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Performance of Mule Ducks as Meat Producer and Their Problems Setioko, Argono Rio
Indonesian Bulletin of Animal and Veterinary Sciences Vol 13, No 1 (2003)
Publisher : Indonesian Animal Sciences Society

Mule duck, a crossing between muscovy and common duck has a potential as a meat producer. Muscovy and common ducks are available in the villages throughout the country and they have not been utilized optimally for meat production. Mule duck in the villages is a crossing naturally between local drake and muscovy duck. Commercially this duck can be developed through intermating between muscovy drake and common ducks using artificial insemination technique, since the differences in the body size and natural mating resulted in low fertility. In Taiwan, mule ducks (crossing between muscovy and Pekin duck) have been commercially managed and this duck could reach 4 kg at 9 week of age. Beside fast growing bird, mule ducks have better carcass quality (bigger brest meat and low fat) compared to common duck and muscovy. In France, mule ducks are generally used to produce fatty liver that is very common food. To produce bigger fatty liver, it needs mule duck weight ranges from 4.1 to 4.2 kg at 12 weeks. Fatty liver obtained from mule ducks was reported to be 702 grams compared to 560 grams from muscovy and 793 grams from swan. Nervertheless, fertility is one of the major problems. It was reported that fertility rate was only about 40%. In addition, the dark collor of feathers makes the collor of carcass becomes unattractive. Both problems could be overcome through intensive and continued selection programmes. Â Key words: Mule, meat, duck, muscovy

Forced Molting: A Technique to Improve The Egg Production of Duck in The Next Laying Cycle Setioko, Argono Rio
Indonesian Bulletin of Animal and Veterinary Sciences Vol 15, No 3 (2005)
Publisher : Indonesian Animal Sciences Society

Molting is a physiological process that involves the shedding of old feathers and the growth of the new one in birds. It is affected by hormonal, where the ovary regresses and the egg production automatically ceases. Although molting is a natural phenomena, this can be induced artificially that commonly called "forced molting" by manipulating the environment such as feed, water, light or chemical compounds. This method is aimed to shed the feathers spontaneously and stop the egg production. After having a rest from laying, the birds start laying again at the same time and hopefully have a better egg production. Beside increasing egg production, forced molting could also extend the laying period up to the certain economical level. This paper describes the term of molting, process of molting and techniques of forced molting technique. Key words: Molting, forced molting, duck, egg

Forced Molting: A Technique to Improve The Egg Production of Duck in The Next Laying Cycle Argono Rio Setioko
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 15, No 3 (2005): SEPTEMBER 2005
Publisher : Indonesian Center for Animal Research and Development

Molting is a physiological process that involves the shedding of old feathers and the growth of the new one in birds. It is affected by hormonal, where the ovary regresses and the egg production automatically ceases. Although molting is a natural phenomena, this can be induced artificially that commonly called "forced molting" by manipulating the environment such as feed, water, light or chemical compounds. This method is aimed to shed the feathers spontaneously and stop the egg production. After having a rest from laying, the birds start laying again at the same time and hopefully have a better egg production. Beside increasing egg production, forced molting could also extend the laying period up to the certain economical level. This paper describes the term of molting, process of molting and techniques of forced molting technique. Key words: Molting, forced molting, duck, egg

Performance of Mule Ducks as Meat Producer and Their Problems Argono Rio Setioko
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 13, No 1 (2003): MARCH 2003
Publisher : Indonesian Center for Animal Research and Development

Mule duck, a crossing between muscovy and common duck has a potential as a meat producer. Muscovy and common ducks are available in the villages throughout the country and they have not been utilized optimally for meat production. Mule duck in the villages is a crossing naturally between local drake and muscovy duck. Commercially this duck can be developed through intermating between muscovy drake and common ducks using artificial insemination technique, since the differences in the body size and natural mating resulted in low fertility. In Taiwan, mule ducks (crossing between muscovy and Pekin duck) have been commercially managed and this duck could reach 4 kg at 9 week of age. Beside fast growing bird, mule ducks have better carcass quality (bigger brest meat and low fat) compared to common duck and muscovy. In France, mule ducks are generally used to produce fatty liver that is very common food. To produce bigger fatty liver, it needs mule duck weight ranges from 4.1 to 4.2 kg at 12 weeks. Fatty liver obtained from mule ducks was reported to be 702 grams compared to 560 grams from muscovy and 793 grams from swan. Nervertheless, fertility is one of the major problems. It was reported that fertility rate was only about 40%. In addition, the dark collor of feathers makes the collor of carcass becomes unattractive. Both problems could be overcome through intensive and continued selection programmes. Key words: Mule, meat, duck, muscovy

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