THE DUCK How is the duck? Duck is a anátida, as is the swan, goose or geese, but unlike them has the neck shorter, more rounded body and stocky and is smaller. Duck, its beak is characteristic flattened and webbed feet indicate that it is a water bird. The duck is a bird ducks, because it has webbed feet. Clearly, the duck is a waterfowl. As you scroll through the liquid element, nothing very fancy, but on land, however, is clumsy and walks with difficulty. The duck is a bird polygamous, like chicken or turkey. The duck song is very characteristic. This animal emits a nasal sound consists of several sharp cries and short-lived. As with geese, the male can make a sound made with the mouth as a whistle when you want to ward off enemies. Unlike other poultry, duck home retains many of the features inherited from its wild ancestor, the mallard. This makes him the domestic duck highly resistant animal capable of living outdoors. However, the human need for food. Origin of the domestic duck Most breeds of domestic duck Wild Duck Original Mallard, also known as domestication dates back over 2000 years ago. In fact, in Roman times and was raised ducks for food, for meat. However, other species of duck were used to create current domestic ducks. The Muscovy or Barbary duck is native to America and live wild in the southern United States, Mexico, Central and South America. The usefulness of the Muscovy duck as a pet based on its resistance. Carolina Duck (Anas crecca), nor from the same species as the European wild duck and live wild in North America, Europe and Asia. The duck is reared, traditionally, for thousands of years in Europe but in Asia, the production of this bird is also very important. Usefulness of the domestic duck The duck is reared mainly for meat, but also for their eggs. Duck eggs are used, for example, in traditional cake preparation. Duck meat is highly prized, despite its high content of fat, meat considered a very fine palate. A highly prized products obtained from the duck foie gras ("fatty liver") and to a lesser extent the liver pate. For the quoted product called foie gras duck is subjected to the (usually male) to a force- feeding (given food, literally, through a funnel) based on foods with a high content of carbohydrates (mainly maize beans) for 15 or 20 days through a process called saddle or "gavage" in French. The duck pate is not as pure liver is added to this product different viscera, bacon and other meats and other ingredients such as flour or milk. Moreover, for the manufacture of pâté not the animal is subjected to a forced feeding. Therefore, although not a food as pate and flair is much less aggressive animals. However, the same movement in defense of animal rights is threatening a traditional product such as foie gras (the Egyptians and the Greeks and fattened ducks and geese). The final decision rests with consumers who have the right to choose who they want to eat, and the authorities have the powers to enforce the prohibitions they deem appropriate, as has happened and will happen in several countries with the issue of foie gras. In any case, the consumption of foie gras or pate should always be done in moderation for their considerable fat content of saturated type, cholesterol, and, of course, energy. Logically, the foie gras is more fat and have more cholesterol than the pate to be done exclusively with greased livers. However, these two products also naturally have its advantages. The benefits of foie gras or pate are based on its high content of vitamin A, B12, D and E from the liver (where it is stored in the living animal). It also provides iron, phosphorus and other minerals. Duck feathers are also useful to man. Although much better known products made from eider duck down as anoraks, duvets or sleeping bags for the high insulation capacity of plumage of this bird of northern latitudes, the plumage of the duck is used as filler in various garments. With down (feathers finer and denser which serves to waterfowl as natural shelter) of the ducks (and geese) are made quilts, jackets and other products. You can even use the feathers of land birds, as a hen, for covering textiles. Another use of the domestic duck that departs from the above, is to keep this animal as decoration of cities and towns. In this sense, every time, is more often present in urban areas of these birds that are introduced by man in lakes and ponds of parks and urban gardens. What eats the duck? The ducks are fed feed made from corn and soybeans. But this power is often based add mashed beans and wheat and oats are fed also with some vegetables. Playing Duck Recognize from afar the male from the female because usually the male duck has feathers with a more colorful than his partner. The mother duck eggs incubate for about 4 weeks. However, apart from some farms using broody hens to hatch duck eggs usually hatch duck eggs in artificial incubators that work with infrared. Input, incubation with incubator allows greater control over the entire incubation process and avoid many problems such as the bird stop incubation. A part of the legs have lost their natural instinct to incubate the eggs. Once the young are born, they rush to come into contact with the liquid element, water, the ability to fly but do not develop until 3 months of life. Therefore, while the ducklings do not exceed the first months of life depend entirely on the mother who protects and cares at all times. But the most difficult step for the duck is still not formed when the adult plumage and wraps exclusively down which has at birth. Later, when the duck becomes the true plumage, is much more protected from heat, cold and disease. The duck has the advantage of being an animal undemanding in terms of food and space where they breed, in fact the mallard (wild ancestor of the domestic duck), unlike most birds and other animals in the world, is not threatened but quite the opposite and we can see anywhere in the world in some areas more than ample. The reason is because this bird has a great capacity for adaptation and an animal that is very robust and resistant to disease, to parásitosy to adverse environmental conditions. The duck is an animal of great hardiness, much higher than other farm animals such as chickens, so it is not necessary to thorough scrutiny of all weather conditions for the welfare of these birds. While growing up in Europe and America many fewer ducks to chickens ducks advantages are clear on these birds. Duck rearing is much easier and cheaper than the big ships chickens with all the environmental conditions of light, temperature and humidity controlled artificially by sophisticated technology. Of course, the duck meat, much more tasty, juicy and nutritious, is different from chicken. Therefore, commercial duck farming or intensive is increasingly common in some parts of the world. However, the duck is very common traditional breeding. Given the aquatic habits of the duck, to raise this bird in a traditional and respectful of animal welfare and the environment is important to have a water source. Ideally, a lake or stream either natural or artificial shade, ie, planting some trees in some places. In the case of a natural lake, trees are better than banks, such as poplar or willow. Apart from trees in the grounds of ducks can enter aquatic plants to provide food for our ducks. With the same reasoning, we will plant grass on the edge of the lake. In addition, the lawn will provide the necessary moisture for ducks. If the lake we have created us, to give a depth of 50 cm is enough .. Even more important that this is the size of the facility to house the ducks. The enclosure of the ducks must have a surface as spacious as possible to allow the animals to look for food themselves and do the exercise each day to stay strong and avoid the problems of excess weight. In commercial breeding duck is sought, rather than animal welfare, economic performance, with a highly concentrated food rich in protein and fat and the inability to voluntarily exercise to facilitate the energy stored in food transformed into the final product, ie the duck meat and eggs. Breeds of ducks The most popular breeds of ducks is without doubt the Peking duck, which originates in China. Other breeds of ducks are major Rouen duck, the Campbell or Barbary duck. In the last hundred years, thanks to artificial selection, have created two distinct types of breeds of duck, beef breeds and races start. Examples of meat breeds of duck, Peking duck there, the typical white duck with orange beak, the Rouen and Muscovy duck. Following the races of ducks for the production of beef, Peking duck farming has its advantages over the others by being simple, economical and very profitable. This is because this race is very tough, great prolificacy (the female lays many more eggs) and their young develop rapidly (hatching of eggs is considerably shorter than in other races). The main drawback of the Peking duck is that it has a very fat meat, which cost him his replacement in recent years, when ever the subject of nutrition care more, less fat breeds, like the muscovy duck. However, Beijing is the breed of duck that breeds more abundantly worldwide. The Muscovy duck Muscovy duck or is used mainly in making pates. Although his breeding has some drawbacks when compared with the Peking duck, such as reduced litter size, reduced precocity, handling more complicated and less resistance to low temperatures. That is, the Muscovy duck eggs that puts less Peking duck and take longer to hatch, plus it's duck race is more delicate than the world famous Peking Duck. The races start aimed at obtaining eggs are the Campbell or duck Buff Orpington.
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