Trinidad and Tobago

Duck Industry Improvement Program

Broiler Duck Production Manual

Local Muscovy strain

Mule Broiler Duck

Novembe r 2004
Produce d by
Cicero H. O. Lallo
Ope n Tropical Forage -Animal Production Laboratory
Department of Food Production, Faculty of Science and Agriculture .
The Unive rsity of the West Indie s
Produced for
Ca ribbean Poultry Association
Livestock & Livestock Products Board
Funded by
Livestock & Livestock Products Board
UW I- De partment of Food Production
School of Agriculture .

Pekin Broiler Duck

TABLE OF CONTENTS
Foreword
Background
1.
2.
2.1
2.1.1.
2.1.1.1.
2.1.1.2.
2.1.1.3.
2.1.1.4.
2.2.
2.2.1.
2.2.2.
2.2.2.1.
2.2.2.2.
2.3.
2.3.1
2.3.1.1.
2.3.1.2
3.
3.1.
3.2.
3.3.
3.4.
3.5.
4.
5.
5.1.
6.
6.1.

INTRODUCT ION
Breeds Used for Meat Production and Performance
Muscovy
GRIMAUD FRERES OF FRANCE ST ANDAR D FOR MUSCOVY
WHITE MEDIUM R 51 M
WHITE HEAVY R 51
WHITE HEAVY R71
WHITE MEDIUM R 71M
Pekin
Pekin Performance Standards
GRIMAUD FRERES OF FRANCE ST ANARD FOR PEKIN
STAR 53
Star 63
Mule
GRIMAUD FRERES STANDAR D FOR MULE DUCKS
FEMALE HYTOP 42 FOR ROASTING
MALE HYTOP 42 FOR ROASTING
Housing and Equipment
Duck production systems and their main features:
House
Feeders and Waterers
Lighting
Temperature Management
MANAGEMENT OF DUCKLINGS
Nutrition and Feeding
Energy, Protein and Amino Acids, Vitamins and Minerals
FARM HYGIENE AND DISEASE CONTROL
SOME COMMON HEALTH PROBLEMS

1. Objectives

To develop a farm management manual

which will form the basis for good
husbandry practices for Trinidad and
Tobago in the development of the broiler
duck sector.
To pull relevant information on improved
strain for increased production and
efficiency
The UWI, the LLPB and CPA to respond to
an increasing niche area

2. Breeds Used for Meat Production and

Performance Standards

Historically, it is believed that the domestic duck

originates from the green-headed mallard (Anas
platyrhynchos) in the tribe Anatini. There are nearly 40
species of the genus Anas, of which a number
successfully hybridized. The model chromosome
number is 2n = 78.
The Muscovy duck belongs to the genus Cairina,
included in the tribe Cairina of the family Anatidae. The
domestic ducks now fall into two genetic classifications,
the common duck (Anas platyrhynchos) and the
Muscovy duck (Cairina moschata). The Muscovy is a
breed unrelated to the common duck and has its origins
in Brazil, South America, while the common duck has its
origins in Asia.

2. Breeds Used for Meat Production and

Performance Standards

The cross between the common duck and the

Muscovy 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 ago
farmers in Taiwan crossed Muscovy males with
indigenous females in order to combine the high meat
yield of the former with the high laying rate of the
latter.

2.1 Muscovy

White Muscovy improved strain

Local Muscovy strain

Advantage

Gamey" taste or flavour of the meat. The meat

must 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 will
proceed to hatch and rear young, if the number is
restricted to about 20, it is not unusual for the
duck to hatch and rear all. This makes them
good 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 breast
meat 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 commercial

operations because of their level of egg
production when compared to the White Pekin.
However, due to selection improve strains can
produce 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 very
careful about putting muscovy on water, as it is
possible that they can drown especially; the
heavy 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 FOR

MUSCOVY

2.1.1.2. WHITE HEAVY R 51

2.2 Pekin

Advantages
It adapts well to confinement,
making it ideal for commercial
production
It is a very good layer, producing
160-190 eggs/year improved
strains can produce 210 -238
eggs/year.
It has very good shell texture,
Its eggs have good hatchability (7886%).

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 FRANCE

STANDARD FOR PEKIN

2.2.2.2. Star 63

2.3.
Mule
A Mule duck is the offspring of the Muscovy male
and the Pekin female
The Mule duck is fast growing duck and it grows
relatively faster than the Muscovy
Good lines can produce a live weight of 4.12 kgs at
10 weeks of age and at a Feed Conversion Ratio of
2.92.
Mule males and females are very close in terms of
live weight. Does do not exhibit sexual dimorphism.
A high lean meat yield a soft textured meat similar
to the Pekin which retains sufficient subcutaneous fat
to produce a succulent flavour following cooking.

2.3.1 GRIMAUD FRERES STANDARD

FOR MULE DUCKS

3. Housing and Equipment

3.1. Duck production systems and

their main features:

The two systems

primarily used for
commercial duck
production are the:
Intensive system
where the ducks are
totally confined.
The birds are raised
on deep litter or using
a mixed system.
Rearing on duckboards
or slatted floor is
possible but requires
that the building is
divided into small
areas of 50 to 100 m2
each. -Density: on
litter: 3 to 4 birds/m2
and on
duckboards/slatted
floor 6 to 7 birds/m2.
Open sided house

Deep Litter system Trinidad

Wire floor system Trinidad

Housing and Equipment

Duck board/slatted floor system

French Guyana

Duck board/slatted floor system

over fish French Guyana

Duck production systems and their

main features:

Semi-intensive system in which the

ducks are partially confined.
The start up shall be carried out in the
building and the ducks gain access to
the runs at 2 to 5 weeks old depending
on the climatic conditions. Birds are
locked up at night for security reasons.
Where the premises are well secured
they may be left outside. The birds can
be reared on either litter, duckboards or
a mixed system. -Population density in
building: on litter: 5 to 6 birds/m2 and
on duckboards 10 to 11 birds/m2 -Runs
4 to 5 birds /m2. It is preferable to
provide a well-shaded runs with drinking
troughs.

Duck production systems and their

main features:

Semi-intensive
housing systems Guyana NARI

Ducks kept outdoors

in runs Trinidad

3.2. House

3.2. House
1.

HOUSE WIDTH: The house should never be wider than 9m (30 ft.). It
is the maximum width for proper ventilation in open sided house for
growing 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 reduced
significantly.

3.

HOUSE SIDES: It is imperative that no more than one course of

concrete blocks be built-up. Any solid wall prevents proper air flow
through the building and reduces the cooling effect of the wind.

4.

HOUSING DENSITY: Density will vary according to the duration of

rearing, and type of flooring litter or duckboards/slatted/wire. The
objective is to keep below 20 kg of live weight/m2 on litter and 40
kg/m2 on duckboards/slatted/wire. Lack of space and overcrowding will
results in poor growth, activeness and feather picking.

5.

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

3.2. House
6.

HOUSE LENGTH: The poultry house may be any

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

7.

HOUSE FLOOR: A concrete floor should be used since

this is the only way to attain optimum disease-control
programmes.

8.

DOORS: Doors at the end of the house should be

large enough for a tractor to pass during "clean up."

9.

HOUSE ROOF: With roofing, the design and shape

usually depends on the direction of the wind, sun rays
and rain in that particular area. A wide overhang is
essential, since it helps protect the inside from driving
rains 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 Management

Table. 3. Temperature Recommended for Broiler Ducks
TEMPERATURES
AGE IN DAYS

(1)

UNDER HEATERS

1 to 3

38 - 40C

4 to 7

30 - 32C

7 to 14

28 - 30C

14 to 21

24 - 26C

21 to 28

20 - 22C

(2)

adjust temperature according to the behaviour of the duckling

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

3.5. Temperature Management

Older ducks have a very poor defence
against heat,
and their cooling system is not very
efficient
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 OF
DUCKLINGS

4.1. Procurement of Ducklings

Source: CPA (2004)

4.1. Procurement of Ducklings

Note crates which protect birds from rats

Crates used for brooding note heat source

Wire floors for brooding

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 of

diet 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 diets
containing 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 much
greater 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 approximately
twice as much dietary energy input as does the deposition of
the predominantly protein tissue being deposited by young
poults.
Energy requirements of Pekin ducks

Energy requirements of Muscovy and

Mule ducks

During the growing period, weight gain

was not significantly affected by varying
the energy level of the diet from 2600 to
3150 kcal ME/kg. An improvement in the
feed conversion ratio of approximately
5% was observed.
There has been some interest in using
slight to moderate restrictions of energy
intake, below the ad libitum rate, as a
means of controlling excessive fat
deposition in broiler ducks.
Predictably, physically limiting the daily
intake of energy will reduce carcass fat in
proportion to the severity of restriction.

5.1.2. Protein Requirement

Protein requirements are frequently
expressed in terms of the ratio of
metabolizable 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 diet
containing 22% protein (220 g
protein/kg) and 3080 kcal ME/kg,
would have a ME/P = 14

Table. 4.
Nutrient Specification Recommended for Broiler
Duck Feed in Different Age Categories.
Nutrient Levels
Metabolizable energy (Kcal/kg.)
% Protein
% Lysine
% Arginine
% Methionine + Cystine
% Calcium
% Available Phosphorus
% Linoleic Acid
% Crude Fibre

Minerals:
% Potassium
% Sodium
% Chlorine
Magnesium (mg/kg.)
Manganese (mg/kg.)
Zinc (mg/kg.)
Iron (mg/kg.)
Copper (mg/kg.)
Iodine (mg/kg.)
Cobalt (mcg/kg.)
Selenium (mcg/kg.)
Vitamins:
Vitamin A (IU/kg)
Vitamin D3 (ICU/kg.)
Vitamin E (ICU/kg.)
Vitamin K (mg/kg.)
Riboflavin (mg/kg.)
D-Pantothenic acid (mg/kg.)

Starter

Grower

Finisher

0-2 weeks

2-6 weeks

6-17 weeks

3080
22.0
1.1
1.1
0.9
0.9
0.45
1.0
3.8

3080
18.0
0.9
1.0
0.8
0.8
0.4
1.0
4.0

3080
17.0
0.8
0.9
0.8
0.7
0.4
1.0
4.0

0-2 weeks

2 17 weeks -

0.7
0.17
0.12
51.0
60.0
60.0
80.0
8.0
0.4
198.0
154.0

0.6
0.14
0.12
51.0
60.0
60.0
80.0
8.0
0.4
198.0
154.0

15000
1100
20.0
1.5
4.0
12.0

10000
400
20.0
1.5
4.0
9.0

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

6. FARM HYGIENE AND

DISEASE CONTROL

6.1. SOME COMMON HEALTH

PROBLEMS

Ducks raised in small numbers and in relative isolation

suffer little from diseases, but where there are large
flocks 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 be
used as a substituted for accurate diagnosis and
treatment by competent animal health personnel.
Farmers should only administer antibiotics and vaccine
when absolutely necessary or on the advise of the
animal health personnel. Since this could be one way of
introducing new pathogenic organisms into the
environment.
Common health problems in ducks are categorized as
follows:

6.1.1.

Pathogenic diseases:

Viral and bacterial diseases of ducks

cause significantly high losses to
the duck industry due to mortality,
weight loss and carcass
condemnations.
This is particularly true in areas of
intensive duck production where
some of these diseases are
endemic.

Mycotoxins:
Mycotoxins are a group of toxic
chemicals produced by moulds or
fungi growing on certain feedstuff
or litter material.
Ducks are extremely susceptible to
mycotoxins, especially aflatoxins.
This is therefore a major concern
throughout the duck industry, but
especially in the humid tropics.

Mycotoxins:
Recognizing this susceptibility and
the potential for losses in the duck
industry, mold inhibitors and
mycotoxin binders can be utilised in
the feed.
Aspergillosis, also referred to as
brooders pneumonia, is a common
disease in ducks caused by
aflatoxins produced by fungus of
the Aspergillus species, such as A.
fumigatus and A. flavus.

Botulism:
Is caused by the bacteria
Clostridium botulism, which grows
in decaying plant and animal
material.
Stagnant pond water with decaying
carcasses and vegetation may
therefore contain bacteria.
This bacterium produces toxins that
can cause Botulism, which may
result in high mortality in the flock.

Duck Cholera:

A contagious septicemic disease caused

by Pasteurella multocida.
This disease occurs as acute and chronic
forms and causes high mortality in adult
and 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 Streptococcal

Infection:
Staphylococcus aureus has been
isolated from arthritic lesions in
ducks.
It has been occasionally isolated
from ducks with omphalitis.
It is especially a problem in
ducklings and breeders raised on
wire with the wrong gauge wire.

Staphylococcal and Streptococcal

Infection:

Lame Muscovy duck

Lame Pekin duck

New Duck Disease

(Infectious serositis):

This is one of the most serious diseases affecting

ducklings.
It is a bacterial disease caused by Pasteurella
anatipestifer. It is a fatal septicemic disease of
ducks characterized by respiratory and nervous
signs.
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 on
their 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 80

to 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 breeding
stock 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 natural
exposures to the virus during the first 3 weeks
after hatching.

Keel Disease:

This disease occurs in young ducklings

during the first few days after hatching.
Affected ducklings appear thin and
dehydrated. A number of easy steps can
be taken to prevent Keel Disease.
Fumigation of the hatching eggs and a
thorough washing and fumigation of the
hatcher between hatches will reduce the
number of bacteria to which young
ducklings become exposed.
Reducing stress on the young birds by
providing clean, warm brooding facilities,
fresh water and good feed will also help
control the disease.

Amyloidosis:

This disease is one of the most common

in adult stock.
It is also called wooden liver disease and
can be easily recognized by the hardness
of the liver.
Frequently, there is a large accumulation
of fluids within the body cavity. Laying
house mortality may reach as high as
10% in some flocks.
The cause of the disease is unknown and
there is no known cure.

Necrotic Enteritis:
This disease is very common in
breeding stock. Breeder houses
and yards must be free of wet litter
and mud holes.
Mortality may be sporadic over a
long period of time.

Coccidiosis:
Although not as troublesome as in
chickens, this disease causes
trouble in occasional flocks of
ducklings.
The organism causing the disease in
ducks is different from those
causing it in chickens.
The disease have occurred in 3-7
week-old ducks. Mortality of 5 to
10% has been reported.

Salmonella:

Domestic poultry constitutes the largest

single reservoir of salmonella organism
existing in nature.
Because of its wide spread distribution in
the environment, complete eradication
will be difficult and so control measures
are design to limit any incidence of
contamination.
For the poultry industry, salmonella pose
two threats, namely, as an infectious
disease to the bird, and also as a
potential cause of food poisoning in
humans.

6.1.2. Non-Pathogenic
diseases:

Bumble foot:
This is a localised
infection in the foot
causing a bulbous
swelling of the footpad
and surrounding tissues.
In ducks reared on wire
floor the ball of the foot
when injured can lead to
an infection.
As infection progress the
lesion enlarge and
eventually the swelling
ulcerate.
The birds become lame
have difficulty to eat and
drink.

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 recognized

by bowlegs, curled toes and swollen knees in ducks.
Treatment includes the use of a vitamin supplement
rich in niacin.
Vitamin A deficiency: Reduced liver weight, poor
growth and feed conversion, muscular weakness,
retardation of the endo-chondral bone growth and
ataxia ending in paralysis and death.
Vitamin D and calcium deficiency: This leads to
lameness, which means the ducks cannot go to feeders
and drinkers, thus feed intake decreases. In such cases
use a vitamin supplement rich in vitamin D3.
Vitamin E deficiency: Falling on the side and paddle,
twisted neck. Muscular dystrophy of heart, skeletal
and gizzard muscles occurs due to deficiency. This
condition is also related to the requirement for dietary
selenium.
Cannibalism: This may be caused by imbalances in
certain nutrients, such as methionine. However
overcrowding 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 external

parasites that are normally
observed in ducks subjected to very
poor 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 they
can be easily observed.

6.1.4.

Hardware disease:

While foraging some undesirable foreign

bodies such as nails and small pieces of
wire may enter the digestive system of
the duck.
These items may puncture and cause
damage to internal organs.
Affected animals may appear sick and
post mortem examination generally
reveals 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 diseasecausing organisms from coming in contact with birds
growing on the farm.
Biosecurity starts with isolating the farm from off farm
disease agents and continue with individual duck houses
from disease agents that are on the farm.
This is the most efficient and cost effective method the
farmer has for disease prevention. There are three
components 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 farm

can potentially be the most dangerous, since they
are likely to have had recent contact with other
poultry.
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 healthy

environment for the duck flock. Proper sanitation
on the farm will reduce pathogens coming in
contact with ducks and is one of the most
important components of a bio-security program.
Sanitation would include cleaning and disinfection
of duck houses and equipment between grow-out.
However, a keen focus on routine daily activities
is important.
Thus the proper management of disposal of:
Spoiled feed
Refusals
Dead birds
Manure

Sanitation practices:

In any duck operation mortality is normal. Some

of this may be due to infectious diseases.
Therefore, to reduce spread of disease dead birds
should be removed and dispose of as fast as
possible. The following can do effective disposal
of 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, wild
and domestic animals (e.g. cats and dogs) and
vultures (cobo).

Bio-security and Health Precautions

Bio-security and Health Precautions

6.3. Record Keeping

Proper record keeping is a must if
farmers are to effectively run a
commercial duck enterprise. Flock
production records are a necessary
part of good flock management.
Example of flock record sheet is
outlined (Table 5). This growing
record sheet represents a summary
of flock behaviour from day old to
market.

Table 5. Flock Production Record

7.

Marketing and Processing Ducks

Whole Ducks in Hi Lo

Thank You