Pheasant is a pretty and multicolored bird that has been extinct in many regions if Iran, because of irregular hunting .

Pheasant has very delicious and nourishing meat Pheasants meat with high quality resulted in more attention to breed this bird around the world in during the recent years.

Parand Complex farm has made effort to breed Iranian (Persian) Pheasant coordinate with other nations in order to improve society feeding.

The high percent of protein and variety of amino acids in pheasant meat has resulted in raising  nutritional value and therapeutic properties were appeared in this meat.

In pheasant feeding the natural completed foods were used, therefore the taste and other of rearing Pheasant meat is perfectly similar to the wild and natural Pheasant meat and in its rearing , it has been attempted to avoid using any kind of antibiotic and other additional materials until we be able to produce completely organic products.

Food Value:

Protein: 24.3

Fat : 5.2

Calorie 100gr: 151

Cholesterol : Very low

Partridge meet with long consumption history is know as delicious meat with therapeutic properties in Iranian families . Parand complex has been begun to breed and reproduction the Iranian Partridge for the purpose of creating variety in family food basket and also to protect the environment . Partridge meat with its hot nature and high protein is advised as therapy diet in diseases such as neurasthenia and articulations pain .

Because Partridge meat has not cholesterol is an ideal source to prevent From being affected by heart and vessels trouble . In feeding the breed Partridge in Parand complex , the perfectly natural raw feeds are used and the produced meat has kept its natural taste and odor and is cooked in short time . In breeding these type of birds it has been attempted to avoid using any kind of antibiotic and other additional materials until we be able to produce completely organic products.

Nutrition value :

Protein : 21%

Fat : 6%

Calorie in 100gr: 158

Cholesterol : Near to zero

In during the 17^th century A.D , a Chinese pharmacologist named Li shi chen who found that food properties of Japanese Quail egg and meet , moreover has very virtue . other Japanese  scientists and Russia and also doctors have achieved to this point and emphasized on it, because they have Quail egg and meat has increased in Europe and America as well as the Far East .

Value of Vitamin and minerals in Quails egg is more than hens egg, also it is consisted of necessary very much amino acids like methionine , phenylalanine and others.

Nutritional materials in Quail’s egg , granted amount value of food requirements particularly for children and persons who are in convalescence and also for aged persons.