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Pekin duck

The Pekin duck, also known as the American Pekin, is a heavy breed of domestic duck characterized by its white plumage, bright orange bill and legs, and robust build, primarily raised for meat production worldwide.^[1] Originating in China over 2,000 years ago as a descendant of the mallard, it was imported to the United States in 1873, where it became the dominant commercial duck breed due to its fast growth rate and high-quality carcass.^[2]^[1] The breed's development traces back to ancient Chinese domestication for both meat and eggs, with the modern strain refined in the U.S. after importation to Long Island, New York, leading to its recognition in the American Standard of Perfection in 1874.^[2] European varieties, imported to Britain in 1872, show a more upright carriage compared to the slightly more horizontal American form.^[1] Today, Pekin ducks account for the vast majority of duck meat production, with over 200 million slaughtered annually globally and approximately 22 million in the U.S. in 2020.^[3]^[4] Physically, adult drakes weigh about 9 pounds (4.1 kg) and ducks around 8 pounds (3.6 kg), with a long, broad body, deep breast, and short, strong legs set well back for a waddling gait.^[1]^[2] Ducklings are bright yellow, and the breed's creamy white feathers—preferred over pure white—provide a clean appearance for processing, while their soft feathering makes them less water-resistant than wild ducks.^[1] Pekins are hardy, with a lifespan of 8-12 years in non-commercial settings, and exhibit a calm, friendly temperament suitable for both farm and ornamental use.^[1] In addition to meat, Pekins lay 60-140 large white eggs per year, though they are less prolific layers than lighter breeds; hens begin at 4-5 months and can produce consistently for several seasons.^[2] Commercially, they reach market weight of 6-7 pounds in 7-9 weeks, consuming 20-25 pounds of feed, making them efficient for small and large-scale operations.^[5] The breed has also inspired cultural icons, such as the Disney character Donald Duck and the Aflac insurance mascot.^[1]

Origins and History

Chinese Roots

The Pekin duck lineage originated from the domestication of the wild mallard (Anas platyrhynchos) in southern China approximately 2,200 years ago.^[6] Genetic analyses indicate that this domestication occurred as a single event, with Chinese domestic ducks sharing haplotypes with mallards that confirm their wild ancestry.^[7]^[8] Archaeological and historical evidence supports duck farming in southern China dating back at least 2,000 years, establishing the region as a primary center for early waterfowl domestication.^[9] Early Chinese breeders selectively developed the Pekin duck for traits suited to agricultural needs, including white plumage for easier processing, rapid growth rates, and high meat yield compared to wild ancestors. Intensive artificial selection for elite traits, such as white plumage and large body size, occurred during the Ming Dynasty (1368–1644).^[6] This selection focused on larger body sizes, with a notable strain known as shi-chin-ya-tze, or "ten-pound duck," emerging as a product of these practices for its substantial weight and meat quality.^[1] By emphasizing these characteristics, breeders created foundational stock that prioritized efficiency in meat production over ornamental or other utility traits. In ancient China, Pekin ducks played a key role in both imperial and rural economies, primarily valued for their meat and eggs as a reliable protein source.^[9] Historical records document their integration into daily diets and ceremonial feasts, reflecting their importance in sustaining populations across diverse settings from courtly banquets to farmstead livelihoods. Modern commercial Pekin strains continue to draw directly from this foundational Chinese lineage for their productivity.^[6]

Importation to the West

The importation of Pekin ducks to the West began in 1872, when birds of this Chinese breed—known as the "ten-pound duck" for their substantial size—were shipped from Shanghai to both England and the United States, marking the start of their establishment outside Asia.^[10] In England, the ducks arrived via importers such as Walter Steward, Mr. Keele, or Mr. Harvey, following interest sparked by a 1870 lecture in New York by Chinese merchant Chan Laisun on superior duck breeds from China.^[10] These initial shipments laid the foundation for breeding lines in Europe, with the birds quickly gaining attention for their meat production potential.^[1] A notable example of these transoceanic journeys occurred in late 1872, when businessman Ed McGrath commissioned James E. Palmer to transport 15 Pekin ducklings, hatched in Shanghai after eggs were obtained from imperial flocks in Peking but loaded in Shanghai, aboard a ship bound for New York.^[11] The voyage lasted 124 days and endured harsh sea conditions, including a storm that contributed to losses; only nine ducks—six hens and three drakes—survived to arrive on March 13, 1873.^[11] This high mortality rate of 40 percent exemplified the risks of long-distance maritime transport for live poultry during the era.^[11] In Europe, the imported Pekin ducks soon spread beyond England, reaching Germany shortly after 1872 through shipments from the UK and France, where breeders in the late 1800s developed a distinct strain by cross-breeding with local and upright Japanese ducks to emphasize exhibition traits like a more vertical carriage and thicker neck.^[10] This German Pekin, often fed maize to enhance its yellow-tinged white plumage, diverged from the meat-focused American lines and became a prominent variety across continental Europe.^[10] Early challenges included not only voyage-related deaths from storms and confinement but also the birds' initial adjustment to cooler, variable non-Asian climates, which required selective breeding to improve hardiness in European conditions.^[10]^[1]

Establishment in the United States

The Pekin duck arrived in the United States in 1873, when businessman Ed McGrath obtained eggs from the imperial flocks in Peking, China, which were incubated and hatched into 15 ducklings in Shanghai; nine survived the 124-day voyage and were delivered to New York City by James E. Palmer on March 13 of that year.^[11] Palmer initially bred these birds in Stonington, Connecticut, where their rapid growth, large size, and white plumage quickly attracted attention from poultry enthusiasts. This importation marked the beginning of the American Pekin strain, distinct from the separately developed German Pekin variety in Europe. The birds' adaptability to local conditions facilitated early breeding successes, with offspring distributed to farmers seeking superior meat ducks. By 1874, the Pekin duck was officially recognized and standardized by the American Poultry Association (APA) in the inaugural edition of the American Standard of Perfection, which described its ideal traits including a bright orange bill, white plumage, and robust build.^[12] This formal acknowledgment elevated the breed's status among American poultrymen, encouraging widespread adoption for both exhibition and commercial purposes. The APA's standards emphasized the Pekin's utility for meat production, solidifying its role in the evolving domestic waterfowl industry. The Pekin's white feathers provided a significant processing advantage over darker-feathered native breeds like the Cayuga, as the light-colored pin feathers were less visible on the plucked carcass, reducing labor and improving market appearance without the need for skinning.^[13] This efficiency led to a rapid industry shift in the late 19th century, with Pekins largely replacing Cayugas and other dark-plumaged ducks on farms by the 1890s, as commercial processors favored the breed's ease of preparation for urban markets.^[14] Commercial duck farming on Long Island flourished from the 1880s onward, with early operations like the Atlantic Duck Farm in Speonk establishing the region as a hub due to its temperate climate, sandy soils, and proximity to New York City markets.^[11] By the 1920s, Long Island farms had expanded significantly, producing millions of Pekin ducks annually and establishing the region as a major hub, with the breed becoming dominant in U.S. commercial production.^[15]

Physical Characteristics

Body Structure and Size

The Pekin duck features a large, rectangular body build, with the frame held at an approximate 40-degree angle to the horizontal, elevating the front and sloping toward the rear to support efficient movement and meat deposition.^[16] This conformation includes a broad, deep breast supported by a strong keel bone, a short, thick neck carried forward in a graceful arch, and sturdy legs set well back for stability.^[17] The prominent abdomen, carried low between the legs, further emphasizes the duck's robust proportions optimized for commercial meat production.^[1] Mature drakes average 4.1 kg (9 lb) in weight, while ducks average 3.6 kg (8 lb), reflecting selective breeding for substantial size and muscle mass.^[1] Commercial strains, such as Jumbo Pekins, may achieve slightly higher weights—up to 5.4–6.1 kg (12–13.5 lb) for drakes—due to targeted genetics for accelerated growth and enhanced breast meat yield.^[18] These structural traits, including the well-developed pectoral region, enable high carcass efficiency in intensive farming systems.^[19]

Plumage and Coloration

The Pekin duck is characterized by a uniform plumage of creamy white feathers that cover the entire body without any markings or colored patches. This coloration results from selective breeding for aesthetic and practical purposes, particularly in meat production, where the white feathers ensure that no residual pigmentation remains visible on the skin after processing. The feathers are notably loose and fluffy, providing excellent insulation but requiring protection from excessive moisture to maintain their structure.^[1]^[16] The bill is bright yellow to orange, broad, and flat, while the legs and feet exhibit a vivid orange-yellow hue, both free of black spots or blemishes as per breed standards. These vibrant colors contrast sharply with the white plumage, contributing to the duck's distinctive appearance. Any deviation, such as black markings on the bill or shanks, is considered a disqualifying fault in exhibition birds. The eyes are deep blue in adults.^[1]^[17]^[18] The underlayer of soft, white down feathers is particularly dense and plush, valued for its insulating properties and sometimes collected for use in bedding or during egg incubation to support warmth and hygiene.^[16]^[20]

Breeding and Reproduction

Egg Laying and Fertility

Pekin ducks are moderate egg layers among domestic breeds, with hens typically producing 110 to 200 eggs annually under optimal conditions, varying by strain (meat-type around 110-175, dual-purpose up to 200 or more).^[21]^[22] These eggs are large, weighing 90 to 100 grams each, and are usually white, though occasionally tinted light shades.^[23] Egg production begins around 5 to 6 months of age, with peak output occurring in the first year before gradually declining in subsequent seasons.^[16] Fertility rates in Pekin ducks are notably high, ranging from 85% to 95% in well-managed flocks, supported by the breed's calm and docile temperament that facilitates effective pair bonding and mating success.^[24] This temperament reduces stress-related disruptions in breeding, contributing to consistent fertilization when drake-to-hen ratios are maintained at approximately 1:4 to 1:6.^[25] Egg laying in Pekin ducks exhibits a strong seasonal pattern, peaking in spring due to increasing daylight hours that stimulate hormonal responses for reproduction.^[26] In commercial settings, artificial lighting programs providing 14 to 17 hours of daily illumination extend the laying period year-round, preventing the natural decline associated with shorter days.^[27] Due to their limited maternal instincts, Pekin hens rarely brood eggs effectively, necessitating artificial incubation for hatching.

Incubation and Chick Rearing

Pekin duck eggs have an incubation period of 28 days under artificial conditions, as the breed exhibits poor sitting behavior and rarely broods naturally, making commercial production reliant on incubators to maximize efficiency and hatch quality. Eggs are typically stored briefly at 55°F (13°C) and 75% relative humidity before placement in the setter, where they are maintained at 99.5°F (37.5°C) with 55% relative humidity (corresponding to an 84.5°F wet bulb reading) and turned at least four times daily to prevent embryo adhesion to the shell. On day 25, eggs are transferred to the hatcher at 99°F (37.2°C) with humidity increased to 65% (88°F wet bulb), rising to 80% during pipping and then adjusted to 70% to facilitate emergence while minimizing drowning risks. Ventilation is enhanced by 50% as hatching progresses to support oxygen needs.^[28]^[29] Hatching success for Pekin duck eggs in controlled artificial environments typically achieves 80-90% rates of viable ducklings from set eggs, influenced by factors such as egg weight loss (ideally 14% by day 25) and early candling to remove infertiles or dead embryos at days 7 and 25. Upon hatching, Pekin ducklings are precocial, emerging covered in soft yellow down feathers that provide initial camouflage and insulation, and they are immediately mobile and capable of feeding without parental assistance. This precociality allows for rapid integration into rearing systems, with ducklings dipped in water to stimulate drinking if needed within the first hours post-hatch.^[30]^[28]^[26] Early rearing focuses on brooding to support thermoregulation, starting at 95°F (35°C) in the first week under radiant heat sources like gas brooders, with temperatures decreased by approximately 5°F weekly until reaching ambient room levels around week 4-5 as feathering develops. Brooder environments emphasize dry litter, protection from drafts, and immediate access to feed and water near the heat source to prevent chilling or dehydration. In meat-focused operations, ducklings are often sexed at hatch via vent examination or DNA testing to inform culling decisions, ensuring optimal flock composition for growth and efficiency.^[31]^[26]^[32]

Commercial Production

Meat Yield and Growth Rates

The Pekin duck is renowned for its rapid growth in commercial meat production, typically achieving a live weight of 3.5 to 3.6 kg by 7 weeks of age under optimized breeding conditions.^[33]^[34] This accelerated trajectory results from selective breeding programs that have shortened the market age from around 50 days in the 1980s to as little as 37 to 42 days today, enabling efficient turnover in intensive farming systems.^[35] Upon slaughter, Pekin ducks yield a dressed carcass of 65-70% of live weight, with the majority of edible meat derived from the breast, which constitutes approximately 20-25% of the total carcass.^[36]^[37] This high breast meat proportion makes the breed particularly valuable for processing into cuts prized for their tenderness and mild flavor. In the United States, Pekin ducks account for over 95% of domestic duck meat production, underscoring their dominance in the market.^[38] Globally, Pekin strains drive much of the duck meat output, with total production exceeding 4 million tons annually in the 2020s, led by major producers like China where Pekins form the backbone of the industry.^[39]^[40] Carcass quality is enhanced by a layer of subcutaneous fat under the skin, which contributes to the meat's juicy texture and rich taste during roasting or other preparations, while the breast itself remains relatively lean with lower intramuscular fat content compared to darker leg meat.^[41]^[42] Commercial grading emphasizes breast width, depth, and overall uniformity to ensure consistent portion sizes and processing efficiency.^[35] This focus on structural metrics supports the breed's economic viability, aided briefly by improved feed conversion ratios that facilitate such swift maturation without excessive input.^[35]

Feed Efficiency and Farming Practices

Pekin ducks exhibit efficient feed utilization in commercial production, with a typical feed conversion ratio (FCR) ranging from 2.5 to 3.0 kg of feed per kg of body weight gain, enabling rapid growth to market weights around 3 kg in 6-7 weeks.^[43] This efficiency is achieved through balanced corn-soybean meal diets, particularly starter feeds containing approximately 20% crude protein to support early development from hatch to 2-3 weeks of age.^[44]^[45] Commercial rearing systems for Pekin ducks primarily employ intensive housing in broiler-style facilities with litter flooring, maintaining stocking densities of 6-8 birds per square meter to optimize space while minimizing stress.^[46]^[47] For premium markets, free-range systems provide outdoor access after 10-14 days, allowing foraging and lower densities to enhance product quality and appeal to consumers seeking welfare-certified meat.^[46] Vaccination protocols, such as those for duck viral enteritis and avian influenza, are routinely integrated into these systems from day-old ducklings to prevent outbreaks and ensure flock health.^[48] Since the 2010s, Pekin duck farming has shifted toward sustainable practices, including reduced antibiotic use through alternatives like probiotics and regulatory bans on growth promoters in regions such as the EU and China, cutting overall antimicrobial application by up to 57% in some interventions.^[49] Waste management has also advanced with methods like composting and anaerobic digestion, which diminish antibiotic residues and resistance genes in manure by up to 84%, aiding environmental compliance and reducing pollution from large-scale operations.^[49]

Health and Welfare

Common Diseases and Vulnerabilities

Pekin ducks are particularly susceptible to respiratory diseases due to their housing in dense commercial flocks and exposure to environmental contaminants. Aspergillosis, caused by inhalation of Aspergillus fumigatus spores from moldy feed or damp litter, commonly affects young birds and leads to symptoms such as labored breathing and lethargy.^[50]^[51] Avian influenza, particularly highly pathogenic strains, poses a significant risk in intensive production systems, where close confinement facilitates viral transmission among domestic waterfowl. As of 2025, Pekin ducks have been identified as potential reservoirs in HPAI outbreaks, heightening transmission risks in commercial settings.^[51]^[52] Musculoskeletal disorders are prevalent in Pekin ducks owing to their selective breeding for rapid growth, which strains skeletal development. Tibial dyschondroplasia, a condition involving abnormal cartilage accumulation in the tibia, arises primarily from this accelerated growth rate and affects heavy-bodied strains like Pekins more severely than lighter ones.^[53]^[54] Incidence rates can reach 5-10% in fast-growing flocks, leading to lameness and reduced mobility.^[55] Parasitic infections represent another key vulnerability for Pekin ducks, especially in moist environments that promote pathogen survival. Gastrointestinal nematodes, such as Capillaria species, infest the digestive tract and are common in waterfowl exposed to contaminated soil or water.^[51] Coccidiosis, particularly renal forms caused by Eimeria truncata, thrives in wet, crowded conditions and causes high mortality in juveniles through intestinal and kidney damage.^[51]

Management Strategies for Well-Being

Effective management of Pekin duck well-being begins with robust biosecurity protocols to minimize disease introduction and spread. Quarantining new stock for at least two weeks upon arrival from verified disease-free sources prevents the entry of pathogens, while regular cleaning and disinfection of housing, equipment, and water systems using EPA-registered disinfectants reduce bacterial loads, particularly for infections like E. coli associated with poor sanitation and standing water.^[50]^[56] Maintaining water quality is crucial, as systems like round drinkers, when properly sanitized, support hygiene without elevating bacterial counts to harmful levels, thereby avoiding wet feather conditions that impair insulation and increase susceptibility to chills.^[57] Nutritional strategies play a key role in supporting skeletal health and overall vitality in Pekin ducks. Diets balanced with essential minerals such as zinc at 30 mg/kg and manganese to prevent perosis, alongside vitamins like riboflavin (3-5 mg/kg) and niacin (40 mg/kg), effectively mitigate leg deformities and growth retardation common in fast-growing meat-type birds.^[58] Environmental enrichment, including access to shallow pools or open water sources for swimming and preening, enhances behavioral welfare by increasing comfort activities like wet preening and reducing stress indicators such as elevated corticosterone levels in commercial settings.^[59]^[60] Welfare standards for Pekin ducks have evolved since the early 2000s, with both EU and U.S. guidelines emphasizing adequate space, humane handling, and environmental monitoring. In the EU, the European Food Safety Authority recommends minimum space allowances of approximately 0.11-0.28 m² per bird in indoor systems for growing meat ducks to allow natural behaviors and reduce chronic stress, while U.S. programs like Certified Humane mandate at least 0.25 m² per bird in all-litter housing to promote mobility and prevent overcrowding-related issues.^[61]^[60] Humane slaughter protocols, aligned with AVMA guidelines, require methods such as electrical stunning followed by neck cutting to ensure rapid insensibility, and ongoing monitoring for heat stress—through behavioral observations like panting and environmental controls maintaining 8-23°C—helps mitigate summer vulnerabilities in both regions.^[62]^[3]

Cultural and Economic Significance

Role in Global Cuisine

The Pekin duck, also known as the American White Pekin, serves as a foundational ingredient in various roast and confit preparations across global cuisines due to its tender meat and substantial fat content. In classic roasting methods, the duck is often seasoned simply and cooked whole to achieve crispy skin and juicy flesh, making it a staple for holiday meals and fine dining. Confit, a traditional French technique involving slow-cooking the legs in rendered duck fat, highlights the breed's suitability for preservation and rich flavor, with recipes emphasizing low-temperature braising followed by crisping.^[63]^[64] In American cuisine, Pekin duck is central to dishes like duck à l'orange, where roasted birds are glazed with a bittersweet orange sauce, adapting French influences for broader appeal in mid-20th-century recipes popularized by chefs such as Julia Child. This preparation underscores the breed's role in elevating poultry beyond everyday fare, often served with accompaniments like wild rice or roasted vegetables. Similarly, in Chinese-American restaurants, Pekin duck appears in adapted dishes such as pressed duck, where the meat is boned, pressed, steamed, and fried, then coated in a savory gravy with peanuts and scallions, reflecting immigrant culinary innovations from the early 20th century.^[65]^[66]^[67] Globally, Pekin ducks contribute to foie gras production in France through hybrids like the Mulard (a cross with Muscovy ducks), which are force-fed to enlarge the liver for this delicacy, accounting for over 90% of French output and emphasizing the breed's genetic influence in high-end pâtés. In Asian cuisines, Pekin duck meat integrates into everyday dishes such as hot pots and stir-fries, where it is sliced thin and cooked with vegetables, spices like cumin and chili, or soy-based sauces, distinct from the elaborate, skin-focused Peking duck dish that relies on specialized roasting of other breeds.^[68]^[69]^[70] Economically, Pekin ducks dominate the U.S. market, comprising 95% of duck consumption, with per capita intake at approximately 0.15 kg annually in the 2020s, reflecting steady demand for its versatile meat. U.S. production reached 24.3 million ducks in 2021, supporting an industry valued in the hundreds of millions through domestic sales and exports of products like feet and tongues to Asia and Europe, where they fuel cultural dishes and drive international trade.^[71]^[72]^[73]

Exhibitions and Conservation Status

Pekin ducks are exhibited in poultry shows where they are judged primarily on body conformation, size, and breed characteristics as outlined in the American Poultry Association's (APA) Standard of Perfection, to which the breed was admitted in 1874. Exhibition birds are typically selected for their larger frames, with drakes reaching up to 4.5 kg (10 lbs) and hens around 4.1 kg (9 lbs), emphasizing a broad, deep body, white plumage, and orange shanks and bill.^[74] These standards are applied at events such as the Wisconsin International Poultry Show, where Pekin ducks compete in heavyweight classes alongside other waterfowl, with judging focused on overall symmetry and vitality rather than production traits.^[75] The Pekin duck holds a stable conservation status, classified as not at risk by the Food and Agriculture Organization (FAO) in its 2007 assessment of global animal genetic resources, reflecting its widespread use and absence from endangered breed lists.^[76] Over 200 million Pekin ducks are raised and slaughtered annually worldwide for meat production, driven by commercial demand, with approximately 24 million raised solely in the United States and significant numbers in Asia, where the breed dominates meat production.^[3] Although not endangered, concerns persist regarding reduced genetic diversity in commercial lines due to intensive selective breeding for rapid growth and uniformity, which may increase susceptibility to welfare issues like skeletal disorders.^[35] Hobby breeders play a key role in preserving heritage Pekin traits, such as robust foraging ability and varied plumage expressions from original Chinese stock, in contrast to the standardized white commercial varieties.^[77] Enthusiasts maintain these lines through small-scale breeding programs, often aligned with organizations like The Livestock Conservancy, to safeguard pre-industrial characteristics against the homogenization of intensive farming. The global duck meat market is projected to grow from USD 3.40 billion in 2025 to USD 5.89 billion by 2034, at a CAGR of 6.30%.^[78]^[71]

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Ducklings should be fed a starter diet from hatch to 2 weeks of age. The starter diet should be fed as 1/8 inch (3.18 mm) diameter pellets or as crumbles.Missing: soy | Show results with:soy
[44]
litter system on the growth performance of hybrid Pekin ducks - NIH
For the first group of hybrid ducks, the slaughter weight was measured as 3195 g with a consumption of 8544 g of feed and a feed conversion ratio (FCR) of 2.675 ...
[45]
a systematic review of Pekin duck welfare research - ScienceDirect
Natural or mechanical ventilation may be used to ensure appropriate air exchange, help maintain a comfortable thermal environment, and, where litter is used, ...
[46]
[PDF] Introduction to commercial duck farming
between 10,000 to 50,000 birds. • Stocking densities are significantly lower than for meat chickens - typically 5 birds/m2 compared with 16-21 birds/m2 for meat.
[47]
Vaccination Programs for Poultry - Merck Veterinary Manual
The vaccination program tables here provide recommendations for broilers, broiler breeders, commercial layers, turkeys, duck breeders, and commercial ducklings.
[48]
A Review of Current Bacterial Resistance to Antibiotics in Food ...
Antibiotic residues and ARGs in farm wastewater can dramatically destroy the micro-ecological balance and enhance the prevalence of resistant bacteria in the ...
[49]
Duck Health Care | Cornell University College of Veterinary Medicine
This condition occurs when ducks inhale spores produced by the mold (fungi) Aspergillus (Aspergillus fumigatus is the common species) that grows on damp straw ...Missing: influenza | Show results with:influenza
[50]
Waterfowl Diseases: A “Cheat Sheet” - LafeberVet
### Summary of Common Waterfowl Diseases (Including Pekin Ducks)
[51]
Immune-iron homeostasis deciphers resistance divergence to ...
Jul 10, 2025 · This paradigm extends to RA susceptibility: fast-growing commercial ducks (Peking, Cherry Valley, Muscovy) show heightened vulnerability ...<|separator|>
[52]
Studies on tibial dyschondroplasia in ducks - ScienceDirect
A high incidence of tibial dyschondroplasia was present naturally in a variety of strains of ducks. The incidence was higher in heavy strains than in light ...Missing: rapid | Show results with:rapid
[53]
Tibial Dyschondroplasia, TD - The Poultry Site
A complex condition seen in chickens, turkeys and ducks. It may be associated with rapid growth and have a nutritional factor. Signs. There are usually no ...Missing: Pekin leg
[54]
Tibial Dyschondroplasia (TD) - Poultry Health Services
Mar 31, 2021 · This condition occurs at low levels in most flocks as a developmental abnormality associated with fast growth rate and possible genetic links.
[55]
Transcriptome analysis reveals the pathogenesis of spontaneous ...
Jul 28, 2024 · The results showed that the incidence of TD was 22% after 6 weeks and gradually decreased after 8 and 10 weeks. The body weight of broilers with ...<|control11|><|separator|>
[56]
Biosecurity: Five Steps to Protect Poultry from Avian Influenza (and ...
Jun 10, 2024 · 1. Limit exposure to wildlife, including wild birds and rodents. · 2. Clean, sanitize, and disinfect. · 3. Quarantine new birds and sick birds. · 4 ...Missing: Pekin quality
[57]
Animal hygiene, water quality and animal health using round ...
Animal hygiene, water quality and animal health using round drinkers as an animal-friendly water supply for Pekin ducks under practical conditions. January ...
[58]
Nutritional requirements of meat-type and egg-type ducks: what do ...
Jan 16, 2018 · In addition, male White Pekin ducks fed corn-soybean meal diets during the first 3 wk of age only required diets containing 3.01 and 2.79 mg ...
[59]
<b>Effects of Environmental Enrichment on Welfare, Production ...
Apr 26, 2025 · Body weights and body condition scores of 10 ducks per pen and feed ... We utilized adult Pekin ducks to develop a vocal repertoire. We ...Missing: mature build
[60]
[PDF] DU CKS - Certified Humane
Our initial set standards were adapted from the RSPCA Assured program published by Royal. Society for the Prevention of Cruelty to Animals in the UK.
[61]
Welfare of ducks, geese and quail on farm - - 2023 - EFSA Journal
May 16, 2023 · An insufficient space allowance per bird can give rise to chronic social stress and fearfulness, reflected in stress physiological responses ...Missing: humane | Show results with:humane
[62]
[PDF] AVMA Guidelines for the Humane Slaughter of Animals: 2024 Edition
The recommended space per bird in the lairage is. 1.2 m2. The pen should be ... animal welfare problems due to heat stress. A pant- ing score has been ...
[63]
Traditional Duck Confit Recipe - Serious Eats
Rating 5.0 (1) · 28 hr 15 minFor this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender.
[64]
Duck Confit (French slow-cooked duck) - RecipeTin Eats
Rating 4.9 (14) · 9 hr 5 minJun 9, 2021 · A traditional, authentic recipe for Duck Confit (duck legs slow roasted in duck fat), from a classically trained French Chef. It's so easy!<|separator|>
[65]
Julia Child's Duck a l'Orange Recipe - Hunter Angler Gardener Cook
Rating 4.8 (30) · 2 hrFeb 20, 2017 · Julia Child's classic duck a l'orange recipe. Popular in the 1960s, this version of duck a l'orange takes the sweetness down a notch.
[66]
Duck à l'Orange Recipe - Serious Eats
Rating 5.0 (11) · 6 hr 25 minDec 12, 2018 · A roast duck is essential for duck à l'orange, but it's not what defines the dish. The sauce is what puts the orange in it. It's not any old ...
[67]
American Chinese: Behold pressed duck, a classic but vanishing ...
Nov 26, 2024 · These are boneless, crisped cubes of pressed duck meat coated in a nutty brown gravy and topped with chopped green onions and crushed peanuts; absolutely ...Missing: Pekin culinary
[68]
[PDF] Foie Gras Production - American Veterinary Medical Association
May 7, 2014 · Ducks used for foie gras production are hybrid Muscovy/Pekin (Mulard) drakes raised in barns until plumage develops, provided a period of free ...
[69]
Genetic parameters of feeding behaviour traits in ducks bred for foie ...
The mule duck accounts for over 90% of French foie gras production, a sector where feed represents two-thirds of production costs.
[70]
Peking Duck Stir-Fry Recipe - Ken Hom - Food & Wine
30 minJun 15, 2016 · In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt. Add the duck and turn to coat.
[71]
Duck Meat Market Forecast and Culinary Innovation Trends 2025
Jun 25, 2025 · The global duck meat market size is rising from USD 3.40 billion in 2025 to USD 5.89 billion by 2034. This projected expansion reflects a compound annual ...Missing: 2020s | Show results with:2020s
[72]
Ducks and Geese - Agricultural Marketing Resource Center
According to USDA sources, about 24.3 million ducks were slaughtered in the United States in 2021. The USDA reported that Americans consumed about 1 ...
[73]
United States Duck Meat market overview 2024 - Tridge
Overview of Duck Meat Market in United States ; Total Export Value · +5.69M · USD. Ranked 0th, 0% share in global export · +2.34% ; Total Import Value · +5.70M · USD.Missing: industry | Show results with:industry<|separator|>
[74]
White Pekin Ducks - Waterfowl Hatchery
In stock Rating 4.9 (32) Egg Production: 140-180 per year ; Egg Size · Large to Extra Large ; Temperament: Docile, Calm ; Gender Accuracy: 90% ; Fertility Percentage: 60-75% ...
[75]
[PDF] September 27th & 29th, 2025 - Wisconsin International Poultry Show
Entries must be marked—Bantam, Large Fowl, Guinea, Duck, Goose, Bearded or Non-Bearded, Single Comb or Rosecomb, Trio, etc. Leg bands are recommended for all ...Missing: Pekin | Show results with:Pekin
[76]
[PDF] The state of the world's animal genetic resources for food and ...
Citation: FAO. 2007. The State of the World's Animal Genetic Resources for Food and Agriculture, edited by Barbara Rischkowsky & Dafydd Pilling. Rome.
[77]
Characterization of Gut Microbiome Dynamics in Developing Pekin ...
Little to no research has been conducted on the gut microbiome of the Pekin duck, yet over 24.5 million ducks are raised for human consumption each year.<|separator|>
[78]
Heritage Breed Spotlight: White Pekin Duck - Cackle Hatchery
Jan 24, 2024 · Both male and female White Pekins have white plumage set off by a bright yellow bill and feet. Males can be difficult to distinguish from ...Missing: characteristics | Show results with:characteristics
[79]
Celebrating 250: Heritage Ducks in American History
Sep 19, 2025 · They were practical animals – efficient converters of insects, slugs, snails, grains and plants into rich meat and nutrient-dense eggs. On small ...