AC5: INTRODUCTION TO LIVESTOCK & POULTRY

PRODUCTION
WEEK 5
B. Duck Production
Advantages of Duck Raising:
 Duck Raising is a lucrative livestock industry in the Philippines
 Duck is both egg and meat source
 Ducks’ eggs, its most important product, can be made into the
balut (boiled incubated duck's egg), have delicious flavor and
nutritive value., Salted egg another important product from
ducks’ eggs.
 Duck raising is especially recommended in baytowns, like those
bordering the shores of Laguna de Bay,
 Baytowns are abundant supplies of fresh water snails, a good
duck food.
 Ducks are generally raised for eggs but when snail food gets
scarce, they are sold for meat.

Types of Ducks
 Egg - Type Ducks
1. Native or Pateros Duck
 native or Pateros duck, commonly called itik,
 is the most popularly raised locally. Although
 smaller than imported breeds, good layers and non-
sitters, eggs are large.
 predominant colors are black and gray, barred
{bulek). brown or white feathers mixed with
black/green.
 Males have coarser heads and heavier bodies than
females.
 Males emit shrill high-pitched sounds. curly feathers
on top of their tails.
 Females emit low-pitched quaking sounds. Their tail
feathers lie flat or close to the bodies.
 In all commercial duck hatcheries, the sex of duckling
is done at the age 2 to 3 days.

2. Khaki Campbell Duck

  characteristic brown color, of extremely active habits,
 do well in good range and show little desire for sng.
 good layers lay as many as 300 or more eggs a
year, fairly large, thick-shell
 eggs weigh 70 to 75 grams each.

3. Commercial Hybrid Duck

 CV200- the world's first hybrid egg -type duck with
nwhite plumage
 was developed at Cherry Valley Farms, England. It
has
 lays its egg at about 20 weeks of age.
 The body weight at point of lay is about 1.50 kg.
 On the average, could 285 eggs up to 72 weeks of
age,
 with a mean egg weight of 75 kg.
 can be distinguished by their pure white feathers.
 Their eggs are either white or greenish.

4. Indian Runner
 breed originated from the East Indies,
 egg production capability was developed in Western
Europe
 This duck assumes a very erect normal posture with
are almost straight neck.
 back is long, straight and narrow.
 Female adult weighs about 2.10 kg. while
 Male adult duck weighs about 1.80 kg.
 The egg production characteristics resemble that of
the Khaki Campbell.

5. Tsaiya
 This breed was developed in Taiwan.
 The original color ranges from black neck to pure
white.
 Due to farmers preference, the brown breed was
selected and raised as a major variety, while
 the white variety was developed for the production
of mule ducks (Hybrid of Mallard & Muscovy)
 Tsaiya ducks has small body size.
  An adult female weighs about 1.30 kg., male weighs
about 1.40kg.
 The average age at just egg is 126 days with eggs
weighing about 68.9 at 40 weeks of age.
 could lay about 207 days in 360 days.

 Meat- Type Ducks

1. Muscovy Duck
 Muscovy duck (palo) has carunculated face or red,
knobby,nodules along the eyes and above the base
of the bill.
 a heavy breed, has plump body of yellow skin.
 It has three varieties: the white, the colored and the
blue.
 Unlike other breeds, ducks prefer to stay on land.
 They are good forgers require less care ,
 They can subsist on what they can pick up in the
field
 Feeds can be supplemented with palay and corn
 Has low egg production, hatches her eggs in 33 to
35 days.
 More self-sustaining than Pateros duck
 The objection to this breed is its tendency to fly far
away from home and get lost. It is necessary to clip
their flight feathers regularly.
 Clip only those of one wings to remove the bird's
balance in flying.

2. Pekin Duck
 Pekin duck is a native of China
 it is mistaken for a goose because it carries its body
rather upright. It is docile and well-adapted to
Philippine climate.
 They are good layers,
 The ducklings are ready for market at 2 or 3 months
old

HOUSING AND HOUSING MANAGEMENT

 Build your duck house in a quiet, cool place and near as possible
to a stream or pond.
 Local materials like bamboo, nipa and cogon are cool.
 Provide each duck with at least 3 to 4 square feet of floor space.
 Cover the floor with rice hulls, corn cobs, peanut hulls or similar
materials to keep it dry
 Clean and help prevent spread of pests and diseases.
 A house of 100 ducks measures 4 x 4 meters and 3 meters high
or high enough to let a man stand inside.
 Provide a swimming pond 10 feet wide and 20 feet long for 50
birds.
o However, the pond is not necessary in duck raising as
they lay just as many eggs without it
 House ducks is groups according to size or age to facilitate
management and to avoid quarrels common among ducks of
different ages.
 Older ducks tend to push out younger ones from feeding
troughs.
 Separate duck houses from one another by bamboo fences low
enough to go over them from one pen to another.
 Fence should extend down to the shallow edge of the water to
prevent ducks from straying away too far
.

 Eggs for hatching only eggs coming from ducks not less than
7 months old to insure better fertility , hatchability and livability
of offspring.
 Drakes should have the same age as ducks or even a month
older.
 They should be raised separately from ducks.
 Put female and malen together only when ready for mating.
 Light breeds, One drake may be mated to 6 to 10 ducks.
 In heavier breeding, a closer ratio of males to females is
needed light breeds.
 Pateros ducks start laying when they are 4 to 6 months old.
Muscovy and Pekin ducks start laying at 6 to 7months sold.

HATCHING
 The period of incubation for duck eggs is 28 days,
 Except Muscovy which is 33 to 35 days.
 Breeds of ducks that have high degree of laying are non-
sitters and their eggs are hatched through artificial incubation.
  The Muscovy is a natural mother, hatches and breed own
duckling with none or little assistance from man.
 Native or Pateros duck is a non-sitter, eggs are incubated
under the native method of incubation called balutan.
 The balutan or hatchery is a simple one-room house
made of bamboo, wood or I hallows blocks and roofed with
nipa or galvanized iron.
 Some convert the first 9 floor of their house into balutan,
commonly called kamalig or barn. It is provided :1 with only
one door to avoid drafts; some have windows that are opened
only during ~ hot months. Its floor is of hard earth or concrete
and covered with 3-inch layer of rice hull.
 Egg containers are wooden boxes (kahon) measuring 3 x 4 x
4 feet.

CARE OF DUCKLINGS
 Duckling needs to be brooded or warmed either by natural or
artificial method until they are one month old
 Most ducks are non-sitters and are not expected to brood.
 Hens may be made to sit on duck eggs and brood ducklings.
 After removing duckling from incubator, transfer them to
hardening boxes.
 Place these boxes in the brooding room that is draft-free and
rat-proof.
 If boxes are not available, raise duckling on straw-covered
floor. Woven bamboo mats or sawali may be used as floor
mat.
 Heat is necessary when brooding duckling at least during the
first week.
 When nights become cooler, especially during the months of
January and February, artificial heat may be necessary for at
least 10 days. Kerosene lamps or electric bulbs may be used
for brooding.
 The brooder should have a temperature of 95°F for the last
week; 85-90°F for the second week; 70-85°F for the third
week; and 70°F for the last week
 The behavior of ducklings is a good indicator whether
brooding temperature is correct. Duckling huddle close
together toward the source of heat when temperature is low;
scattered or spread evenly when temperature is correct; but
 panting and moving away from the source of heat indicates
that temperature is too hot.
 A good brooding area is at least I per square foot per duckling
during the first week. Increase the area by about 2 square foot
every week until the fourth week.
 When ducklings show signs of sickness, add 3 tablespoons of
Nexal for every gallon of water for 2-3 days. Skip or withdraw
after 3 days.
 Then continue for another 3 days. Tetrarnycin poultry formula
can also be used. Follow instructions on the package
carefully.
 To prevent Avian Pest Disease, immunize your ducks with
Avian Pest Vaccine.

DETERMINING THE SEX

 Duckling are sexed before placing in the brooder
 This is done by pressing the region of the crop inward, and
with two fingers, press the vent slightly outward. By this
process, the male organ protrudes and is exposed to view,
while in the female, this remains flat.
 to fatten extra males for meat purpose, raise them separately
from females.
 When ducklings are 6 weeks old, they can be transferred from
brooder to growing house
 Transfer the layers to laying house when they are 4 months
old.

FEEDING
 Feed duckling with wet starter mash for 8 weeks.
 Native ducklings raised the native way are fed moistened
boiled rice for the first 33 weeks, 4 to 5 times a day.
 During the first few days, give feed at night.
 Start giving water in drinking troughs or fountains on the 2nd
day. On the fifth day, add finely chopped small shrimps to
boiled rice. Increase their feed as ducklings grow older.
 At the age of one month, feed ducklings with tiny fresh water
snails and boiled unhulled rice or pa/ay. Give only enough
feed to be consumed as they tend to spoil when left long in
the troughs.
  Mash feed for ducklings is composed of corn, soybean meal,
fish meal, dried whey, rice bran with oyster shell and bone
meal with vitamin-mineral supplements.
 Feed one day to 6-week old ducklings with starter mash with
10- 21% crude protein;
 for 6-week old to 4-month old duckling with grower mash with
16% crude protein
 and 4-month old ducks and above with layer mash or ratio
with 16% crude protein.
 If mash feed is preferred, give only enough to be consumed
quickly at one time for 10 to 15 minutes.
 Wet mash tends to spoil when left long in hoppers.
 If feed is given at intervals, ducklings learn to eat more readily
and their appetites are developed to stuff themselves in
between drinks,
 digest food quickly and be ready to eat their fill for the next
feeding time.
 Four to five feedings a day are sufficient for ducklings over 2
weeks old.
 Provide plenty of clean, fresh water as ducks drink after every
mouthful of food.
 Ducks are wasteful and slovenly while feeding.
 Provide proper adequate feeding hoppers to prevent much
waste of food,
 Fine gravel or grit is necessary to growing ducks to help them
grind their feed.
 After the 5 week, give green feed such as chopped leaves of
kangkong, camote, ipil-ipil and legumes at least 3 times a day
10 grams of chopped green leaves per duck per day.
 As a feed-saving device, the pellet system of feeding has
been introduced in duck nutrition. Pellets of each kind of feed
are recommended for duck feed but the size of particles must
be suitable to duck's age
Sample Ration for different growth stages of ducks using local
indigenous feedstuffs:

Starter Grower Grower- Finisher/

Ingredient Ration Ration Developer Layer
% in % in % in ration
ration ration % in
 ration
Ground yellow corn 45 40 40 40
Rice bran 25 33 33 33
Grated coconut 3 4 10 5
Ipil-ipil leaf meal 3 3 8 5
Shrimp meal 23 19 8 16
Salt 0.5 0.5 0.5 0.5
Vitamin-mineral 0.5 0.5 0.5 0.5
premix
100 100 100 100

 Starter ration is given when ducks are I day to 6

weeks only.
 Grower ration is given when ducks are 6 weeks old.
 Developer or fattening ration is given when birds are
above 6 weeks old.

Balut Making
 Select duck eggs using the pitik system-tap eggs with the fingers
to cull out eggs with cracks or thin-shelled. Eggs with cracks have
hollow sound; thin- shelled eggs have brittle sound.
 Only thick-shelled eggs are used for balut making because these
can withstand stresses of egg placement and removal in cylindrical
baskets called "toong".
 These are open on both ends, 34 inches high and 21 inches in
diameter; spaces around are filled with rice hull up to 4 inches
from the brim. Ideally, eggs made into balut should not be older
than 5 days from the time they are laid by ducks.
 Heat is needed to develop the embryos. Roast or heat palay to a
temperature of 107oF or 43oC in an iron vat or cauldron. Remove
palay when you can still hold the palay in your hand when you
remove it.
 Egg bags are then placed in the toong; these are alternated with
heated palay bags. The number of heated palay bags is one for
every egg bag.
 However, place two heated palay bags on the bottom and two on
the top level of the toong to ensure heat conservation.
 For every toong containing 10 layers of eggs, you would need 13
bags of roasted ) palay. Each toong can hold 10 bags to tikbo.
Cover with jusi sacks to conserve heat further.
  Candling is the process of holding egg against the hole of a lighted
box in a dark room to separate infertile eggs from fertile one.
Infertile eggs are called penoy; these are also boiled like balut but
fetch a lower price.
 First candling is done on the 11th day after eggs are placed in
toong. Candling is again done on the 17th day to separate eggs
with dead embryos (abnoy) and those that are ready to be sold as
balut
 Eggs with weak embryos take 18 to 20 days to be released; these
are hard-boiled and sold.
 Eggs intended for hatching are left in the balutan for 28 days when
duckling will hatch. After 20 days, palay bags are not heated
anymore since embryos can generate enough heat to keep them
warm.
 When using kerosene or electric incubators for hatching duck
eggs, maintain a temperature of 100°f and humidity from 55°f to
60°f.
 Do not hatch duck and hen's eggs together in one incubator as
duck eggs require a temperature of lof but a higher rate of
humidity. A pan of water kept in the bottom of the incubator helps
maintain humidity level.
 During incubation period, turn eggs at least 3 to 4 times a day to
obtain better percentage of hatchability.
 Clean hatching eggs with slightly moist, clean rag before storing to
prevent contamination of the developing embryo, or newly hatched
chicks.

How to make salted red eggs (itlog na maalat)

 Eggs with fissures are sold as sariwa or fresh duck eggs.
 Eggs with thin shells but have no crack are made into salted red
eggs.
 Dip eggs in a mixture of salt, garden soil, and water.
 As a starter, put 3 can full of salt (using common powdered milk
can) to ½ pail of garden soil that have been strained.
 Add water gradually. Stop adding water to soil when mixture
sticks to your fingers when you dip these in the salty muck.
 Coat eggs with soil-salt mixture and store for 18 days. On the 19th
day, wash and hard-boil the eggs. Finally, dip salted eggs in a
solution or red dye.
 The next batch of eggs can be processed using the
previous mixture, but add one canful of salt.

DISEASE PREVENTION AND CONTROL

 Ducks are more resistant to diseases than chicken and other
fowls.
 Losses from various causes can be minimized through proper
management, adequate appropriate feeding and housing, strict
sanitary practices, and effective prevention medication and
vaccination program.
 However, even with all precautionary measures, substantial losses
are incurred in duck farming operation due to various causes.
 Duck diseases are those caused by pathogenic viruses, bacteria,
fungi and parasites while noninfectious types are due to chemical
poisons, toxins, inferior feed or ration and environmental factors.

Useful Tips in Preventing Duck Diseases

Some tips to prevent ducks from being infected by diseases are as
follows:
 Purchase stock from reliable sources or hatcheries.
 Raise only healthy stocks. Sick birds should be culled immediately
and disposed of properly to avoid spread of infection.
 Feed ducks with balanced rations. Ducks fed with unbalanced
ration are prone to diseases.
 Provide cool, fresh, and clean drinking water at all times. Clean
waterers at least once a day. Highly polluted water is detrimental
to the ducks' health and can affect overall performance.
 Provide clean and dry feeders at all times. Wet feeders are prone
to the growth of yeasts, harmful bacteria, and harmful molds
which are sources of mycotoxins such as aflatoxin, ochratoxin and
related toxins. Since ducks are highly susceptible to aflatoxicosis,
the above activity should be strictly followed.
 Keep the farm and its surroundings clean. Ducks should be
provided
with clean and dry litter and well drained areas-
 Provide well ventilated with dry flooring or litter. Do not overstock
the animals in the pen.
  Secure constructed buildings so that dogs, cats, rats and other
possible disease ventords cannot enter .
 Minimize activities that can cause stress to the ducks and thus
lower its production.
 Burn or bury dead ducks as soon as possible to avoid flies from
breeding on the decomposing matter. This will also prevent
infected maggots from being eaten by ducks.
 Prohibit delivery trucks and visitors from entering the production
areas as disease organisms are often introduced into the farm by
these delivery vehicles and/or visitors.
 Vaccinate ducklings against duck cholera with polyvalent bacterin
if available. Give antibiotic vitamin-mineral supplement to
suppress build-up of bacterial infection and improve the ducks'
health condition.
 Install footpath in strategic locations to prevent entry of infective
agents into the farm.
 Vaccinate ducklings against duck cholera with polyvalent bacterin
if available. Give antibiotic-vitamin-mineral supplement to
suppress build-up of bacterial infection and improve the ducks'
health condition.
 Spray the animals with insecticides at least once a year to control
lice and mites, beetles and other arthropods that can cause
annoyance to the ducks.
 Avoid giving decomposed food such as snail, shrimps, fish, and
meat which may contain virulent microorganisms or their toxins.
 Make sure that palays are free from insecticides which can cause
adverse effects on the health and production of the ducks.
 Maintain good production and health records.
 Supervise closely the overall duck farm operation.
 Avoid mixing new stock to the flock. Quarantine newly arrived
ducks for at least two weeks. Outbreak of disease may occur
through introduction of sick or carrier ducks.

Some important duck diseases confirmed reported to be present

locally are as follows:

 Secure constructed buildings so that dogs, cats, rats and other

possible disease vectors cannot enter .
 Minimize activities that can cause stress to the ducks and thus
lower its production.
 Burn or bury dead ducks as soon as possible to avoid flies from
breeding on the decomposing matter. This will also prevent
infected maggots from being eaten by ducks.
 Prohibit delivery trucks and visitors from entering the production
areas as disease organisms are often introduced into the farm by
these delivery vehicles and/or visitors.
 Install footpath in strategic locations to prevent entry of infective
agents into the farm.
 Vaccinate ducklings against duck cholera with polyvalent bacterin
if available. Give antibiotic-vitamin-mineral supplement to
suppress build-up of bacterial infection and improve the ducks'
health condition.
 Spray the animals with insecticides at least once a year to control
lice and mites, beetles and other arthropods that can cause
annoyance to the ducks.
 Avoid giving decomposed food such as snail, shrimps, fish, and
meat which may contain virulent microorganisms or their toxins.
 Make sure that palays are free from insecticides which can cause
adverse effects on the health and production of the ducks.
 Maintain good production and health records.
 Supervise closely the overall duck farm operation.
 Avoid mixing new stock to the flock. Quarantine newly arrived
ducks for at least two weeks.Bacterial Disease Ducks are
susceptible to a number of bacterial infections. In most cases
mixed infection with two or more pathogenic microorganisms
were isolated, thus making specific diagnosis difficult.

1. Duck Cholera.
 This is the most common disease in most duck farms,
 An acute or chronic, localized or generalized infectious
disease with high morbidity and mortality rates.
 Occurs in four forms based on clinical manifestations named
locally as "tanga', 'dapa', 'tuyo', and' buto-buto'.
 Caused principally by a microorganism known as
Pasteurella multocidal,
 but other pathogens like Salmonella, Escherichia,
Clostridium, and Aspergillus have been implicated. Duck
cholera can be transmitted by direct contact, ingestion of
contaminated feed and drinking water, and by blood-sucking
insects particularly mosquitoes.
 Clinical Signs.
 'Tanga' is the most acute form of the disease, the ducks
may die suddenly, assuming a ventral recumbent position
with extended head, open eyes in a staring manner, and
open mouth. Some dead ducks may appear like statues and
only close scrutiny will reveal that they are dead. Mortality
ranges from 70- 90%.
 Dapa' is characterized by egg-laying posture with head and
neck in stooping position. Other signs are ventri-lateral
recumbency with twisted head and neck, depression,
weakness, loss of appetite, absence of egg production, and
excessive intake of water (polydipsia). Sick ducks do not
leave watering trough even if driven away. Vents are usually
smeared with feces and dirts. Mortality is lower than that of
'tanga' but morbidity may reach 90%
 Tuyo' is the chronic form of 'dapa' characterized by
progressive emaciation and
dehydration, weakness, poor appetite, and ruffled lusterless
feathers. Sick ducks are very thin with virtually skin and bone
condition; hence, the term 'tuyo.' 'Tuyo' usually occurs after
an outbreak of 'dapa' and persists for weeks or months
before death.
 Buto-buto' is another chronic form of duck cholera
characterized by hard swelling of the leg joints (bony
prominences). It can persist for long periods. Affected ducks
may lay eggs if its can walk to the feeding troughs. Affected
duck may have limping gait and left behind when flock is
driven away.
Treatment.
 It can be treated by high level antibiotic and sulfa drug therapy.
Prevention. T
 This disease can be prevented by a) strict sanitation; b)
thorough cleaning of feeding and drinking troughs; c)
provision of fresh and clean water at all times; d) immediate
isolation of sick ducks; and e) vaccination with polyvalent
vaccine.

2. Salmonellosis.
 This is a destructive disease of ducklings caused by
Salmonella anatum and S. typhimurium
  Characterized by sudden collapse, diarrhea and dehydration,
ruffled feathers, dry sunken eyes, and leg swelling. It is
principally transmitted through direct contact and ingestion of
contaminated feed and water.
Treatment.
 It can be treated by high level antibiotic or sulfa drug therapy.
Prevention.
 This disease can be prevented by a) strict sanitation; b)
thorough and frequent cleaning and disaffection of feeding and
watering troughs; and c) cleaning, drying, and draining of litter
and ground.

Viral Diseases

 Two dreaded viral diseases of ducks which have not been

confIrmed locally but present in most neighboring countries are
duck plague and duck" hepatitis.
 Disease outbreaks of these nature may have occurred locally
but not properly documented.
 Guides for the recognition of these diseases are given below.
Suspected outbreak should be reported immediately to the
Bureau of Animal Industry, Department of Agriculture.

1. Duck plaque.
 This is an acute contagious disease of ducks of all ages,
characterized by sudden onset, high mortality and extreme
weakness.
 caused by a herpes virus acquired usually by direct contact
or ingestion of contaminated feed and water.
 The significant clinical manifestations are sudden onset,
extreme weakness, lethargy, loss of appetite, watery
diarrhea, soiled vent, eye and nasal discharges, labored
breathing, decreased egg production, and high mortality
rate of 40-80%. The important lesions are hemorrhages
throughout the body which are more pronounced in the
visceral organs.
Control This viral disease can be controlled by a) vaccination of
healthy ducks; b) strict sanitation; c) immediate isolation of sick ducks;
and d) high level antibiotic vitamin mineral-medication.
 2. Viral hepatitis.
 This is an acute highly contagious viral disease of ducklings
below four weeks old. It is characterized by short incubation
period, sudden onset, and high mortality rate of up to 90%
 Caused by a virus and transmitted usually through direct
contact or ingestion of contaminated feed and water
 The main clinical signs are lethargy, spasmodic paddling of
feet, sudden death, and high mortality rate. It only affects
ducklings below four weeks old. On necrospsy, the constant
lesion is enlargement of the liver with hemorrhages of
various sizes.
Control This viral disease can be controlled by strict sanitation
and vaccination of healthy flock.

Recommended medication and vaccination program.

Type of Preferred Route

Age Remarks
Medication of Administration
1-7 days Antibiotic or sulfa Drinking water Prevention
drug preparation against bacterial
infections such
salmonellosis,
colibacillosis and
staphylococcus
8-14 days Antibiotic-vitamin- Drinking water To increase
mineral mixture resistance of
ducklings against
bacterial
infections
21-28 Multi-vitamins Drinking water To increase
days resistance of
ducklings
2 months Antibiotic-vitamin- Drinking water May be given only
mineral mixture during stressful
condition, e.g.
change in climate
4 months Antibiotic-vitamin- Drinking water May be given only
mineral mixture during stressful
condition, e.g.
change in climate
4.5 Fowl cholera Intramuscular or Give antibiotic
months Vaccine subcutaneous vitamin-mineral
injections mixture 3 days
before and 3 days
after vaccination
to combat stress
Laying Antibiotic-vitamin- Drinking water Given only when
months* mineral mixture needed
 During the laying period, sulfa drugs should not be given unless
very necessary.

 Eggs are stored in a box measuring 14 x 14 x 21 inches.