Key Technical Points and Precautions for Raising Ducks in Rural Areas in Winter

China's duck-raising industry has a long history. As early as 500 BC, China had records of raising ducks in large flocks and eating duck meat and duck eggs. Entering the 1980s, the duck-raising industry developed rapidly, with the number of birds raised increasing at an average annual rate of 5%-8%. According to FAO statistics: in 2005, China's duck stock exceeded 725 million birds, accounting for about 72% of the world's total stock, and duck meat, duck eggs and down products had already been exported to the European Union, Southeast Asia and Japan, South Korea, and Taiwan, China and Hong Kong, China. China's annual output of down (feathers) reached 360,000 tons, of which duck down (feathers) accounted for about 75%; in 2005, down products earned the country 1.8 billion US dollars in foreign exchange, accounting for about 55% of the world's down product exports. In 2005, China's stock of adult laying ducks was about 300-400 million birds, accounting for about 20.0% of China's total poultry egg output.

In 2005, the total annual output value of China's primary products of duck meat and duck down had already reached 50 billion yuan, and the total output value of duck eggs was about 38 billion yuan. The laying duck and meat duck industries consumed about 30 million tons of compound feed annually, worth 45 billion yuan, while also driving the development of the down, food processing, catering and other industries. Therefore, the meat duck breeding industry is an important industry for the employment, poverty alleviation and income increase of Chinese farmers. It has become a new highlight for increasing farmers' income and plays a very important role in the construction of a new socialist countryside.

So what are the techniques and precautions for raising ducks in winter in rural areas?

1. Temperature and ventilation

In winter, correctly solving and handling the issues of temperature and ventilation, as well as the relationship between the two, will directly affect the overall level of production performance. In ordinary farms, heat preservation is mainly regulated by simple stoves, agricultural film, etc. The indoor temperature for ducks of different ages must be strictly adjusted according to technical standards. Before 7 days of age, the temperature is 34°C-27°C; from 8 days to 21 days of age, the temperature is 26°C-18°C; from 22 days of age to slaughter and market, normal temperature (15°C-20°C).

Whether to ventilate should be determined according to the ammonia and carbon dioxide concentrations in the duck house. Generally, if upon entering the duck house one does not feel eye irritation or difficulty breathing, and the temperature is suitable, a small ventilation hole can be opened in the safe ventilation facility above the duck house ceiling for small-airflow ventilation; if upon entering the duck house one feels eye irritation and difficulty breathing, it indicates that the concentrations of ammonia and carbon dioxide in the air are too high, and the cause should be investigated, such as the dryness of the litter, the sanitary condition of the drinking and feeding utensils, disinfection, etc. Problems should be dealt with promptly, and at the same time the ceiling ventilation facility or ventilation holes should be opened for large-airflow ventilation. Absolutely avoid longitudinal and transverse ventilation, which causes a sudden drop in indoor temperature and leads to colds in the duck flock.

2. Drinking water and water temperature control

Water is an essential substance in the growth process of ducks. Ducks should always be provided with drinking water that is easy to take in, clean and hygienic, and attention should also be paid to the temperature of the drinking water, especially the drinking water temperature for ducks during the brooding period. The ideal drinking water temperature for ducklings is 20°C-25°C; the ideal drinking water temperature for growing and adult ducks is 10°C or slightly above. Absolutely do not let ducks drink ice water in winter. If the ducks' water intake decreases, within 24 hours to 28 hours it will cause a decrease in the ducks' feed intake, thereby affecting the growth rate, and at the same time the duck flock's resistance to disease will also decrease accordingly.

3. Hygiene and disinfection

Hygiene and disinfection work is an important part of the basic management of duck raising. Entering winter, the weather is changeable, with more rain and snow, and temperatures drop, causing a decrease in the ducks' adaptability and the body's resistance. Therefore, hygiene and disinfection work must be timely, thorough and effective. Particular attention should be paid to the environmental hygiene and disinfection work of duck houses for young and medium ducks, to prevent young and medium ducks from being infected with diseases and from poor early growth. Carrying out disinfection with ducks present in young and medium duck houses every day is conducive to purifying the duck house floor, litter and air, and prevents young and medium ducks from being infected through the respiratory tract and damaged skin with common diseases such as duck infectious serositis.

In winter, the living space of the duck flock is mostly indoors. Cleaning the indoor hygiene of the duck house is the key to solving the overall hygiene level of winter breeding. Practice has proved that dry and hygienic litter directly affects the weight gain and feed-to-meat ratio of commercial ducks. Wet litter produces a large amount of ammonia, causing air pollution in the duck house, leading to disease outbreaks in the duck flock and affecting growth and development.