How to Hatch Ducks in an Incubator

Instructions

Things You'll Need:

• Incubator
• Duck eggs
• A bright light
• Duck incubator insert tray
• Incubator-hatching basket

1. Step 1

   Set the incubator to 99.5 degrees Fahrenheit and 55% humidity. Leave it on for a day or two to stabilize the temperature and humidity levels before placing the eggs inside. Set the ventilation by reading the incubator manufacturer's directions.

2. Step 2

   Select eggs that have been laid 1-3 days prior and are not misshapen or too big or too small. Inspect the eggs by shining a light through, or "candle," the eggs. If you see double yolks inside or notice any cracks, do not select these eggs.

3. Step 3

   Place the eggs inside a duck incubator insert tray and place the tray inside the incubator. Turn the eggs four-to-seven times each day.

4. Step 4

   Candle the egg after the sixth day of incubation. At this point, you should start to see spider-like veins developing around the egg. This is a good, fertile egg that is developing normally. Discard the bad eggs.

5. Step 5

   Remove the egss after 25 days from the egg tray and place them inside a special incubator-hatching basket. Candle the eggs again at this time to see if the egg is developing normally. Discard any eggs that have dead embryos.

6. Step 6

   Set the incubator to 99 degrees Fahrenheit and 65% humidity for hatching. Increase the humidity level to 80% and increase the ventilation so it is set at halfway as the eggs begin to hatch.

7. Step 7

   Lower the temperature gradually to 97 degrees Fahrenheit and the humidity to 70% when the ducks are mostly hatched. Ventilate the incubator to maximum capacity. Remove the ducklings when they are mostly dry.

Yogyakarta, 19 March 2009

Today Telkomsel inaugurate the operation "Bebek Village" located in Bantul place on Jl. Parangtritis Pedukuhan Bangi district Timbulharjo - Sewon Bantul. This program is part of the awareness program titled Telkomsel Asri village, where its focus is the empowerment of communities through local business potential.

This program is the result of the cooperation with PT Telkomsel KKI (Kampoeng wisdom Indonesia) supported by the Local Government (Government) in Bantul, TANI Joglo in terms of training and assistance targeted farmers, and the Foundation as the organization's work Khaula and model developers Farmer-Owned (BuMp) .

Telkomsel aid program worth Rp 450 million development includes 48 stalls and 2640 ducks. In addition to support the smooth process of the business, also provided warehouse equipped machine feed feed penepung, egg storage, home following incubation tetas engine unit 4, or 6 pens meri duckling, and 6 pens enlargement indukan, space making salted eggs, and the infrastructure cluster (the meeting hall and toilet).

A Raw Food Detour

Well, I will soon take a little break from my Raw Food diet because I will be trying a delicacy I’ve always wanted to try.

Have you heard of "balut" eggs?

Balut is a very popular food item in the Philippines in which a fertilized duck egg is cooked and eaten when the duck embryo is half formed.

Doesn’t that sound yummy?

In the Philippines, a lot of care is taken to cook the fertilized duck eggs after the duckling has formed for exactly 18 days. Any less than eighteen days, the duck fetus is too soupy. Any more, then it's too crunchy.

The Filipinos enjoy balut because it’s the perfect all-in-one meal. The balut egg contains a good bit of salty liquid, so there’s your soup. (mmmm -- amniotic fluid soup)

The half-formed fetus provides the entrée and the eggy bit provides your side dish - - all in one go.

Anyway, I will be visiting my staff members across the state of Illinois in a couple of weeks. The wife of one of one of my staff is from the Philippines and she has already procured a balut egg for me to try.

I really love to try new and unusual food items. A balut egg will certainly qualify.

So, I will make a detour from my vegan, raw food diet in order to try this delicacy. Of course, I will post some photos of my balut-eating experience for your entertainment and pleasure.

You have to admit that eating a boiled duck fetus is just about as far away from vegetarianism as you can get:

A Management Program for Raising Breeder Duck

All domestic poultry, including waterfowl, should be maintained on a quality commercial type feed. Feed quality, the amount of feed consumed, and the rate of body weight gain are extremely important in determining the rate and number of eggs produced. In the past, breeder ducklings raised on a restricted diet with specific target weights with age had superior egg production characteristics over breeder ducklings given feed continuously. A restricted or limited diet controls the nutrient intake to prevent the gain of excess body fat. Excessive body fat in hens interferes with the function of the reproductive tract. The reproductive tract can actually be blocked or pinched off as abdominal fat increases. Recent work with breeder Pekin ducklings has shown that overweight hens on the average produce approximately 20% fewer eggs than feed restricted hens during a typical laying cycle.

Recommended body growth rates and feeding schedules for young breeder ducklings are shown in Table 1. Feed in Table 1 is calculated as pounds of feed per 100 ducks. A developer diet (Table 2) should be fed until the ducks begin to lay eggs. After egg production commences, a breeder diet should be utilized.

The amount of feed in Table 1 may have to be adjusted according to the environmental temperature. During a severe cold spell, an additional 2-5 pounds of feed per 100 ducks may be required to maintain adequate growth or egg production. The drakes may have to be temporarily separated to achieve optimum body weight gain for both sexes. Drakes tend to be very aggressive in feeding behavior which can result in uneven feed consumption and weight distribution among hens and drakes. Be sure to have enough feeding space to reduce competition at feeders.

Since drakes are aggressive, they can often injure or even kill hens. Thus, a large number of drakes is not necessary to maintain a quality breeding flock. A ratio of four to one or five to one hens to drakes should be adequate to maintain fertility.

The reproductive performance of ducks is regulated by the length of daylight. Lighting programs generally use a combination of natural daylight and artificial lights to stimulate and maintain egg production and fertility in breeder flocks. Lighting schedules for replacement and recycled duckling breeder flocks are discussed in the following sections.

Replacement Flock

Hatching of breeder replacement flocks should be in June or July to rely on naturally decreasing daylengths in the following weeks. These ducklings should be raised separately from older breeder flocks to ensure proper nutrition, disease control, and lighting management. A good rule of thumb to follow is never grow-out young breeder birds on naturally increasing daylengths (Dec. 21 to June 21) or constant long daylengths using artificial lights (ie. 14 or 16 hours of light per day). When ducklings are hatched in June or July, use natural daylight until the ducklings are 22 weeks of age and then turn on the time clocks for the artificial lights to extend the light per day to 14 hours (photostimulation). At 24 weeks of age increase the daylength to 16 hours of light per day. If you are located in a section of the country which has a natural daylength longer than 16 hours, set the time clock to match the longest natural daylength. After sunset, one footcandle of artificial light intensity at the height of a duck's head is adequate to stimulate and maintain egg production. One footcandle is actually very dim light. If you held this document at arm's length under one footcandle of light, you would barely be able to read it.

The purchase of a good commercial duckling feed for the breeder flock is highly recommended. A developer diet (Table 2) is required until 22 weeks of age and then switch to a layer feed. The main ingredients of the developer diet (15.5% crude protein, 1330 Kcal/lb metabolizable energy (ME), and 1% calcium) are adjusted to promote growth of the skeletal and muscle systems. The concentrations of ingredients in the developer diet aid to prevent excess feed consumption and unnecessary body fat gain. As shown in Table 2, crude protein and calcium are increased in the breeder or layer diet to supply the additional needs for egg production. Give newly hatched ducklings continuous feed for one week.

Recycling a Flock

If the intent is to recycle, the following steps are recommended. In November or December, turn off the time clocks for the artificial lights to completely switch to natural daylengths. In December the natural daylength is at its shortest length (remember that reproduction is stimulated by long daylengths).

Completely remove all feed (sweep the troughs clean) from the breeder flock, but give ducks full access to water. The goal is to induce a molt and reduce body weights by 30%. About 50% or slightly more of the flock will drop most of their primary feathers. Take an average body weight after one week and again at nine days after feed removal. Either extrapolate with a weight loss curve over time or continue taking an average body weight every two or three days until a 30% decrease in body weight occurs. Some mortality may occur during the recycling period due to diseased birds. After the 30% body weight loss occurs, give the flock 27 pounds of molt diet feed (Table 2) every other day and follow the feeding schedule in Table 3. The crude protein and ME of the molt diet will maintain the recycled ducks' musculature and body size. The level of calcium (2.5%) in the molt diet is adjusted to replenish body reserves. When egg production commences, switch to the breeder diet.

The daily lighting program is very important during recycling of the breeder flock. After the flock has molted and given feed again, note the daylength of the natural day. Increase that length of daylight by 30 minutes per week using time clocks and artificial lights. This is called a step-up lighting schedule. Alternate the increase in daylength each week from the morning to the afternoon. In other words, increase the daylength by 30 minutes in the morning one week and again increase the daylength by 30 minutes in the evening during the next week. Do not exceed 16 hours of light per day unless you need to match a longer daylength in your area. Again, one footcandle of light intensity should be adequate. Follow this lighting schedule until the first egg appears. Switch to the breeder diet and increase the daylength to either 16 hours of light per day or to the longest natural daylength in your particular area. Follow the feeding schedule shown in Table 3 for a recycled flock.

Keep in mind that the performance of your breeder duck flock depends upon the management programs you practice. These guidelines should enable the typical breeder flock to maintain quality egg production from one to two years.

Large Homemade Incubators

DUCK INCUBATOR

This is a kitchen refrigerator with the doors attached on the right and open in both photographs. The upper freezer compartment is shown in the first photograph. The 100 watt light bulbs in the photograph produce the heat and the bathroom exhaust fan blows the heated air down through the eggs. The air has previously traveled through the eggs and then is sucked by the fan up a false back thus returning the air to the freezer section of the refrigerator to be reheated and sent on its way again. Fresh air joins the air being heated as the fresh air is allowed to enter by keeping the freezer compartment door slightly (one quarter inch) ajar. To the left of the light bulbs is a wafer thermostat mounted in a handy box. A small part of the lower section is shown in the top photograph to help in orienting the lower photograph with the first photograph.

Duck, Chicken, And Quail Incubator Made From Old Kitchen Refrigerator Converted Freezer Area Is Pictured

Duck, Chicken, And Quail Incubator Made From Old Kitchen Refrigerator Converted Refrigerator Area Is Pictured

The three egg trays are connected by a strip of wood on each of the back corners. The arrangement was calibrated by leveling all three trays before attaching the strips of wood to the corners. For several years the incubator was operated as a "hand turner." By tilting one tray, all of the trays were tilted and the eggs were thus turned. Blocks were used to control the amount of the tilt. Later the automatic turner was added to the system. The thermostat system is a GQF electronic (#3258) thermostat backed by the wafer thermostat shown in the first photograph. The electronic thermostat is placed directly in the air flow coming from the fan in the upper compartment. The automatic turner is also a GQF. Probe thermometers are attached to the outside of the incubator (See G3) with the probes inserted through a hole and placed on the upper and lower trays. A wire basket sits under the three trays to catch babies that hatch in the trays and fall to the bottom. Most eggs are placed in the basket before they hatch. The wiring discussion below will describe the wiring procedure for this incubator. Since this is the only one of the incubators that has a turner, note the turner like the fan must be wired to be constantly available for use.

RHEA/EMU INCUBATOR

Rhea And Emu Incubator Made From Old Restaurant Pie Safe

This is a restaurant pie safe. The air is heated by GQF heat cables which now replace the old refrigeration coils in the top of the unit. Air is sucked to the top of the incubator in the middle of the unit by a fan mounted in a chase as long as the incubator. The air is blown out the ends of the chase. Thus the air circulates in two circles. There is one circle on each end and in each case the circle is from the middle to the end, down to the bottom of the incubator, and back to the middle. The thermostat system is a GQF electronic (#3258) thermostat backed by a wafer thermostat. Both are placed at one end of the chase to be directly in the air flow pattern. The fan is the original refrigeration fan. This incubator is wired according to the wiring instructions below except that two 100 watt GQF heat cables have been substituted for light bulbs.

Rhea And Emu Incubator Made From Old Restaurant Pie Safe Converted To A Duck Incubator

As interest in raising rheas and emus waned the pie safe was converted to a duck incubator. The conversion required only the removal of the metal shelves followed by insertion of the shelf unit pictured below. It was not convenient to install an automatic turner so the trays were attached allowing the eggs to be turned by lifting or lowering any of the shelves. When one shelf moves they all move.

Insert For Conversion To A Duck Incubator

GOOSE INCUBATOR

G1 - Goose Incubator On Left, Rhea/Emu Or Goose Hatcher On Right Made From Old School Two Door Refrigerator

This is a school-type refrigerator. The two doors are open and not shown in the G1 but can be seen in G2. The unit on the left is smaller than the unit on the right as the right side is slightly taller. Goose eggs can be kept at 99.7 on the left while rhea and emu eggs can be kept on the right at about a degree lower or the right can be used as a hatcher for goose eggs. The middle between the two units is an enclosed chase with four openings at the top and four openings at the bottom that extend from the left side through to the right side. Two 100 watt bulbs are mounted at the bottom in the two center openings in the chase and two 40 watt bulbs are mounted in the two center openings in the top of the chase. The 40 watt bulbs are turned off and on as needed to regulate the temperatures at the top and bottom of the incubator, while the major heat dependence is on the 100 watt bulbs.

G2 - Goose Incubator Showing Glow Side With Bulbs Off At The Top Fans And Sheet metal blocks At The Bottom Plus Hatching Baskets

Note that there is a golden glow at the lower left and the upper right of the middle support in G1. The glow is produced by light bulbs which are turned on inside the chase and are in holes which are not blocked by sheet metal. The openings on the opposite side of each glow are blocked with sheet metal immediately in front of the bulbs as can be seen in G2 at the bottom of the right side. Air circulates from the top left down to bottom left, through the chase to bottom right, returns to top right, and through the chase to the top left . To make this action take place, fans are placed in the first and fourth openings on the opposite side of the glow with the two middle openings blocked. Literally they are mounted on the top left and bottom right of the chase. The fans are pulling air from the glow side through to the blocked side of the chase.

G3 - Goose Incubator Showing Thermometers Observation Lights For Thermostats

The thermostat system is a GQF electronic (#3258) thermostat backed up by a wafer thermostat. Both placed directly in front of one of the upper fans as can be seen in G1 and G3. The fans are Radio Shack 4 inch fans. When the bottom fan motors needed replacing recently they were replaced with Gemline EM670 fans, but the Radio Shack fan casings were retained to protect the fan blades. The thermometers are Radio Shack indoor/outdoor thermometers with probes. Note that the thermometers are mounted on top of the incubator and the probes are inserted through a hole into the incubator as shown in G3. Two thermometers monitor each side with a probe on the highest and lowest shelf on each side. This thermometer arrangement allows for monitoring of temperature without opening the doors. A small fan not show in any of the photographs is placed below a hole in the chase that was formerly a refrigeration moisture drain. This fan constantly pulls fresh air into the chase which serves as the heating chamber and provides the needed fresh air, while allowing the air to be heated before being distributed into the incubator proper. A Radio Shack thermometer/humidity gauge hangs on the back wall of the left side. Humidity is controlled by placing a plastic pan full of water on the floor of the right side of the incubator.

This incubator is designed for the goose eggs to lie flat on the wire shelves. The eggs are turned 180 degrees three to four times daily. It has been our experience that goose eggs hatch better when placed on the side rather than the end. This incubator is constructed with all of the wiring rising through the chase. When the incubator is in use the fans are always on and the light bulbs are turned on by the thermostats when heat is need to keep the temperature at the desired level. The bulbs are 130 volt bulbs purchased at an electrical supply store. These bulbs give much better service than the normal 120 volt bulbs available at most retail outlets.

Wiring Of All Three Incubators Unless you have experience doing electrical wiring it is certainly best to call on someone who has the experience. If you choose to proceed on your own, do so at your own risk. I use a good grade of 16/3 (number 16 wire with a ground wire) to go from the wall socket to the incubator. Inside the incubator I take the plastic jacket off to make it possible to work with the black, white, and green wires. Be sure to not cut the outside coating on the black, white, and green wires except where you are making connections.

Wiring Scheme For All Three Incubators

The green wire is the ground wire and I like to have one since the incubators are nearly all metal, thus the green wire is bolted to the metal cabinet. The black (main black) wire must lead to all of the fans and to the thermostats. Each fan must be wired individually to the black wire, then connected to the white (main white) wire. The electronic thermostat is connected to the main black wire along with the fans. Except that with my wiring scheme the white wire of the electronic thermostat connects to the main black wire. The black wire of the thermostat now connects to the main white wire. Please note these black/white combinations are a peculiarity of this thermostat and my use of it, although it is an option detailed in the wiring instructions which come with the thermostat. The wafer thermostat is connected to the electronic thermostat by the blue wire. The blue wire attaches to the black wire to which each light must be individually attached. The white wires from the lights must be attached to the main white wire. If I want a light on the outside to let me know what is going on inside the incubator, I can mount a light on the outside of the incubator with its black wire joinng the black wire for the other light bulbs and its white wire joining their white wires. To set the temperature on the thermostats I fill the incubator close to the thermometer probes with burned out light bulbs. I set the wafer thermostat first to 102 degrees Fahrenheit. It will be my backup. Finally I set the electronic thermostat at 99.7 degrees Fahrenheit. If the electronic should fail the wafer will keep the eggs from being heated to the point of ruin.

Circulation of the air and having the thermostat placed directly in the major flow of air are the most important aspects of constructing any incubator.

Culver Duck Farms Inc: Pride in Poultry

Culver Duck raises and processes approximately 3.5 million ducks annually. Products include duck breasts and cooked duck halves in five flavors, as well as a variety of duck sausages.
_________

Food & Drink Magazine
Fall 2008

Culver Duck Farms Inc.: Pride in Poultry
By ALAM DORICH

Culver Duck Farms Inc. is a family owned business that takes pride in its work, Secretary and Treasurer Burt Culver says. Based in Middlebury, Ind., the company raises and processes approximately 3.5 million ducks annually.

Early on, Culver Duck recognized the value of the Asian marketplace and set on a path to grow ducklings that could meet the high standards required for Peking duck and other oriental dishes. That commitment later positioned Culver Duck for the natural food market, which also holds to a higher standard and recognizes the value of the breed and quality of Culver's product line.

Culver's great-great-great-grandfather, Warren W. Hallock, started the family business in 1858, when he began raising ducks in Speonk, N.Y. Since then, the company has relocated to its current location in Middlebury, which is "in the heart of Amish country," Culver adds.

Culver's father, Herb Culver, and mother, Marilyn, moved the family to the Midwest in 1959. With more than 70 years' experience in duck farming, Herb Culver is still actively involved in the business at age 83, while Marilyn retired just last year.

"The farming is good here, [and] with the Amish being here, we find good people to raise ducklings for us," Burt Culver says. Many locals have raised ducks for several generations.

Today, Culver Duck's products include duck breasts and cooked duck halves in five flavors, as well as duck sausages in a variety of flavors - and even lotions, soaps, BBQ sauces and rubs, and chicken products. It supplies its products to restaurants and specialty stores around the world.

In addition, the company has earned numerous awards for its products. In 2008, of the 2,100-plus entries in 31 categories at the Summer NASFT Fancy Food Show in New York City, Culver Duck won a Sofi Silver Award for Outstanding Product Line, while its Roasted Duck Half took home a Sofi Silver Award in the Outstanding Diet and Lifestyle category.

Defying Perceptions
Culver says he was "born and raised" in his family's business. "I started working at the age of 12 on the farm," he recalls, adding that he has spent the majority of his life at the company. "Many of us here have between 20 and 40 years' experience in the business," Culver added.

Although his family believes duck is an excellent meat product, the company encounters resistance from some consumers, Culver says.

For instance, at food shows, Culver Duck's products often surprise attendees, he says. When people visit Culver Duck's booth and try the product, "They love it," Culver says. "But if you tell them this is duck they are eating, they go, 'Duck?' It's foreign to them."

Often, consumers perceive duck meat as being unhealthy, Culver explains. "They don't understand that the duck today has been carefully bred and carefully fed a scientifically monitored, all-natural feed formulation containing no by-products and no animal fat, while producing 70 percent meat on the yield," he says.

Once known as a fatty meat, Culver's painstaking breeding selection processes have developed a white pekin duckling that is 42 percent less fatty with a 45 percent higher meat yield, according to Drew Frey, director of farm operations - the company's resident statistician.

In addition, "It has the nutrition of poultry and the quality of steak," Culver asserts. "Duck breast meat has about half the fat of chicken breast meat."

Moving Up
Culver Duck recently introduced fully cooked duck halves that come in six flavors: Andouille, BBQ Rub, Bistro, Cranberry Chipotle, Roasted and Sesame-Ginger. The company is now working on other items, including duck confit. "It's a classic duck dish," Culver explains, adding that the company is developing the product with a chef at the Le Petit Paris restaurant in Chicago.

Culver Duck also has started supplying its duck breast product in four flavors - Honey-Orange, Cajun, Teriyaki and Original - as well as its All Natural Whole Duckling to Bell & Evans, a poultry company based in Fredericksburg, Pa. "That moves [us] to an upscale market," he says.

price of duck eggs in banyuwangi

egg is a healthful food, so also in indonesia, breeders in indonesia is the most traditional duck breeder, they put out a living from livestock duck,
price of duck eggs in indonesia especially in Banyuwangi april months is
==> 0:15 dollar per particle,





==> The price day Old duck (DOD) 0.5 U.S. dollar
==> Productive duck price is 3.5 dollars per head

Lending Model Information System for Small-Scale Enterprises

SALTED EGG INDUSTRY

PRODUCTION ASPECT

PRODUCTION PROCESS

The process of producing salted eggs practiced in this study of financing pattern was that of wrapping with the mixture of salt and clay. The flow diagram of the process is the following:

Figure 4.1. Flow Diagram Of Salted Egg Making Process

The production process by wrapping eggs with a dough/mixture used in salted egg industry is the following:

a. Selection of Duck Eggs

The selection of ducks eggs is done when they are bought from duck breeders, where duck eggs of bad quality will be rejected. The selection of eggs in the location of the industry is done while the eggs is about to be mixed with the dough. There is hardly any failure in this process, in which among 1000 eggs, there will only be one egg having a defect (one per mil).

The process of selecting duck eggs before mixing it with the dough consist of two tests: checking the strength of the egg shell (by hitting two eggs with each other) and checking the condition of the shell (observed visually in case there is a crack) (Photo 4.1).

Photo. 4.1.Process of Selecting Duck Eggs

b. Dough Making

The dough used in the process of wrapping duck egg is a mixture betweensalt, clay, or ground red brick. Salt is the main supporting materialas it creates the salty taste and function as a preserving material. Italso minimizes oxygen loss (oxygen is needed by bacteria), stopping theactivity of proteolitic enzyme (enzyme destroying protein) absorbingwater from inside the eggs. The ratio of salt and clay to make dough is1:3 (Table 4.1), which are then mixed thoroughly and form very thickporridge.

Table 4.1.
Composition Of Materials For Salting Dough/Mixture Per Month (Capacity of 150,000 eggs)

Composition Of Dough	Unit	Total
1. Salt	kg	1,500
2. Clay	kg	4,500

Source : Primary Data

c. Ripening

The process of keeping eggs in the salting dough is a determining factor for the saltiness of the eggs produced (Photo 4.2). The process is produced by putting selected duck eggs into a container/bucket containing the dough. After all the surface of the eggs is covered with the dough, the eggs are packed in a wooden box already prepared for the ripening process (Photo 4.3). The best ripening is (within) ten days. However, the time needed for the ripening is adjusted to the taste preferred by consumers of the eggs, as the longer the ripening the more salt penetrates into the egg and the saltier.

Photo 4.2. Process of Applying Salting Dough On Eggs


Photo 4.3. Ripening Process

d. Washing

The washing of eggs is one to get rid of the remain of salting dough stuck on the eggs. This is done by scrubbing the shells of the eggs with a brush wetted with detergent liquid (Photo 4.4).

Photo 4.4. Process of Washing Salted Eggs

After being washed, the eggs are soaked to make them free from remains of the dough and soap stuck in the egg shells (Photo 4.5)

Photo 4.5. Process of Soaking Salted Eggs

e. Boiling

Boiling is done to make the raw salted eggs well done. This process is done in saucepans of various sizes with the capacity ranging from 500 – 1500 eggs at a time of boiling (Photo 4.6). It takes more or less 3-5 hours. After boiling, salted eggs can last 21 days for consumption.

Photo. 4.6. Process of Boiling Salted Eggs

f. Straining And Stamping

After being boiled, salted eggs are taken out of the saucepan and then strained. The process is done on a place on which the eggs are let to dry land cool. The next is stamping of the brand and production code.

Photo 4.7. Straining of Salted Eggs


Photo 4.8. Stamping of The Brand And Production Code

g. Storage

The last stage of the production process is packing the stamped eggs in various forms of packaging such as plastic (Photo 4.9). Before being transported, the eggs are packed and kept in wooden boxes (Photo 4.10).

Bird Flu is Top Disease Concern in Asia

Interviews with some of the leading exhibitors in the special show sector, Eggs!, at VIV Asia in Bangkok in March revealed that avian influenza remains top of the list of disease concerns in Asia, reports Jackie Linden, editor of ThePoultrySite.

"Of course, for an animal health company such as Intervet/Schering Plough Animal Health, controlling poultry diseases is our foremost concern. For Asia, the main disease that will continue to have an impact on the industry in several Asian countries will be avian influenza, despite the fact that major accomplishments have been made in the control of the disease," answered Ruud Aerdts when he was asked about the leading disease concerns of the egg industry in Asia.

Mr Aerdt's opinion was echoed by all the other interviewees who represented different sectors of the egg industry.

Mr McCawley of Big Dutchman highlighted the potentially drastic effects of the disease throughout the industry and across the world. "[Avian influenza] affects the industry as it causes reduced consumer demand, which has a direct impact on prices. Everyone in the supply chain – from manufacturers to farm managers – is, of course, forced to react to the persisting danger of avian influenza. And it is not only an issue of local concern but can easily affect the entire industry on a worldwide scale."

P. Degraeve of Petersime also identified avian influenza as the disease most harmful to his company's customers. "The potential negative impact of AI on hatchery operations and poultry integrators is devastating since it threatens all segments of the poultry production pyramid: breeding stock, commercial layers and commercial broilers alike," he said. He also raised the impact on consumer confidence and demand, saying, "A sustained drop in poultry consumption would no doubt slow down or even halt all capital expenditure in the hatchery industry."

"Avian influenza still remains a major threat since it not only causes damage to flocks impacting productivity and high morbidity and mortality but also causes wide concern and panic in human population and has a negative impact on egg consumption," said Dr D. Joardar of Novus International.

Dr R. Preisinger from Lohmann Tierzucht agreed. He said, "Our major concern still is, without a doubt, avian influenza."

He emphasised how the disease has changed the industry. "The industry is trying to cope with this problem by eradication and vaccination. Therefore, it is imperative that all producers improve their biosecurity. After all, prevention is definitely better than cure," he explained.

Paul Buisman of Moba agreed with the other interviewees, whilst also mentioning foodborne bacteria as a significant concern to the egg processing industry. "Producers of egg handling, packing and processing equipment fear those diseases most that will influence consumers' behaviour. Compared to Salmonella problems that have proven to be a negative perception of poultry and eggs, avian influenza is certainly the most feared disease," he said.

Two of those interviewed mentioned other disease concerns. "Newcastle disease is frequently encountered; mostly, subclinical manifestations are observed. Chicken anaemia is another emerging disease, which, in spite of vaccination, is seen frequently," commented Dr Joardar.

Mr Aerdts explained, "Other diseases that are playing a role are respiratory diseases such as Newcastle disease, infectious bronchitis, mycoplasma and infectious laryngotracheitis. Fortunately, innovative disease control tools are becoming available, enabling the industry to control these diseases in a safe and effective way.

"Consumers will increasingly demand meat and eggs that are free from contamination with food-borne pathogens such as Salmonella. The animal health industry is able to offer the poultry industry support by developing vaccines that can help poultry producers to improve the food safety aspects of their products. Preventative measures also reduce the need for treatment," said Mr Aerdts of Intervet/Schering Plough Animal Health.

March 2009

Banyuwangi and the culture of duck

surfing in plengkung beach

natural Banyuwangi save the beautiful memories of a million,

Banyuwangi beach

beauty is also in view of the number of traditional farm duck can not imagine the beauty if we do not visit there, the green rice fields, natural clean peace without pollution, the custom is still awake, ducks breeder there still wear the traditional way in maintaining the duck

The Duck Of Banyuwangi

who does not know the duck, from poor countries to have a modern state duck there.
in indonesian, especially in the east jawa jawa precisely the Banyuwangi far, there are also duck population. here duck raised in the traditional, morning ducks released in the rice field ducks in the evening to take home cage.

east java Banyuwangi especially true once the environment is support for maintaining duck (angon Bebek)





incubatior is also a simple manual machine incubation

INCUBATOR

Banyuwangi with a visit to the natural environment which is beautiful is fun, we can see the ducks are looking for food in the rice paddy fields carpet the turn, the beautiful natural Banyuwangi, we can feel the sensation that does not have both of them in the world

Kisar Duck, the Crossbreeding between Muscovy and Alabio Duck, as Potential Meat Breeds Duck with the High Selling Price. (Barito Kuala, South Kaliman

Barito Kuala is SPFS project sites is located in South Kalimantan which is categorized as a swampy area. One of the SPFS activity which has started in the beginning 2003 is duck intensification. Through FGDP (Farmer’s Group Development Plan) Duck intensification was perceived as appropriate farming activities consider the environment in the Barito Kuala (Figure 1). These adaptable creatures thrive in hot, humid climates. Moreover, they are well adapted to rivers, lakes, ponds, marshes and other aquatic areas.


There are 900 Alabio ducks (Anas platyrhun-chos borneo) which provided by SPFS (Figure 2). Alabio duck is a common duck breeds in Indonesia which originally come from South Kalimantan and categorized as egg laying duck. This kind of ducks usually is set free in wet, swampy, and boggy place. In Barito Kuala, breeding Alabio duck is quite simple because they can look after themselves and find much of their food such as small fish, snails and slugs.

Moreover, they also can be kept in the small barn. A small barn (Figure 3) can be established at low cost.

Alabio duck may lay 330 eggs in a year if they get good food. They lay most their eggs during the night or in the very early morning, not during the day. Although Alabio duck is classified as egg laying duck, they do not hatch their own eggs. There are special treatments in hatching the Alabio’s eggs. If using an incubator, the eggs must be turned each day and sprinkled with water to keep the eggs moist.

Besides Alabio ducks there are also other duck species which also common to bred in Barito Kuala. The Muscovy ducks (Carlina Moschata) (Figure 4) is distinctly different genetically from common ducks. This breed is believed to have originated in South America, although ancient records of this or a similar breed have been found in Egypt. Muscovies are suitable for use almost anywhere that chicken can be kept. Their tropical ancestry and inherent robustness give them an advantage in hot and humid climates.

From the beginning of the year 2004, the farmer groups in Barito Kuala started to do natural crossbreeding between male Alabio and female Muscovie which result in high quality meet breed duck. In Barito Kuala they are well known as Kisar or Tiktok duck (Figure 5). There are some superiorities of Kisar duck compare to the other duck.

1.The Kisar duck selling price is much higher than Alabio and Muscovy duck. For the selling price of male Kisar duck is around 25.000 IDR- 30.000 IDR and for the Female Kisar is about 10.000 IDR E15.000 IDR. The female Kisar duck is cheaper than the male one because of its smaller size.
2.The size of Kisar duck is bigger than Alabio and Muscovy duck.
3.The Kisar duck is more diseases resistant.
4.The best meat quality.

Generally, male Alabio duck is unable/ afraid to mate with female Muscovy. One of the ways to make male Alabio brave enough to mate naturally with the female Muscovy, first, Alabio eggs must be hatched by the female Muscovy duck (Figure 6). When they have grown up, they will mate easily with Muscovy duck.

Muscovy duck is known as best hatching duck. If given good soft nests they will often go broody easily. It takes 28 days for duck eggs to hatch. If the Muscovy duck will not sit for this length of time put the eggs under another sitting duck. Reducing the amount of protein in the food makes ducks stay broody.

If Muscovy duck starts to lay her own eggs, she may go broody and sit on them. If this happens, wait for the time that the duck leaves the nest and goes to the water. Then her eggs can be lifted and the other eggs put into her nest. A duck can usually sit on 20 or even 30 eggs, but it must be a large duck and she must cover the eggs properly when sitting on them.

Furthermore, the crossbreeding also can be done by artificial insemination. To get the male duck sperm, male duck is stimulated to produce sperm by keeping and mating the male duck and female duck in the same small barn. When the sperm is just to come out, prepare a storage tube and keep the sperm in the tube. There is about 2mm E3mm sperm can be produced by one male Alabio duck and it can be used to impregnate about 40 female ducks. This artificial insemination is not yet applied in Barito Kuala to breed the Kisar duck because higher skill is required.

-Impact of the Technology-
Through SPFS activities, Barito Kuala now has successfully enabled to do duck breeding. With the simple technology of the natural crossbreeding between Muscovy and Alabio duck, the farmers in Barito Kuala can get extra income by selling Kisar duck which is famous with its superior meat.

Duck Projects

Rowosari Village, East Java



This project involves a local farmers' organisation from the village of Rowosari called "Bintang Tani", which was established in 1987.The project will be implemented in partnership with the Faculty of Agricultural Technology, University of Jember (UNEJ) in Regency of Jember, East Java, Indonesia.

Rowosari is located in the mountainous areas of Jember, East Java where there are no opportunities for crop production, but where activities such as livestock rearing are well suited.

Through the sales of eggs, chicks and adult ducks the project aims to improve the status of women, reduce poverty and increase local employment. Each household will be provided with thirty ducks which, it is anticipated, can be repaid with juvenile ducklings to the community fund within 10-12 months. These animals can then either be sold to provide a community fund to purchase more ducks, or essential services defined by the community, or passed on to new community group members.

Rowosari Village, East Java

This project works with a local farmers' organisation from the vilalge of Barat Sawah, 37 km south east of Jember with a population of approximately 2,700. The village is located in the sub-district of Sumberjambe in the Regency of Jember, East Java. The community group called "Tani Jaya II", which was established in 1990. This project is also being implemented in partnership with the Faculty of Agricultural Technology, University of Jember in Regency of Jember,

Due to the bad whether in the region during the monsoon period (December – January) it was hard to purchase ducks to be distributed to the farmers group. Due to an increase in the price of ducks of 30% from July, when ducks were bought for Rowosari village, only 12 farmers received ducks compared with 15 in Rowosari.

BALI DUCK

bali ducks

The Bali duck is an ancient breed of considerable significance. Ducks of upright carriage have been found carved in the stone of the temples of Asia dating back some two thousand years. Many waterfowl authorities believe the Bali duck to be the originator of the Indian Runner.
The erect 80 degree carriage of the Bali is accentuated by a long body that is somewhat heavier than itís Indian Runner cousin, and resting snugly on the back of the head of an ideal Balinese is a golf ball sized crest. Most Bali that are reared outside of Indonesia are white, although brown is the common colour in their homeland.
While Bali ducks are good egg layers producing a blue/green to white egg, they are still rare outside of their homeland. They have not yet been selectively bred for egg production unlike their Indian Runner cousins, however the Bali duck is a beautiful and fascinating breed.
A crested vertically built duck visually a crested Indian Runner available in many colours with few standardised colours ** The Bali has shoulders the Runner does not**
Country Of Origin;......... Bali, Mentioned in all the 1870's books
Carriage;. .erect 80 degree carriage
Purpose;..........Eggs../ exhibition
Eggs.............100 /200........blue ..large
Breed Defects. .. . . .dished bill needs to be straight as in Runners
Breed Hints..... . Kept as trio or pair .. will go broody and hatch
Weights;5 to 6 pounds
Flying .. . .can fly if startled This breed like all crested is difficult to breed with a higher than average proportion of dead in shell ducklings

The Lethal Crested Gene
This gene is a dominant gene with a lethal variant. If C=crested and p=plain non-crested, it works like this:
Crested Drake =C p (this means that a crested drake in a pen can turn any breed crested)
Crested Duck = C CC Cp
their offspring will be:- pp is a non-crested duckling,....Cp is a crested duckling,..CC (theoretically crested) dies in the shell due to skull deformities.

Genetic profile White/ Gene :Recessive white / symbol c / Recessive.
This gene is responsible for the white in common white breeds. In the homozygous state, recessive white masks all other color genes . Ie if a white male is used he will pass on his colour over that of the ducks

Genetic prof'ile Mallard Colour / Gene ; Mallard/ symbol M+
Dominant to dusky (md) but recessive to restricted (mallard), MR
Dominant to dusky (md) but recessive to restricted (mallard), MR. Allows expression of wild-type plumage coloration. Breed examples are Rouen and Brown (grey) Call basically all with mallard colouration as in the Bali

Gene : Crest symbol Cr / Incompletely dominant
Incompletely dominant and lethal in homozygous state.

Eggshell colour/ symbol G+/ The buff-green color of the wild mallard type eggshell. The genes responsible for the blue/green and white eggshell colours have not been investigated as yet

........Breeders

R.Sturmey / Wiltshire./ 01985 850447,/ r.sturmey@ukonline.co.uk

Miss L. Ewan,,/ Lancashire / 07951 735 599

Sandra Farrar,/ Shropshire/ 01588 650 390

Richard Sadler,/ Cheshire/ 07816 622 868

HICKS WATERFOWL WORLD / OSWESTRY / Tel 01691 655 635 weekends
Tel 07818 036 118 weekdays or grahamhickss@hotmail.co.uk


http://www.feathersite.com/Poultry/Ducks/Runners/BRKBali.html

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duck meat