Intensification cherry valley duck cultivation method

A breeding method, the technology of Cherry Valley Duck, which is applied in the field of poultry breeding, can solve the problems of high breeding density, poor infrastructure, and aging equipment, and achieve the effects of high breeding survival rate, improved quality and output, and convenient transportation

Inactive Publication Date: 2015-06-10
ANHUI QIANGYING DUCK IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional value of duck meat is similar to that of chicken. It is often said that "chicken, duck and fish meat" are the four major meats. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed. Cherry Valley duck is currently the most frequently bred duck in my country. As one of the species, there are still some problems in the breeding process of the Cherry Valley duck breeding industry in China, which are mainly manifested in: unreasonable layout, poor infrastructure and aging equipment, outdated breeding concepts; high breeding density in the region, and serious manure problems , exceeding the carrying capacity of the regional environmental security, and there are many hidden dangers in biological security, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Intensive cherry valley duck breeding method comprises the following steps:

[0022] ①. Venue selection:

[0023] a. The terrain is high and the ground is dry;

[0024] b. Leeward sunny, sandy soil;

[0025] c. Convenient transportation, sufficient water and electricity;

[0026] d. Keep away from villages, greenhouses, breeding areas, sewage ditches, factories and mines, and traffic arteries;

[0027] ②. Site requirements: warm in winter and cool in summer, fresh air, sufficient light, easy to operate, easy to clean and disinfect, moisture-proof, animal damage, low investment, good effect;

[0028] ③. Site disinfection: use 2%-3% caustic soda water and spray it thoroughly with a high-pressure water gun. After spraying, use slaked lime to pave the ground with white ground. After closing the doors and windows for 24 hours, open the doors and windows and leave them empty for 20-30 days;

[0029] ④. Ducks enter the field: a batch of ducklings are uniformly entered, man...

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PUM

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Abstract

The invention discloses an intensification cherry valley duck cultivation method, and relates to the technical field of the poultry cultivation. The method comprises the following steps: site selection, site requirement, site sterilization, releasing ducks in the site, released density, illumination control, rational feeding, and epidemic treatment. The intensification cherry valley duck cultivation method is capable of adequately using the production resources without professional equipment and cultivation pollution, the cultivation technology is standard and specified, the feeding is scientific and specified, the survival rate of cultivation is high, and the method is convenient and simple, so the quality of the cherry valley ducks is greatly improved, and the yield of the cherry valley ducks is improved.

Description

technical field [0001] The invention relates to the technical field of poultry breeding, in particular to an intensive cultivation method for cherry valley ducks. Background technique [0002] Ducks belong to Anatidae of Anatiformes, or true ducks. Ducks are relatively small in size, with short necks. Some genera have larger mouths and legs behind the body, so their gait is waddling. Most true ducks are different from swans and geese. , has the following characteristics: the male bird molts twice a year, the female bird lays more eggs per clutch, and the egg shell is smooth; Meat is a delicacy. It is the best dish on the table, the main raw material of various delicious dishes, and an excellent food for people to nourish. The nutritional value of duck meat is similar to that of chicken. It is often said that "chicken, duck and fish meat" are the four major meats. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K67/02
CPCA01K67/02
Inventor 孙运华
Owner ANHUI QIANGYING DUCK IND GRP
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