Meat duck three strokes fattening
(I) Captive fattening
1. Self-made feed. Use carbohydrate-rich feeds to allow them to feed freely while feeding more green feed. It is best to feed the full-price compound feed on conditions, corn 62%, bran 10%, rice bran 5%, bean cake 15%, cocoon 3%, small fish 3%, bone meal 2%, plus 10 grams of multi-dimensional poultry . The conditional farmers rushed to the pond after each feeding.
2. Strengthen management. In daily management, it is necessary to limit the activities of ducks and the time for releasing water in order to reduce energy consumption and keep the pens dry, sanitary and ventilated. The key to the management of winter fattening ducks is cold and warm, correct ventilation, reduced humidity and harmful gas content. When the roof insulation performance is poor, straw or plastic film should be covered. The window should be sealed with plastic film, and the ventilation and ventilation openings should be adjusted. When the temperature is low, the temperature should be artificially supplied.
3 timely sale. Ducks lying on wet ground will increase body heat, so frequent replacement and addition of litter to ensure dryness. Captive fattening can quickly increase the body weight of ducks in a short period of time. General meat ducks weighing up to 2-2.5 kilograms can be slaughtered.
(b) Grazing fattening method
Meat ducks produced in this way consume less material, have lower costs and have good fatness. This method is relatively seasonal, mainly combined with summer harvest and autumn harvest. After the rice or wheat is harvested, the ducks are rushed to Tanaka to feed on the remains and all kinds of grass seeds, insects, and other feeds, so that the meat ducks are more comprehensive. The nutrients grow rapidly to achieve fattening purposes. In areas such as North China, South China, Central China, and Southwest China, wild animal and plant resources are abundant, and natural resources can be used to grazing duck populations around farmland, rivers, and ditches. This type of fattening method is particularly suitable for local breeds of the Ma duck type, which are small in size, convenient and flexible to walk, and have strong feeding power. Grazing should be slowly slowed down, eat well and eat less, to promote weight gain. Grazing time depends on the season and the weather, generally 4 hours in the afternoon, rushed to shore to rest at noon. Each day of early, middle and late feeds are fed once, depending on the grazing situation.
(3) Artificially fed ducks and fattening methods
The advantage of the fed duck fattening method is that it can quickly increase weight in the short term. The carcasses are tender and suitable for making roast ducks. The disadvantage is that ducks have high fat content and low lean meat percentage.
1. Prepare to fill. Poor physical quality, too little weight is not filled. Duck claws should be cut off before filling to prevent scratching between operators and ducks during filling.
2. Fill the age of the day. Ducks weighing 1.6-1.7 kg can begin to fill. Precociously filled, small body round, not long, and more disabled. Too late to fill, consume more material and increase weight slowly.
3. Fill the feed. Filling period is generally about 2 weeks. Before and after two days of daily food, fill in about one week. The energy level in the early stage is slightly lower and the protein level is slightly higher. Do not mix materials when the weather is hot, otherwise it will deteriorate. When the temperature is not too high, first add water to the material into a paste "water food", place it for 3-4 hours, soften it, can improve feed digestibility. The ratio of water to dry material is 6:4. Fill 4 times a day. Day 1 150-160 grams, Day 2-3 175 grams, Day 4-5 Day 200 grams, Day 6-7 Day 225 grams, Day 8-9 Day 275 grams, Day 10-11 Day 325 grams, Day 12 - 400 days for 13 days and 450 grams for the 14th day.
4. Fill the method. The feeder holds the head of the duck in the left hand, holds the upper and lower jaws with the thumb and forefinger, presses the tongue under the middle finger, and gently holds the enlarged esophagus of the duck in the right hand, and gently sets the duckbill on the filling tube. Push forward slowly and allow the hose to be inserted into the esophagus. At this time, make the duck body parallel to the hose so as to avoid stabbing the esophagus. Then press the feed into the esophageal swell of the duck. Pay attention to the pressure of the feed and slowly Exit the duck. If using a hand-pressed duck feeding machine, press down on the filling bar handle with your right hand and push the feed into the esophagus sac. After filling, lift the filling bar up and then withdraw the duck head from the filling esophagus.
5. Precautions
(1) Observe the digestive condition of ducks in detail. Normally, one hour after filling, there is a vertical groove in the esophageal bulge of the duck. Normally, if it occurs earlier than 1 hour, it indicates that the material needs to be added. If it is later than 1 Hours appear to indicate indigestion or too much filling.
(2) Regular rations should be made during filling.
(3) Gently move the ducks every 2-3 hours.
(4) In high temperature, high humidity, and rainy season, it is unfavorable to duck feeding. Measures must be taken to prevent it from being used for cooling. Daily bathing should be carried out twice, filled less during the day and filled at night.
(5) When the subcutaneous fat of the meat duck is thickened by hand, the feather plume of the wing feather is transparent and can be put on the market.
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