.

 

[JJMR794]

AFTER THE STRAIN'S INCEPTION IN THE 70'S THERE WAS ALL KINDS OF HYPE AND MISINFORMATION OR EVEN OUTRIGHT LIES TOLD ABOUT THE BREED IN MARKETING ATTEMPTS, THIS WAS THE FAD CRAZE BIRD OF MEAT PRODUCTION IN THE 70'S MUCH LIKE OSTRICH FARMING WAS IN THE 90'S. MOST MARKETERS EITHER DONT CARE AND OUTRIGHT LIE TO SELL PRODUCTS, OR HAVE LIMITED KNOWLEDGE OF IT, OR "STRETCH THE TRUTH" A BIT TO GET SALES-- THATS THEIR JOB, TO SELL! NO SELL NO GET PAID....

UNFORTUNATELY THESE MISINFORMATIONS CONTINUE TO THRIVE TODAY ABOUT THE A&M JUST AS VIGOROUSLY AS THEY DID SOME 40 YRS AGO, EXCEPT NOW THEY HAVE 40 YEARS WORTH OF EMBELISHMENT UPON THEM AS WELL. BACK IN THE DAY WHEN THE A&M WAS CREATED IT WAS THE FIRST "JUMBO" IN THE COTURNIX LINE, NOWADAYS ALL COLORS COME IN JUMBOS AND I'D VENTURE TO BET THAT EVEN THE STANDARD SIZE HAS INCREASED OVER WHAT IT WAS BACK THEN. THEY WERE THE "IN BIRD!" THE "UP AND COMING AGRICULTURAL REVOLUTION" OF THEIR TIME. THERE WAS A LOT OF HYPE AND MARKETING PLOY SPENT ON THEM. THE TRUTH IS 1. THEY WERE NOT WHITE MEAT. 2. THEY WERE NOT 16OZ. 3. JUST BECAUSE THEY WERE WHITE IN COLOR THEY WERE NOT A&M'S

THE QUOTE IN THE PREVIOUS POST WAS TAKEN DIRECTLY OFF OF THE FINAL REPORT MADE BY FRED D THORNBERRY, PROFESSOR AND EXTENSION SPECIALIST WHO WAS IN CHARGE OF THE PROGRAM AND THE ORIGINAL CREATOR. IF YOU'D LIKE TO SEE THE WHOLE REPORT SEND A PM TO aprophet AND ASK FOR IT AS HE IS THE PERSON WHO FOUND AND LISTED THE REPORT SEVERAL MONTHS AGO ON BYC.

THE 16OZ GREAT WHITE QAUIL HAS LURED IN MANY A BREEDER WHO HAS OR PRESENTLY ARE MAKING IT THEIR "HOLY GRAIL" ---- THE HYPE CONTINUES

PERSONALLY I KNOW A COUPLE WHO ARE TRYING TO RECREATE THE STRAIN AND WISH THEM LUCK, I AM INTERESTED IN THEIR PROGRESS AND HOPEFUL FOR THEM TO ACHEIVE THEIR GOALS.... MY GRAIL IS 2 POUND BOB WHITE THE SIZE OF BANTAM CHICKENS!--- WE ALL HAVE OUR OWN AGENDAS IN LIFE

 

[peewee]

Perfectly said JJ.

 

[DLS]

Quote:
Just looking at the two it is plain to see they are not the same birds.The whites are a nice looking slick bird & resembles the tuxcedos in size & shape to me.The flesh is dark & moist really good to eat.
The A & M's are wider stocky birds Just plain bigger looking and in meat size also. The breast is way wider the thighs are thicker . when butchered the meat is lighter BUT not white it is close to the color of a wild turkeys breast . They are Just two differant birds. I have been buying eggs from sellers to find more A&m birds I have only found 2 The others are whites.That is why many people feel they can't find any a&m stock.

 

[aprophet]

http://theurbanrancher.tamu.edu/retiredsite/animals/l5215.pdf

http://agecoext.tamu.edu/fileadmin/econimpact/MKT3557M.pdf

It kina looks like Doc Thornberry just started with big quail and Lee Cartwright put the white into them.

HTH

 

[darkfur]

basically, texas A&M and other white birds share the same plumage colour genetics but true texas A&Ms are bred to have other physical characteristics such as high carcass weight and lighter meat