Methods for rearing and fattening mulard duck for raising meat productivity; foagras technology of processing foagras
2001
Nguyen Van Hai | Nguyen Van Tan | Le Thi Hoa | Nguyen Xuan Khoai | Dinh Thi Thanh
Mulard ducks issued from selected breed for froagras and meat yield as well as their quality. Two parent stock breeds selected a male R31-51 muscovy duck and a female super meat duck. Broiler live weight average was 3364g and 3466g at 63 days and 84 days of age resp. Feed conversion (FCR) per kg body weight gain 3.3 kg and 3.8kg, carcass was 78.02 percent and 71.42(70. Force feeding age 12 weeks. Weight at begining offorce feeding 4.0 kg to 4.2 kg. Duration of force feeding 2 weeks. Live weight at the end of force feeding 4.9-5.2kg. Feed (boiled corn) 3.9 kg to 4.1 kg. Liver weight 8.2 percent to 8.7 percent. Technology of processing foagras: Selection of foagras, mixture salt, flour nutmeg, pepper, clove, ginger and sugar. After having all the foagras and seasoning fully mixed, alayer of seasoning is spread between the foagras uncooked products and to keep it in the temperature of 2oC to 4oC. Should be steamed before eating
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