Duck
The domestication of the duck occurred around 2500 BC in China. Ducks are among the typical water birds.
They have a streamlined body shape, membranes between the toes and a very distinctive beak shape for straining food from the water. Ducks have strongly developed pectoral and leg muscles. The feathers are covered with a special substance that prevents them from soaking up water. In ducks there are large differences between the female and the male regarding colouration, size and the sounds made. Freshly hatched chicks are covered with yellow down.
There are four functional types of ducks: laying, meat, general use and ornamental. In Poland, ducks are not used as laying ducks; food eggs are mostly produced in Asia. The material for duck broilers in Poland is mainly hybrids of Muscovy and Pekin ducks. Also available is the Barbarie duck – a premium among ducks, characterised by less fat and better muscling than other ducks.
Ducks are a species ideally suited for fattening. They grow very quickly and make good use of a variety of forage, pasture and water bodies. The length of rearing depends on the breeding system and the breed – from 7 to 13 weeks. Ducks sent to slaughter weigh approx. 3-3.5 kg.
Next to goose, duck is considered the noblest type of poultry meat. Duck meat, even when roasted, retains its juiciness and tenderness. Duck meat, like other poultry products, is characterised by a high protein content and a lower fat content than red meat. As a result, it is easily digestible and easily assimilated.
Breeding and feeding
Ducklings perform best with proper housing conditions. Buildings for rearing ducklings should be equipped with windows and for older ducks with enclosures. Ducks are very skittish at night, so low intensity artificial lighting is used at night.
The feeding of ducks depends on age, rearing system, breed and type of use. Ducks in the farm system are usually fed complete feed, while in the farmyard system the birds receive feed produced on the farm. The ducks’ diet consists of cereal grains, legumes, post-extraction meal, green fodder, dried grasses, fodder of animal origin and, if available, aquatic vegetation e.g. watercress, Canadian waterweed.
Is duck meat healthy?
Next to goose, duck is considered the noblest type of poultry meat. Duck meat, even when roasted, retains its juiciness and tenderness. Duck meat, like other poultry products, is characterised by a high protein content and a lower fat content than red meat. This makes it easily digestible and easy to digest. Duck meat is recommended for people with reduced immunity as, in addition to protein, it is an excellent source of phosphorus, iron, potassium and vitamins A, B and E.
