CATDOLL : CATDOLL: Is there any difference between Jinding ducklings and Mallard ducklings? At what age can they be marketed?

Is there any difference between Jinding ducklings and Mallard ducklings? How many days does it take for each to be ready for market?

Mallard duck:

Domestic ducks have similar feathers to their ancestors, such as sparrow feathers, white feathers, and black feathers. Sparrow-feather ducks are commonly known as "Ma ducks" in China. Sparrow-feather ducks are the main species of domestic ducks, and white and black feathers are both variants. The four famous ducks in China: Gaoyou duck, Beijing duck, Shaoxing duck, Weishan Ma duck

Jinding Duck:

Jinding Duck is a type of Mallard, also known as South China Duck . It is a breed of laying duck and a traditional fine poultry breed in Fujian. This breed is mainly produced in Jinding Village, Zini Town, Longhai City, Fujian Province, hence the name Jinding Duck. Jinding Duck is strong, agile, and has strong foraging ability. It has the characteristics of high egg production, large eggs, cyan eggshells, strong foraging ability, high feed conversion rate, and heat and cold resistance . This breed has well-developed preen glands and its feathers are highly moisture-proof. It is suitable for grazing on the beach and in rivers, ponds, rice fields and plains. It can also be raised in houses. Jinding Duck is productively hybridized with other breeds of ducks, and the commercial ducks obtained have strong vitality, high survival rate, and high egg production, meat production, and feed returns.

Under normal feeding and management conditions, meat ducks can be put on the market when they are 6-7 weeks old, weigh about 2-3 kg, and their feathers are basically fully grown . However, the price of meat ducks on the market often fluctuates to varying degrees in different seasons and at different times of listing according to market demand. One week before each batch of meat ducks reaches the listing standard, you should start to understand the meat duck market information, such as the price in the nearby and distant markets, the quantity demanded, the mode of transportation, etc., in order to formulate the best plan for the sale of organic meat ducks, including the sales time, sales quantity, sales price, the ex-factory price when catching at the door, the listing price when transporting to the market for sale, and the mode of transportation, etc.

When selling, try to catch and sell the ducks of the same batch at one time, because catching them in batches and multiple times will cause multiple strong stresses to the ducks, causing the ducks to eat less and lose weight, affecting the economic benefits of the ducks.

When the ducks are ready for sale, duck dealers and other professionals are prohibited from entering the duck house. The ducks should be caught and shipped to the market by the farm staff. Because those duck dealers often travel between duck farms, they are likely to spread some pathogens. Vehicles and tools used to transport ducks must be strictly cleaned and disinfected before entering the duck farm and duck house.