2009 Annual Research Report

9. Poultry Research
(1) Performance of Cherry Valley and Grimaud strain Recently, duck is one of the important animals due to high protein quality, and people consider duck meat as a healthy food. However, up to date, the management of duck in farm was not major concern to farmers in Korea, and it was not constructively concreted. Our study aimed to gain information on productivity and reproductive ability of meat type duck breeder imported from abroad, and to provide management guide and selection indicator that suit our environment. A total of 288 meat type duck breeders were randomly subjected to two groups (Cherry Valley and Grimaud strain imported from UK and France, respectively) with four replications of 36 (female 30, male 6), respectively from 24, Sep., 2007 to 6, May, 2009. During the period of the experiment, birds were raised in the floor pen and feed restriction was attempted for the control of body weight. Grimaud strain during 25-80 weeks showed increase in egg production (80.9%) when compared to Cherry Valley strain (78.8%). Compared to egg weight of Grimaud strain, which recorded 88.4g, Cherry Valley strain illustrated increased egg weights by recording 93.4g. Feed consumption revealed increase in Grimaud strain (229.5g) compared to Cherry Valley strain (224.5g), whereas feed conversion was improved in Cherry Valley strain than Grimaud strain (3.05 and 3.21; respectively). Viabilities of Cherry Valley and Grimaud strain were 95.8% and 95.0%, respectively. In eggshell thickness at 76 weeks, Cherry Valley and Grimaud strain were 385 and 383.5, respectively. Eggshell strengths of Cherry Valley and Grimaud strain were 3.83 kg/cm2 and 3.50kg/cm2, respectively. At 28 weeks, Haugh unit of Cherry Valley and Grimaud strain were 94.0 and 92.1. The pattern of Haugh unit increase were compared to Grimaud strain (81.1) was also found at 76 weeks in Cherry Valley strain by showing 87.9. Hatchablility of Cherry Valley, 40 weeks old, was 72.9% andGrimaud strain recorded 67.4%. Hatchablility of Cherry Valley and Grimaud strain, 60 weeks old, were 61.2% and 61.4%, respectively. Total eggs of duck breeder were produced 299 and 302 in Cherry Valley and Grimaud strain 224 and 204 of commercial duck were produced for 52 weeks respectively.

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National Institute of Animal Science

Table 9-1. Productions of duck breeder egg and commercial duck for 52 weeks Item Egg production Commercial duck production Cherry Vally 299 224 Grimaud 302 204

(2) A Comparative Study on the Performance, Carcass Trait and Blood Parameter of Meat-Type Duck Strains Reared in Korea This study was carried out to evaluate performance, carcass characteristic, meat quality and blood parametersamong three meat-type duck strains. The experiment utilized Cherry Valley and Grimaud, imported from abroad and F1 (produced by farm, 1 day of age, for 6 weeks). In this study, performances of three strains were showed in Figure 1. Body weights were significantly lower in F1 strain than those of the commercial duck (CD) strains. Both feed conversion and production index were significantly higher in Cherry Valley CD strain than those of the other two strains. No blood parameters were significantly different among all the strains. However, no differences were found in carcass characteristics, and meat quality, whereas abdominal fat of Grimaud was higher than that of the others. The results suggest that Cherry Valley CD strain had higher performance among those three strains. Although, our findings did not show any significant difference in carcass characteristic or meat quality whereas Grimaud exhibited increased abdominal fats. Further study is needed to investigate the systemic estimation of feeding system related to growth characteristics of different strains in ducks.

<Weight gain, g>

<Feed intake, g>

<Feed conversion ratio>

Fig. 9-1. Performances of Meat-Type Duck Strains Reared in Korea

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2009 Annual Research Report

(3) Investigation on the feed development for the production of high value-added functional Korean native duck eggs This work was carried out to develop the feed for the duck egg production which increase the added value of duck egg and the household incomes by the comparison of the most transit ratio on the functional materials between White Leghorn egg and Korean Native duke (domestic chungdung duck) egg with based on the identified functional material transition research. The native duck egg was high on the yolk ratio and crude fat content which was low on the albumin ratio and moisture content. Eggshell strength, albumin height, and Haugh unit of the white egg were high that compared to the green egg, however, egg yolk color of the green duck was high compared to the white egg. In case of the characteristic of main fatty acid in the white egg yolk and the green egg yolk, oleic acidand archidonic acid of the green egg was high as 12 and 16% that compared to the white egg and linoleic acid of the white egg was high as 40% that compared to the green egg. Based on the results of this research, we will prepare a scientific evidence on the function that contribute to increase the added value of duck egg and the household incomes with the development of the feed for the functional duck egg production.

Fig. 9-2. Comparison of fatty acid between white egg and green egg

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