Improving the production, efficiency, welfare and processing of commercial ducks
The duck industry uses genetics from overseas, and much of the knowledge used in production has also been developed from research conducted overseas. Much of...
Published: 16 Nov 2010
Author(s): Jeff Downing
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Presently, duck meat accounts for 5% of world poultry production with most of this being produced in regions of Asia. For the Australian duck industry, the majority of consumer demand comes from Asian restaurant trade or during special occasions such as Easter, Christmas and Chinese New Year. The success of the duck industry depends on meeting consumer expectations for high quality and healthy meat.
This RIRDC report details the results of five studies that investigated the effects of genotype, sex, pen-sex, season and nutrition on performance of Pekin ducks under Australian conditions. The research efforts attempted to address some of the factors limiting efficiency in the local duck industry.