Exploring the Potentials of Duck-based Enterprises Including Health Benefits

TO GOD BE THE GLORY...
Thanks be to GOD, who gives us
the victory through our Lord Jesus
Christ. 1 Cor. 15:57.

Paper presented
During the Seminar Series
DA - BAR Diliman Quezon City
April 27, 2017
Exploring the Potentials of Duck Based
Enterprises Including Health Benefits
JOVITA M. DATUIN Ph. D
Chief, Science Research Specialist CP 0908-399-8946
Research Division, DA RFO I City of San Fernando, La Union

Why Raise Ducks
• Most versatile avian species that are of
commercial significance
• Subsist under a wider range of climatic and
nutritional conditions
• Inexpensive and non-elaborate housing
facilities
• Little attention and less space required
• Relatively hardy and resistant to common
avian species

Why Raise Ducks
• Ducks eggs are larger in size. Have thicker
shells, and unique flavour
• Suitable for processing into value-added
products
• Usually command higher prices than
commercial chicken eggs.

DUCK INDUSTRY
PERFORMANCE
STATUS

66,616,937 65,713,051
62,444,399
31,253,663 32,227,250 34,473,562
78,598,499 80,852,506 78,398,957
0
10,000,000
20,000,000
30,000,000
40,000,000
50,000,000
60,000,000
70,000,000
80,000,000
90,000,000
2015 2016 2017
CHICKEN POPULATION INVENTORY
(No. of birds)
BROILERS LAYERS NATIVE
The total chicken inventory in
the country as of January 1,
2017 was 175.31million birds.
It decreased by 2.85 percent
from last year's inventory of
178.79million birds. About
45% of the total CHICKEN
population were NATIVE while
36% were LAYERS and the
remaining 20% were broilers.

3,043,204 3,283,004 3,375,464
7,023,523 7,235,535 7,467,826
0
1,000,000
2,000,000
3,000,000
4,000,000
5,000,000
6,000,000
7,000,000
8,000,000
2015 2016 2017
DUCK POPULATION INVENTORY
(No. of birds)
commercial backyard
The total duck inventory in
the country as of January
1, 2017 was 10.84million
birds. It increased by 3.0
percent from last year's
inventory of 10.51 million
birds. About 69% percent
of the total duck
population were raised in
backyard farms while 31%
percent were grown in
commercial farms.

Duck: Inventory by Farm Type, Regions, Year
and Period
2017
January 1
NCR ..
CAR 248,155
ILOCOS REGION 382,687
CAGAYAN VALLEY 1,133,770
CENTRAL LUZON 3,452,527
CALABARZON 326,594
MIMAROPA 206,607
BICOL REGION 488,903
WESTERN VISAYAS 921,968
CENTRAL VISAYAS 56,344
EASTERN VISAYAS 253,499
ZAMBOANGA PENINSULA 192,870
NORTHERN MINDANAO 444,064
DAVAO REGION 524,409
SOCCSKSARGEN 1,411,327
CARAGA 122,544
ARMM 105,524
The top 5 regions with
the highest duck
inventory As of January
2017 were Central
Luzon, SOCCSKSARGEN,
Cagayan valley,
Western Visayas, and
Davao Region

VOLUME of DUCK Egg PRODUCTION (in metric tons)
Quarter 4
2014 2015 2016
Duck eggs
PHILIPPINES 10,804 11,211 12,040
..CAR 187 181 133
..Ilocos Region 161 165 185
..Cagayan Valley 794 869 740
..Central Luzon 4,048 4,513 5,009
..CALABARZON 580 740 854
..MIMAROPA 200 132 161
..Bicol Region 134 147 160
..Western Visayas 1,511 1,573 939
..Negros Island Region .. .. 647
..Central Visayas 61 63 27
..Eastern Visayas 65 56 59
..Zamboanga Peninsula 208 235 258
..Northern Mindanao 1,032 1,204 1,280
..Davao Region 192 174 219
..SOCCSKSARGEN 1,178 749 1,034
..Caraga 222 189 140
..ARMM 231 221 195

DUCK POPULATION IN
REGION I
Ilocos Norte 46,558
Ilocos Sur 50,982
La Union 56,406
Pangasinan 228,741

JULY AUG SEPT OCT. NOV DEC.
2014 93.19 90.84 91.68 93.03 91.85 93.5
2015 99.66 98.44 98.09 98.44 97.27 100.16
2016 101.21 99.55 103.95 100.24 104.55 110.52
0
20
40
60
80
100
120
MONTHLY AVERAGE FARMGATE PRICES OF
DUCK,PHILIPPINES 2014-2016 (PRICE/KILO)
2014 2015 2016
In JULY-DEC 2016, the monthly average farmgate price of duck was
P103.33 per kilogram liveweight. It was HIGHER by 5% percent
compared to JULY – DEC 2015 price. The highest price at P110.52
per kilogram was registered in December, while the lowest price at
P99.55 per kilogram was recorded in August.

Philippine duck. This
breed of duck is a good
layer and a non-sitter.
The color is either black,
gray, brown or various
combinations. Generally,
the average weight of
the female at maturity is
1.5 kg while the drakes
weigh an average of 1.75
kg.

Khaki Campbell. Khaki
Campbell originated in
England. Adult ducks weigh
about 1.80 kg while drakes,
2.10 kg. They are good layers
and could produce 300 eggs
or more per laying year. The
eggs are fairly large with
average weight of 70 grams.

Indian Runner. This breed
originated in the East Indies
but its egg-producing
capabilities were developed
in Western Europe. Adult
ducks weigh about 1.80 kg
while drakes, 2.10 kg.

Pekin duck. The Pekin duck
originated in China but was
improved in North America
and Europe. They posses
white and yellow skin. They
produce high quality meat
and could attain a market
weight of approximately 3
kg in eight weeks. Egg
production ranges from
180-200 eggs per year.

Muscovy duck. This
breed originated in
South America.
Muscovy duck can be
easily identified by its
red knobby nodules
along the eyes and
above the base of the
bill.

 Sound body conformation – no deformities
and abnormalities
 Plumage color and pattern – choose plumage
color conforming to the standards
 Egg production performance – obtain
replacement stocks from flocks which produce
good and large eggs.

Characteristics of duck farm
 Well ventilated and well -drained farm with good
drainage system
 Accessibility to market
 Accessibility to supply of feeds and water and
availability of electricity
Choosing the breed to raise
 Market demand
 Availability and adaptability of the breed
 Productivity

Housing
• Position should facilitate movement of farm
workers
•Building should not face direct sunlight
•Oblique direction, or in east west, or oriented
northeast-southwest or southeast-northwest
direction
•Rectangular house is better than square house

Brooding house
•Battery type brooding house
•Litter type brooding house
Growing house
•Meat type breeds – 2.5 sq. ft. per duckling
•Egg type breeds – 2.0 sq. ft. per bird
Laying house
•4 sq. ft. per layer
•With bedding material like chopped rice straw, rice
hull and sawdust

Care and Management
 Provide good quality feeds (15-18 % CP for growers) and
adequate feeding and drinking spaces
 Do not force the ducks to lay eggs earlier than 22 weeks
old
 Early laying results to many small eggs
 Productive laying period – 1 year
 Provide adequate space for the growing period
 Provide 13 hours of daylight until the ducks are sexually
mature
 Grow the males and females separately.
 Mix the males with the females 2-4 weeks before the
expected onset of lay (18-20 weeks of age)

SelectionandMating
• Select vigorous breeding stock. Select
breeders when birds are about 8 weeks old,
and again at 4 to 5 months old before they are
placed in breeding pens.
• Eggs for hatching purposes should come from
ducks not less than 7 months old to insure
better fertility,
hatchability and livability
of offspring.

SelectionandMating
• One drake may be mated to 7 to 10 ducks.
• Pateros ducks start laying when they are 4 to 6
months old but it is advisable that it shld be
not less than 6 mos.
• Muscovy ducks start laying at 6 to 7months
old.

As mentioned earlier, superior reproductive performance
would be expected if ducks were properly managed during the
growing stage. As a rule, never force the growing ducks into lay.
The longer period that the ducks can spend for growth and
development within a reasonable length of time, the more standard
size egg they are likely to produce during the productive life.
Growing stock fed with high protein diets tend to lay eggs
early. This is not desirable because it results in smaller layers and
will subsequently produce small sized eggs.

EggCollectionandHandling
Since ducks lay their eggs early in the day,
collection should take place in early morning. A second
or third collection may be desirable at hourly
intervals.

Hatching
• The period of incubation for Mallard duck eggs is
28 days, while Muscovy ducks which is 33 to 35
days.
• Breeds of ducks that have
high degree of laying are
non-sitters and their eggs
are hatched through
artificial incubation.Native or Pateros duck
is a non-sitter, so her eggs are incubated

1.Newly hatched
Ducklings from Muscovy
and Mallard should be
artificially brooded. It is
necessary especially in
the 1st week and to secure
from rodents, ants and
even cats or snakes.
BROODING

1 week 35.35 C (90-95 F)
2 weeks 29-35 C (85-90 F)
3 weeks 27-29 C (80-85 F)

Age of ducklings Floor space per bird
Day old to one week 0.03 (0.03 sq ft)
1-2 week 0.05 (0.05 sq ft)
2-3 week 0.07 (0.75 sq ft)
3-4 weeks 0.09 (1.00 sq ft)

Sourcesofheatforartificialbrooders
• Liquefied petroleum gas (LPG). This source of heat is
usually used in commercial farms where thousands of
ducklings are brooded at a time or where electric
power is unavailable. It is however expensive and
unreliable.
• Electricity. The use of electric bulb as source of heat is
popular in areas where
electric power is cheap. This is highly recommended
because it is relatively
easy to control and lessen fire hazards.

• Kerosene. A kerosene lamp can provide cheap artificial
heat to ducklings especially in areas where either LPG
or electricity is not available.
• Charcoal, wood, rice hulls, corn cobs, sawdust or any
available materials. Available at the farm can be used
as fuel for brooders. In using these materials however,
precautionary measures should be observed to prevent
fire possible
death of ducklings due to suffocation.
• Biogas. If the farmer has the available
resources to put up and maintain a biogas
digester, the gas output (methane gas) can be
used to brood the ducklings.

Determining The Sex
• Duckling are sexed
before placing in the
brooder. This is done
by pressing the region
of the crop inward, and
with two fingers, press
the vent slightly
outward. By this
process, the male
organ protrudes and is
exposed to view, while
in the female, this
remains flat.

Determining The Sex
• Look for a curled feather
near the tail. Male ducks will
have an upwardly curled
feather near the tail; this is
known as the ‘sex feather.’
This feather, which will
become noticeable in male
ducks when they are
between two and four
months old

Feeds and Feeding
• Feed the growing ducks with
grower ration (15-18 protein)
• Chopped soilage may be added
to the daily ration
• Availability of Snails should be
fed to ducks

Feed Requirements for Ducks
Age Kinds of feeds Daily feed
intake (g)
Total no. of
feeding days
0- 1 week Chick booster 20 g 7 days
1-8 weeks Starter mash 75 g 56 days
9-20 weeks Grower mash 100 g 84 days
21-24 weeks Pullet developer
mash
110 g 28 days
25-80 weeks Layer mash 130 g 385 days

Preparation of Feed Mixture
Cuttings of mixed
Grasses

Assumptions:
1/ To ensure high fertility and hatchability rate a male to
female ratio of 1:5 will be maintained.
2/ Low-cost ration will be formulated using non-
conventional sources of feedstuffs.
3/ One full time laborer, receiving P120/day could
efficiently managed 1000 layers.
4/ If sound culling program is being practiced, it is
expected that 90 percent of the layers would lay three
times a year with at least 12 eggs/bird per laying
season. Likewise, hatchability rate is set at 60 percent
which could easily be realized.

HEALTH MANGEMENT TIPS
• Raise only healthy stocks, sick birds should be culled
immediately and disposed of property to avoid spread of
infection.
• Feed ducks with balanced rations. Ducks fed with
unbalanced ration are prone to diseases.
• Provide cool, fresh, clean drinking water at all times. Clean
waterers daily. Highly polluted water is detrimental to the
ducks health and can affect overall performance.
• Keep ducks of the same age in the same pen and provide
them the same medication.

• Keep the farm and its surrounding clean. Ducks should be
provided with clean and dry litter and well drained areas.
• Provide well ventilated with dry flooring or litter. Do not
overstock the birds in the pen.
• Secure constructed buildings so that dogs, cats, rats and
other possible disease vectors cannot enter.
• Minimize activities that can cause stress to the ducks and
thus lower its production.

• Install foot bath in strategic locations to prevent entry of
infective agents into the farm
• Make sure that feeds are free from insecticide which can
cause adverse effects on the health and production of the
ducks
• Maintain good production and health records
• Supervise closely the overall duck farm operation
• Avoid mixing new stock to the flock. Quarantine newly arrived
ducks for at least two weeks.

Ducks Based Enterprises
• Duck Meat
• Fresh Duck Egg Allied Enterprises
• Balut
• Quality Salted Eggs and Value Adding
Production

DUCK raising is one of the profitable livestock industries
in the Philippines because of its egg such as balut and
salted eggs.
With its nutritive value, delicious flavor and affordable price
makes it one of the delicacies for Filipinos.
Most of these duck industries are along the shoreline of
Laguna de Bay because of the abundant fresh water supply
and fresh water snails that serve as food for the ducks

A Comparison of Nutrients between
Duck Meat and Other Meats】
Sort of Meat /
Nutrients (per
100g)
Iron
(mg)
Vitamin A
(mg)
Vitamin
B1(mg)
Vitamin
B2(mg)
Beef (leg meat
without fat)
2.7 0 0.09 0.22
Pork (leg meat
without fat)
0.9 4 1.01 0.21
Chicken (leg meat
without fat)
0.7 18 0.08 0.22
Duck (without
skin)
4.3 15 0.4 0.69
Sources: Website of Council Science and Technology (Japan)

0.61
1.86 1.97
5.57
0
1
2
3
4
5
6
BEEF PORK CHICKEN DUCK
% UNSATURATED FATTY ACID
% UNSATURATED FATTY ACID
Duck meat contains as high as 5.57% of unsaturated fatty acid, much higher than
those contained in chicken, pork, or beef. Unsaturated fatty acid has functions of anti-
oxidation and lowering of cholesterol. Insufficient intake of unsaturated fatty acid may
result in diseases in artery, heart, brain, or blood vessels. It might affect the development
of intelligence in children, and could cause dementia in older people.
Sources: Website of Council Science and Technology (Japan)
(Standard Tables of Food Composition in Japan)

Mallard duck locally
known as "Pateros itik"
(Anas platyrynchos) is
commonly used by duck
farmers in the
Philippines.The eggs
from this duck are
processed to "balut"
and salted eggs. "Balut"
is an incubated egg with
developed embryo of 13
to 14 days which is
boiled and eaten with
or without salt.

“ITIK PINAS”
Itik Pinas can produce at least 50 more
eggs than the traditional Pateros duck
Published: Friday, 22 July 2016
Written by Alfredo Ryenel M. Parungao,
DOST-PCAARRD S&T Media Service

“ITIK PINAS” is a genetically superior breeder duck
which has a higher average productive period of 70% in a
year, compared with 55% for the old breed. This translates to
an increase in egg production of at least 50 quality eggs per
duck per year or an additional income of at least ₱300 per
duck per year. Moreover, Itik Pinas produces eggs at an
average of 65 grams a piece, consistent with the requirement
of the ‘balut’ industry.

Unlike regular eggs,
balut eggs fall under the
category of an ethnic
food. As such, they do
not undergo the same
inspections and grading
that regular eggs
undergo. The best balut -
also known as "balut sa puti"
- is made by allowing the
eggs to incubate from 16 to
17 days.

Nutrition summary:
Type of Egg
Energy
(kcal)
Protei
n (g)
Fat
(g)
CHO
(g)
Ca
(mg
)
P
(mg
)
Fe
(mg)
Vit.A
(ug)
Thia-
min
(mg)
Ribo-
flavin
(mg)
Nia-cin
(mg)
Vit.C
(mg)
Chicken Egg (1 pc = 48 g) 77 5.9 5.3 1.3 36 86 1.3 145 0.03 0.19 2.3 0
Duck Egg (1 pc = 54 g) 96 6.3 6.8 2.2 38 94 1.5 267 0.15 0.3 1.2 Tr
Quail Egg (1 pc = 8 g) 12 0.9 0.8 0.2 6 18 0.2 26 0.01 0.03 0.01 0
Quail Egg (6 pcs = 48 g) 73 5.7 5.1 1.3 38 107 1 158 0.07 0.16 0.05 0
NUTRITI NAL
VALUE OF EGGS
SOURCE: Journal of Nutrition & Food Sciences

Nutrition summary:
% RDA contribution of
different types of eggs for a
reference man, 20-39 years old
Type of Egg
Energy
(kcal)
Protein
(g)
Ca
(mg)
Fe
(mg)
Vit.A
(ug)
Thiamin
(mg)
Riboflavin
(mg)
Niacin
(mg)
ChickenEgg(1 pc = 48 g) 2.9 9.8 7.2 10.8 27.6 2.3 14.6 9.2
Duck Egg (1 pc = 54 g) 3.7 10.5 7.6 12.5 50.9 11.5 23.1 4.8
Quail Egg (1 pc = 8 g) 0.5 1.5 1.2 1.7 4.9 0.8 2.3 0.6
*Quail Egg(6 pcs = 48 g) 2.8 9.5 7.6 8.3 30.1 5.4 12.3 0.2
SOURCE: Journal of Nutrition & Food Sciences

1. Select eggs that are fit for
incubation. Eggs should come
from mated flocks, and be not
more than five days old. They
should have thick shells without
any cracks.
2. Preheat the selected eggs under
the sun for three to five hours.
3. Heat some unpolished rice in an iron
cauldron or vat until it reaches a
temperature of about 42 to 42.5 degrees
C (107 to 108 degrees F).

•4. Put 100 to 125 eggs
into a large cloth made of
either abaca (sinamay) or
nylon.
•5. Place a layer of heated
rice at the bottom of a
cylindrical bamboo
incubator basket (45 cm in
diameter and 60 cm deep,
and place a bag of eggs on
the rice.
Incubator Basket with Bags of
Putting a Bag of Eggs into the
Incubator Basket

•6. Turn the eggs at
least two or three times
a day.
•7. Heat the rice in the
morning and in the
afternoon on cool days.

•8. Candle the eggs on the 7th,
14th and 18th day to select
infertile eggs; D1 (dead
embryo on first candling) and
D2 (dead embryo on second
candling). The infertile eggs,
both D1 and D2, are removed,
hard-boiled, and sold as a
snack.
•9. Eggs containing a normal
embryo candled on the 16th
to 18th day should be hard
boiled and sold as balut or hot
vit lon.

Shelf-life Evaluation of
Salted Eggs Cured by
Different Processing
Methods
Researchers:
JM DATUIN, BO RONDUEN, JHB TANDOC & JV CATAMA
Department of Agriculture –RFU1
VB OBSIOMA AND RB NIEBRES University of the Philippines at Los
Baños, Laguna

The Philippine Mallard duck,
“Itik”
 Ranks second to chicken in
economic importance
 Raised primarily for eggs and
secondarily for meat production
 a major source of animal protein for
human consumption

 Rich with easily digestible
nutrients but a perishable
commodity
 Larger and more nutritious than
chicken eggs
 Processing extends shelf life
commonly by salting
 Final commerciable product is “itlog na
maalat” or “itlog na pula” when dyed
with red coloration
 Today, an increasing demand for duck
eggs as fresh, boiled, salted eggs,
century eggs and as a component of
bakery products

Nutrients
Duck
egg
“Balut
”
“Penoy
”
Salte
d
egg
Centur
y egg
Energy (kcal) 61 181 202 195 215
Protein (g) 13.8 12.6 13.6 13.6 12.6
Fat (g) 0.1 13.9 14.4 13.3 11.6
Carbohydrates(g) 0.0 0.1 3.5 4.4 15.1
Ash (g) 0.6 1.1 1.0 2.2 2.0
Calcium (mg) 15 116 97 120 58
Phosphorus (mg) 7 175 190 156 122
Retinol (g) 0 340 440 0.28 190
Iron (mg) 0.1 1.6 1.4 1.8 6.1
Thiamin (mg) 0.1 0.11 0.22 0.47 0.15
Riboflavin (mg) 0.02 2.7 0.41 0.1 0.59
Niacin(mg) .01 0.8 0.2 0 0.1
Ascorbic acid 0 3 0 0 0
Nutrient Composition (per 100 g edible portion)

 Filipino communities and foreign
countries with high demand for
salted eggs but major constraint is
short shelf life.

QUALITY
SALTED EGGS
QUALITY
SALTED EGGS

HEATED CLAY METHOD
- processing is similar to
the ordinary clay method,
except that clay is heated
for 1 hour before mixing
with salt
QUALITY
SALTED EGGS
QUALITY
SALTED EGGS

1. Select 250 duck
eggs 3. Candle the eggs
2. Washing the
eggs with soap &
water
4. Pulverize & heat
the clay

6. Coat
eggs
individually
5. Mix clay & salt w/
cooled boiled water
7. Arrange eggs in
containers & cure for 20
days
8. Wash eggs after curing

10. Boil eggs for 4
hours.
9. Cool eggs and arrange in
trays. Separate those with
cracks.
11. Store at room
temperature. Expiration is
until 6 weeks.
QUALITY
SALTED EGGS
QUALITY
SALTED EGGS

 Use of corn husk for packing
salted eggs

 Use of egg baskets out of woven
twines
- twines are made of corn husks
Egg Baskets made by: Crafter’s Joy, Basista,
Pangasinan

 Salted Egg Processors for an
improved product quality
 Small and medium entrepreneurs
engaged in quality salted egg
production
 Housewives/Out of school youth
as source of additional income

Sensory
Characteristics
HEATED CLAY
Egg white color Towards off white
Egg white texture Smooth but not soft
Egg white saltiness Moderately normal
Yolk Color Yellow orange
Texture & consistency Towards gritty & oily
Flavor
Towards full flavor
characteristics
Off Flavor Slightly perceptible
General Acceptability Towards very acceptable
Sensory characteristics of salted eggs
processed thru heated clay method

Processing
Method
WATER
(%)
PROTEIN
(%)
FAT
(%)
ASH
(%)
2nd week
Heated clay 4th
week
6th week
62.71
64.90
51.38
19.55
15.52
18.59
15.36
13.56
22.40
4.56
5.06
4.27
Fresh Duck Eggs 70.80 12.80 15.00 1.88
Mineral composition of salted eggs
processed thru heated clay method vs.
Fresh Duck Eggs

Types of
Bacteria
Egg
Shel
l
Egg
White
Egg
Yolk
Heate
d Clay
Water
HC, Salt
& Water
1.
Staphylococcu
s
X X - X X X
2. Bacillus X X X X X X
3.
Streptococcus
X X - - X X
4. Citrobacter X - - - - X
5. Escherichia X - - - - -
6.
Pseudomonas
X - - - - -
Types of bacteria isolated from the used heated
curing media and Fresh Eggs

ITEMIZED EXPENSES
Estimated Cost &
Return (P)
Cost of duck eggs (250 pcs) 1,500.00
Cost of salt 40
Fuel cost used in prep. curing media 20
Dep. cost used for utensils used 20
Labor cost of pounding heated clay 20
Coating/curing of eggs 100
Washing the eggs 100
Cooking the eggs 200
Packing the eggs (including packing
materials)
250
Total Cost 2,250
Cost of Processed eggs 9.00
Suggested Retail Price 11.00Note: Transport expenses (i.e. gas and oil) not

Salted Yolk
Alkalized
egg
Yolk Oil
Salted Eggs & “Balut” Fresh duck eggs

RECIPES OUT OF BALUT
and fresh duck egg

Pressed dried
duck
Duck meat
patty
Duck meat
ball
Smoked
duck
Salted boiled
duck
Dried sliced duck
meat

"Imagination is more important than knowledge.“

.
THANK YOU AND GOD BLESS US ALL…
Always remember that service is the thing of
most worth… LIVING WITH A PURPOSE IS THE
ONLY WAY TO REALLY LIVE
The one who blesses others is abundantly
blessed; those who help others are helped.
(Proverbs 11:25)

Exploring the Potentials of Duck-based Enterprises Including Health Benefits

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Exploring the Potentials of Duck-based Enterprises Including Health Benefits