Department Of Tianfu Meat Duck Merchandise Preferred Research And Business Model Is Discussed

On one hand, this experiment studies the growing rules of the meat duck bychoosing three breeds of commercial meat ducks-White-feather and Spotted-featherbreeds of Tianfu commercial meat duck(Respectively referred as B and C in the essay) and the white duck, self-bred and self-raised by culturists in Caoba Town, Yuchen District, Ya'an. On the other hand, basic situations of commercial meat ducks in surrounding districts, towns and cities(such as Ya'an,Mingshan, Tianquan, Rongjing, Lushan, Hongya, Qionglai, ect.) , like general producing level, raising scope, processing modes, selling channels and so on, are investigated by means of on-the-spot visits. In conclusion, the experiment, combining with many of reference materials, aims at seeking producing and managing methods of commercial meat ducks appropriate for the under-developed areas in Mid-west region, as well as an effective approach to improve feeding efficiency of meat ducks.The results of the experiment illustrates:Tianfu commercial meat duck B and M obviously grow faster than Caoba's during the first five weeks and at the age of five weeks, their growth rates reach peak, which are respectively 92.98 grams and 108.81 grams per day. But after five weeks, C's growth rate drops relatively more slowly than B's and M's.Large commercial meat ducks all grow faster: in the experiment, B, M and C have grown very fast during the first five weeks, which averagely weigh 1900.35 grams, 1826.40 grams and 1501.75 grams respectively at the age of five weeks. And they all reach the weight requirement before butchering surrounding districts, towns and cities(such as Ya'an,Mingshan, Tianquan, Rongjing, Lushan, Hongya, Qionglai, ect.) and are all qualified to put on the market.It is found though careful and systematic observation that M and C can apparently depasture better than B; the physical form of C is obviously more beautiful than M and B; but before the age of six weeks, the feather of C is plumper than M and B.In Ya'an and surrounding areas, M and C are both fit to be processed wholly to smoked and salted duck, fried duck, halogenated duck and gutted duck without feather. It is especially worth mentioning that M is popular with consumers because it is similarto local breed--Sichuan Spotted duck in color. And B is more suitable for beingprocessed to roast duck or dismembered meat production.The raising and managing methods of commercial meat duck should vary from place to place instead of chasing the aim of being big, comprehensive and identical. Basically speaking, the needs of commercial duck in Mid-west under-developed areas, middle-sized and small-sized cities is different from that in big and super cities as well as in the eastern and developed areas. As a result, the culturists should pay attention to dividing the market in detail and find their orientation of their ducks, then identify proper raising and managing methods. In that case, the industry of cultivation can be truly developed and obtain stable and better economic, social and ecological benefits.