Grazing time depends on the season and the weather, generally 4 hours in the afternoon, rushed to shore to rest at noon. Each day of early, middle and late feeds are fed once, depending on the grazing situation.
Meat ducks produced by stocking methods consume less material, have lower costs and have good fatness. This method is relatively seasonal, mainly combined with summer harvest and autumn harvest. After the rice or wheat is harvested, the ducks are rushed to Tanaka to feed on the remains and all kinds of grass seeds, insects, and other feeds, so that the meat ducks are more comprehensive. The nutrients grow rapidly to achieve fattening purposes.
In areas such as North China, South China, Central China, and Southwest China, wild animal and plant resources are abundant, and natural resources can be used to grazing duck populations around farmland, rivers, and ditches. This type of fattening method is particularly suitable for local breeds of the Ma duck type, which are small in size, convenient and flexible to walk, and have strong feeding power. Grazing should be slowly slowed down, eat well and eat less, to promote weight gain.
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