Detailed Introduction to Duck Breeds and Their Characteristics

Duck breeds are divided by economic purpose into two major types: meat-type and egg-type.

Meat-type ducks have a large body size, a broad and thick body, full muscles, delicious meat, a gentle temperament, and slow movement. They grow fast in the early stage and are easy to fatten. Representative breeds include the Beijing duck, Cherry Valley duck, French Muscovy duck, and Aobaxing duck. At present, those relatively well suited to the market, such as the French Muscovy duck and Aobaxing duck, are viewed favorably, with prominent characteristics including good meat quality, a high lean meat rate, a low feed-to-meat ratio, and strong disease resistance. For example, the meat of the French Muscovy duck has a game bird flavor; breast and leg muscles account for 27-30% of the carcass; under extensive conditions, the brooding rate and survival rate reach as high as 95-98%.

Egg-type ducks have a smaller body size, a slender body, tight feathers, agile movement, early sexual maturity, and high egg production, but the eggs are small and the meat quality is somewhat poorer. Relatively representative breeds include the Jinding duck, Shaoxing duck, and Gaoyou duck. The Jinding duck of Fujian produces 260-300 eggs per year, with an egg weight of 60-80 grams; next are the Shaoxing duck produced in Zhejiang and the Gaoyou duck of Jiangsu, whose egg production is also around 250 eggs.