Keeping Ducks For Meat
About 12 million duck meats are produced every year in the United States. Most of these are produced under intensive confinement in some commercially duck farms scattered in the country. Duck meat producers usually raise Peking, Muscovy, Cherry Valley and Jawa breeds because they grow in just a short period of time.
The ideal brooding technique for meat production is a mixture of pen heating and local heating.
Meat ducks do not need a very specialized housing as compared to chicken broilers. The pens are normally made of inexpensive materials such as wood and wires.
If you would build your own duck pen, its walls should at least be 20-25 inches from the ground and are made of concrete planks. The rest of the wall can be built using wires. In building the floor area, it is cement, earth or slatted wire that is needed. To provide fillers, you can use wood shavings, dry straws, husks or fine sands to cover the floor for a depth of about eight centimeters.
With the roofing, the design and shape is normally based on the direction of the wind, the sun rays and frequency of rainfall in the region. These factors aid to provide proper ventilation, moisture and dryness of the fillers, and the pen in general. The other important factor in building the housing pen is to make sure that the ducks are comfortable and well-provided with adequate space while they are inside. Inadequate space and overcrowding can result to malnourishment, fighting and the spread of diseases.
After brooding the duck broilers, the ducks can now be reared for their meat. Rearing habitats with proper ventilations, away from intense sun heat, heavy rain and predators are the proper place for your ducks. The floor should be kept dry at all times, not too crowded and can give enough space for feeding and drinking. The ideal space for rearing is 2.5 – 3 sq. feet per duck. Fences of 18 inches to 24 inches are designed so as to allow at least 350-450 ducks in each pen. This is done to ensure their proper maximized growth.
In about seven to eight weeks, meat ducks are ready for slaughtering, but to get the desired meat produce, considering their food and feeding is very essential.
The quality of the feeds is vital, particularly in the first three weeks of the ducks existence. It is crucial to sustainable growth and proper nutrition, and to fortify their bodies to avoid diseases. You can give them medicated-feeds, but you should consult first a breeder, as the type of feeds, protein mixture and medications depends on the duck breed, and the desired production.
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