Duck breeding has the advantages of low investment, quick capital turnover, simple equipment and high feed utilization rate, and can produce a large number of nutritious meat and egg products in a short time. Laying ducks can lay eggs when they are 4 months old, and the weight of meat ducks can reach 3 kg in 7 weeks. Laying ducks can make full use of natural feed. 1 year feed consumption is only about 25 kg, and the annual egg production can reach 180 ~ 300.
Duck breeding has the characteristics of easy feeding, fast growth and high economic benefits. It is convenient to raise ducks, which can be raised in agricultural areas with water networks and mountain plains, as well as in tropical and cold areas. It can be raised by grazing or in captivity.
There are many kinds of ducks in China, such as Shaoxing Duck, Jinding Duck, Putian Black Duck, Liancheng White Duck, Sansui Duck and Jingjiang Duck. 500-day-old ducks lay 250 ~ 330 eggs, especially Shaoxing ducks and Jinding ducks. Dual-purpose ducks include Gaoyou Duck, Dayu Duck, Jianchang Duck and chaohu duck. The weight of 70 ~ 90 days old 1.5 ~ 2.0 kg, the feed/meat ratio is 2.8 ~ 3.2: 1, and the egg production of 500 days old is about 190. Therefore, suitable feeding methods and duck breeds can be selected according to local characteristics.
Duck products have a good domestic market. Duck meat and eggs are traditional high-quality protein sources for Chinese residents, which are rich in unsaturated fatty acids beneficial to human health. Beijing roast duck and Nanjing salted duck are beautifully processed, with an annual consumption of more than 30 million; Hangzhou old duck pot has nourishing function, and its consumption has exceeded 20 million in recent years. Duck eggs are an important food for China residents. Salted duck eggs, preserved eggs, rotten eggs and other processed duck eggs have a long history in China, and the processing method and technology are simple, which can effectively maintain the flavor and nutrition of duck eggs. Duck meat is a food with high protein, low fat and low cholesterol. Modern nutritionists regard duck meat and goose meat as human health food together. With the nutrition and health care functions of duck products being accepted by more and more people, the demand for duck products will be increasing.
In recent years, the technology of duck breeding in China has been continuously improved, and the scientific research and technology extension system of waterfowl in China is rapidly forming, and the research on nutrition system, feed and breeding technology and waterfowl genetics and breeding has made some progress. The meat duck bred by Animal Husbandry Institute of China Academy of Agricultural Sciences weighed 3.3kg at 6 weeks, the feed/meat ratio was 2.2 ~ 2.3: 1, and the breast meat rate reached 1 1.0%. Among many local breeds of laying ducks, Shaoxing duck, Jinding duck and Putian black duck have been bred in China, and remarkable results have been achieved. A new high-yield and stress-resistant laying duck strain "Qingke Ⅱ" selected by Animal Husbandry and Veterinary Institute of Zhejiang Academy of Agricultural Sciences lays 329 eggs at 500 days old, with a total egg weight of 22. 1 kg, a feed-egg ratio of 2.6∶ 1, a green shell rate of over 95% and a survival rate of 99%.
In addition, the meat duck and egg duck industries already have good talents and technical conditions. China's agricultural universities and agricultural technical colleges train a large number of animal husbandry and veterinary professionals for the country every year, which provides a strong talent guarantee for the development of duck industry. Enterprises engaged in duck farming continuously introduce professionals from relevant schools and scientific research units, update their concepts, improve the technical level of duck farming and promote the development of duck farming.