Trinidad and TobagoDuck Industry Improvement ProgramBroiler Duck Production Manual

November 2004Produced by

Cicero H. O. LalloOpen Tropical Forage-Animal Production Laboratory

Department of Food Production, Faculty of Science and Agriculture.The University of the West Indies

Produced forCaribbean Poultry Association

Livestock & Livestock Products BoardFunded by

Livestock & Livestock Products BoardUWI- Department of Food Production

School of Agriculture.

Local Muscovy strain Mule Broiler Duck Pekin Broiler Duck

TABLE OF CONTENTSForewordBackground1. INTRODUCTION2. Breeds Used for Meat Production and Performance2.1 Muscovy2.1.1. GRIMAUD FRERES OF FRANCE STANDARD FOR MUSCOVY2.1.1.1. WHITE MEDIUM R 51 M2.1.1.2. WHITE HEAVY R 512.1.1.3. WHITE HEAVY R712.1.1.4. WHITE MEDIUM R 71M2.2. Pekin2.2.1. Pekin Performance Standards2.2.2. GRIMAUD FRERES OF FRANCE STANARD FOR PEKIN2.2.2.1. STAR 532.2.2.2. Star 632.3. Mule2.3.1 GRIMAUD FRERES STANDARD FOR MULE DUCKS2.3.1.1. FEMALE HYTOP 42 FOR ROASTING2.3.1.2 MALE HYTOP 42 FOR ROASTING3. Housing and Equipment3.1. Duck production systems and their main features:3.2. House3.3. Feeders and Waterers3.4. Lighting3.5. Temperature Management4. MANAGEMENT OF DUCKLINGS5. Nutrition and Feeding5.1. Energy, Protein and Amino Acids, Vitamins and Minerals6. FARM HYGIENE AND DISEASE CONTROL6.1. SOME COMMON HEALTH PROBLEMS

1. Objectives

To develop a farm management manualwhich will form the basis for goodhusbandry practices for Trinidad andTobago in the development of the broilerduck sector. To pull relevant information on improved

strain for increased production andefficiency The UWI, the LLPB and CPA to respond to

an increasing niche area

2. Breeds Used for Meat Production andPerformance Standards

Historically, it is believed that the domestic duckoriginates from the green-headed mallard (Anasplatyrhynchos) in the tribe Anatini. There are nearly 40species of the genus Anas, of which a numbersuccessfully hybridized. The model chromosomenumber is 2n = 78. The Muscovy duck belongs to the genus Cairina,

included in the tribe Cairina of the family Anatidae. Thedomestic ducks now fall into two genetic classifications,the common duck (Anas platyrhynchos) and theMuscovy duck (Cairina moschata). The Muscovy is abreed unrelated to the common duck and has its originsin Brazil, South America, while the common duck has itsorigins in Asia.

2. Breeds Used for Meat Production andPerformance Standards

The cross between the common duck and theMuscovy is sterile and is called the Mule duck. This cross is also called the Mulard, Mullard or

Moulard duck in different countries. In Trinidad and Tobago the Mule duck is the

preferred term. The Mule duck is a fast growing meat type duck. Although the origins of the Mule duck are uncertain,

records have indicated that more than 250 years agofarmers in Taiwan crossed Muscovy males withindigenous females in order to combine the high meatyield of the former with the high laying rate of thelatter.

2.1 Muscovy

White Muscovy improved strain Local Muscovy strain

Advantage

Gamey" taste or flavour of the meat. The meatmust be marketed before 17 wks. Medium- to fine-textured eggs are produced.

having good shell characteristics. The eggs have an excellent hatchability. The

duck will have 20 -25 eggs in a clutch, and willproceed to hatch and rear young, if the number isrestricted to about 20, it is not unusual for theduck to hatch and rear all. This makes themgood setters. The young are very hardy and easily raised. The birds are also large, and a mature drake can

weigh up to 5.5 kg (12 lbs), and has high breastmeat yield. Ducks weigh approximately) 7.0 lbs(3.2 kg). These ducks are nearly mute, and are therefore

favoured because they are not very noisy. This duck has a good grazing habit making it

excellent for small back- yard and semi-intensive

Disadvantage

They are not well suited to large commercialoperations because of their level of eggproduction when compared to the White Pekin.However, due to selection improve strains canproduce over 120 egg in a laying cycle. The breed takes longer to incubate 35 days The young take a month longer to come into

feather, so they require a longer brooding time. The plumage is less oily and downy than that of

other ducks feathers, so one has to be verycareful about putting muscovy on water, as it ispossible that they can drown especially; theheavy long-winged drakes. The claws and feet are sharper than those of

other ducks. Females are only 60% as large as males at

market (Sexual dimorphism)

2.1.1. GRIMAUD FRERES OF FRANCE STANDARD FORMUSCOVY

2.1.1.2. WHITE HEAVY R 51

2.2 Pekin

Advantages

It adapts well to confinement,making it ideal for commercialproduction It is a very good layer, producing

160-190 eggs/year improvedstrains can produce 210 -238eggs/year. It has very good shell texture, Its eggs have good hatchability (78-

86%).

Some disadvantages:

They are not very good setters They very seldom mother or raise a

brood They are nervous They can be noisy.

2.2.1. Pekin Performance Standards

2.2.2. GRIMAUD FRERES OF FRANCESTANDARD FOR PEKIN

2.2.2.2. Star 63

2.3. MuleA Mule duck is the offspring of the Muscovy maleA Mule duck is the offspring of the Muscovy maleand the Pekin femaleand the Pekin female

The Mule duck is fast growing duck and it growsThe Mule duck is fast growing duck and it growsrelatively faster than the Muscovyrelatively faster than the Muscovy

Good lines can produce a live weight of 4.12 kgs atGood lines can produce a live weight of 4.12 kgs at10 weeks of age and at a Feed Conversion Ratio of10 weeks of age and at a Feed Conversion Ratio of2.92.2.92.

Mule males and females are very close in terms ofMule males and females are very close in terms oflive weight. Does do not exhibit sexual dimorphism.live weight. Does do not exhibit sexual dimorphism.

A high lean meat yield a soft textured meat similarA high lean meat yield a soft textured meat similarto the Pekin which retains sufficient subcutaneous fatto the Pekin which retains sufficient subcutaneous fatto produce a succulent flavour following cooking.to produce a succulent flavour following cooking.

2.3.1 GRIMAUD FRERES STANDARDFOR MULE DUCKS

3. Housing and Equipment

3.1. Duck production systems andtheir main features:

The two systemsprimarily used forcommercial duckproduction are the: Intensive system

where the ducks aretotally confined. The birds are raised

on deep litter or usinga mixed system.Rearing on duckboardsor slatted floor ispossible but requiresthat the building isdivided into smallareas of 50 to 100 m2each. -Density: onlitter: 3 to 4 birds/m2and onduckboards/slattedfloor 6 to 7 birds/m2.Open sided house

Deep Litter system Trinidad

Wire floor system Trinidad

Housing and Equipment

Duck board/slatted floor systemFrench Guyana

Duck board/slatted floor systemover fish French Guyana

Duck production systems and theirmain features:

Semi-intensive system in which theducks are partially confined. The start up shall be carried out in the

building and the ducks gain access tothe runs at 2 to 5 weeks old dependingon the climatic conditions. Birds arelocked up at night for security reasons.Where the premises are well securedthey may be left outside. The birds canbe reared on either litter, duckboards ora mixed system. -Population density inbuilding: on litter: 5 to 6 birds/m2 andon duckboards 10 to 11 birds/m2 -Runs4 to 5 birds /m2. It is preferable toprovide a well-shaded runs with drinkingtroughs.

Duck production systems and theirmain features:

Semi-intensivehousing systems Guyana NARI

Ducks kept outdoorsin runs Trinidad

3.2. House

3.2. House1. HOUSE WIDTH: The house should never be wider than 9m (30 ft.). It

is the maximum width for proper ventilation in open sided house forgrowing broiler ducks in the tropics.

2. ROOF HEIGHT: The minimum height of the roofline from the floor is 4m(13 ft) by maintaining this height the effects of radiant heat are reducedsignificantly.

3. HOUSE SIDES: It is imperative that no more than one course ofconcrete blocks be built-up. Any solid wall prevents proper air flowthrough the building and reduces the cooling effect of the wind.

4. HOUSING DENSITY: Density will vary according to the duration ofrearing, and type of flooring litter or duckboards/slatted/wire. Theobjective is to keep below 20 kg of live weight/m2 on litter and 40kg/m2 on duckboards/slatted/wire. Lack of space and overcrowding willresults in poor growth, activeness and feather picking.

5. POSITIONING: The house, where the site allows, should be laid outwith the narrow ends on an east-west axis, rather than the traditionalway north-south axis. By positioning the building on an east-west axis,crowding on the east side to escape the hot afternoon sun is virtuallyeliminated. These considerations help to provide good ventilation,humidity and dryness of the bedding

3.2. House6. HOUSE LENGTH: The poultry house may be any

length; however, the two most limiting factors are theterrain and automatic feeding equipment if used.Equipment manufacturers should be consulted prior tomaking a decision on the length of the house.

7. HOUSE FLOOR: A concrete floor should be used sincethis is the only way to attain optimum disease-controlprogrammes.

8. DOORS: Doors at the end of the house should belarge enough for a tractor to pass during "clean up."

9. HOUSE ROOF: With roofing, the design and shapeusually depends on the direction of the wind, sun raysand rain in that particular area. A wide overhang isessential, since it helps protect the inside from drivingrains and direct sunlight. That is why a 5 ft (1.5m)overhang is recommended.

3.3. Feeders and Waterers

3.4. Lighting

3.5. Temperature ManagementTable. 3. Temperature Recommended for Broiler Ducks

(1) adjust temperature according to the behaviour of the duckling(2) It is possible to raise the heat source and/or remove some/or all of them.Source: Grimuad Fereres (2004)

20 - 22C (2)21 to 28

24 - 26C14 to 21

28 - 30C7 to 14

30 - 32C4 to 7

38 - 40C1 to 3

UNDER HEATERS

TEMPERATURES (1)

AGE IN DAYS

3.5. Temperature Management

Older ducks have a very poor defenceagainst heat,

and their cooling system is not veryefficient

because they do not have sweat glands.They attempt to adjust to heat by: Panting or breathing rapidly with the

mouth open and head held upright. They eat less feed and drink more water Resting against a cool surface Wading or standing in water

4. MANAGEMENT OFDUCKLINGS

4.1. Procurement of Ducklings

Source: CPA (2004)

4.1. Procurement of Ducklings

Note crates which protect birds from rats

Wire floors for broodingCrates used for brooding note heat source

4.3. De-Billing and De-Clawing

4.3. De-Billing and De-Clawing

Anatomical features of the duck De-Billing of duck

5. Nutrition and Feeding

5.1. Energy, Protein and Amino Acids,Vitamins and Minerals

Energy intake is a product of the energy content per gram ofdiet times the number of grams of diet consumed. Feed conversions approximately 2.6kg feed per kg bodyweight

are obtained in Pekin ducks at 7weeks of age using dietscontaining about 3100 kcal. metabolizable energy/kg. A normal feed conversion of the Broad White turkey at 12

weeks of age, receiving a diet of slightly lower energy content,is approximately 2.0 kg of feed per kg of body weight. It is obvious from these comparisons that the normal energy

requirement of the Pekin duck, to 7 weeks of age, is muchgreater per gram of growth (2.6 X 3.1 = 8.06 kcal/ g gain)than that of the turkey poult at 12 weeks of age (2.0 X 3.02 =6.04 kcal/g gain). The reason for this difference is that the large amount of fat

tissue being deposited by the duck requires approximatelytwice as much dietary energy input as does the deposition ofthe predominantly protein tissue being deposited by youngpoults. Energy requirements of Pekin ducks

Energy requirements of Muscovy andMule ducks

During the growing period, weight gainwas not significantly affected by varyingthe energy level of the diet from 2600 to3150 kcal ME/kg. An improvement in thefeed conversion ratio of approximately5% was observed. There has been some interest in using

slight to moderate restrictions of energyintake, below the ad libitum rate, as ameans of controlling excessive fatdeposition in broiler ducks. Predictably, physically limiting the daily

intake of energy will reduce carcass fat inproportion to the severity of restriction.

5.1.2. Protein Requirement

Protein requirements are frequentlyexpressed in terms of the ratio ofmetabolizable energy to protein(ME/P). This expression, as used, is defined

as:ME/P = ME (kcal/kg diet) /protein

(g/kg diet). For example, a dietcontaining 22% protein (220 gprotein/kg) and 3080 kcal ME/kg,would have a ME/P = 14

Table. 4. Nutrient Specification Recommended for BroilerDuck Feed in Different Age Categories.

Starter Grower Finisher

Nutrient Levels 0-2 weeks 2-6 weeks 6-17 weeksMetabolizable energy (Kcal/kg.) 3080 3080 3080% Protein 22.0 18.0 17.0% Lysine 1.1 0.9 0.8% Arginine 1.1 1.0 0.9% Methionine + Cystine 0.9 0.8 0.8% Calcium 0.9 0.8 0.7% Available Phosphorus 0.45 0.4 0.4% Linoleic Acid 1.0 1.0 1.0% Crude Fibre 3.8 4.0 4.0

0-2 weeks 2 17 weeks -Minerals:% Potassium 0.7 0.6% Sodium 0.17 0.14% Chlorine 0.12 0.12Magnesium (mg/kg.) 51.0 51.0Manganese (mg/kg.) 60.0 60.0Zinc (mg/kg.) 60.0 60.0Iron (mg/kg.) 80.0 80.0Copper (mg/kg.) 8.0 8.0Iodine (mg/kg.) 0.4 0.4Cobalt (mcg/kg.) 198.0 198.0Selenium (mcg/kg.) 154.0 154.0Vitamins:Vitamin A (IU/kg) 15000 10000Vitamin D3 (ICU/kg.) 1100 400Vitamin E (ICU/kg.) 20.0 20.0Vitamin K (mg/kg.) 1.5 1.5Riboflavin (mg/kg.) 4.0 4.0D-Pantothenic acid (mg/kg.) 12.0 9.0

Source Scottand Dean (1991), NRC, (1994) & GT(2004)

6. FARM HYGIENE ANDDISEASE CONTROL

6.1. SOME COMMON HEALTHPROBLEMS

Ducks raised in small numbers and in relative isolationsuffer little from diseases, but where there are largeflocks diseases may be extremely widespread. Muscovy and mule ducks appear to be resistant to many

diseases common to Pekin and mallard type ducks. The list of common diseases presented here is far from

complete both in number and details and should not beused as a substituted for accurate diagnosis andtreatment by competent animal health personnel. Farmers should only administer antibiotics and vaccine

when absolutely necessary or on the advise of theanimal health personnel. Since this could be one way ofintroducing new pathogenic organisms into theenvironment. Common health problems in ducks are categorized as

follows:

6.1.1. Pathogenic diseases:

Viral and bacterial diseases of duckscause significantly high losses tothe duck industry due to mortality,weight loss and carcasscondemnations. This is particularly true in areas of

intensive duck production wheresome of these diseases areendemic.

Mycotoxins:

Mycotoxins are a group of toxicchemicals produced by moulds orfungi growing on certain feedstuffor litter material. Ducks are extremely susceptible to

mycotoxins, especially aflatoxins. This is therefore a major concern

throughout the duck industry, butespecially in the humid tropics.

Mycotoxins:

Recognizing this susceptibility andthe potential for losses in the duckindustry, mold inhibitors andmycotoxin binders can be utilised inthe feed. Aspergillosis, also referred to as

brooders pneumonia, is a commondisease in ducks caused byaflatoxins produced by fungus ofthe Aspergillus species, such as A.fumigatus and A. flavus.

Botulism:

Is caused by the bacteriaClostridium botulism, which growsin decaying plant and animalmaterial. Stagnant pond water with decaying

carcasses and vegetation maytherefore contain bacteria. This bacterium produces toxins that

can cause Botulism, which mayresult in high mortality in the flock.

Duck Cholera:

A contagious septicemic disease causedby Pasteurella multocida. This disease occurs as acute and chronic

forms and causes high mortality in adultand young stock. Mortality may be as high as 50%. The

ducklings are normally found dead. Sick ducklings show anorexia (decreased

appetite), mucous discharge from mouth,and whitish to greenish diarrhoea.

Staphylococcal and StreptococcalInfection:

Staphylococcus aureus has beenisolated from arthritic lesions inducks. It has been occasionally isolated

from ducks with omphalitis. It is especially a problem in

ducklings and breeders raised onwire with the wrong gauge wire.

Staphylococcal and StreptococcalInfection:

Lame Muscovy duck Lame Pekin duck

New Duck Disease(Infectious serositis):

This is one of the most serious diseases affectingducklings. It is a bacterial disease caused by Pasteurella

anatipestifer. It is a fatal septicemic disease ofducks characterized by respiratory and nervoussigns. Symptoms resemble those of chronic respiratory

disease of chickens. The first signs of the disease are sneezing and

loss of balance. Afflicted ducklings fall over ontheir sides and backs. Losses up to 75% have been recorded. Death is often due to water starvation rather than

to the primary infection. Antibiotics and sulfa drugs have been used with

some success.

Virus Hepatitis:

Serious outbreaks of Virus Hepatitis can cause 80to 90% mortality in flocks of ducklings. This highly contagious disease strikes swiftly and

without warning. It occurs in ducklings from 1 to 5 weeks of age. A

vaccine that is administered to female breedingstock is available. Antibodies produced by the laying ducks are

passed through the egg to the young ducklings. This give the ducklings sufficient passive

immunity to protect them against naturalexposures to the virus during the first 3 weeksafter hatching.

Keel Disease:

This disease occurs in young ducklingsduring the first few days after hatching. Affected ducklings appear thin and

dehydrated. A number of easy steps canbe taken to prevent Keel Disease. Fumigation of the hatching eggs and a

thorough washing and fumigation of thehatcher between hatches will reduce thenumber of bacteria to which youngducklings become exposed. Reducing stress on the young birds by

providing clean, warm brooding facilities,fresh water and good feed will also helpcontrol the disease.

Amyloidosis:

This disease is one of the most commonin adult stock. It is also called wooden liver disease and

can be easily recognized by the hardnessof the liver. Frequently, there is a large accumulation

of fluids within the body cavity. Layinghouse mortality may reach as high as10% in some flocks. The cause of the disease is unknown and

there is no known cure.

Necrotic Enteritis:

This disease is very common inbreeding stock. Breeder housesand yards must be free of wet litterand mud holes.Mortality may be sporadic over a

long period of time.

Coccidiosis:

Although not as troublesome as inchickens, this disease causestrouble in occasional flocks ofducklings. The organism causing the disease in

ducks is different from thosecausing it in chickens. The disease have occurred in 3-7

week-old ducks. Mortality of 5 to10% has been reported.

Salmonella:

Domestic poultry constitutes the largestsingle reservoir of salmonella organismexisting in nature. Because of its wide spread distribution in

the environment, complete eradicationwill be difficult and so control measuresare design to limit any incidence ofcontamination. For the poultry industry, salmonella pose

two threats, namely, as an infectiousdisease to the bird, and also as apotential cause of food poisoning inhumans.

6.1.2. Non-Pathogenicdiseases: Bumble foot: This is a localised

infection in the footcausing a bulbousswelling of the footpadand surrounding tissues. In ducks reared on wire

floor the ball of the footwhen injured can lead toan infection. As infection progress the

lesion enlarge andeventually the swellingulcerate. The birds become lame

have difficulty to eat anddrink.

Ulceration of foot pad of duck

Necrosis and exfoliation of skin on foot pad of duck

6.1.2.1. Some Nutritional disorders:

Niacin deficiency: Niacin deficiency can be recognizedby bowlegs, curled toes and swollen knees in ducks.Treatment includes the use of a vitamin supplementrich in niacin. Vitamin A deficiency: Reduced liver weight, poor

growth and feed conversion, muscular weakness,retardation of the endo-chondral bone growth andataxia ending in paralysis and death. Vitamin D and calcium deficiency: This leads to

lameness, which means the ducks cannot go to feedersand drinkers, thus feed intake decreases. In such casesuse a vitamin supplement rich in vitamin D3. Vitamin E deficiency: Falling on the side and paddle,

twisted neck. Muscular dystrophy of heart, skeletaland gizzard muscles occurs due to deficiency. Thiscondition is also related to the requirement for dietaryselenium. Cannibalism: This may be caused by imbalances in

certain nutrients, such as methionine. Howeverovercrowding in pen may also cause this condition.The key factor is to remove and isolate affected ducks

6.1.3. External parasites:

Lice and mites: These are externalparasites that are normallyobserved in ducks subjected to verypoor management. These can cause discomfort to the

ducks. These parasites also cause varying

levels of feather damage.With careful examination they can

be seen at the base of the feathers.In cases of heavy infestation theycan be easily observed.

6.1.4. Hardware disease:

While foraging some undesirable foreignbodies such as nails and small pieces ofwire may enter the digestive system ofthe duck. These items may puncture and cause

damage to internal organs. Affected animals may appear sick and

post mortem examination generallyreveals the extent of the injury. Similar items may also penetrate the

ducks body and cause injury to the skin.

6.2. Bio-security and Health Precautions

This is a series of practices designed to prevent disease-causing organisms from coming in contact with birdsgrowing on the farm. Biosecurity starts with isolating the farm from off farm

disease agents and continue with individual duck housesfrom disease agents that are on the farm. This is the most efficient and cost effective method the

farmer has for disease prevention. There are threecomponents of biosecurity that must be practiced. Isolation Traffic control Sanitation

6.2.1. Isolation:

Time Distance Physical barriers

Isolation:

6.2.2. Traffic control:

Personnel the most common visitors to the farmcan potentially be the most dangerous, since theyare likely to have had recent contact with otherpoultry. Included in this group are: Feed delivery trucks and drivers Field service personnel Vector control personnel Hatchery trucks and drivers Feed salesmen Veterinarians and other consultants Government inspectors Utility company representatives Live sales pick up trucks and drivers

Traffic control on farm:

6.2.3. Sanitation practices:

The primary goal is to maintain a clear healthyenvironment for the duck flock. Proper sanitationon the farm will reduce pathogens coming incontact with ducks and is one of the mostimportant components of a bio-security program.Sanitation would include cleaning and disinfectionof duck houses and equipment between grow-out.However, a keen focus on routine daily activitiesis important. Thus the proper management of disposal of: Spoiled feed Refusals Dead birds Manure

Sanitation practices:

In any duck operation mortality is normal. Someof this may be due to infectious diseases. Therefore, to reduce spread of disease dead birds

should be removed and dispose of as fast aspossible. The following can do effective disposalof dead birds: Incineration down wind from the farm Deep pit burial Disposal by solid waste management company Composing Carcasses are not to be accumulated or buried in

a shallow pit as it will attract insects, rats, wildand domestic animals (e.g. cats and dogs) andvultures (cobo).

Bio-security and Health Precautions

Bio-security and Health Precautions

6.3. Record Keeping

Proper record keeping is a must iffarmers are to effectively run acommercial duck enterprise. Flockproduction records are a necessarypart of good flock management. Example of flock record sheet is

outlined (Table 5). This growingrecord sheet represents a summaryof flock behaviour from day old tomarket.

Table 5. Flock Production Record

7. Marketing and Processing Ducks

Whole Ducks in Hi Lo

Thank You