Principles of feed preparation for meat ducks

Meat duck is one of the fast growing breeds in large-scale livestock and poultry. The body weight of improved meat duck can be increased by about 60 times from birth to 7 weeks of age, but before 6 weeks of age, the growth curve of meat duck is basically linear, according to the law of body development, nutrients can be provided according to needs, and better economic benefits can be achieved through reasonable division of feeding stages.

Digestive physiological characteristics of Meat Duck

Compared with other livestock and poultry, the digestive physiological characteristics of meat duck are more beneficial to the absorption and utilization of feed. There are all kinds of enzymes in the digestive tract of meat duck, such as pepsin, lipase, pancreatic egg door enzyme, cellulase and so on. The activity of these enzymes is also relatively high, and the pH value of each segment of the intestine of meat duck is relatively low. It is more conducive to the role of various enzymes.

Characteristics of nutritional requirements of Meat Duck

1. Energy: energy is the maximum amount of nutrients needed to maintain the growth of meat ducks. Meat ducks have a strong ability to regulate feed intake, so they can automatically adjust their feed intake according to dietary energy levels. There are three main sources of energy in feed, namely, protein, carbohydrates and fat. Sugars are also easily digested and utilized by meat ducks, but because meat ducks cannot synthesize cellulase, cellulose and lignin can not provide energy. Daily energy level is the decisive factor of feed intake of meat ducks, so the diets and nutrients of meat ducks should be adjusted in time according to the change of daily energy concentration.

2. Protein and amino acids: the protein requirement of meat duck mainly depends on the growth rate, protein deposition and protein utilization of meat duck. The protein levels required by different breeds of meat ducks, feeding methods and feeding environment are also different. Meat ducks at different weeks of age have different requirements for protein and amino acids: lysine 0.8-1.06%, methionine 0.3-0.45%, thioamino acid 0.6-0.8%, methionine 0.75-0.8%, methionine 0.3-0.45%, thio-amino acid 0.5-0.7% at the age of 2 weeks.

3. Minerals: calcium, phosphorus, sodium, chlorine, manganese and zinc are the minerals needed by meat ducks, and they are also elements that are easy to lack in the diet. Meat ducks often can not get enough calcium and phosphorus from the feed, so it is necessary to add bone meal and calcium bicarbonate to the feed as calcium and phosphorus sources. Sodium and chlorine are mainly found in soft tissues and are used to maintain osmotic pressure and water transport in meat ducks, often supplemented with salt.

4. Vitamins: the main vitamin needs of meat ducks are water-soluble vitamins and fat-soluble vitamins. Water-soluble includes vitamin D, pantothenic acid, riboflavin, folic acid, pyridoxine; fat-soluble includes vitamin A, niacin, choline and vitamin K. Among these vitamins, meat ducks have the greatest demand for niacin. Lack of niacin will lead to leg disease in meat ducks.

Preparation principle of Meat Duck Feed

1. When choosing the raw materials for preparing feed, local resources should be used as far as possible. While ensuring the quality of raw materials, we should also consider the price of raw materials in order to obtain higher economic benefits. Feed raw materials to maintain freshness, storage to prevent mildew and other conditions.

2. If the dietary standard is far from the feeding standard, it will cause diseases such as nutritional deficiency or excess of meat ducks, thus causing some additional economic losses. When the energy level of feed is higher, the intake of food is less, and vice versa. In order to reduce feed waste, the ratio of protein to energy should be balanced when preparing diets.

3. In order to keep the freshness of the feed, it should not be too much at one time when preparing the feed, and it is advisable to finish it within a week. The diet should not be prepared with raw materials that are moldy and deteriorate or even contain harmful substances, so as not to cause diseases in meat ducks. When preparing diets, we should use as many raw materials as possible, so as to complement each other in nutrition and improve the nutritional utilization rate of mixed consumption. In addition, the content of crude fiber in the diet should not be too high, and 3% is suitable.

4. The main components of additives are amino acids, minerals and vitamins. Rational use of additives can effectively promote the growth of meat ducks, reduce feed costs and improve feed utilization, so as to improve the overall economic benefits. For example, vitamin additives can completely replace the nutritional value of green feed and play a role in saving feed and reducing production costs while replenishing vitamins.

5. the preparation of meat duck feed is to determine the proportion of raw materials reasonably according to the nutritional needs of meat ducks, the nutritional value of feed raw materials, production cost and market demand, so as to obtain the maximum growth performance of meat ducks to create higher economic benefits. When preparing the diet, it should be close to the feeding standard, so as to avoid causing diseases such as malnutrition or overnutrition. In order to meet the various nutrient requirements of meat ducks, it is best to use a variety of feed raw materials, and the raw materials are fully mixed in the preparation process.