Breeding for the Future

The duck meat market has grown significantly in recent years and is likely to continue with genetic and husbandry advances, making duck increasingly competitive to other poultry and meat products. Duck meat currently represents less than 10% of total poultry meat production and is largely concentrated in China and southern Asia. Keywords: breeding, ducks, Cherry Valley, robustness, genetics   Source: World Poultry magazine. Issue 22.11 To view this article in full, click on the pdf