Factors to be considered in the selection of Meat Duck

The following factors should be considered in the selection of meat ducks: ⑴ 3-week-old and 7-week-old body weight; ⑵ adult weight; ⑶ meat feed ratio; ⑷ feather growth rate; ⑸ slaughtering rate, semi-eviscerated rate, eviscerated rate; ⑹ chest muscle percentage, leg muscle percentage; ⑺ fat rate; ⑻ age; ⑼ egg production; ⑽ egg fertilization rate, hatching rate; ⑾ 7-week-old duck survival rate; ⑿ duck laying period survival rate.