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Mallard Duck – Rice integration.pptx
- 1. MALLARD DUCK – RICEINTEGRATION Prepared by: Lailanie Abalde
- 2. Introduction •Duck is secondto chicken in economic importance as source of egg and meat. The predominant duck species raised locally is the Philippine Mallard Duck “itik” or “Pateros” ducks. •Philippine Mallard Duck primarily raised for the production of eggs for processing into “balut” and salted eggs.
- 3. Types of Ducks MALLARDDUCK MUSCOVY DUCK
- 4. Philippine Mallard Duck Characteristics •Egg type • Ave. weight ranges from 1.4 to 1.5 kg • No brooding instinct • Highly adapted to local condition • High livability • Age at first lay of egg is 20-25 wks of age • Average egg production is 50-55% • Average Egg Weight is 65-70 g • Egg production rate is 175/bird/laying year
- 5. Housing •Build your duckhousing in a quiet, cool place and near as possible to a stream or pond. Local materials like bamboo, nipa, and cogon are suitable for duck housing. •Prepare 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 and clean and help prevent the spread of pests and diseases.
- 6. Housing • House ducksare grouped according to size or age to facilitate management and to avoid quarrels which is common among ducks of different ages. Older ducks tend to push out younger ones from feeding troughs.
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- 8. Selection and Mating •Selectbreeders when birds are about 8 weeks old, and again at 4 to 5 months old before they are placed in breeding pens. •Pateros ducks start laying when they are 4 to 6 months old. •Eggs for hatching purposes should come from ducks not less than 7 months old to ensure better fertility, hatchability, and livability of offspring.
- 9. Selection and Mating •Drakes(male ducks) should have the same age as ducks or even be a month older. They should be raised separately from ducks. They are put together only when ready for mating. •One drake maybe mated to 7 to 10 ducks
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- 13. Hatching and Incubation HatchingDay 28 days Temperature-Incubator 38℃ Temperature-Hatcher 37℃ Humidity 80-85% Ventilation To supply oxygen Turning 4 times a day Candling 7th, 14th and 21st day
- 14. Brooding • Philippine mallardducks are non-sitters and are not expected to brood. • After removing duckling from incubator, transfer them to hardening boxes. • Heat is necessary when brooding duckling at least during the first week. When using incandescent light bulbs. 1- watt per bird is required to maintain their body temperature. After one (1) month of brooding, ducks can be raised in herding system.
- 15. Feeding Traditional Practices •Ducks atstarter age (0-2 weeks) are fed with or boiled rice supplemented with chopped trash fish or shrimps with chick booster mash at a ratio of 3:1. •During growing (3-20 weeks) ducks are allowed to go out in pasture (rice fields) without any supplementation.
- 16. Feeding Traditional Practices •When ducksare ready to lay, they are placed under confinement, fed with palay and fresh snails and sometimes supplemented with commercial feeds. •Supplement feeds such as palay, rice bran and other feeds are given in separate feeding troughs.
- 17. Herding •After 4-8 weeksof brooding, ducklings are drive to adjacent field area • Use newly harvested rice, land preparation, 1-2 weeks after transplanting until but not before flowering.
- 18. Laying •Transfer the layerstwo weeks before laying. •Layers should not be disturbed or frighten to prevent stress during laying •Ducks lay eggs at night and early in the morning. •It is advisable to gather the eggs immediately after releasing the layers for their early morning feeding.
- 19. Pest and DiseaseManagement Age Type of Medication Route of Administration 1-7 days Antibiotic/sulfa drug Drinking water 8-14 days Antibiotic vitamin Drinking water 21-28 days Multivitamins Drinking water 2 month Antibiotic Drinking water 4 months Antibiotic vitamin Drinking water 4.5 months Fowl Cholera vaccine Intramuscular/Subcutaneo us Laying month Antibiotic vitamin Drinking water
- 20. Importance • Duck andrice have symbiotic relationship. • They help each other ducks provide organic fertilizer (urine and manure) • Snails, insect and weeds serves as natural feeds for the ducks.
- 21. Benefits • Weed Control •Pest Control (insects,kuhol) • Soil Conditioning and Fertility • Less application of chemical fertilizers, insecticide and herbicide • Less labor • Good for environment (reduce emission of methane because of the stirring action of the ducks on the paddy bottom) • Less cost in production
- 22. Marketing • Meat • Egg(Fresh, Balut, Salted/Maalat) • Ducklings
- 23. Salted Egg • Rinsethe eggs under running water and dry with a kitchen towel. Make sure there’s no dirt left on them. • Add the water and salt to a sauce pan, bring to a boil and cook until the salt is fully dissolved. After that, let it cool down completely. • Place the egg and a glass jar and pour the cooled brine over the eggs, making sure the brine covers all the eggs when they are not afloat. You should have some brine left in this step. • Put the leftover brine in a plastic bag and secure it with an elastic band.
- 24. • Place thebag of brine on top of the eggs to stop them from floating. This will ensure that every egg gets cured and becomes equally salty. •Close the lid of the jar and store at room temperature foe 21-30 days. •Drain eggs from the solution. •In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to 25 minutes or until hard-boiled.
- 25. • Proportion forCommercial/Mass Production 1.25 kg – 1 gallon
- 26. Century Egg History: Century Eggsare a legendary Chinese food that, after a special processing method, become jelly-like and often patterned. They also have a special aroma, making them one of China’s favorite foods. Note: Duck eggs are usually used, as they taste fresher and are slightly saltier. Also the flavor and color are unique.
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- 28. Century Egg Ingredient: • 1Lwater • 50g edible sodium hydroxide/Lye • 50g salt • Fresh duck eggs(chicken,quail) Note: Plastic containers (never use plastic containers) Method: 1. Place the water, salt, and sodium hydroxide in a large plastic container. Sodium hydroxide is a strong base, so be sure to wear plastic gloves and be careful not to splash it on your skin, eyes or clothes. Also, you must make sure you do not put the sodium hydroxide solution in a glass container.
- 29. Century Egg 2. Carefullyplace the fresh eggs in the sodium hydroxide solution. 3. Seal, and let the eggs sit for three weeks at room temperature, while the egg whites solidify. After three weeks, open the container and check the progress by tapping one egg to see how much it has firmed up. If the egg white is solid, remove it and rinse it, then place it back in the container with the others for one more week.
- 30. Century Egg Traditional Method: 1.After 10 days pour out the brine and pick out eggs, rinse with water then dry. 2. Encase eggs to mud clay then cover with rice hull for 2 weeks
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