During the late period of fattening ducks, use raw materials that have a negative impact on the carcass. The content of fish meal should be controlled within 3%. Otherwise, although the growth rate of the duck is faster, the body fat of the duck is high, and the duck body of the duck is likely to have fishy smell. In the prevention of drug use, some odor-sensitive drugs, such as allicin, should be used sparingly or cautiously. Long-term use will cause a strong garlic taste in the meat duck carcasses. In addition, some antibiotics and chemical additives should be used with caution during the rearing period. In order to remove the body odor of meat ducks, some Chinese herbs flavor feeds can be added to the feed to reduce the skatole content of the carcasses, so that the carcass can maintain its own unique flavor.
In the processing process, all factors that cause carcass odor, such as unclean water, should be excluded as much as possible. Frozen ducks should be kept at a distance of not less than 30 centimeters from the wall when they are stored in a freezer and not less than 10 centimeters from the ground, kept at a certain distance from the ceiling, and be stored at the time of delivery. The library must not store any articles that interfere with hygiene, and no foods that are contaminated or odor-prone and odor-flavored should be stored in the same warehouse. For frozen ducks that are likely to become rancid and become odorless, especially frozen ducks or broilers that are attached to walls or floors, they must be stored for a long time. Frozen ducks that have been repeatedly thawed and cannot be sold in time must not be placed in the library so as to avoid odors in other ducks.
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