Productivity and meat quality of Sin Cheng duck reared in two methods
The objective of this study was to determine a suitable rearing method to develop Sin Cheng duck. Ducks were reared in semi - scavenging and captivity. The study was conducted from June 2019 to December 2019 at Lao Cai Poultry Breeding Company - Xuan Giao Commune, Bao Thang District, Lao Cai Province. The experiment was arranged two different breeding methods (Lot1) semi-grazing and (Lot 2) grazing. 60 1 dayage ducklings (30♀; 30♂) were reared in each batch and repeated 3 times. A total of 360 ducks at the first day age were divided equally for each rearing method used in this study. Results from two methods showed that at 12th week age, the weight of ducks was from 2001.79 - 2435.00 g/duck, the feed consumption/ kg body weight gain was 4.49 kg - 4.60 kg, carcass percentage was from 68.10 - 68.77%, the thigh meat percentage was accounted for 12.66 to 13.29%; the breast meat percentage was accounts for from 14.55 to 14.81% for male duck; the carcasses percentage was ranged from 68.24 to 68.33%, the thigh meat percentage was accounted for from 12.37 to 13.19%, the breast meat percentage was 14.26 - 14.76%; the fat percentage of male duck was from 0.56 - 1.70% and from 0.63 - 1.84% in female duck. The protein in meat of semi-scavenging and captivity was from 21.16 to 21.77% and 21.32 - 21.92%; lipids of 1.46 - 3.02% and 4.55 - 5.62%; minerals 1.14 - 1.26% and 0.91 - 1.05%.
