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DUCK MEAT
PRODUCTION Duck raising once a small sideline occupation is gradually growing in importance to the poultry meat industry. With the growing demand for poultry meat, the duck industry has commenced to follow the same pattern of the broiler industry. This could be seen in the establishment of more specialized business venture with modern poultry abattoirs, processing fro better packaging and presentation to consumers. About 10 million meat ducks are raised annually for slaughter in Malaysia. Most are produced under semi intensive system in a few commercially duck production areas in the country. The per capita consumption for duck meat per annum is about 2.0 kg. This low consumption of duck meat could be attributed to few promotions given and the demand by other communities than are very poor. With the encouragement of the Malaysian Government for duck production under its National Agriculture policy, the demand for duck meat need to be further increased in order to meet the population increase of the future. BREEDS OF MEAT DUCKS For table purposes the main breeds are Pekin, Muscovy, Aylesbury, Cherry Valley and the local Itik Jawa Crosses.
The commercial Duck Industry is built around the Pekin /Meat breed. This is because much genetic improvement has taken place with the breed and it reaches market weight early than the other breeds. Besides breed, consideration should also be given to white plumage which produces an attractive dressed carcass in selecting ducks for meat production. The expected performance of the Commercial Meat Ducks that are available in Malaysia are as follows.
Brooding Ducklings can be successfully brooded in any brooder house and and under any type of brooder used. The run and the area under the source of heat should however be on the same level. Aparts from gas heating which is popular, infra red lamps and kerosene lamps can also be used The brooder house should be well ventilated but free from ground draughts. This is achieved by having open sides or window 3ft above the floor level. The open sides can be covered with curtains when necessary. As for the brooder space of 1 sq. ft. should be allowed per duckling during brooding. The floor should preferably be concrete with litter to a depth of 8 centimeters.. Keep the litter dry at all times and removed cake manure frequently. As for the brooders irrespective of the type used, it should provide enough constant heat at all times to the ducklings.. The temperature required during brooding is : -
It is always necessary to used surrounds during brooding. This will prevent duckling from wondering and also prevent heat loss quickly. Surrounds should/made bigger each day/be and removed between 10 - 14 days Water drinkers should be placed on elevated platform which is easily acessable. The watering system must be absolutely realiable and cleaned daily.
Care should be taken to avoid the ducklings wetting themselves or causing waste to dampen the litter. With feeders, they should be adequate and easily reached. The feeders can prevent wastage and also easily filled and cleaned. The requirement per feeder are :-
BROODING MANAGEMENT The ideal brooding system is a combination of space heating & local heating HOUSING Meat ducks do not require very elaborate housing as compared to Broilers. The sheds are usually made of sample materials and are cheaper than those of layer ducks in costs. Its wall is about 18 - 24 inches from the ground and are made of either concrete, zinc, aluminium or planks. The rest of the wall is either in wire netting or open areas. As for the floor, it is either cement, earthed , wire of slatted. To ensure good beddings, shaving, straw, padi husk and sand are used to cover the floor for a depth of about8cms. (6 inches). With roofing, the design and shape usually depends on the direction of the wind, sun rays and rain in that particular area. This consideration helps to provide good ventilation, humidity and dryness of the bedding and the shed. The other important point in housing ducks is to ensure that the ducks are comfortable and provided with enough space while they are in the sheds. Lack of space and overcrowding will results in poor growth, activeness and feather picking. REARING After brooding, ducklings may be placed either in intensive or semi intensive rearing. Rearing quarters with good ventilations, protected from hot sun, heavy rain and wild animals are the choice of meat ducks. The floor should be dry, not overcrowded and provided with the correct number of drinker and feeders The rearing space required for ducklings from this stage in the shed is 2.5 - 3 sq ft per duck. In addition runs of 3 - 5 sq ft. per duckling is also provided. Fences of 18" - 24" high are made so as to allow 400 - 500 ducklings in each pen. This is to ensure for best results of the end products. FEEDING Fattening ducks are ready for slaughtering when only seven to eight weeks old but to get good results the food and feeding is most important. Quality of the feed is very important especially in the first three weeks of ducklings life. Feed is vital for future growth and the ration should be in high in protein. Apart from the correct balance between cereals and proteins. After three weeks the feed should be change to one that has less protein until depletion. The Feeding recommendation for fattening or meat ducks.
It is important not to keep duck feed more than two weeks as older feeds can results in Aflatoxins poisoning.
LIGHTING A 40 watt bulb hanged 7 feet from the ground provides enough light for an area of 144 sq ft during brooding and growing. This light helps the ducklings to feed during the night and also allow to smell danger. As for sunshine, too much sun is bad for ducklings under 3 weeks of age as it can cause inflammation of eyes and blindness. It is best to provide Meat ducks with 24 hours of light per day for efficient growth rate MARKETING Meat Ducks should be market alive or slaughtered between 7 to 8 weeks of age. A delay in marketing after this age will make processing difficult especially when new quills appearing during the ages of 9 to 14 weeks. The farmer must ensure that in order to have a good sale, the meat duck produced should have a well rounded breast filled with meat and showing very little breastbone as required by the consumers.
FARM HYGIENE AND DISEASE CONTROL It is important to keep meat ducks in a healthy conditions at all times. A healthy and disease free flocks will provide good returns to the farmers in the long run. In order to achieve this objective, the farmers should have a disease free farm, purchase disease free duckling, restriction in the movement of visitors, disinfect all shed and utensils after every batch and follow the advice of the Department of Veterinary Services in preventing and eradicating programme of sickly and disease ducks. Farmers should inform the department of Veterinary Services soon as they see any deviation of their ducks health. Symptoms such as leg weakness, paralysis, swollen eyes, joints, daily mortality and sudden heavy loses are sign of disease. In order to prevent further loses, the farmer should seek immediate Veterinary help and carried out steps that are beneficial to their production. CONCLUSION Successful meat duck farmers does not only depend on good quality ducklings and good husbandry and management techniques but also that of the quality of their end products and the marketing channels to dispose of their produce. They should also understand the marketing pattern of meat ducks in the country especially those of its supply and demand situations. In Malaysia, duck meat promotions are none existence and as such the farmers have to start putting the message and goods across on television commercials in order to make a headway in duck meat consumptions. PRODUCTION OF 10,000 BROILER DUCKS
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