Xilin Ma Duck

Xilin Ma Duck

The Xilin Ma Duck is a protected geographical indication product.

The Xilin Ma Duck is an agricultural geographical indication product.

　　The Xilin Ma Duck is small and delicate, with a small beak, short neck, lively movements, strong foraging ability, and good flocking behavior. It is well-suited for free-range feeding in water bodies and rice paddies. Its diet mainly consists of spikelets from rice fields, insects, fish, shrimp, crabs, snails, and leftover grains after harvest.

　　The Xilin Ma Duck has been naturally selected over a long period by local farmers under the county’s unique natural environment and favorable climate conditions. Its meat is of high quality, characterized by tenderness, minimal subcutaneous fat, richness without greasiness, sweet and delicious taste, and no gamy flavor. In recent years, the annual number of Xilin Ma Ducks raised has averaged over 500,000. With its long breeding history, excellent quality, and expanding farming scale, the county has earned the reputation as the “Hometown of Ma Ducks” and enjoys recognition both within and outside the region. In 2003, it was designated by the Autonomous Region Poultry Breed Approval Committee as a high-quality small-sized meat breed native to Guangxi, and in 2008, it was further recognized by the National Livestock and Poultry Genetic Resources Committee and included in the national directory of local livestock and poultry genetic resources.

　　The Xilin Ma Duck has minimal subcutaneous fat, tender meat, a sweet taste, and no gamy flavor. White-cut Xilin Ma Duck is the most famous dish in the region. Among all areas in the county, Guzhang Town produces the largest and plumpest ducks, especially those from Nidong Village in Guzhang Town, while those from Zhongzhai Tun in Nongwang Village, Nazuo Miao Ethnic Township are known for their exceptional sweetness.

　　The distinctive taste of the Xilin Ma Duck results from its unique rearing environment and extensive feeding methods. Xilin is characterized by its mountainous terrain, dense forests, and numerous streams. Local households raise Ma Ducks in a free-range manner, allowing the ducks to roam freely in fields and waterways such as creeks and rivers from an early age. Generally, they are fed rice or corn once each in the morning before being let out and in the evening upon returning. The rest of their diet is sourced from natural foraging, mainly consisting of green grass, snails, fish, shrimp, and insects.

　　In recent years, Xilin County has adapted to the rapid development of the market economy, accelerating progress along a path of specialization, regionalization, and industrialization. The county is focused on establishing a grain-efficient waterfowl farming zone for the Xilin Ma Duck in its mountainous water town setting, building the “Xilin Ma Duck” brand. According to statistics, in 2012, the county produced 600,000 Xilin Ma Ducks, generating an output value of approximately 50 million yuan. The goal is to reach an annual output of 1 million Xilin Ma Ducks by the end of 2015, with an output value approaching 100 million yuan.

　　Quality and Technical Requirements for Xilin Ma Duck

　　I. Breed

　　Guangxi Small Ma Duck

　　II. Origin Conditions

　　The origin is located within the drainage basins of the Nanpan River and Youjiang River. The area features vast terraced fields and a warm, moist climate, with no severe summer heat or winter cold. The water is clear, rich in aquatic plants and plankton, and abundant in animal feed such as fish, shrimp, snails, and various insects.

　　III. Rearing Management

　　1. Hatching: Temperature maintained at 37.5°C to 38.6°C, humidity around 60% to 70%.

　　2. Brooding Period (0–28 days old):

　　(1) Temperature Requirements: First week: 25°C to 30°C; second week: 20°C to 25°C. Thereafter, reduce by 3°C to 5°C each week until ambient and indoor temperatures are similar, after which heating can be stopped.

　　(2) Lighting Requirements: 24-hour lighting for ducklings aged 1–3 days, 18 hours for ages 4–12 days, and 12 hours for ages 13–28 days.

　　(3) Stocking Density: No more than 25 ducklings per square meter. Gradually reduce density as ducklings grow older.

　　(4) Feeding: Start feeding 24 hours after hatching in spring and autumn, 8 to 20 hours in summer. Before initial feeding, provide water with 0.1% salt, 5% glucose solution, or clean drinking water. Initial feed consists of firm cooked rice or wheat with stickiness removed. From day 3 onward, introduce animal protein feeds such as earthworms and loaches. From day 6, implement scheduled feeding and gradually reduce the number of daily feedings.

　　(5) Water Exposure: Begin water exposure at 3 days old; allow free-ranging in fields and riverbanks after 5 days old.

　　(6) Rearing Method: Raised on wire mesh flooring or ground bedding.

　　3. Growing Period (29–120 days old):

　　(1) Rearing Mode: Combination of free-range and stall feeding, transitioning to primarily free-range after 60 days old. Ducks are allowed to roam during the day and returned to stalls at night, with supplementary feeding in the morning and evening. Provide a certain amount of grit before 60 days old.

　　(2) Diet: Combination of natural feed and complete feed, transitioning to primarily natural feed after 60 days old. Natural feed includes grains, aquatic plants, insects, earthworms, wild fish, and shrimp.

　　(3) Stocking Density: 8 to 15 ducks per square meter.

　　(4) Slaughter: Ducks are slaughtered after 120 days old. Male ducks weigh between 1.60 kg and 1.90 kg; female ducks between 1.40 kg and 1.70 kg.

　　4. Environmental and Safety Requirements: Rearing environments, as well as the prevention and control of diseases and epidemics, must comply with national regulations. Environment pollution is not permitted.

　　IV. Slaughtering

　　1. Duck Source Standard: Healthy ducks originating from within the defined production area, meeting requirements for breed origin, breeding practices, age, and body weight.

　　2. Slaughtering: Ducks are withheld from feed for 24 hours prior to slaughter.

　　V. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Live Ducks: Medium-sized body, rectangular torso, relatively flat stance, high-set eyes and slender neck, yellow or gray-black bill, yellow or light black feet, bright blue secondary wing feathers, male ducks have a shiny green head and silver-gray or brown body with distinct sex feathers, female ducks have brownish speckled feathers with a band-like white eyebrow.

　　(2) Eviscerated Duck: Yellowish-white skin, thin skin and fine bones, minimal subcutaneous fat, rich meat texture, bright red muscle, glossy cut surface with good elasticity; after boiling, the broth is milky white, delicious, and sweet.

　　2. Physicochemical Indicators (Muscle Part).

　　Item

　　Indicator

　　Protein (%)

　　≥

　　21.0

　　Crude Fat (%) ≤

　　2.40

　　3. Safety and Other Quality Technical Requirements: Feeding materials and product safety, as well as other quality technical requirements, must comply with relevant national regulations.

　　Geographical Scope

　　Xilin Ma Ducks are produced in six townships and two towns within Xilin County, covering a total of 94 administrative villages: Nalao Township, Puhuo Township, Zubie Township, Nazuo Township, Xiping Township, Badu Town, Guzhang Town, and Mabang Township. The geographical coordinates are: 104°29′–105°36′ east longitude, 24°1′–24°44′ north latitude, with a protected area of 3,020 square kilometers and an annual breeding volume of over 600,000 ducks.