The study was conducted to determine the effect of varying protein levels and preservation method on external egg qualities of Japanese quails. A total of 180 birds were randomly allotted into three dietary treatments in a completely randomized design (CRD) replicated six times. A factorial arrangement of 3 × 4 × 4 which involves 3 protein levels (15, 20 and 25% crude protein), 4 storage methods and 4 time intervals was designed to determine the effect of storage methods on external egg quality characteristics. The birds were fed diets containing 15, 20 and 25% crude protein in treatment 1, 2 and 3, respectively. The trial lasted for 10 weeks during which egg production, egg weight and external egg qualities were monitored. The egg weight, hen day and hen house egg production were significantly higher for quails fed diet containing 25% crude protein. There was significant effect of protein level on egg width, height and shell thickness (P<0.05). However, there was no significant effect of preservation on egg height, shell thickness and shell index. However, significant effects were observed in egg weight and shell area when the eggs were immersed in oil and stored at room temperature (P<0.05), Results indicated that length of preservation has no significant effect on Haugh unit, shell weight, shell index and shell area. However, egg weight was lower at week 0, other storage intervals remain the same. Storage time was found to be significant for all the traits observed. Refrigeration and immersion in oil and stored at room temperature provide significant (P<0.05) value for Haugh unit, indicating a minimal loss in quality. It was concluded that increasing dietary protein level of 25% will increase the production performance and internal egg quality of Japanese quails. Refrigeration and immersion in oil provided the best method for storage of eggs of the Japanese quails. تفاصيل المقالة