• Monthly Duck's Village
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• s.154
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• pp.68-71
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• 2016

전라남도 담양에 위치한 무등축산 김종구 대표는 오늘도 활발히 움직이고 있다. 농촌진흥청에서 개발한 '우리맛오리'라는 토종오리와 육용오리를 합쳐 총 1만4천수 규모의 농장을 운영하고 있을 뿐만 아니라 최근 토종오리가 주 메뉴인 식당도 오픈했다. 김 대표에게 있어 토종오리는 특별한 존재다. 최초로 토종훈제오리 제품을 만들고, 식당에서 토종오리탕, 토종오리주물럭 등 어두워진 오리시장에 틈새시장을 개척하고 있다. 뭔가 특별한 무등축산, 김종구 대표의 농장을 찾아가 보았다.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.235-240
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• 2014

Recently, the consumption of duck meat has been gradually increased in Korea. However, most of the duck breeds in Korea were imported from overseas. Based on the large demands for the breeding stocks of native ducks, a new project for the commercial use of the Korean native ducks has been launched. For the initial investigation of the relationships between Korean native duck (KND) with other duck breeds, the sequences from D-loop control region in mitochondrial DNA (mtDNA) was used. The results from phylogenetic analysis indicated that both KND and White Commercial Duck (WCD) breeds were classified well with wild duck breeds. However, mallard duck was not discriminated well with KND. The haplotype analysis indicated that KND and WCD have eight different haplotypes with eleven SNPs. Three haplotypes (haplotype 1, 3, 4) were shared both in KND and WCD. On the other hand, haplotype 1 was appeared only KND and haplotype 5, 6, 7, 8 were identified only in WCD population. With further verifications, the results presented here can be used for the conservation and commercialization of the Korean native ducks.

• Monthly Duck's Village
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• s.221
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• pp.22-26
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• 2021

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.229-235
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• 2010

This work was carried out to improve the performance and the carcass yield of Korea native duck (KND) according to crossbreeding KND and broiler duck (BD). Two hundred forty out of crossbred ducks were divided into 4 strains and selected as 120 ducks separated by sex, respectively. Crossbred ducks were native ducks (female)${\times}$native ducks (male), native ducks (female)${\times}$broiler ducks (male), broiler ducks (female)${\times}$native ducks (male), and broiler ducks (female)${\times}$broiler ducks(male) as A, B, C and D, respectively. Broiler duck diet was fed as experimental diet for 0~3 weeks (CP 22.0%, ME 2,900 kcal/kg) and 3~8 weeks (CP 18.0%, ME 3,000 kcal/kg). Body weight of male was high compared to female, and that of B and C was high compared to A and low compared to D at 3 and 8 week (P<0.05). Body weight gain of male was high compared to female at 3~8 weeks and 0~8 weeks, and it was shown as D>C>B>A on body weight gain (P<0.05). In case of feed intake, there was no difference between male and female, and B and C were high compared to A and low compared to D (P<0.05). Male feed requirement was high at 3~8 weeks, and there was significant difference between A and B, C and between B and D. Carcass yield of 4 strains was shown as 70.1%, 70.8%, 73.1% and 71.2%, respectively. Finally, Crossbreeding of KND and BD may improve the performance and the carcass yield of KND.

• Monthly Duck's Village
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• s.82
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• pp.82-85
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• 2010

• Monthly Duck's Village
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• s.196
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• pp.41-41
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• 2019

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.423-431
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• 2010

This work was carried out to investigate on the retail cut yield and the meat quality of crossbred ducks. A total of 360 pullets that were produced from 4 mating methods used in this work. Four mating method were A) native ducks (female) $\times$ native ducks (male), B) meat-type ducks (female) $\times$ native ducks (male), C) native ducks (female) $\times$ meat-type ducks (male), and D) meat-type ducks (female) $\times$ meat-type ducks (male). Ducks were bred at the flat house, and selected nine ducks with similar weights from each treatment at the certain weeks (A, B, C 8 weeks; D 6 weeks). Selected ducks were slaughtered, calculated the retail cut yield(wing, back, neck, breast, leg), analyzed the physico-chemical compositions, and tested the sensory evaluation. Wing and neck meat ratios of D treatment were lowest (P<0.05), and breast meat ratio of B treatment was high (P<0.05) compared to other treatments. pH of duck meat was no difference among treatments, fat and protein contents of B treatment was highest, and collagen contents of D treatment was highest among all treatments. Meat color and physical compositions was no difference among treatments. Juiciness of D treatment meats was highest, and there was no difference between B and D treatments. Finally, mating method of native duck and meat-type duck affected on the retail cut yield, but did not improve on the physico-chemical compositions and sensory evaluation.

• Monthly Duck's Village
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• s.70
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• pp.28-29
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• 2009

• Monthly Duck's Village
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• s.185
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• pp.26-27
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• 2018

• Monthly Duck's Village
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• s.69
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• pp.25-25
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• 2009