Homestead Duck and Goose Production
(Page 5 of 10)
To this ration should be added 10 percent (by volume) of
green feeds. These greens may be alfalfa, clover, young
corn, rye, cowpeas or whatever greens are available. They
should be cut into inch-long lengths and are very necessary
if rapid gains are to be made. For those who do not care to
mix their own rations, duck pellets may be purchased that
are made up of a balanced ration especially suited for duck
fattening. Naturally the expense of feeding will climb
considerably when these pellets are used and it must be
remembered that green feeds should be fed even when pellets
replace mash.
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This fattening ration is fed until the ducks have reached
11 to 12 weeks of age at which time they should weigh from
five to six pounds and are ready for butchering.
Experience has taught us that it is far more economical to
butcher all the ducks at this prime age, for their
maintenance beyond that point is usually more detrimental
to quality than advantageous. They should therefore be
butchered, cleaned and wrapped in cellophane and placed in
the deepfreeze where they will keep from nine to ten months
with no appreciable loss in quality.
Those ducks that are to be used as breeders the following
year should be separated from the fattening ducks at about
eight weeks of age. Here we are interested mainly in a
growing rather than a fattening ration and they may be fed
a more reasonably priced ration as follows:
This mash should be mixed with about one-third of the bulk
being green feed and is fed until the laying season when
the following ration should be substituted:
This mash should also be supplemented with a third of the
bulk being greens.
Breeding ducks are fed this ration throughout the breeding
and laying season after which they should either be
butchered for home consumption or sold on the market.
Experienced breeders tell us that the keeping of breeders
after the first laying year is not economical as new
breeders may be selected from each year's crop of ducklings
. . . thus incorporating considerable saving in feed bills.
We here on Toowoomba are very fond of mature duck meat, and
although we butcher a number of our ducks for succulent
roast duckling at from five to six pounds, we do permit at
least half of our ducklings to grow into yearlings before
butchering. We admit that this is not the most economical
manner in which to handle ducks, for more mature animals
eat considerably more per pound of grain than do the
younger ducklings. However, we are willing to feed somewhat
longer for these mature carcasses.
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