Agriculture Reference
In-Depth Information
Breeds
Duck breeds can be divided into four main groups: meat breeds, egg breeds, dual-pur-
pose breeds, and ornamental breeds. Each of these fowl groups has a number of excel-
lent representatives.
Meat-Type Ducks
If your primary goal is meat, then there are a number of select breeds from which to
choose.
Pekins
are the breed most commonly used for meat in this country as their plumage
is the highly desired white hue and they grow to a large size in a short period of time.
As ducklings, they are the cute bright yellow that most folks picture when they imagine
baby ducks. And the bright orange feet and bills of the adults are always an eye-catcher.
Pekins can and do lay well. Their eggs are large and their egg-laying period can be
quite long. The main drawback of using Pekins for egg production is that their large
body size also means they have a big appetite and feed conversion to eggs is not as effi-
cient as it is for smaller ducks used primarily as layers.
Aylesburys
are tough to locate in North America because, unlike the British, Amer-
icans are bothered by their unique coloring. Nevertheless, they are a great alternative
to the Pekins for those who want a white duck, but something a little bit different. The
Aylesburys grow massive and have a large undercarriage that drags the ground in fine
specimens. A British breed, they possess the characteristic pink bill and feet that cause
people accustomed to the bright orange bills and feet of the Pekins to worry that they
are sick.
Rouens
make a nice meat duck and come in two subgroups: the widely available
commercial strain that grows somewhat slower and does not get quite as large as the
Pekins, and the massive exhibition possessing an abdomen with flaps of skin that drag
the ground when mature.
Some people find the Rouen to have less table appeal because of the dark-colored
feathers, which make more feathers visible in the dressed carcass. Rouens look just like
wild flying Mallards and when they're butchered you are almost always going to see a
few dark colored pinfeathers.
The Rouens' meat has less fat than that of the Pekin, and as a general rule, they like
to forage further and wider than do Pekins, which can make them an economical altern-
ative if you have the land for ranging.
