دانلود کتاب Duck Production and Management Strategies

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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