Beijing Duck is a world-renowned standard breed of meat duck. With the characteristics of rapid growth and good fattening performance, it is a famous raw material for the production of "Beijing Roast Duck". Originating in the Yuquanshan area of ​​the western suburbs of Beijing, it is now spread all over the world and occupies an important position in the international duck raising industry. The performance of domestic Beijing duck meat is still lower than the advanced level in foreign countries, among which the early production rate has a wide gap, and other factors such as survival rate, hatching rate and breast meat rate are all different.
I. Variety characteristics
Peking ducks are huge, plump, and beautiful. Big head.å–™ Medium size. Eyes are big and bright. Thick neck, medium length. The body is rectangular and the front is raised. It is about 30 angles to the ground. The back is flat, the chest is full, and the sternum is long and straight. The two wings are smaller and closely attached to the body. The tail is short and upturned, and the duck has four rolled feathers. The egg-laying female duck is full of abdomen due to the development of the fallopian tube. It appears that the hindquarter is larger than the forequarters, and the legs are short and thick and the palate is generous. Full plumage, plump white with creamy luster; enamel, enamel, enamel orange or orange; iridescent blue-gray. Newborn ducks are golden yellow, known as "yellow duck". They gradually become lighter as the mouth ages. They turn white before and after the Golden Age, and are long, feathery, forward, and orange.
Second, production performance
1. Meat production performance: The ducklings of ducks usually have a birth weight of 58-62 g, 3-week-old 600-700 g, 7-week-old 1750-2000 g, 9-week-old 2500-2750 g, 150-day-old 2750-3000 g. For a long time, Beijing ducks are mainly used to produce ducks. The production process is divided into young chicks, middle cubs, and ducks. The young chicks and middle cubs are also called duck ducks. They take about 7 weeks, and later fill in 10 to 15 days. Ducks have reached a sale standard of around 2.75kg. Slaughter Rate: Beijing ducks have different carcass quality due to the two meat duck production methods. Among them, the carcass fat percentage of the ducks is higher, and the lean meat percentage is lower than that of the unfilled duck carcasses. The slaughter rate of the semi-paralyte meal for ducks was 80.6 for ducks and 81.0% for mother ducks. The slaughter rate for the whole net carcasses was 73.8% for ducks and 74.1% for mother ducks. The ratio of pectoralis and leg muscles to net fleas was 6.5% and 11.6% for ducks, 7.8% and 10.7% for mother ducks, and total chest and leg muscles, 18% for males and 18.5% for females. The meat ducks from the breeding and breeding group who were fed and fed freely, the slaughter rate of the semi-clean carcass was 83.6% for the ducks and 82.2% for the mother ducks. The slaughtering rate for the whole net carcass was 77.9% for the ducks and 76.5 for the mother ducks. %, chest muscle rate, 10.3% for ducks, 11.9% for mother ducks, 11.8% for leg muscles, 10.3% for ducks, 10.3% for mother ducks, and total chest and leg, 21.6% for males. The mother duck is 22.8%.
2. Fatty Liver Performance: Beijing Duck has good fat liver performance and is the main duck species for producing fatty liver abroad. It uses 80 to 90-day-old Beijing ducks or Beijing ducks to hybridize with ducks of ducks, feeding 2~ 3 weeks, each can be fat-producing liver 300 ~ 400 g, and fat weight increase fill fat ducks, can achieve the purpose of liver and meat double income. In 1980, Beijing began to use Beijing Ducks to fill in obesity. In 1980, Xujing Fatty Liver Farm in Qingpu County of Shanghai used Beijing Duck to produce more than 10 fatty livers.
3. Egg production performance: Beijing duck not only has excellent meat performance, but also has high egg production performance. Before the 1960s, it was thought that Beijing ducks had an annual egg production of 180 eggs and an egg weight of 90 g or more.
Artificial forced moulting is a traditional breed duck management technique in Beijing duck production in China. The duck breeds at the end of the first laying period, ie after 9 to 10 months of laying. Both the quality of eggs and the fertility rate began to decline. At this time, through short-term restrictions on feeding, drinking water, and lighting measures, forcing the female duck to stop moulting and restore egg production within 40 to 50 days, using the second egg production period. The artificially forced moulting ducks were re-established in uniform, maintaining a high rate of egg production, fertility and hatchability of the eggs. The general second egg production period is about 6 months. During the two egg-laying periods, each female duck can lay 280-290 eggs. Since the 1960s, artificial force moulting has also begun to be used in the production of foreign meat ducks. Many of the duck farms in Beijing have changed to only use the first egg production year for ducks. In the early 1980s, some duck farms began to adopt them again. Mandatory moulting.
4. Egg quality: According to the Institute of Animal Husbandry, Chinese Academy of Agricultural Sciences in 1983, 851 ducks of 72-week-old species had an average egg weight of 103 g, an eggshell thickness of 0.358 mm, and an eggshell strength of 4.9 kg/. Cm2, egg-shaped index is 1.41, Hastelloy unit. 73.1.
5, reproductive performance: sexual maturity is 150 ~ 18O days of age. The male and female breeding ratio is mostly 1:5. The fertilization rate of eggs is above 90%. The hatching rate of fertilized eggs is about 80%. Survival rate: The survival rate of ducklings from 1 to 28 days is above 95%. In general production fields, each female duck can produce (breed) about 80 ducks or ducks annually. Each breeding duck farm produces more than 100 ducks per year.
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