Duck breeding technology

Duck breeding technology

The quail duck is a descendant of an intergeneric hybrid produced by crossing the male duck of the genus Aquilegia with the mother duck of the river genus (cherry valley duck, golden duck, Gaoyou duck, Beijing duck, etc.). It is miscellaneous, resistant to rough feeding, low in feed intake, and strong in disease resistance. It is the most excellent meat duck in the world today, with a lean meat ratio of 82% to 85%. The breeding techniques are now described as follows:
First, the young chicks were raised from the shell to 25 days as a young chick.
1, choose young. Select the light hair, soft and elastic abdomen, clean anus, thick legs, large mouth, eyes and eyes, lively and robust ducklings. Remove the steamed buns, open eyes, lameness, and blood umbilicus ducklings.
2, insulation. The ducklings were kept at 27°C to 30°C within 7 days after hatching. After 7 days, they were cooled 1°C per day, kept at 15°C after 15 days, and kept at room temperature after 20 days. If the temperature is low during the early brooding period, dry straw can be cut in a thick padding in the basket to make a flat bottom, 10 to 20 broods per brood, the old clothes on the lid, and the wadding (note the air permeability), so that the ducklings can rely on each other to keep warm .
3, open food. Ducklings can be eaten in 20 to 24 hours. When the food is eaten, it is fed with water first, and the water can be put into the shallow water dish. The center is stamped and only the side of the water is exposed so that the ducklings can learn to drink. After drinking, cook the medium-cooked, non-soft and hard-boiled rice in time, soak in clean water, remove the stickiness, mix in 1.5%-2% white sugar after draining, and sprinkle in a plastic tray or a sieve to let the young The duck learns to eat, and sprinkles while eating. On the day of eating, drink and feed once every 1.5 to 2 hours. Feed only 80% or 90% of fullness each time to prevent swelling.
4, drinking water and feeding. From the second day of diet on the 4th day, drinking water and feeding 5 to 6 times a day, 4 to 5 on the 5th to 15th day and 3 to 4 on the 15th. The feed is still cooked with medium-sized, soft-not-stewed rice, but from the 4th day onwards, no sugar is added and compound feed is added. Reference formula (%): corn 4.5, broken rice 10, wheat 5, fried soybean 17, rapeseed cake 7, cocoon 7, shell powder 2.7, bone meal 1, salt 0.3. At the same time, ducklings should be fed with green feed. In the 4th to the 10th day, green feed can account for about 20% of the diet, and after 10 days, it can account for 30% to 40% of the diet. Single feed and polyculture can be used.
5, put water. The ducklings can be put into the water for 5 to 7 minutes after being hatched for 2 to 5 days after shelling. The wet feet should be wetted first, and then slowly sinking, allowing them to swim and wash, and then the water can be drained regularly every day. 7 days before the release of water 2 to 3 times a day, each time 10 to 20 minutes, 7 days, you can feed each time into the 8 to 10 cm deep shallow water, 15 days later, the water depth increased to 15 ~ 25 cm.
Second, the bred broiler duck in the 26 to 55 days known as the young.
1, house feeding. The venue is available next to Tangku or Riverside, but also in the courtyard. The pens should be air circulated. Houses should be made of bamboo strips with a height of 60 centimeters, 5 square meters of ducklings, and 20 to 30 ducks. Ducks and troughs will be placed on the sidewalks. Formulation formula for compound feed (%): corn 62, wheat bran 15, fried peas, fish meal 7, rapeseed cake 7, bone meal 2.8, table salt 0.2. Feed 4 times a day, feed water while feeding and let it fill. At the same time to add green feed, the general ratio of green feed and compound feed is 1 to 1.5:1. In addition, it is necessary to strengthen the bathing of the young bird in the house feeding, and can be put into the bath of the pond, the library, and the river.
2, grazing bred. Can be placed in rice fields, ponds, creeks, rivers and other waters. Grazing time is generally on the afternoon and once in the afternoon, before 11 o'clock in the morning and after 16 o'clock in the afternoon. At the same time, supplemented with 2 to 3 batches of food every day, can be formulated according to the feeding formula of the feeding chicks.
Third, the short-term fattening is mainly to increase the fat of ducks, making the meat more delicious and delicate. It is most appropriate to begin fattening after 55 days of breeding. Use high-energy, low-protein compound feeds during fattening. Reference formula (%): corn 35, flour 30, rice bran 25, sorghum 6.5, shell powder 2, bone meal 1, table salt 0.5. Filling and fattening were carried out, and the compound feed was adjusted to a dry paste with water, and it was hand-rolled into a round bar with a diameter of 3.3 cm and a length of 5 cm. The operator was on a small stool with his legs clamped on the lower part of the duck body. The thumb and index finger of the left hand opened the duck's beak. The middle finger pressed the tongue. The right hand first dipped the water to make it lubricate, and then filled it from the mouth to the esophagus. Fill 3 times a day. On the 1st to the 3rd day of fattening, 3~4 round bars are filled each time. On the 4th to 8th days, 4~6 roots are filled each time. After 8 days, 6~8 roots are filled each time. After filling, you can drink enough water for tens of minutes every day to facilitate digestion and fattening. Management attention should be paid to the darkness of duck housing, so that the ducks are less active and have more rest. The fattening period is generally 15 days. When the body weight of the quail duck exceeds 3 kilograms, the thickness of the subcutaneous fat is increased by hand, and the plumage of the wing feather is transparent.

Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.

The advantages of food additives are these followed:

1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.


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