Domestic Duck Production, Science and Practice

By Peter Cherry and Trevor Morris - 239 Pages

If you are producing ducks commercially for meat or eggs, this hardcover book is critical. It gives an overview of worldwide duck production and discusses different housing systems depending on your environment. It has information on how best to raise ducks for meat and the factors that influence the body composition of meat ducks. It has an excellent section on rearing breeding stock - how controlled feed intake and different lighting regimes during growth affects future egg production. They also discuss fertility, hatchability and genetic improvement. Everything is supported by scientific research with many graphs showing the consequences of different methods of management.

It is best to order this book via Amazon. Their prices are less than what the publisher charges us.