Best Duck Breeds for Pets and Egg Production | Animals, Wildlife, and Garden Pests | HGTV Pekins are the most popular backyard duck breed. Pekins are the most popular backyard duck breed. When you think of a typical domestic backyard duck, you probably picture the Aflac duck, which is a white Pekin. Pekin Originating in Beijing, China (originally called Pekin) around 2500 B.C., white Pekin ducks are a calm, hardy breed. Although raised predominantly as a “table” or meat bird, Pekins do make wonderful pets and laying ducks. They are docile, friendly and can lay between 150-200 large white eggs per year. Too heavy to fly, they are content to forage on the ground for grasses, weeds, bugs and worms. Pekins don’t tend towards broodiness (meaning the females don’t have a tendency to sit on eggs to hatch ducklings), so artificial incubation is usually needed if you are interested in hatching Pekin eggs.

This is a bonus for those looking purely for egg production, since broody ducks stop laying, causing a decrease in production for the period they sit on a nest. Pure white with yellow bills and feet, Pekins have beautiful dark blue eyes. They are considered “heavy” ducks, weighing between 8-9 pounds. But Pekins are just one of several breeds that would make a wonderful addition to your backyard flock. If you are looking for friendly, attractive ducks that lay well and aren’t too noisy, here are some suggestions: Indian Runner Indian Runner ducks originated in Indonesia where rice farmers used them to control insects in the rice paddies. Extremely active and energetic, Runners are excellent foragers. Standing and walking almost upright, they move quickly on land and rarely swim, although they do appreciate a pool to use for baths. They come in various colors including black, buff, fawn, white, gray and chocolate. Fairly light ducks, Runners typically weigh 3 to 5.5 pounds. Good layers of greenish or white eggs, Runners can lay 150-200 eggs per year. Not quite as calm as Pekins, Runners are friendly and make wonderful pets.

Mallard It is thought that all domestic duck breeds except Muscovies developed from Mallards. Domestic Mallards are small, weighing only about 2.5 pounds, and excellent flyers, so if you choose to raise Mallards, a covered run is recommended to keep them contained. The females are brown with blue wing tips, the males have the distinctive greenish head. Mallards don’t produce as well as other breeds, managing only 60-120 eggs per year, but they lay beautiful greenish eggs and will sit on them (go broody) and hatch out ducklings if you let them. Mallards are a highly energetic and “talkative” breed, more gregarious than the others mentioned here, but extremely good-natured. Backyard Mallards love to paddle around all day in a small kiddie pool or pond. Duck Breed Photos Khaki Campbells are extremely good layers, managing an average of 250-340 eggs each year. The Magpie The Magpie duck comes in either black and white or blue and white and lays either green or white eggs. Magpies are lightweight ducks, and extremely active foragers.

Photo By: Image courtesy of Lisa Steele Magpie Ducklings in the Grass Magpie ducks usually lay white eggs, but some will lay blue or green eggs instead. Photo By: Image courtesy of Lisa Steele Magpie Ducklings Magpies start out yellow and gray as ducklings, maturing to pure white with black markings when fully grown. There's more to ducks than meets the eye. Photo By: Image courtesy of Lisa Steele Khaki Campbell The Khaki Campbell breed was developed in England in the early 1900s by crossing the Runner, Rouen and Mallard breeds, and by the 1940s was a recognized breed in the United States. Light brown with a bluish-green bill and brown (female) or orange (male) feet, Khaki Campbells have dark brown eyes. Drakes have greenish heads, a nod to their Mallard blood. Not known for being broody, Campbells are excellent layers, laying more than 300 white eggs per year. Considered a “light” duck breed, Campbells have only limited flying ability and generally weigh 3.5 to 5.5 pounds.

A bit more skittish than Pekins, they are still a good choice for family pets, since they are such excellent egg producers and foragers. Swedish Originating in Pomerania, which comprised areas of northern Europe and Scandinavia under the control of Sweden, Swedish ducks first arrived in the United States in the late 1800s. Decent layers, the females will produce 120-180 white eggs per year. Blue, black or silver (splash) with white bibs and slate bills, the Swedish breed is attractive and popular for exhibition. Swedish ducks are very calm, extremely hardy, good foragers and difficult for predators to spot. The females do have a tendency to go broody and sit on nests. The Swedish are considered a “heavy” breed and generally weigh between 5 to 6.5 pounds. Saxony A fairly new breed to the United States, Saxonies were bred from Rouen, Pekin and Pomeranian duck breeds in the 1930s in Germany as a good all-purpose duck.

Almost wiped out during World War II, the breed enjoyed a resurgence in Europe by the 1950s but didn’t reach the United States until 1984. Saxonies are active, alert and energetic. Excellent foragers, they do best with a bit of room to explore and stretch their legs. One of the larger breeds, they weigh 7 to 8 pounds. A beautiful breed that shows well, the males are oatmeal with a burgundy chest, silvery-blue wings and charcoal gray-blue heads with a white ring around their neck and orange bills and feet. The females are fawn-colored with white eye stripes and orange bills and feet. Saxony females lay roughly 200 white eggs per year and will sit on eggs if you allow them the opportunity. Saxony ducks are on the American Livestock Breed Conservancy critical list, with very few breeders in the United States. Other than Saxonies, the other five breeds are readily available from hatcheries such as Ducks for Backyards or Metzer Farms . Saxonies are a bit more rare and are only available through private breeders at this time.

Regardless of which breed (or breeds) of duck you choose to raise, you will discover the joy and satisfaction of keeping an extremely hardy, good-natured and productive type of poultry. Ducks always seem happy. They are easy to please; seemingly content with fresh food; clean water both to drink and in which to play and swim; a safe place to sleep and plenty of garden scraps, greens and weeds. Ducks get along fine with chickens in a mixed flock and different breeds of ducks also get along with each other. Most breeds lay white eggs, but Runners, Mallards and a few select other breeds often lay greenish-blue eggs. Cayuga ducks lay charcoal gray or blackish eggs. Different Duck Types With Examples 1. Dabbling Duck “Dabblers” are ducks that tip up in order to feed, rooting through shallow water and mud in search of plants and insects. These ducks will also nibble along the water's surface, and they feed readily on land as well, but they very rarely dive below the water. The most common dabbling duck species is the mallard, but the northern pintail, American wigeon and different teals are also dabblers.

More » continue reading below our video 5 Hobbies That Look Good on Your Resume When they all look so different, what makes ducks all the same?. Photo © Dan Pancamo /Flickr/Used With Permission 2. Diving Duck Diving ducks are agile swimmers that dive far beneath the surface of the water in search of food, including fish , insects and aquatic plants. These ducks prefer to stay in the water and can be ungainly and awkward on land, and they have to build up speed to take off from the water's surface. Diving duck species include the scaups, goldeneyes, canvasback and redhead. More » King Eider. Photo © Ron Knight /Flickr/CC by 2.0 3. Eider These types of sea-ducks are found in very northern, Arctic habitats. Eiders are well known for their lush down and its spectacular insulating properties that protect them from the harsh cold, and in the past they have been hunted extensively for those feathers. Fortunately, they are now strongly protected by conservation laws. Eider species include the common, spectacled, Steller’s and king eider. More » Barrow's Goldeneye.

Photo © Tom Koerner/USFWS /Flickr/CC by 2.0 4. Goldeneye Aptly named for their brilliant yellow eyes, goldeneye duck species are diving ducks characterized by their big, round heads with an iridescent sheen. They nest in tree holes and have sharp black and white plumage. There are only two goldeneye species, the common and Barrow’s goldeneyes, though buffleheads are sometimes categorized as a type of goldeneye as well. More » Hooded Merganser. Photo Peter Massas /Flickr/CC by-SA 2.0 5. Merganser The most prominent features of these small, slim, streamlined ducks are their narrow, serrated, hooked bills. Mergansers are the only types of ducks that regularly eat a large amount of fish and similar prey, and their bills are specialized to make them keen and ferocious hunters. Species of these ducks include the hooded, common, and red-breasted merganser. More » Wood Duck. Photo © Kathy & sam /Flickr/CC by 2.0 6. Perching Duck Perching ducks have prominent talons on their webbed feet to give them better grips to perch.

They can regularly be found perching in trees along wooded waterways and other areas with appropriate trees for nesting, and they may nest dozens of feet above the ground. The Muscovy, pink-eared, wood and mandarin ducks are familiar and popular examples of perching ducks. More » Surf Scoter. Photo © Mike's Birds /Flickr/CC by-SA 2.0 7. Scoter Scoters are bulky sea-ducks with dark plumage and swollen, brightly colored and patterned bills, though their body coloration is relatively plain. These birds can be found in northern regions and along marine habitats, particularly in rocky areas that may seem inhospitable to many birds. The most familiar species include the black, surf, common, white-winged and velvet scoters. More » Long-Tailed Duck. Photo © Kobie Mercury-Clarke /Flickr/CC by 2.0 8. Sea-Duck Sea-ducks are marine birds found in coastal habitats. They can range further inland during the nesting season and migration, however, and vagrant sightings are regularly recorded as well. These bulky birds have special glands to help them tolerate salt water without dehydrating.

Sea-duck species include the long-tailed duck, eiders, scoters, goldeneyes and mergansers. More » Ruddy Duck. Photo © David Mitchell /Flickr/CC by 2.0 9. Stifftail The stifftails are aptly named diving ducks with spiky stiff tails which they use as agile rudders while swimming. The tail may also be held angled or vertically as a breeding or territorial display, especially between competing males. These ducks often have colorful bills and compact bodies. Stifftail species include the ruddy duck, masked duck and blue-billed duck. More » Blue-Winged Teal. Photo © nigel /Flickr/CC by 2.0 10. Teal Teals are dabbling ducks that often have brightly colored, distinctive plumage, including fantastic speculum coloration . These ducks prefer to feed along the surface of the water as opposed to tipping up, but they will tip up occasionally. Teals are popular with waterfowl hunters, and they are carefully managed as game birds. Species include the cinnamon, green-winged, blue-winged and silver teal. More » Black-Bellied Whistling-Duck.

Photo © USFWS /Flickr/CC by 2.0 11. Whistling-Duck These tropical ducks have long legs and necks, unlike typical compact duck proportions, and they may be mistaken for small geese. These birds are named for their shrill whistling calls, which can be heard for long distances and are often confused for other birds and animals. Whistling-duck species include the black-bellied, fulvous and white-faced whistling-ducks. More » 12. Domestic Duck Not a wild species, domestic ducks are instead escapees from farms, gardens and zoos, and they are often kept as pets. These ducks frequently congregate in mixed flocks on urban and suburban ponds. Their indistinct plumage, wide range of sizes and mottled colors show a high degree of hybridization with other domestic and wild ducks. Unfortunately, overbreeding often leads to culling flocks in urban areas. More » Duck - Poultry Hub Duck Ducklings Duck Since domestication some 4000 years ago, ducks have been used for their meat, eggs and feathers. Today, duck products are still very popular and remain in strong demand, particularly in Asia.

In Australia, production is rapidly increasing, fuelled by a dramatic increase in the demand for duck meat. Globally, Australia is very young in terms of the history of duck as a commercial enterprise. It is only since the 1970s -80s that the duck industry in Australia has really expanded, with two main companies, Pepe’s Ducks and Luv-a-Duck . These companies have capitalised on improvements in duck growth which has been fuelled by research in Europe and North America and by adapting this to suit Australian conditions. Pepe’s Ducks Pty Ltd has two different types of Peking ducks; the Grimaud duck (French) and the Cherry Valley duck (English); both world leaders in terms of duck genetics. They have four strategically placed breeder farms and two hatcheries which supply 21 growing farms. Breeds The Pekin duck (Anas Domesticus) has a large body, orange feet and beak and creamy white feathers. It was developed as a breed in China during the time of the Mongols. The Pekin duck is the preferred breed for commercial meat production in Australia, primarily due to its rapid growth rates.

Overseas, Pekin ducks have achieved weights of up to 3.2 kg by 6 weeks of age, but in Australia the production figures are much lower and producers generally try to achieve the marketable weight of 2.85 kg in 6 weeks. It is considered to be a multi-purpose breed because it also has a high level of egg production. A further advantage is that this breed does not exhibit broody behaviour, which is apparent in some other breeds. The Muscovy duck (Cairina moschata) originates from South America and is the only domesticated breed not derived from the Mallard. In reality Muscovies are not true ducks and are actually genetically more similar to geese than ducks. Features that distinguish the Muscovy include its bare face and the red caruncles positioned around the eyes and beak. They prefer to graze, have a slightly curved bill to harvest grass seeds, and egg incubation time is 35 days instead of 28. They do not have curled feathers on the upper tail that characterises drakes after about 4 weeks of age.

It was once a popular breed for Australian production, but in many cases it has been replaced by the faster growing and more easily managed Pekin duck. The early development of the Muscovy is quite slow and it generally takes 10-11 weeks to achieve market weight. There is a considerable difference between the growth rates of the sexes and males can be up to 45% heavier than females when they reach market weight. The male may weigh over 5 kg at slaughter (84 days) and the female 3 kg (68 days).The difference between male and female growth rates makes single sex rearing a necessity because the sexes require separate processing. Additionally, the males in mixed sex pens can have negative effects on female growth rates through competition for food. Other disadvantages of Muscovies include a low rate of egg production and their broodiness at lay. Despite its disadvantages, the breed is still used in production because its meat is leaner than that of other breeds and this provides a considerable marketing advantage in health conscious societies such as Australia. The Muscovy duck is prized, especially in France, for its lean, red meat similar to beef.

Often Muscovies are crossed with other breeds to produce Mule ducks, which have characteristics of both. Indian Runners (Anas platyrhynchos) are used for their prolific egg producing ability. They are capable of producing 365 eggs in a year. The breed originates from Asia and can be identified by its tall, upright stance. Khaki Campbells (Anas platyrhynchos) are predominately used for egg production, but are also good meat birds. The most distinguishing feature of this breed is its khaki colouration. The breed was developed in England in the early 19th century by crossing the Indian Runner with the Rouen. Khaki Campbells may produce up to 344 eggs in a year. Mule (or Mulard) ducks (Anas platyrhynchos x Cairina moschata) are produced from the crossing of Muscovy ducks with common ducks. They are sterile hybrids, bred predominately for meat and fat liver production. The lean meat typical of Mule ducks is desirable in health conscious societies. Cooking Braised Duck – Photo courtesy of Wikimedia Commons Preferences with regard to breed of duck and method of preparation vary widely.

In Australia and other westernised countries roasted, braised or barbecued duck appears as a popular dish in fine restaurants. Duck meat can be described as dark, tender meat with a mild flavour. The breast muscle is lighter and has a milder flavour than the leg muscles. More recently, duck cuts such as the breast and legs destined for home preparation have become available in supermarkets. The majority of the worlds’ duck production occurs in Asia, where it is plays a more substantial role in the diet, often providing an important source of protein. Peking Duck Peking duck is often confused with Pekin duck. Pekin duck is a breed of duck, whereas Peking duck refers to a dish prepared in many Chinese restaurants. To make Peking duck, air is pumped between the skin and the flesh prior to cooking. The duck is then roasted until it is crisp on the outside and succulent on the inside and the skin and meat are served separately. The meat is served with hoisin sauce and rolled with scallions in thin pancakes. Global duck production Of the 3.95 million tonnes of duck meat produced in 2007, 84% was produced in Asia.

Of this, 83% were produced in China where ducks (Anas platyrynchos) were first domesticated over 4000 years ago. Although there are numerous breeds, there are mainly three that are found in commercial meat production: the Pekin, Muscovy (Barbary) and the Mule duck (sometimes a cross between the Muscovy and Pekin, although in Taiwan local breeds are also used). Domestic ducks have had a reputation of being fat and although carcass fat has been reduced considerably through selection, it is still substantially more than in broiler chickens with a poorer feed efficiency of about 2.5: 1 for the Pekin. Ducks are more difficult to process and the carcass is waxed to remove pin feathers; consequently it is labour intensive and the processing plant is less automated than that for broilers. Rapid advances have been made in the breeding of meat ducks, especially white Pekin, through cross breeding. Typically, the final commercial bird is usually made up of four pure strains (two F1 parents) each with special selection objectives such as growth rate, breast meat yield, feed efficiency and egg numbers.

These programs have led to improvements of 1-2%, annually, within these parameters. Although duck eggs are not consumed widely outside Asia, in countries such as Vietnam and Indonesia ducks are kept primarily for table eggs. Local breeds of ducks are often herded in flocks of about 100 in the rice fields where they scavenge for their feed and follow the harvest to collect fallen grains and insects, frogs, fish, snakes and other aquatic animals during rice field cultivation and early plant growth. Most Asian countries have their traditional egg-producing breeds, but the Khaki Campbell and the Pekin have become increasingly popular, although the latter is not well adapted to forage in the rice fields. Duck production in Australia The Australian duck industry produces over 8 million ducks (18,000 tonnes of duck meat) annually and is worth about $100 million. It is increasing at over 5%/year. Until recently, expansion was driven largely by the growth of the Asian population who have special requirements for duck meat. Pepe’s ducks (Pepe’s Ducks Pty Ltd) are grown on their own farms in New South Wales, and some are processed to meet special requirements.

The company, which employs 120 in farming and processing, produces almost 70,000 ducks each week. Of these, about 65% are sold fresh and some for the local Chinese market. Whole ducks are usually processed with head and feet on for the local Asian market which accounts for 80% of production. There is some demand for feet and tongues. The company has expanded into New Zealand and duck products are exported from there. The second largest, vertically-integrated grower and processor is Luv-a-Duck in Victoria. This family company employs over 160 people and not only grows the ducks (under contract to outside growers) but has its own breeding flocks, egg production, incubation and processing facilities. Although initially focussing on producing whole, mainly frozen ducks (1.7 to 2.5 kg dressed weight), more recently, further processing has become a large part of the business. Smoked duck breast, cooked roast duck legs, roast duck shanks (wings) and a host of ready–to-eat dishes are just a few of their many products, some of which use Chinese recipes. About 30% of production goes to the Asian market.

Turnover is around $40 million/year and production is over 60,000 ducks per week and there is a small export market to Asia and the Middle East worth about $2 million. Both companies have recently imported superior genetic stock from France and the UK to improve duck performance. This is an expensive undertaking as the eggs are incubated and the ducks are raised in government quarantine facilities under strict supervision. There are several smaller duck farmers, especially in Victoria and Western Australia, who process their own birds and market them locally. Currently, there is no large-scale dedicated duck egg producer, although duck eggs, which are larger and contain more fat than hen eggs, are often available particularly in Chinese stores and markets. Processed duck eggs are imported into Australia from countries such as Thailand and Taiwan. Production Ducklings are incubated in large-capacity, automated incubators, and hatch at 28 days. They are normally brooded for 10–14 days as opposed to 21 days for chickens. They grow rapidly and the sexes are usually grown together, although there is at least one strain where the sexes are grown separately.

Ducks are usually grown in open sided, vermin- and bird-proofed houses with generous floor space and various deep litter cover (straw, rice hull, shavings, saw dust). Ducks drink copious amounts of water when they eat, they excrete watery droppings and often spill water if it is offered in a trough (although nipple drinkers are becoming more common), and as a result, the litter (sawdust, rice hulls, wood shavings) quickly becomes wet. There is therefore a need to regularly add fresh litter and move the drinkers which may be on a wooden slatted base. Coarse wood shavings are not always favoured because they may damage the duck’s fragile web feet. Some production units have mesh wire or slatted floors which allow the excreta and spilled feed to accumulate in pits which is then disposed of in an environmentally-friendly way. Duck manure is often spread on to farming land, especially cropping enterprises. Ducks are grown to about 7 weeks of age and males will average 95 g /day with a feed conversion ratio of under 2.5:1. Breast meat yield is the most important selection trait and this is about 20% of carcass weight.

Thigh meat (22% of carcass weight) is also important. However, meat yield (breast and thigh fillets) is considerably less when bones are removed. As mentioned, domestic ducks have a reputation for accumulating body fat and unlike broiler chickens, very little of this is in the fat pad. Selection against fat deposition has reduced carcass fat to about 20% of carcass weight compared to 12-15% in broilers. As a consequence, dressing out is about 65% in ducks, where it is 70-72% in broiler chickens. Peking roast duck is available in Australia through Pepe’s and this accounts for 55% of Pepe’s production. This has been a traditional dish in China for 800 years and is popular for the crispy skin, which is achieved during processing by pumping air between the skin and the carcass to separate them. Smoked and pressed duck is also found in Asian markets in capital cities and follow traditional Chinese recipes. Pressed duck is steamed, has the bones removed and is then flattened out in a special press and steamed again.

Ducks were first domesticated over 4000 years ago in China – Photo courtesy of Wikimedia Commons Processing In Australia 95% of the meat ducks produced are destined for domestic consumption. The Asian restaurant market for whole birds is the main market, but there is also growing demand from fine restaurants and for specialised cuts in supermarkets. Ducks destined for the whole duck market are grown to a liveweight of 2.85kg. Under commercial conditions in Australia this takes approximately 6 to 7 weeks. The processing of the duck is similar to that of chicken, except for the waxing of the duck during the removal of fine feathers. After the ducks are processed they are distributed throughout Australia. The biggest challenge within the duck industry is ensuring that all duck farmers and processors, large or small, have functioning biosecurity programmes in place. Genetic selection and growth As with the majority of waterfowl species, bodyweight in ducks is a result of heritability. The selection for greater bodyweights at market age has been the basis of traditional breeding programs and has resulted in a considerable increase in growth rates. However, the selection for faster growth rates means that birds are slaughtered at an earlier age.

The disadvantage associated with slaughtering ducks at an early age is that it reduces the proportion of breast muscle on the carcass, which is the most valuable product from a meat duck. Younger ducks have a lower proportion of carcass breast muscle than older ducks because protein deposition occurs at a late stage in carcass development. Reducing the proportion of breast muscle conflicts significantly with what is demanded by the consumers. Consumers desire a small carcass with a high proportion of breast muscle. This represents a dichotomy for the meat duck industry, which seeks to increase output through higher growth rates, but at the same time wishes to produce a product that is consistent with consumer demand. Predicting the age at which ducks will reach market weight is necessary for maintaining high utilisation rates at the processing plants and satisfying market demand. Numerous factors affect growth and limited knowledge available on duck production in Australia makes predicting growth rates a particularly challenging task. One method of predicting weights at a given point in time is through the use of the Gompertz equation, which has been developed for use in many species of poultry. The coefficients that describe the growth curve differ according to species, strain and sex.

Housing and management The type of management system depends on a variety of factors such as the availability of funding, labour, technology and also the market for which the ducks are destined. The majority of Asian farms raise ducks on open ponds. These ponds can be constructed without large capital costs and income is often supplemented through the harvesting of aquatic species such as tilapia from the ponds. Furthermore, feed costs are reduced because the ducks diet is supplemented with aquatic life in the pond. Another low capital management system used in developing countries is duck herding. Duck herding allows ducks to use their natural foraging skills to acquire food from the environment during the day under the watch of a herdsman. At night they are returned to a shelter where they lay eggs, which are collected the following day. In developed countries companies can afford sheds in which the environment may be manipulated to suit optimum production. The high degree of control is also necessary to meet the high quality standards that are expected by consumers. Litter management Duck farming requires a lot more attention to detail than other poultry. The litter conditions are of prime importance, as well as a plentiful supply of water, and appropriate feed. As with all poultry the greatest importance is the biosecurity of the farm.

Biosecurity is the key to our future, and if Australia can prove globally that we have a clean environment safe from exotic poultry diseases it will help assist growth through export. All farms place strong emphasis on biosecurity. Ducklings in the grass – Photo courtesy of Wikimedia Commons Reproductive organs and incubation The copulatory organs of ducks, as with all waterbirds, is significantly more pronounced than in gallinaceous birds. The phallus-like folds of the drake extend out from the cloaca. Despite the anatomical similarity to the mammalian penis, the function of this organ is similar to gallinaceous birds because semen is transported externally via an open groove that spirals down the length of the protruding organ. Pekin ducks are incubated for 28 days. During the first 25 days they are maintained at a temperature of 37.5 degrees Celsius at 86% humidity and turned up to 7 times a day. For the final three days, the temperature is dropped to 36.9 degrees Celsius, the humidity is increased to 94% and the eggs are no longer rotated.

Due to artificial selection against broodiness, Pekin ducks will not sit on their eggs, therefore artificial incubation is necessary. Duck eggs and hatchlings Ducks begin laying at approximately 21 weeks of age, which is similar to that of chickens. A typical chicken egg weighs 65 grams, whereas a Pekin duck is capable of producing an egg that weighs over 90 grams. The egg consists of approximately 50% albumin, 35% yolk and 15% shell. Duck eggs are rich in vitamins and are a particularly good source of vitamins A and D. The only vitamin not present in duck eggs is vitamin C. Duck eggs are also high in cholesterol, containing nearly twice the concentration of chicken eggs. Different nutrient components in the feed may be used to manipulate the nutrient composition of the eggs. Hatchlings are particularly vulnerable to temperature stress due to their small body size, which means that they are unable to adequately thermoregulate. The absence of a mother duck in commercial rearing necessitates the use of thermal heat lamps. Monitoring the ducklings during the first few days post hatch is essential.

It is possible to determine whether the ducklings are suffering heat stress from their behaviour in the pen, because if the temperature is too hot they will be spread around the outsides of the pen, away from the brooding lamp. Ducklings will also pant and make high pitch chirping noises if they are hot. If the temperature is too cold, they will huddle together in a group under the brooding lamp. Ducklings should be restricted from swimming because the feathering required for them to remain buoyant is incomplete. Sexing In the chicken industry, males and females may be separated at an early age through feather sexing, but this technique cannot be applied to ducklings. Therefore, if sexing is required it must be conducted using the vent sexing method. This method requires handlers to visually inspect the internal genitalia of the ducklings to determine whether they are males or females. The method is invasive and the stress associated with this technique often causes increased duckling mortality. At an older age, male ducks may be identified as having a curled tail further and a weak and muffled quack, compared with the loud quack produced from the female. The additional labour required for identifying sexes through this method, makes it unviable in commercial situations.

Where breeds such as Pekin ducks are used, the small size differentiation between sexes at market weight means that the stressful procedure of sexing may be avoided by raising males and female together in mixed sex pens. Handling In the wild, ducks are waterbirds, and for this reason their legs and feet have not been developed to bear weight. Picking ducks up by the legs may dislocate joints or break bones, therefore the preferred method for handling ducks is to pick them up by their necks or by placing support on the undercarriage of the duck with ones arm, while holding the legs between the fingers. Disease Example of a duck suffering Angel Wing disease – Photo courtesy of Wikimedia Commons Ducks are relatively resistant to disease, but they have been known to carry diseases that are infectious to other types of poultry. For this reason ducks are usually produced on sites away from other poultry production areas. The main diseases encountered in duck production are non-infectious diseases that are a result of the intensive breeding programs aimed at increasing production. Leg disorders are a common problem for multiple reasons. The breeding of larger birds means that there is more weight being placed on the legs and because ducks are waterbirds their anatomy is more designed for propulsion through water than bearing weight on land.

Furthermore, the breeding for earlier muscle development does not coincide with earlier skeletal development and as a result the legs of young birds are often not developed sufficiently to support their heavy bodies. The cage flooring may also contribute to leg disorders if they are kept on cement or wire mesh. Ideally, clean saw dust should be provided for the flooring. Leg disorders include fractured, broken bones and foot sores. Ducks are hardy and relatively resistant to most avian diseases, and as a consequence, there is no vaccination program. Outbreaks of diseases such as Salmonella, E.coli and Pasteurella multocidia sometimes occur but these are quickly brought under control. The most serious disease for intensively-reared ducks on multi-age farms is Rimerella (Pasteurella) anatipestifer. Biosecurity is strict and the Industry Biosecurity Manual that has been compiled by the recently-formed Australian Duck Meat Association details measures to minimise risk of introduction and spread of disease. Ascites is another disease encountered as a result of intensive breeding for higher growth rates.

Ascites occurs because the growth of the heart and lungs are disproportional to the development of the duck and in fast growing breeds these organs are unable to supply the body’s cells with the high oxygen requirement as a result of accelerated metabolic rates. Duck nutrition Ducks require the same nutrients as chickens, but in different ratios. Ducks perform optimally on high energy diets, but unlike chickens they also exhibit adequate growth on low energy diets. The decision of whether to use a high energy or low energy diet depends on the cost and availability of feed ingredients. Protein is required in the diet so it can be broken down into the essential amino acids that are required for muscle and feather production. Generally, ducks will be provided with a starter ration for the first two weeks and then provided with a grower/finisher ration for the remainder of their growth. The starter ration is usually provided as a crumble and the grower/finisher ration is provided as a pellet. Nutritional requirements of meat ducks are somewhat different from those of meat chickens.

The first two weeks are critical with a generous amino acid allowance (available lysine 1.1%) that declines rapidly thereafter, although energy is held constant at about 12 MJ AME/kg for the grower (2–5 weeks) and finisher (6-7 weeks) diets. Nicotinic acid is higher in diets of meat ducks than of chickens. They are particularly sensitive to an available phosphorous deficiency in the diet. Breeder and egg laying ducks have generous nutrient allowances and energy, protein (19%) and amino acids are higher than for hens. Unlike hens, ducks prefer diets to be pelleted. Feed ingredients for all classes of ducks are similar to those for poultry diets. Although not a serious problem in Australia, ducks are particularly sensitive to feed mycotoxins, especially to aflatoxin. eCHOOK NEWS 10 Best Waterfowl Shotguns Ever Made - Wildfowl 10 Best Waterfowl Shotguns Ever Made by David Hart | June 1st, 2016 4 Share on Google+ Duck hunters ask a lot of our equipment, especially our shotguns .

We expect them to go “boom” every time we pull the trigger, despite long seasons in the harshest conditions imaginable. Salt spray? Wipe it down, give it a shot of oil and take it back to the marsh for another round of gunning. Mud, corn stubble, snow, sleet, driving rain, even filthy dogs—it’s all just part of the waterfowling culture, and only a duck hunter could love it like we do. In turn, the best shotguns stand up to those conditions year after year, performing flawlessly when a flock of mallards settles into the decoys or when a pair of honkers sails in like a couple of silent B-52s. Here’s a look at the best waterfowl shotguns of all time, guns that do what we ask and more. Some have been around for decades, a few for more than a century. They’ve proved their worth with each passing season, despite a layer of rust and a battered stock. A few are remnants of a bygone era. Others may be the new gun in the marsh, but legions of dedicated waterfowlers have put them through the ringer and given them a wet, cold thumbs up.

GALLERY: Best Shotguns Ever Made 1 of 10 <h2>A.H. Fox Double</h2>There were a plethora of double guns during their heyday in the early 1900s, and many remain collector’s items that no longer see any time in a duck blind. The original <a href="" target="_blank">A.H. Fox doubles</a> are among those coveted by collectors. The most notable Fox was owned by legendary waterfowl hunter and writer Nash Buckingham. His HE Grade Super Fox double, nicknamed “Bo Whoop,” accounted for hundreds of birds and numerous stories. It sold at auction for more than $200,000 in 2010. <p> The Fox brand turned more into a working man’s gun when the company was acquired by Savage in 1929. The side-by-side was in production in various forms until 1988. Many of the guns are still in use today, although doubles are relatively uncommon in the duck marsh. Nash Buckingham would probably be disappointed with that that reality if he were still alive today. <h2>A.H.

Fox Double</h2>There were a plethora of double guns during their heyday in the early 1900s, and many remain collector’s items that no longer see any time in a duck blind. The original <a href="" target="_blank">A.H. Fox doubles</a> are among those coveted by collectors. The most notable Fox was owned by legendary waterfowl hunter and writer Nash Buckingham. His HE Grade Super Fox double, nicknamed “Bo Whoop,” accounted for hundreds of birds and numerous stories. It sold at auction for more than $200,000 in 2010. <p> The Fox brand turned more into a working man’s gun when the company was acquired by Savage in 1929. The side-by-side was in production in various forms until 1988. Many of the guns are still in use today, although doubles are relatively uncommon in the duck marsh. Nash Buckingham would probably be disappointed with that that reality if he were still alive today.

<h2>Benelli SBE II</h2>Gas-operated shotguns can have issues in the duck marsh, which is why many duck hunters are choosing inertia-driven actions like <a href="" target="_blank">Benelli’s Super Black Eagle II</a>. It’s one of the more expensive waterfowl guns available, but it’s also one of the best. <p> Some folks will certainly argue that it’s the best duck gun right now. At prices of $1,800 or more, the SBE won’t be too common of a sight in the marsh, but one thing’s for sure: Duck hunters who can afford an SBE will still be using it well into the future. <h2>Beretta A391</h2>Duck hunters don’t just hunt ducks; they frequent the turkey woods and the uplands, too. That’s why the <a href="" target="_blank">Beretta A391</a> has become one of the best all-purpose shotguns available today.

The 391 Xtrema is made specifically for waterfowl hunters, but thanks to the gun’s intricate recoil system, it can handle most target loads and the heaviest 3 ½-inch waterfowl and turkey loads. <p> The self-compensating, gas-driven recoil system helps reduce the inevitable punch of those large loads, but it’s a gun best-suited for hunters willing to take time to clean it after an outing in the marsh. <h2>Browning A-5</h2>No shotgun is more identifiable than the <a href="" target="_blank">Browning A-5</a>. Also known as the square-back or the hump-back, the Autoloader 5 is a recoil-operated shotgun, and the first mass-produced auto-loader in America. Patented by John Browning in 1902, the iconic shotgun was actually produced by Remington as the Model 11 for 43 years. <p> Soon after, production moved to Belgian company Fabrique Nationale under the Browning name and then to Japan. The A-5’s era ended in 1998, but it was reborn with modern improvements in 2012.

Old or new, the A-5 has a solid reputation as a reliable duck- and goose-killing machine. <h2>Browning Citori</h2>Stack barrels are a rare sight in the duck marsh, but it’s really too bad. They may offer one less shot opportunity, but they never jam, they shoot all types of shells and they don’t have a myriad of moving parts to malfunction. <p> If you do see an over-under, there’s a good chance it’s a <a href="" target="_blank">Browning Citori</a>. Introduced in 1973 as a less-expensive version of Browning’s popular Superposed, the Citori has become the go-to over-under for discerning waterfowlers. The single trigger and selective safety make it ideal for shooting with gloved hands in extreme conditions. It remains the most popular over-under in its class and is now available in a variety of models. <h2>H&R Topper</h2>Nobody brings a single-shot to a duck hunt…at least nobody over the age of 14. The truth is, break-open single-shots have been and will always be a standard package under the family Christmas tree.

They make great guns for new hunters, and as a result are a common sight in family duck blinds everywhere. <p> Many of the guns carried by kids are <a href="" target="_blank">Harrington & Richardson’s venerable Topper</a>. First introduced in 1893, H&R’s break-open shotguns remain as reliable today as they were back then. They are safe, functional and well-suited for beginning hunters intent on bagging their first duck or goose. <h2>Ithaca Model 37 </h2>The <a href="" target="_blank">Ithaca Gun Company</a>, which had a solid reputation as a side-by-side maker around the turn of the 20th century, jumped on the pump-action shotgun bandwagon after seeing the booming success of the Winchester Model 12. The first guns didn’t come off the production line until 1937, but the popular bottom-loading and bottom-ejecting shotguns eventually became the longest-running pump shotguns in history. <p> The bottom port proved a worthy feature in the duck marsh, and it remains one of the most reliable shotguns in history.

The name was changed to the Model 87 after the company was sold in 1987, but it was changed back to the Model 37 after 9 years. Production ceased in 2005 after the company was sold again, but the Model 37 is once again back in production. <h2>Remington 1100</h2>The <a href="" target="_blank">Remington 1100</a> wasn’t the first auto loader to hit the hunting scene, but it was arguably the best of its era. Introduced in 1963 as a replacement for Remington’s Model 58, it quickly became the go-to gun for gas-operated, semi-auto fans everywhere. <p> At least 4 million variations of the 1100 have been produced since then, and Remington revamped the 1100 and produced the 11-87 in 1987. Both guns are still in production in various forms, but the 11-87 has become the choice for duck hunters, in part because of its available camouflage finish.

<h2>Remington 870 </h2>Is it any wonder the <a href="" target="_blank">Remington 870</a> is the world’s most popular shotgun? Remington has sold more than 10 million of these reliable guns since 1949. In fact, many of those early 870s are still killing ducks today. <p> Remington reinvented the 870 in the mid-1990s when it introduced the 870 Express, a no-frills version of the original Wingmaster. Although less expensive than the Wingmaster, the Express is equally reliable in the waterfowl trenches. <h2>Winchester Model 12</h2>Originally named the Model 1912, <a href="" target="_blank">Winchester</a> dropped the first two numbers in 1919, but it quickly became the go-to pump shotgun of its era. The Winchester M12 was known as “the perfect repeater.” <p> More than 2 million were built, including a Heavy Duck Gun version, which accepted 3-inch shells.

Sales fell after Remington introduced the less-expensive 870, and the shotgun was taken out of mass production in 1964. Although not a common sight in the duck marshes these days, the Model 12 remains a favorite among old-timers who helped feed their families with the iconic shotgun. DUCKS Ducks The following livestock duck breeds are found in » New Zealand : Welsh Harlequin AYLESBURY The Aylesbury, which originated in the Buckinghamshire town of that name, is generally regarded as the ultimate in meat breeds. As would be expected, it is one of the largest ducks, and it has pure white, glossy feathering, orange legs, and a pinky-white bill. At their most popular in the eighteen-sixties and seventies, up to 2,000 ducklings could be seen around individual breeders’ cottages in Aylesbury township, and more than a ton weight of birds was sometimes railed to the London market in a single night. The eating of ducks has never been as popular in New Zealand as in Europe or Britain and today’s Aylesburys, while still excellent meat birds, seldom approach the size and type of those of the original breed.

BLUE SWEDISH This is a heavy duck – essentially a meat breed. It is believed to have originated in Sweden, but it has never been common except in Germany and Scandinavia. Its colour is slate-blue with a white blotch on the throat and upper breast. • » Breeders Directory listing • CAMPBELL The Campbell – almost universally called the Khaki Campbell, although it comes in other colours – was recognised as a breed in 1901, and introduced to New Zealand not long after. It was developed by a Mrs Campbell of Uley in Gloucestershire, essentially as a laying duck (it has Indian Runner in its makeup). Its prime characteristic was its delicately flavoured white egg, although the duck itself was also recognised as being good eating. In the 1920s the record for the longest unbroken sequence of eggs laid by any bird was held by a Khaki Campbell duck. Although not as spectacularly coloured as some breeds, the Khaki Campbell is an attractive duck with its warm khaki-brown hues and greenish-bronze head and wing bars on the male. • » Breeders Directory listing • CAYUGA The exact origins of the black Cayuga duck are unclear.

It is named after Lake Cayuga in New York State, where it was first officially recognised around 1850. Some fanciers believe it originated there as a sport from the Mallard, but it has also been suggested that it was bred in South America from the small black ‘East Indian’ duck. It is a moderate egg-layer, a good table duck, and most will hatch their own eggs if allowed. Its colouring is an all-over lustrous, metallic green-black often referred to as a beetle-green. • » Breeders Directory listing • CRESTED (TUFTA) Both Britain and Holland claim to have developed the Crested duck originally; it is possible that it evolved in both countries independently. Breeds descriptions note it as a heavy duck, rather similar in shape to the Aylesbury. Its dominant feature – as the name implies – is the round crest of feathers worn on the back of the head. It comes in a variety of colours. Rare in New Zealand. ELIZABETH The Elizabeth duck is a newer arrival in New Zealand. It was developed in 1972 by Lance Ruting in New South Wales, Australia, and named after his wife, Ann Elizabeth.

(Photo shows Elizabeth drake and duck.) In colouring it somewhat resembles the Welsh Harlequin, but it is a smaller, stockier bird. It is quite a good layer, but at present is mainly kept as an interest breed. INDIAN RUNNER The Indian Runner is the only duck in New Zealand bred exclusively as an egg-producer. In its heyday the Indian Runner was the ultimate egg machine, with laying records that greatly exceeded those of any hen. An official world record of 363 eggs in twelve months was established at Papanui in Christchurch early last century by a Runner duck, which on several occasions laid two eggs in one day. Around the same time, a team of five Indian Runners laid 2887 eggs over a two-year test period. The Runner originated in Malaya (as it was then called) and was introduced to Britain in the 1870s. It is a slim, upright, active duck with relatively long legs, which should walk or run without the roll or waddle of most ducks.

Fanciers have tended to breed to exaggerate this stance and have been accused of aiming for "Too much Runner and not enough Duck!" The Indian Runner comes in a variety of colours, although the original Malayan birds were fawn and white. • » Breeders Directory listing • MAGPIE The Magpie is a British duck developed in Wales a century ago. It is a big dual-purpose bird but at the same time is very active. It comes in two colours, the black and white and the blue and white, although the latter is very rare. • » Breeders Directory listing • MUSCOVY The Muscovy duck (which doesn’t come from Moscow as the name implies, and is almost as much a goose as a duck) originated in South America and is a distinct species. The name is a corruption of ‘Musk Duck,’ from a supposed musky odour emitted by the drake. It has also been known as the Brazilian duck. The Muscovy is a large bird, the drake is much bigger than the duck and almost twice the weight of drakes of the Mallard-derived breeds. It is powerfully built with long wings and tail, and it flies well.

Its feet are equipped with strong sharp toenails, and the fleshy red ‘caruncles’ which adorn the face – especially in the male – give it a misleadingly fierce appearance. In fact, the Muscovy is actually a quiet, easily-managed breed, and a prolific producer of excellent ducklings for eating. It ranges in colour from black, through shades of blue to pure white. • » Breeders Directory listing • ORPINGTON It was William Cook of Orpington in Kent (who developed the Orpington breed of chooks), who also developed the Orpington duck early in the twentieth century. It had excellent laying qualities (it has Indian Runner in its makeup) as well as being superb eating – a result of its Aylesbury and Rouen ancestry. The Orpington is quite a heavy breed and the Buff variety is most attractive with its rich red- or golden-buff colouring and orange legs and beak. The drake displays a glossy seal-brown head and neck. There is also a Blue Orpington duck, but it is much less common than the Buff.

• » Breeders Directory listing • PEKIN The Pekin was first introduced from China, to both England and the United States, in 1873. It has been said that its colour, great size and striking shape made it more popular in less time than any other domestic poultry ever introduced to Britain. Broad in the beam and with a curiously upturned tail, the Pekin is traditionally described as boat-shaped but a bit down at the stern. The original colour, too, was unique in ducks and is almost universally described in early publications as ‘canary yellow,’ although it seems actually to have been more of a deep cream. Despite the efforts of breeders to maintain that colour, the standard Pekin today is creamy-white (it should never be pure white) with bright orange bill, legs and feet. Pekins are moderately good egg-producers and one of the best breeds for eating as ducklings. • » Breeders Directory listing • ROUEN The Rouen (or Rhone) ducks were developed centuries ago in the Rouen area of Northern France.

In appearance they are essentially a much larger, domesticated version of the wild Mallard, the drake in breeding plumage displaying the typical Mallard colouring, iridescent green head, white neck ring, claret breast, blue wing bars, and body of French grey and glossy black, highlighted with white. It is a spectacular bird which adds a bright yellow-green bill and brick-red legs and feet to its already noticeable appearance. The female is brown with darker pencilled markings, also a handsome bird. The Rouen is quite a big duck. Bred essentially for the table it is nevertheless quite a good layer. It is often kept also simply for its beauty. • » Breeders Directory listing • SILVER APPLEYARD A most attractive duck which sports the basic Mallard colour pattern but with a marked silvery-grey colouring to the male’s back, while the female is an over-all silver-brown. Developed as a dual-purpose duck, but usually kept for ornamental purposes. • » Breeders Directory listing • WELSH HARLEQUIN This striking breed was developed around 1950 from the Khaki Campbell.

The drake has a basic Mallard colour pattern with green head, white throat ring and russet breast, but the back is mottled brown and cream. The duck is more fawn and cream with black mottling. The original Harlequin was claimed to be a better layer than the Campbell and to be very quiet and easily managed. [The Website compilers would greatly appreciate more photographs of ducks to add to this page.] Mallard Ducks, Mallard Duck Pictures, Mallard Duck Facts - National Geographic Size relative to a 6-ft (2-m) man Please add a "relative" entry to your dictionary. The green head and yellow bill of the mallard duck is a familiar sight to many people living in the Northern hemisphere. In fact, the mallard is thought to be the most abundant and wide-ranging duck on Earth. Mallards prefer calm, shallow sanctuaries, but can be found in almost any body of freshwater across Asia, Europe, and North America. They’re also found in saltwater and brackish water and are commonly found in wetlands. The male, or drake, is the more distinctively colored of the mallards.

Its iconic green head sits atop a white neckband that sets off a chestnut-colored chest and gray body. Females are mottled drab brown in color, but sport iridescent purple-blue wing feathers that are visible as a patch on their sides. They grow to about 26 inches (65 centimeters) in length and can weigh up to 3 pounds (1.4 kilograms). Mallard groups can often be seen head dipping or completely upending in the water. They rarely dive though, spending their time near the surface and dabbling for invertebrates, fish, amphibians, and a variety of plants. They also graze on land, feeding on grains and plants. Mated pairs migrate to and breed in the northern parts of their range and build nests on the ground or in a protected cavity. They normally lay about a dozen eggs, and the incubation period lasts just under a month. Mallards are territorial during much of this period, but once incubation is well underway, males abandon the nest and join a flock of other males. Most mallard species are common and not considered threatened. However one threat to their populations includes hybridization with other ducks.

8 Calls Every Duck Hunter Must Master 8 Calls Every Duck Hunter Must Master Listen and learn these basic calls Photo © Corey McDonald There are eight calls every serious duck hunter should have in his or her repertoire. Learn these, and you will be able to bring ducks closer in nearly every hunting situation. Click the icons to hear champion caller Greg Brinkley, maker of Drake Brake Duck Calls in Marion, Arkansas, demonstrate each call sound. 1. Basic quack As easy as it sounds, some callers never master a basic quack, and then wonder why the ducks don't come into their spread. Todd Heidelbauer also stresses the importance of learning to end the quack. "One of the first things my grandfather [Frank Heidelbauer] taught me was to end my quacks. People use 'qua qua qua' when there needs to be a clean, crisp, 'quaCK' instead. Stick to the basics and end your quacks, and everything else is second." The Heidelbauers should know; Frank Heidelbauer designed and began making their popular calls in 1952. 2. Greeting call "I use the greeting call when I first see ducks at a distance.

It's a series of 5 to 7 notes in descending order at a steady even rhythm, Kanc, Kanc, Kanc, Kanc, Kanc," says Rod Haydel. Rod Haydel should know; he's part of Louisiana duck calling royalty-the Haydel family of Haydel's Game Calls. 3. Feed call For a basic feeding call , say "tikkitukkatikka," into the call raising and lowering the volume slightly. "I don't feed call a lot," says three-time World Champion caller and call maker Mike McLemore. "Callers should learn to use it to add variety, but it sounds better to the caller than it does to the ducks." Haydel adds, "Most mallards I hear feed calling in the typical 'kitty, kitty, kitty' fashion are flying, while ducks feeding are more broken up and erratic sounding, like 'da-dit da-dit dit dit, da-dit dit.'" 4. Hail call The hail or highball call is an overused call in the minds of the pros. "Don't use a highball within 100 yards of the ducks," says Jim Olt of P.S. Olt Company.

"But when you do use it, blow high, hard, and loud. However, nobody should use it unless they know how and when. Hails are the loudest of the lot." Rod Haydel agrees. "I'm not much on 30 note hail calls," he says. "I have yet to hear a real hen call in this manner. I try to sound as natural as I can." If you decide to try your hail call, start with a long, strong, Aaaaaaink...Aaaaaink.., aaaaink, aaainkaink and taper off as it progresses. But remember to use the hail call sparingly, and as Haydel says, "If the ducks are coming in, forget calling."

Question: What is the most common British duck
Answer: Mallard