Methods and Precautions for Collecting Goose Down and Feathers

I. Plucking Feathers from the Carcass

This means collecting all the goose down and feathers at once after slaughter, and it is further divided into three collection methods: hot-water scalding, steam plucking, and dry plucking. The hot-water scalding method is also called the immersion scalding method or the scalding-and-de-feathering method. After the goose is slaughtered, collect the blood and drain it as thoroughly as possible to ensure the quality of the goose carcass and internal organs, leaving no residual blood in the carcass, keeping the body surface clean and attractive, and ensuring good meat quality. It is best to pluck the large quills from both wings (tip quills, knife quills, and fluff quills) before scalding and store and sell them separately. Otherwise, if mixed into the feathers, they will not only affect down quality but will also be treated as waste and wasted. After slaughter, scald the feathers in hot water at about 68°C, pluck all the feathers, and collect all the down and feathers. The steam plucking method consists of placing the goose, after slaughter and blood draining, on a steamer, steaming it for 1--2 minutes, and then plucking. This is a method adopted in recent years to increase the utilization value of down and feathers. To collect down and feathers according to down structure classification and use, first pluck the large quill feathers from both wings, then pluck the body feathers, and finally pluck the down feathers. Then use the hot-water scalding method to remove the remaining stubble and leftover feathers from the whole body. When steaming, the goose body should be placed flat and alone in the steamer and must not touch the edge of the pot. The steam heat and timing must also be well controlled. After steaming for about 1 minute, open the steamer lid, turn the goose body over, and try plucking the large quills on the wings. If they come out smoothly, they can be plucked; otherwise, steam for a while longer. The dry plucking method is a way to increase the value of down and feathers. Taking advantage of the residual warmth of the goose body after slaughter, use the operation method of live plucking, and pluck and store separately according to down structure classification and use. Then use the hot-water scalding method to remove the remaining feathers from the whole body.

II. Live Plucking

This is a new plucking method that has emerged in recent years. Its advantages are obtaining high-quality down and feathers and increasing down and feather production. This is because geese mostly start laying at a relatively late age, or are habitually delayed to 7 months of age, and some are even delayed to 9-10 months of age. If live plucking begins at 75 days of age, then by 40 days before the start of laying, each goose can be live plucked at least 3 times (at about 75 days, 117 days, and 160 days of age). Geese can reach body maturity at 6 weeks of age. If live plucking begins after the goose body matures, then each goose can be plucked 4 times before the start of laying (at about 45 days, 87 days, 120 days, and 162 days of age). If each live plucking yields an average of 120 g, then 3 pluckings can yield 360 g of down and feathers.

III. During live plucking of geese, varying degrees of skin breakage and bleeding and other irritation will occur, causing some damage to the goose body, with at least slight bleeding from the feather pores. Therefore, the following aspects should be noted during live plucking:

1. Weak, malnourished, or sick geese must not be live plucked and should be selected out and not plucked. Such goose feathers are not only difficult to pluck but will also affect the goose's health.

2. After live plucking, do not let the geese enter water to bathe, to prevent wound infection and slow healing, which would affect goose health. When they can enter water can be decided according to the condition of the skin wounds. Generally, geese are not allowed to enter water to bathe within 4--7 days after live plucking. In addition, keep the litter (straw) clean and promote cleanliness. In summer, there should be a shade shed in the outdoor exercise yard to prevent the geese from being caught in rain and direct sunlight, which can cause heatstroke.

3. If the geese have poor appetite within 3-4 days after plucking, this is a normal phenomenon and there is no need to worry. This is mainly because the stimulation of live plucking makes the geese tense, causing their body temperature to rise; it is enough to strengthen feeding management.

4. If improper restraint during plucking or tension in the goose causes prolapse of the cloaca, wash the prolapsed area with 2% potassium permanganate solution and push it back in; it will heal in a few days.

5. Temperature requirements for live plucking geese: as long as the temperature outside the barn is not lower than -15°C, live plucking of geese can be carried out. However, after plucking, the geese should be kept inside the barn for 2-3 days. Using the goose's growth stage and the non-laying molt period for live plucking does not affect the goose's growth and development or laying performance, and can also prevent down and feathers from flying around due to natural molting and affecting environmental sanitation. It increases down and feather production, reduces the feeding cost of breeding geese, and improves the economic benefits of @#@232@#@.