Compared with other livestock and poultry, the digestive physiology of meat ducks is more conducive to their own absorption and utilization of feed. The digestive tract contents of meat ducks contain various enzymes such as pepsin, lipase, pancreatic egg enzyme, and cellulase. These enzymes are also relatively active and are present in various segments of the meat duck intestine. The relatively low pH, more conducive to the role of various enzymes. Nutritional characteristics Energy needs. Energy is the largest amount of nutrients that a duck needs to maintain its growth. Meat ducks have a strong feed intake adjustment, so they can automatically adjust feed intake based on dietary energy levels. There are three main sources of energy in feed: protein, carbohydrates and fats. Sugars are also easily digested and used by ducks. However, due to the inability of the body to synthesize cellulases, cellulose and lignin cannot provide energy. The daily energy level is a decisive factor in the intake of meat ducks. Therefore, when configuring the meat duck's diet and nutrient content, the daily energy concentration should be adjusted in time. Protein and amino acids needed. The amount of protein needed by the duck depends on the growth rate of the duck, the deposition of protein, and the availability of protein. The protein levels required for different breeds of ducks, feeding methods, and feeding environments are also different. Ducks at different weeks of age also have different protein and amino acid requirements: 1 to 2 weeks of age require lysine 0.8% to 1.06%, methionine 0.3% to 0.45%, and sulfur amino acids 0.6% to 0.8%; 2 Lysine 0.75%-0.8%, methionine 0.3%-0.45%, and sulfur amino acid 0.5%-0.7% for weeks of age and 7 weeks of age. Mineral needs. Calcium, phosphorus, sodium, chlorine, manganese, zinc, etc. are the minerals needed for meat ducks, and are also elements that are easily lacking in diets. Meat ducks often cannot obtain enough calcium and phosphorus from the feed. Therefore, bone powder, calcium bicarbonate, etc. must be added to the feed as a source of calcium and phosphorus. Sodium and chlorine are mainly present in soft tissues and are used to maintain osmotic pressure and moisture transport in ducks. They are often supplemented with salt. Vitamin needs. The needs of vitamins for meat ducks are mainly water-soluble vitamins and fat-soluble vitamins. Water-soluble includes vitamin D, pantothenic acid, riboflavin, folic acid, pyridoxine; fat-soluble includes vitamin A, niacin, choline, and vitamin K. Among these vitamins, meat ducks have the greatest demand for niacin, and the lack of niacin can cause leg problems in ducks. Feed formulation principles and methods When selecting raw materials for preparation of feeds, local resources should be used as much as possible. While ensuring the quality of raw materials, we must also consider the price of raw materials in order to obtain higher economic benefits. Feed ingredients should be kept fresh, and mildew should be prevented during storage. If the standard of diet is far from the standard of feeding, it will cause diseases such as lack of nutrients or excess of ducks, causing some additional economic losses. When the energy level of the feed is high, less food is consumed and vice versa. To reduce feed wastage, the ratio of protein to energy should be balanced when formulating diets. In order to maintain the freshness of the feed, it is not advisable to formulate a feed at one time, and it is usually appropriate to eat it within one week. The diet should not be formulated with raw materials that are mildewed or even contain harmful substances, so as not to cause disease in ducks. When preparing the diet, use as many raw materials as possible so that the raw materials complement each other in nutrition and increase the nutrient utilization of the mixed food. In addition, the crude cellulose content in the diet should not be too high, 3% is appropriate. The main ingredients of additives are amino acids, minerals and vitamins. Reasonable use of additives can effectively promote the growth of meat ducks, reduce feed costs and improve feed utilization, so as to enhance the overall economic benefits. For example, vitamin supplements can completely replace the nutritional value of green feed, and they can help to save feed and reduce production costs while supplementing vitamins. The preparation of duck meat feed is based on the nutritional needs of the duck, the nutritional value of feed ingredients, production costs and market demand and other factors to reasonably determine the ratio of raw materials to obtain the maximum growth performance of duck to create higher economic benefits. When formulating diets, it should be similar to the feeding standards to prevent diseases such as nutritional deficiency or overnutrition. In order to meet various nutrient requirements of meat ducks, it is best to use a variety of feed ingredients, and in the preparation process, the raw materials are fully mixed.
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In large-scale livestock and poultry breeding, meat ducks are one of the fastest growing species. In the fast growth of meat ducks, the body's utilization of the food intake and deposition rate are inconsistent at different stages of growth, and there are considerable differences. The weight of meat ducks from birth to 7 weeks of age can be increased by about 60 times. Before the age of 6 weeks, the growth curve of meat ducks was basically linear. In the feeding of meat ducks, nutrients can be provided on an as-needed basis according to the developmental laws of their organisms, and the breeding stage can be reasonably divided to achieve better economic benefits. Digestive physiology