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How to improve the quality of meat ducks
First, reduce the body fat of ducks. At present, China's large-scale duck breeds mainly include Beijing ducks, Lijia ducks in Quanzhou, Fujian, Cherry Valley Super Meat Ducks, and French Aobaixing. In the production practice, the general fast-growing large meat ducks have higher sebum and abdominal fat percentages. Therefore, a new breed of meat duck with low fat content and fast growth rate can be genetically bred. In addition, the purpose of reducing the fatness of ducks can be achieved by feeding high-protein, low-energy feeds and adopting moderate feed restriction measures for large meat ducks (body weight 2.6 to 2.7 kg) to prolong their slaughter age. Second, remove carcass odor. First of all, feed ingredients that have adverse effects on carcasses such as fishmeal, soybeans, rice bran, and pancake should be used as little as possible during the rearing period of ducks. Second, in the prevention of drug use should be less or do not use more odor additives, antibiotics, such as allicin. In order to remove the odor of meat duck carcasses, some scented Chinese herbal medicine feeds can be added to the feed to reduce the content of skatole in the carcass so as to maintain its unique umami taste. During the processing of meat ducks, all factors that may cause odor in the carcass should also be excluded as far as possible, such as not using contaminated river water or loosing hair. Frozen ducks should be kept at a certain distance from the walls, floors and ceilings during cold storage and stored in separate containers to prevent deterioration of moisture. At the same time, no odors or odors should be stored in the freezer. Third, to avoid erythema erythema, sub-plaque and subcutaneous ulcers, broken skin and so on. 1. The breeding density of the ducks should not be too great, so that the ducks will not be crowded or collided with each Other and the ducks will be damaged. Ground-fed meat ducks are prone to subcutaneous ulcers in summer and rainy days, and ducks should be kept hygienic and dry. 2. When meat ducks are slaughtered, do not feed more than 200 ducks each time, and strictly prohibit kicking and throwing them with hard objects to avoid damaging the duck body. 3. When loading and unloading meat and ducks, only one duck can be caught by one hand. At the same time, the duck should be gently grasped and gently placed. When slaughtering the meat duck, the part of the knife should be accurate, avoiding the red, red, and red bodies of the duck. Fourth, eliminate the hunger strike. Steroid hunger strikes are unclear, which means that there are feed residues in the meat duck quail, especially in the digestive tract enlargement above 3 cm. In order to prevent the body from hunger strike, it is necessary to fast before the slaughter of meat ducks for more than 12 hours, and fully supply drinking water to speed up the excretion. In addition, this will also help extend the shelf life of frozen ducks and improve the quality of meat ducks.