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NY 627-2002: Beijing duck
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| NY 627-2002 | English | 179 |
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Beijing duck
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NY 627-2002
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Basic data | Standard ID | NY 627-2002 (NY627-2002) | | Description (Translated English) | Beijing duck | | Sector / Industry | Agriculture Industry Standard | | Classification of Chinese Standard | B43 | | Classification of International Standard | 65.020.30 | | Word Count Estimation | 5,561 | | Date of Issue | 2002-12-30 | | Date of Implementation | 2003-03-01 | | Summary | This standard specifies the Beijing duck species body appearance, body size, and the main production performance indicators. This standard applies to Beijing duck breeds assessed. | NY 627-2002: Beijing duck---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Beijing duck
ICS 65.020.30
B43
People's Republic of China Agricultural Industry Standard
Peking duck
Released on December 12,.2002
2003-03-01 implementation
Published by the Ministry of Agriculture
Foreword
Beijing duck is native to the suburbs of Beijing and has been cultivated for more than 300 years. As the world's best large meat duck standard
It is known for its fast growth rate and good carcass quality. Imported into the United States in 1873, transferred to the United Kingdom in 1874, and soon became popular
In other countries, it is now almost all over the world, and has become a breeding material for cultivating the world's major commercial meat ducks. Beijing duck is famous for processing
The raw material of Beijing Roast Duck.
This standard was proposed by the Ministry of Agriculture, Animal Husbandry and Veterinary Bureau.
This standard was drafted. Beijing Jinxing Duck Industry Center, College of Animal Science and Technology, China Agricultural University.
The main drafters of this standard. Hu Shengqiang, Yang Ning, Li Guochen, Hao Jinping.
Peking duck
1 Scope
This standard specifies the body appearance, body size and main production performance indicators of Beijing duck breeds.
This standard applies to the evaluation of Beijing duck breeds.
2 Appearance characteristics of Beijing duck breeds
2.1 Feather features
The fluff of Beijing duck newborn ducklings is golden yellow, and the feathers of adult ducks are white.
2.2 喙, 胫 and ankle characteristics
Beijing duck skin is white, orange is yellow, cowpea is pink, ankle and ankle are orange or orange, and the female duck is licking, licking and feet after opening.
The color of the cockroach gradually becomes lighter, and black spots appear on the cockroaches. As the laying period is extended, the spots increase and the color deepens.
2.3 Body characteristics
Beijing duck body is huge and full, the body is rectangular, the front part is raised, and the ground is about 30°～40° angle, the back is wide, the chest is full, and the two wings are tight.
Attached to the body. The head is round, the neck is thick, the length is moderate, the eyes are bright, and the iridescence is blue-gray.
2.4 Gender characteristics
Beijing duck duck tail has 3 to 4 rolled up feathers, the mother duck belly is full, the forequarters elevation angle is increased, the female duck is called loud, the male duck is called
Hoarse.
3 adult Beijing duck body ruler
Table 1 Adult Beijing Duck Body Ruler
Project male and female
Body length/cm 32.8 ~ 34.6 30.5 ~ 32.6
Chest width/cm 11.1 ~ 13.1 11.0 ~ 12.5
Keel length/cm 15.2 ~ 16.3 13.9 ~ 14.8
胫 length/cm 7.2 ~ 7.6 7.1 ~ 7.5
4 Beijing duck production performance
4.1 production performance
4.1.1 Beijing duck adult weight. male duck 3.5kg ~ 4.0kg, female duck 3.0kg ~ 3.5kg.
4.1.2 Age of production. 160 days to 170 days.
4.1.3 Number of eggs produced in 40 weeks. 180 to 220 eggs.
4.1.4 Egg pass rate. 95% or more.
4.1.5 Average egg weight. 85g ~ 92g, eggshell white.
4.1.6 Fertilization rate. 90% to 92%.
4.1.7 Incubation rate of hatching eggs. 77% to 83%.
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