A methodology of rearing and breeding Japanese quail was elaborated on the basis of practical experience, purposely performed experiments and literature references. The introduction describes the origin and domestication of Japanese quail, the characteristics of its life cycle, and differences between egg- and meat-types. The next sections are deal with hatching and specification of suitable conditions (stocking rate, temperature and lighting regimes and compositions of diets) during the rearing, fattening and breeding periods. The final section is focused on the sanitary code and health of quail.