Familiar with meat duck characteristics to increase aquaculture efficiency

Newborn ducks have a low body temperature and their bodies are covered with fine, needle-like down, which offers poor insulation. Their nervous and hormonal systems are not fully developed, making it difficult for them to regulate body temperature effectively. As a result, their body temperature tends to drop when the ambient temperature decreases, placing them in a "temperature-changing" state. Exposure to temperatures below 25°C can lead to colds or even suffocation due to overheating and compression. By day 15, their thermoregulation begins to improve, and their body temperature stabilizes. Therefore, during the first week of brooding, the temperature should be maintained above 30°C, gradually decreasing as they grow. By day 15, the temperature can be lowered to around 20°C and kept constant until slaughter. Newly hatched broiler ducks typically have a yolk sac weighing between 5 to 7 grams. The size of the yolk sac is an indicator of the duckling’s health—larger yolk sacs suggest stronger constitution, while smaller ones indicate weaker vitality. If the ducklings receive proper warmth and access to water early on, the yolk is absorbed more quickly, providing essential early nutrition. Broiler ducks have small stomachs and short digestive tracts, limiting their ability to store and digest large amounts of feed. Their digestive system is still developing, so they require highly nutritious and easily digestible feed to support rapid growth. Due to their limited digestive capacity, they are sensitive to hunger and thirst, requiring frequent feeding and continuous access to clean water. Ducks have a wide esophagus and a unique tongue structure with small papillae that act as filters, allowing them to eat larger food particles and grind feed effectively. Their stomachs are well-developed with high internal pressure, giving them strong digestive capabilities. Adding 0.5–1% gravel to their feed helps aid digestion by grinding the food. Ducks tend to overeat and have poor self-regulation when feeding, especially in the first few days. Overfeeding can cause bloating, indigestion, and diarrhea. It's important to feed them small amounts initially. However, after three weeks of age, free feeding and continuous access to water are recommended to support their growth. As omnivores, ducks have a broad diet and are not very selective. Their sense of taste is underdeveloped, so feed palatability isn't a major factor. However, they often accidentally ingest foreign objects, making hygiene crucial. Feed and litter must be kept clean to prevent mold and contamination. Ducks prefer pellet feed over fine or sticky types and have an innate preference for yellow-colored feed. They also favor drinking from blue containers filled with cool water. Meat ducks have a fast metabolism, with food passing through their digestive tract in about 4–5 hours and water in just 30 minutes. This leads to frequent defecation and high levels of organic and nitrogenous waste in their droppings. Proper manure removal and waste management are essential to reduce ammonia and harmful gas buildup. Although ducks naturally enjoy water, commercial meat ducks are not suited for swimming, as it consumes energy and reduces weight gain. They prefer dry environments, as wet conditions can damage their feathers and lead to health issues. Keeping the bedding dry and clean is critical for their overall health. Ducks tend to eat and drink simultaneously, which can lead to water contamination and feed waste. To prevent this, feed and water stations should be at least 1 meter apart, with a minimum of 5 meters between them in the middle stages. Water basins should have good drainage and be away from litter. Covering the water basins with nets can help reduce splashing. Ducks are easily frightened by noise, bright lights, and unfamiliar people, which can cause stress, reduced appetite, and even death due to overcrowding. A quiet environment is essential, and low-light lighting should be used at night to minimize disturbances. Ducks are social animals and thrive in groups regardless of age. However, to ensure uniform growth, stocking density should be moderate, with 400–1000 ducks per group being ideal. After three weeks of age, meat ducks grow rapidly, with significant accumulation of breast and leg meat. High-protein and high-energy feeds are necessary in the early stages. Although protein levels may decrease later, energy content should increase. Due to rapid weight gain, leg development may lag, leading to mobility issues. To prevent this, the flock should be encouraged to move every 2–3 hours.

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