Duck Production and Management Strategies

Foreword
Preface
Contents
About the Editors
1: Duck Production: An Overview
	1.1 Introduction
	1.2 Role of Ducks in Food Security
	1.3 Evolution and Domestication of Duck Breeds
	1.4 Duck Genetic Resources
	1.5 Systems of Management
		1.5.1 Scavenging System
		1.5.2 Integrated Farming System
		1.5.3 Confined Systems
	1.6 Breeding
		1.6.1 Modern Tools in Breeding Data Collection
	1.7 Duck Population
		1.7.1 Country Scenario of Duck Population
		1.7.2 Continent and Global Scenarios of Duck Population
	1.8 Growth of Duck Population
		1.8.1 Phase of Slow Growth
		1.8.2 Phase of Fast Growth
		1.8.3 Stationary Phase
	1.9 Effect of Avian Influenza on Duck Population
		1.9.1 During the Phase of Fast Growth (1984-2010)
		1.9.2 During Stationary Phase (2010-2019)
	1.10 Density of Duck Population
	1.11 Population Ratio of Duck to Human
	1.12 Duck Predominant Nations
	1.13 Duck Meat Production
	1.14 Mule Duck Production
	1.15 Foie gras Production
	1.16 Duck Down Production
	1.17 Duck Egg Production
	1.18 Per Capita Availability of Duck Meat
	1.19 Per Capita Availability of Other Eggs
	1.20 Balut and Other Special Duck Egg Products
	1.21 Overseas Trade of Live Ducks
		1.21.1 Export
		1.21.2 Import
	1.22 Overseas Trade of Duck Meat
		1.22.1 Export
		1.22.2 Import
	1.23 Overseas Trade of Duck (Other) Eggs
		1.23.1 Export
		1.23.2 Import
	1.24 Interventions Needed
	References
2: Breeds of Domestic Ducks
	2.1 Introduction
	2.2 Evolution of Ducks
		2.2.1 Mallard
	2.3 Domestication
		2.3.1 U.K. Standardized Duck Breeds
			2.3.1.1 Aylesbury Duck
			2.3.1.2 Call Duck
			2.3.1.3 Campbell Duck
			2.3.1.4 Cayuga Duck
			2.3.1.5 Crested Duck
			2.3.1.6 East Indie Duck
			2.3.1.7 Indian Runner Duck
			2.3.1.8 Muscovy Duck
			2.3.1.9 Orpington Duck
			2.3.1.10 Pekin Duck
			2.3.1.11 Rouen Duck
			2.3.1.12 Swedish Duck
		2.3.2 Breeds of Chinese Origin
			2.3.2.1 Brown Tsaiya Duck
			2.3.2.2 Gaoyou Duck
			2.3.2.3 Jingding Duck
			2.3.2.4 Liancheng White Duck
			2.3.2.5 Linwu Duck
			2.3.2.6 Shan Partridge Duck (Shan Ma Duck)
			2.3.2.7 Shaoxing Duck
			2.3.2.8 Mule Duck
		2.3.3 Indigenous Duck Breeds of Other Asian Countries
			2.3.3.1 Kuttanad Duck
			2.3.3.2 Arni Duck
			2.3.3.3 Pati Duck
			2.3.3.4 Nageswari Duck
			2.3.3.5 Maithili
		2.3.4 Semi-Wild Duck
	2.4 Duck Genetic Resource Conservation and Prevention of Genetic Erosion
	2.5 Conclusion
	References
3: Duck Genetics and Breeding
	3.1 Introduction
	3.2 Duck Genetic Resources: Evolution and Diversity
		3.2.1 Evolution of Ducks
		3.2.2 Taxonomy of Ducks
			3.2.2.1 Kingdom: Animalia (Animals)
			3.2.2.2 Phylum: Chordata (Animals Possessing Notochord)
			3.2.2.3 Subphylum: Vertebrata (Vertebrates)
			3.2.2.4 Superclass: Gnathostomata (Jawed Vertebrates)
			3.2.2.5 Class: Aves (Birds)
			3.2.2.6 Subclass: Neornithes (Modern Birds or True Birds)
			3.2.2.7 Infraclass: Neognathae (Modern Palate Birds)
			3.2.2.8 Order: Anseriformes (Waterfowl)
		3.2.3 Domestication of Ducks
			3.2.3.1 Ancestors of Ducks
				Mallard
				Wild Muscovy
			3.2.3.2 Domestication of Common Ducks
				East Asia
				Western Europe
		3.2.4 Duck Genetic Resources
			3.2.4.1 Classification and Distribution of Common Ducks
			3.2.4.2 Classification and Distribution of Muscovy Ducks
		3.2.5 Risk Status of Duck Genetic Resources
		3.2.6 Genetic Conservation and Improvement
		3.2.7 Duck Breed Descriptors
	3.3 Qualitative Genetics
		3.3.1 Plumage Colour
			3.3.1.1 Plumage Colour in Common Ducks
			3.3.1.2 Plumage Colour in Muscovy Ducks
		3.3.2 Skin/Shank/Web/Feet/Bill Colour
		3.3.3 Bill Shape
		3.3.4 Bean Colour
		3.3.5 Crest
		3.3.6 Eye Colour
		3.3.7 Caruncle Colour in Muscovy Ducks
		3.3.8 Eggshell Colour
		3.3.9 Body Carriage
	3.4 Duck Breeding
		3.4.1 Phenotypic Values of Important Quantitative Traits in Ducks
		3.4.2 Genetic Parameters of Important Economic Traits in Ducks
			3.4.2.1 Heritability
			3.4.2.2 Genetic Correlations
		3.4.3 Genetic Selection in Ducks
			3.4.3.1 Selection to Develop Meat-Type Ducks
				Growth Rate, Body Weight
				Feed Conversion Ratio
				Meat Yield and Breast Thickness
			3.4.3.2 Selection to Develop Egg-Type Ducks
				Multi-Trait Selection for Egg Production and Related Traits
				Fertility and Hatchability
				Eggshell Colour Selection
			3.4.3.3 Mule Duck Production
				Selection for White Plumage of Mule Ducks
				Selection for Duration of Fertility
		3.4.4 Marker-Assisted Selection (MAS)
		3.4.5 Modern Devices for Individual Bird´s Data Collection
		3.4.6 Performance of Commercial Stocks
			3.4.6.1 Common Ducks (CV 2021)
			3.4.6.2 Muscovy Ducks (GF 2021)
	3.5 Conclusion
	References
4: Anatomy and Physiology of Ducks
	4.1 Introduction
	4.2 Skeletal System
	4.3 Digestive System
		4.3.1 Upper Digestive Tract
		4.3.2 Intestines
		4.3.3 Liver
	4.4 Respiratory System
		4.4.1 Anatomy
		4.4.2 Functional Aspects
	4.5 Urinary System
	4.6 Reproductive System
		4.6.1 Male Reproductive System
		4.6.2 Female Reproductive System
	4.7 Circulatory System
		4.7.1 Blood
		4.7.2 Lymphatic System
			4.7.2.1 Lymph Nodes
			4.7.2.2 Thymus
			4.7.2.3 Bursa of Fabricius
			4.7.2.4 Spleen
	4.8 Glycogen Body
	4.9 Preen Gland
	4.10 Skin and Feathers
	4.11 Salient Features of Duck Anatomy and Physiology
	References
5: Nomadic (Transhumant) Duck Farming Practices
	5.1 Introduction
	5.2 Systems of Duck Production
	5.3 Nomadic Systems of Duck Production
		5.3.1 Kerala State of India
			5.3.1.1 Profile of the Duck Farmers
			5.3.1.2 Flock Strength
			5.3.1.3 Preference of Duck Varieties/Breeds
			5.3.1.4 Incubation of Duck Eggs
			5.3.1.5 Brooder Management (Duck Nursery)
			5.3.1.6 Grower Management
			5.3.1.7 Layer Management
			5.3.1.8 Breeder Management
			5.3.1.9 Feeding Ducks During Lean Season
			5.3.1.10 Flock Movement
			5.3.1.11 Healthcare Management
			5.3.1.12 Marketing and Financing
		5.3.2 Region I of Tamil Nadu State of India
			5.3.2.1 Flock Movement
			5.3.2.2 Healthcare Management
			5.3.2.3 Marketing
		5.3.3 Region II of Tamil Nadu State of India
			5.3.3.1 Flock Movement
			5.3.3.2 Healthcare Management
			5.3.3.3 Marketing
		5.3.4 Puducherry Union Territory of India
		5.3.5 Karnataka State of India
		5.3.6 Andhra Pradesh State of India
			5.3.6.1 Flock Movement
			5.3.6.2 Healthcare Management
			5.3.6.3 Marketing
		5.3.7 Telangana State of India
		5.3.8 Assam State of India
		5.3.9 West Bengal State of India
		5.3.10 Bangladesh
			5.3.10.1 Incubation of Duck Egg
			5.3.10.2 Management of Ducks
			5.3.10.3 Healthcare Management
			5.3.10.4 Marketing
		5.3.11 China
		5.3.12 Taiwan
		5.3.13 Vietnam
			5.3.13.1 Duck Egg Incubation
				Incubation Under Broody Hen
				Traditional Incubation
			5.3.13.2 Duckling Management
			5.3.13.3 Grower Management
			5.3.13.4 Layer Management
			5.3.13.5 Breeder Flock Management
			5.3.13.6 Flock Movement
				Direct Line Movement
				Circular Pattern Movement
				Irregular Pattern Movement
			5.3.13.7 Healthcare Management
			5.3.13.8 Marketing
				Marketing Channels for Drakes and Spent Ducks
				Marketing Channel for Table Eggs
				Marketing Channel for Balut Eggs
				Marketing Channel for Hatching Egg and Day-Old Ducklings
		5.3.14 Cambodia
		5.3.15 Indonesia
			5.3.15.1 Duckling Management
			5.3.15.2 Grower Management
			5.3.15.3 Layer Management
			5.3.15.4 Breeder Management
			5.3.15.5 Healthcare Management
			5.3.15.6 Marketing
	5.4 Ethno-veterinary Practices in Duck Production
	5.5 Social and Environmental Impacts of Nomadic Duck Farming
	5.6 Constraints in Nomadic System of Duck Rearing
	5.7 Conclusion
	References
6: Integrated Duck Farming
	6.1 Introduction
	6.2 Duck-Fish Integrated Farming System
		6.2.1 Advantages of Duck-Cum-Fish Farming (CML 2019)
		6.2.2 Selection of Fish Species
		6.2.3 Ideal Housing
		6.2.4 Management of Pond
		6.2.5 Plankton Diversity
		6.2.6 Selection of Duck and Their Maintenance
		6.2.7 Feed for Ducks in Integrated Fish Production System
		6.2.8 Harvesting
		6.2.9 Socio-Economic Status
	6.3 Duck-Rice Integrated Farming System
		6.3.1 Advantages of Duck-Rice Farming
		6.3.2 Beneficial Effects of Rice-Duck Farming
	6.4 Duck-Rice-Fish Integrated Farming System
	6.5 Duck-Rice-Fish-Azolla Integrated Farming System
	6.6 Scope of Integrated Duck Farming System
	6.7 Conclusion
	References
7: Intensive Duck Rearing
	7.1 Introduction
	7.2 Intensive Duck Farming
	7.3 Layout of Duck Farm
		7.3.1 Selection of Farm Site
		7.3.2 Location
		7.3.3 Topography
		7.3.4 Water
	7.4 Distribution of Various Buildings in a Farm
		7.4.1 Duckling or Brooder Houses
		7.4.2 Grower and Layer/Breeder Houses
		7.4.3 Hatchery Unit
		7.4.4 Feed Mill
		7.4.5 Other Buildings
	7.5 Housing for Ducks
		7.5.1 Duck Shed Design and Construction
		7.5.2 Orientation
		7.5.3 Width
		7.5.4 Length
		7.5.5 Height
		7.5.6 Foundation
		7.5.7 Floor
		7.5.8 Advancements in Housing System
		7.5.9 Automation in Operations
		7.5.10 Automation in Drinker System
	7.6 Systems of Rearing
		7.6.1 Pen and Run System
		7.6.2 Deep Litter System
		7.6.3 Mesh Bed and Cushion Grass Floor Models
		7.6.4 Slat Floor System
		7.6.5 Wire Floor System
		7.6.6 Cage System
		7.6.7 Environmentally Controlled Houses
		7.6.8 Space Requirements for Different Age Groups
			7.6.8.1 Floor Space
			7.6.8.2 Type of Feeders and Space for Feeding
			7.6.8.3 Waterers and Watering Space
	7.7 Duck House Equipment
		7.7.1 Slat and Cages
		7.7.2 Indoor Mesh Bed and Thick Cushion Grass Floor
		7.7.3 Feeders and Waterers
			7.7.3.1 Deep-Drawn Cup Drinkers
		7.7.4 Handling and Transport Equipment
		7.7.5 Walls/Air Filters for Positive Pressure Houses
		7.7.6 Tunnel Ventilation
	7.8 Management
		7.8.1 Brooding Management of Ducklings
			7.8.1.1 Extensive System
			7.8.1.2 Intensive System
			7.8.1.3 Special Care for Ducklings in Intensive System
		7.8.2 Growing Management
		7.8.3 Layer Management
			7.8.3.1 Cage Rearing of Layers
		7.8.4 Breeder Management
			7.8.4.1 Sexual Maturity
			7.8.4.2 Fertility and Hatchability
		7.8.5 Litter Materials and Litter Management
		7.8.6 Lighting Management
		7.8.7 Feeding and Watering Management
			7.8.7.1 Green Feed
			7.8.7.2 Creep Feeding
			7.8.7.3 Feeding Laying Ducks
			7.8.7.4 Watering of Ducks
		7.8.8 Bill and Claw Trimming
	7.9 Behavioural Characters
		7.9.1 Special Characters of Ducks
		7.9.2 Broodiness
		7.9.3 Preening
		7.9.4 Temperament
		7.9.5 Social Behaviour
		7.9.6 Cannibalism
		7.9.7 Duck Courtship Behaviour
			7.9.7.1 Head Pumping
			7.9.7.2 Head and Tail Up
			7.9.7.3 Grunt-Whistle
			7.9.7.4 Nod-swimming
		7.9.8 Peck Order
		7.9.9 Herding or Flocking Behaviour of Ducks
	7.10 Carrying and Handling of Ducks
	7.11 Conclusion
	References
8: Feeding and Nutrient Requirements of Ducks
	8.1 Introduction
	8.2 Comparative Digestive System Development
	8.3 Principles of Nutrition
		8.3.1 Energy
		8.3.2 Water
		8.3.3 Carbohydrates
		8.3.4 Protein and Amino Acids
		8.3.5 Lipids
		8.3.6 Vitamins
			8.3.6.1 Vitamin A
			8.3.6.2 Vitamin D
			8.3.6.3 Vitamin E
			8.3.6.4 Vitamin K
			8.3.6.5 Thiamine
			8.3.6.6 Riboflavin
			8.3.6.7 Niacin
			8.3.6.8 Pyridoxine
			8.3.6.9 Pantothenic Acid
			8.3.6.10 Folacin
			8.3.6.11 Biotin
			8.3.6.12 Choline
			8.3.6.13 Cyanocobalamin
			8.3.6.14 Vitamin C
		8.3.7 Minerals
			8.3.7.1 Calcium
			8.3.7.2 Phosphorus
			8.3.7.3 Magnesium
			8.3.7.4 Sodium
			8.3.7.5 Sulphur
			8.3.7.6 Manganese
			8.3.7.7 Zinc
			8.3.7.8 Copper
			8.3.7.9 Iron
			8.3.7.10 Iodine
			8.3.7.11 Selenium
	8.4 Nutrient Requirements of Ducks
		8.4.1 Protein and Amino Acids
		8.4.2 Energy
		8.4.3 Minerals
		8.4.4 Vitamins and Linoleic Acid
	8.5 Economizing Dietary Protein Supply
	8.6 Amino Acid Digestibility Values in Feed Formulation for Ducks: Limitation
	8.7 Feeding and Watering
	8.8 Precautions in Duck Feeding
	8.9 Use of Feed Additives
		8.9.1 Antibiotics
		8.9.2 Direct Fed Microbials (DFM)
		8.9.3 Prebiotics
		8.9.4 Synbiotics
		8.9.5 Enzymes
		8.9.6 Organic Acids
		8.9.7 Phytogenics
		8.9.8 Metabolic Modifiers
		8.9.9 Bacteriophages
		8.9.10 Other Additives
	8.10 Crude Fibre Digestibility in Ducks
	8.11 Conclusion
	References
9: Incubation and Hatching of Duck Eggs
	9.1 Introduction
	9.2 Production of Hatching Eggs
		9.2.1 Natural Mating
		9.2.2 Artificial Mating
			9.2.2.1 Semen Collection
			9.2.2.2 Semen Evaluation
			9.2.2.3 Duck Spermatozoa
			9.2.2.4 Semen Diluents
			9.2.2.5 Insemination of Females
	9.3 Care and Storage of Hatching Eggs Before Incubation
		9.3.1 Collection and Transportation of Hatching Eggs
		9.3.2 Selection of Hatching Eggs
		9.3.3 Cleaning and Sanitizing of Hatching Eggs
		9.3.4 Candling of Hatching Eggs
		9.3.5 Fumigation
			9.3.5.1 Fumigation with H2O2
		9.3.6 Storage of Hatching Eggs
	9.4 Methods of Incubation
		9.4.1 Natural Method of Incubation
		9.4.2 Artificial Method of Incubation
			9.4.2.1 Parched Rice Husk Hatching
			9.4.2.2 Hatching with Incubators
	9.5 Incubation of Eggs
	9.6 Physical Requirements for Incubation
		9.6.1 Temperature
		9.6.2 Humidity
		9.6.3 Ventilation
		9.6.4 Position
		9.6.5 Turning
	9.7 Assessing Embryonic Growth
	9.8 Transfer of Eggs to Hatcher
	9.9 Taking the Hatch
	9.10 Hatch Day Operations
		9.10.1 Sexing
		9.10.2 Grading
		9.10.3 Wing Banding
		9.10.4 Packing
	9.11 Embryonic Mortality
	9.12 Analysing Fertility and Hatchability
	9.13 Factors Affecting Fertility
		9.13.1 Male: Female Ratio
		9.13.2 Management
		9.13.3 Age and Rate of Lay
		9.13.4 Heredity
		9.13.5 Environment
		9.13.6 Nutrition
	9.14 Factors Affecting Hatchability
		9.14.1 Breeding Flock
		9.14.2 Season
		9.14.3 Nutrition
		9.14.4 Egg Quality
		9.14.5 Pre-incubation Storage Conditions
		9.14.6 Incubation Conditions
	9.15 Hatchery Hygiene and Sanitation
	9.16 Hatchery Waste Management
	References
10: Nutritive Value of Duck Meat and Eggs
	10.1 Introduction
	10.2 Duck Meat
		10.2.1 Chemical Composition
			10.2.1.1 Proteins
			10.2.1.2 Lipids
			10.2.1.3 Minerals
			10.2.1.4 Micronutrients
		10.2.2 Processed Duck Meat Products
	10.3 Duck Eggs
		10.3.1 Physical Composition
		10.3.2 Chemical Composition
			10.3.2.1 Proteins
			10.3.2.2 Lipids
			10.3.2.3 Minerals
			10.3.2.4 Micronutrients
		10.3.3 Processed Duck Egg Products
	10.4 Conclusion
	References
11: Duck Slaughter Processing and Meat Quality Measurements
	11.1 Introduction
	11.2 Duck Slaughter Processing
		11.2.1 Introduction
		11.2.2 Duck Assembling
		11.2.3 Pre-Slaughter Handling
		11.2.4 Slaughtering
		11.2.5 Bleeding
		11.2.6 Scalding
		11.2.7 Feather Release
		11.2.8 Inspection and Evisceration
		11.2.9 Chilling and Pinfeather Removal
		11.2.10 Cutting and Product Packaging
		11.2.11 Storage Management
		11.2.12 Supplementary
	11.3 Duck Meat Quality Measurements
		11.3.1 Introduction
		11.3.2 Carcass Characteristics
		11.3.3 Physicochemical Properties
			11.3.3.1 Proximate Composition
			11.3.3.2 Fat Oxidation
			11.3.3.3 Shear Value
			11.3.3.4 Instrumental Evaluation of Color
			11.3.3.5 pH Value
			11.3.3.6 Water-Holding Capacity
			11.3.3.7 Cooking Loss
			11.3.3.8 Drip Loss
		11.3.4 Microbiological Detection
		11.3.5 Sensory Evaluation
	References
12: Further Processing of Duck Meat and Egg
	12.1 Introduction
	12.2 Further Processing of Duck Meat
		12.2.1 Scope of Developing Duck Meat Products
		12.2.2 Methods of Cooking Duck
		12.2.3 Duck Meat Products in Indian Style
			12.2.3.1 Kerala
				Duck Curry of Kerala
				Duck Curry of Kerala: Alternate Method
				Duck Stew of Kerala
				Duck Korma of Kerala
				Duck Pappas of Kerala
				Duck Roast of Kerala
				Duck Fry of Kerala
			12.2.3.2 Assamese
				Hanh Aloo Aru Kumura of Assam
				Hanh Guta Bhaji of Assam
			12.2.3.3 Bengali
				Bengali Spicy Duck Curry
			12.2.3.4 Andhra
				Andhra Spicy Duck Curry
			12.2.3.5 Tamil Nadu
				Chettinadu Duck Curry of Tamil Nadu
				Duck Chettinadu of Tamil Nadu
		12.2.4 Bangladeshi Products
			12.2.4.1 Bangladeshi Duck Curry
			12.2.4.2 Bangladeshi Hasher Kalia
		12.2.5 Sri Lankan Products
			12.2.5.1 Sri Lankan Black Curry Duck
			12.2.5.2 Sri Lankan Duck Curry
		12.2.6 Southeast Asian Duck Meat Products
			12.2.6.1 Malay Duck Curry
			12.2.6.2 Rendang Itiak of Malaysia
			12.2.6.3 Singapore Nyonya Duck Curry
			12.2.6.4 Thai Green Curry with Roasted Duck
			12.2.6.5 Bebek Goreng Madura
			12.2.6.6 Vietnamese Roast Duck-Vit Quay
		12.2.7 Taiwanese/ Chinese Products
			12.2.7.1 Peking Duck
			12.2.7.2 Cantonese Roast Duck
			12.2.7.3 Roasted Duck
			12.2.7.4 Crispy Fried Duck
			12.2.7.5 Eight Treasure Duck
			12.2.7.6 Eight Treasure Duck: Alternate Procedure
			12.2.7.7 Tea Smoked Duck Breast
			12.2.7.8 Tea Smoked Duck
			12.2.7.9 Smoked Duck Steak
			12.2.7.10 Nanjing Salted Duck
			12.2.7.11 Salted Water Duck
			12.2.7.12 Pressed Salted Duck
			12.2.7.13 Ginger Duck
		12.2.8 French Products
			12.2.8.1 Duck Foie Gras
			12.2.8.2 French Duck à l´Orange
				Variations in the Preparation of French Duck à l´Orange
			12.2.8.3 Roast Duck with New Potatoes
			12.2.8.4 Duck Confit
		12.2.9 English Products
			12.2.9.1 Duck Breast with Beetroot and Red Onion
			12.2.9.2 Roasted Duck with Cranberry Glaze
	12.3 Duck Egg Products
		12.3.1 Boiled Eggs
		12.3.2 Stuffed or Deviled Eggs
		12.3.3 Coddled Eggs
		12.3.4 Roasted Eggs
		12.3.5 Egg Omelette
		12.3.6 Scrambled Eggs
		12.3.7 Poached Eggs
		12.3.8 Balut
		12.3.9 Salted Duck Eggs
		12.3.10 Century Eggs
		12.3.11 Spring Eggs
		12.3.12 Egg Rolls
		12.3.13 Egg Roll Cookies
	12.4 Conclusion
	References
13: Value Addition of Feather and Down
	13.1 Introduction
	13.2 What Is Feather and Down?
	13.3 Difference Between Feather and Down Materials
		13.3.1 White and Gray
		13.3.2 Goose and Duck
		13.3.3 Eiderdown
	13.4 Supply Chain of Feather and Down
		13.4.1 Definitions in Supply Chain
	13.5 Processing of Feather and Down
	13.6 Applications of Feather and Down
		13.6.1 Home Textile (Bedding, Furniture, Cushion)
			13.6.1.1 Types of Construction (Anon 2019c)
			13.6.1.2 Down and Feather Beddings (Anon 2019c)
		13.6.2 Apparel (Jacket, Vest, Fashion Style)
		13.6.3 Outdoor (Military, Camping, Sports)
		13.6.4 Other Special Quill Product (Badminton, Decoration)
	13.7 Quality of Feather and Down
		13.7.1 Main Factors in Determining the Quality of Down
			13.7.1.1 Goose and Duck Growing Period
			13.7.1.2 Goose and Duck Growth Environment
		13.7.2 Origin and Quality of Down
		13.7.3 Quality Control and Testing
			13.7.3.1 Content Analysis
			13.7.3.2 Fill Power
			13.7.3.3 Species
			13.7.3.4 Turbidity
			13.7.3.5 Fat and Oil Content
			13.7.3.6 Oxygen Number
	13.8 Controversial Issues Related to Feather and Down
		13.8.1 Harvest Plucking
		13.8.2 Bird Flu
	13.9 International Down and Feather Bureau (IDFB)
		13.9.1 Introduction
		13.9.2 Goals
		13.9.3 Technical Commission (TC)
	References
14: Duck Diseases and Disease Management
	14.1 Introduction
	14.2 Recommendations for the Control and Prevention of Diseases
	14.3 Viral Diseases
		14.3.1 Duck Virus Hepatitis
		14.3.2 Duck Virus Enteritis
		14.3.3 Avian Influenza
		14.3.4 Parvovirus Infection
		14.3.5 Reovirus Infection
		14.3.6 Duck Circovirus Infection
		14.3.7 Duck Egg Drop Syndrome
	14.4 Bacterial Diseases
		14.4.1 Riemerella Anatipestifer Infection
		14.4.2 Fowl Cholera
	14.5 Parasitic Diseases
	14.6 Conclusion
	References
15: Duck Genomics and Biotechnology
	15.1 Introduction
	15.2 Evolution of Duck´s Genetic and Cytogenetic Maps
	15.3 Genetic Diversity in Ducks and Use of Molecular Markers
		15.3.1 Amplified Fragment Length Polymorphism (AFLP)
		15.3.2 Microsatellites
		15.3.3 Single Nucleotide Polymorphism (SNP)
		15.3.4 Copy Number Variation (CNV)
		15.3.5 QTL Mapping
	15.4 Marker Assisted Selection (MAS)
	15.5 GWMAS or Genomic Selection
	15.6 Candidate Gene Polymorphism Affecting Key Production and Growth Traits of Ducks
	15.7 Genomics of Disease Resistance
		15.7.1 Candidate Gene Studies in Ducks for Duck´s Immunity and Disease Resistance
		15.7.2 Molecular Studies on Disease Resistance and MHC Genes
		15.7.3 The MHC Loci and Their Roles in Duck Genomics
	15.8 Bioinformatics Studies in Duck Research
	15.9 High-Throughput Sequencing Including Next Gen Sequencing (NGS) and RNA-seq in Ducks
	15.10 Embryology of Ducks
	15.11 Embryo Biotechnology in Ducks
		15.11.1 Bio-banking
		15.11.2 Preservation of Gametes, as a Bio-banking Option
		15.11.3 Transgenesis in Ducks
	15.12 Gene Editing
	15.13 Future Directions
	References
16: Duck Farming: Opportunities, Constraints and Policy Recommendations
	16.1 Introduction
	16.2 Opportunities
		16.2.1 Advantage of Topography
		16.2.2 Role in Women Empowerment and Livelihood Opportunities for Weaker Sections
		16.2.3 Low Cost of Production
		16.2.4 Ease of Brooding
		16.2.5 Ease of Maintenance
		16.2.6 Fast Juvenile Growth
		16.2.7 Hardiness to Cold Climates
		16.2.8 Hardiness to Diseases
		16.2.9 More Egg Production
		16.2.10 Suitability in Integrated and Mixed Farming Models
			16.2.10.1 Biological Control of Pests
			16.2.10.2 Weed Control
			16.2.10.3 Effect on Soil Health
			16.2.10.4 Economic Gains
			16.2.10.5 Role in Organic Paddy Cultivation
		16.2.11 Specialty Duck Products
	16.3 Constraints
		16.3.1 Stationary Free-Grazing Duck Flocks
			16.3.1.1 Limited or Zero Land Holdings
			16.3.1.2 Supply of Ducklings
			16.3.1.3 Availability of Scavengeable Feed Resources
			16.3.1.4 Limited Knowledge on Technical Know-How
			16.3.1.5 Financial Supports
			16.3.1.6 Diseases and Mortality
			16.3.1.7 Predation
			16.3.1.8 Natural Calamities
			16.3.1.9 Waste Management
			16.3.1.10 Marketing
		16.3.2 Free-Grazing Nomadic System
			16.3.2.1 Shrinking Foraging Lands and Water Bodies
			16.3.2.2 Nonavailability of Capital Funding
			16.3.2.3 Nonavailability of Quality Ducklings
			16.3.2.4 Contract Farming System
			16.3.2.5 Limited Open Time in Paddy Fields
			16.3.2.6 Risks and Issues Associated with Transport Between Grazing Fields
			16.3.2.7 Lean Season Feeding
			16.3.2.8 Poor Performance
			16.3.2.9 Health Problems
			16.3.2.10 Avian Influenza (AI)
			16.3.2.11 Dead Bird Disposal
			16.3.2.12 Predation
			16.3.2.13 Natural Calamities
			16.3.2.14 Lack of Inheritance by Young Generation
			16.3.2.15 Marketing of Duck Products
			16.3.2.16 Poor Government Supports
		16.3.3 Rice-Duck System
			16.3.3.1 Fragmented Paddy Fields
			16.3.3.2 Labour-Intensiveness
			16.3.3.3 Special Care for Rice Culture
			16.3.3.4 Fencing and Housing Infrastructure
			16.3.3.5 Timing of Ducklings Production
			16.3.3.6 Climatic Hazards
			16.3.3.7 Overloaded Weeds
			16.3.3.8 Availability of Biologicals and Disease Treatment Support
			16.3.3.9 Capacity Building
			16.3.3.10 Financing
		16.3.4 Fattening Duck Industry
		16.3.5 Intensive System
			16.3.5.1 Behavioural Anomalies
			16.3.5.2 High Feed Cost and Low Product Pricing
			16.3.5.3 Marketing
			16.3.5.4 Capacity Building
	16.4 Policy Recommendations
		16.4.1 Conservation of Duck Genetic Resources
		16.4.2 Supply of Critical Inputs
			16.4.2.1 Birds
			16.4.2.2 Feed
			16.4.2.3 Biologicals and Medicines
			16.4.2.4 Financial Support
			16.4.2.5 Veterinary Services
		16.4.3 Farmer Producer Groups for Collective Bargaining Power
		16.4.4 Establishment of Quality Standards and Grading
		16.4.5 Marketing Support
		16.4.6 Training
		16.4.7 Other Government Supports
	16.5 Conclusion
	References