The process of selecting breeding ducks is a critical first step in both purebred and crossbreeding programs. Due to the fact that ducks are typically raised in groups and lay eggs during the night, it can be challenging to track each individual's productivity accurately. As a result, in practical breeding scenarios, visual assessment based on physical characteristics is commonly used to make selection decisions.
(1) Selection of Male Ducks
When male ducks reach 8 to 10 weeks of age, an initial screening can be conducted based on their appearance. A second round of selection occurs when they are 6 to 7 months old. At this stage, it’s important to collect and evaluate semen samples. The volume and quality of the semen are key indicators of a male duck’s suitability for breeding. Healthy semen should appear milky white; if it is clear and thin, it is not considered viable for use.
Specific criteria for selecting male ducks include:
1. Egg-type drakes should have a large head with a long neck, bright and alert eyes, a wide and even beak, a broad body, smooth and shiny feathers, well-defined sexual plumage, wings that lie close to the body, strong legs, good health, and meet weight standards with prominent secondary sexual traits.
2. Meat-type drakes should have a rectangular body shape, a large head, thick neck, straight and broad back, a slightly flat chest and abdomen, sturdy legs, clean and neat feathers, fast growth, appropriate body weight, and strong breeding potential.
(b) Selection of Female Ducks
Female ducks are typically evaluated at 8 to 10 weeks of age using visual characteristics. A more detailed selection is made once they reach 4 to 5 months, with continued evaluation until the breeding season begins around 6 to 7 months.
Key criteria for selecting female ducks include:
1. Egg-type hens should have a medium-sized head, slender neck, bright eyes, a long and straight beak, a long back, a wide chest and abdomen, a broad rear, an open pubic opening, dense and smooth feathers, wings that lie close to the body, slightly thick and strong legs, and a healthy, well-proportioned body with moderate fat coverage.
2. Meat-type hens should have a trapezoidal body shape, a short but thick back, short and sturdy legs, fine and soft feathers, a small and elegant head and neck, a full abdomen, an open pubic opening, and high fertility levels.
In addition to these physical traits, breeders often consider the duck’s behavior, overall health, and reproductive history. Proper selection ensures better genetic improvement, higher egg production, and improved meat quality, making it a vital part of successful duck farming.
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