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Ecological raising method of flavor mule ducks

A technology of ecological breeding and mule duck, which is applied in animal husbandry and other fields, can solve the problems of insufficient meat quality and low market value

Inactive Publication Date: 2014-06-18
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide an ecological breeding method for flavored mule ducks, so as to overcome the shortcomings of the mule duck breeding methods in the prior art that the meat quality is not fresh enough and the market value is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Hybridization mode: use French Muscovy duck and Chinese local laying duck species Jinding Duck: hybridization, select healthy and lively ducklings from the hybridization, and de-incubate the young;

[0017] Brooding and management: using online brooding, the time is 2 weeks, the brooding temperature of 1~3 days old is 35℃, and then the temperature is gradually reduced, and the temperature is reduced to room temperature after 16 days of age; the relative humidity is gradually reduced from 60% to 70% to 50%~ 55%; the stocking density is reduced from 25 animals / m2 at the age of 1 week to 15 animals / m2 at the age of 2 weeks; maintain adequate light and ventilation conditions. 3 days before dewarming, add 12g of multivitamins per 50kg of drinking water to reduce stress.

[0018] Growth period management: 1~2 weeks of age, full-price feed (CP 20%), 3~10 weeks of age, replaced with growing feed (CP 18%), and 550mg / kg sodium glutamate added to the basic diet After 10 weeks of age, ...

Embodiment 2

[0021] Hybridization mode: the cross between French Muscovy duck and Chinese local laying duck breed Shaoxing duck is adopted, and healthy and lively ducklings are selected from the hybridization, and the chicks are de-incubated;

[0022] Brooding and management: using online brooding, the time is 2 weeks, the brooding temperature of 1~3 days old is 32℃, and then the temperature is gradually reduced, and the temperature is reduced to room temperature after 16 days of age; the relative humidity is gradually reduced from 60% to 70% to 50%~ 55%; the stocking density has been reduced from 20 per square meter for 1 week old to 10 per square meter for 2 weeks old; maintain adequate light and ventilation conditions. 3 days before dewarming, add 10g~15g of multivitamins per 50kg of drinking water to reduce stress.

[0023] Growing period management: 1~2 weeks old full-price feed (CP 20%), 3~10 weeks old changed to powdered feed, 550mg / kg sodium glutamate was added to the basic diet, 10 wee...

Embodiment 3

[0026] Hybridization mode: the French Muscovy duck and the Chinese native laying duck breed Sansui duck are crossed, and healthy and lively ducklings are selected from the hybridization, and the young are de-incubated;

[0027] Brooding and management: complete the cleaning, maintenance and disinfection of the brooding room and utensils one week before the arrival of the young. The brooding time is 2 weeks, and the brooding temperature for 1~3 days old is 33℃, and then the temperature is gradually reduced, and the temperature is reduced to room temperature after 16 days of age; the relative humidity is gradually reduced from 60% to 70% to 50% to 55%; the stocking density is from 1 22 weeks old per square meter decreased to 12 two weeks old per square meter; maintain adequate light and ventilation conditions. 3 days before dewarming, add 10g~15g of multivitamins per 50kg of drinking water to reduce stress.

[0028] Growth period management: 1~2 weeks of age, full-price feed (CP 20%...

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Abstract

The invention discloses an ecological raising method of flavor mule ducks. According to the method, hybridization is performed on France Muscovy ducks and China local ducts, healthy and lively hybrid ducklings are selected, after the ducklings are raised to 70 days without external thermal insulation, and the flavor mule ducks are obtained by prolonging gazing time and adding glutamic acid in daily ration. Sodium glutamate is sodium salt of the glutamic acid and is an important umami substance, the flavor feel of meat can be obviously enhanced through the sodium glutamate and nucleotide together, deposition of flavor substances in muscles can be increased by adding the sodium glutamate in fodder of the mule ducks, the aroma of the muscles is improved, and therefore the quality of the muscles is improved. In addition, the deposition time of the flavor substances in the muscles can be prolonged by prolonging the gazing time, and therefore the purposes of improving the flavor of the muscles of the mule ducks, improving the quality of the muscles, increasing market value of mule duck meat and increasing returns of duck farmers are achieved.

Description

Technical field [0001] The invention relates to a method for raising poultry, in particular to an ecological method for raising the offspring of a mule duck and a native duck (mule duck). Background technique [0002] The snail duck is the hybrid offspring of a Muscovy duck (Cairina moschata) of the genus Anas Platyrhynchos and a domestic duck (Anas Platyrhynchos) of the duck genus. It is commonly known as a mule duck or a soil duck. It has fast growth, resistance to rough feeding, high lean meat rate, and carcass. It has good market prospects due to its characteristics of less fat. Since the parents of the mule duck belong to an inter-genus hybrid, its offspring have obvious heterosis. In France, 95% of fat liver production comes from filled mule ducks, and domestic mule duck production has become an important way of producing meat ducks. However, due to the use of full-price compound feed, it can be marketed at 70 days of age. The growth is fast and the feeding cycle is short...

Claims

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Application Information

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IPC IPC(8): A01K67/02
Inventor 杨胜林
Owner GUIZHOU UNIV
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