Kaijiang Ma Duck

Kaijiang Ma Duck

Kaijiang Ma Duck is a geographical indication certification trademark.

Kaijiang Ma Duck is a geographical indication agricultural product.

　　Kaijiang Ma Duck has grayish-brown feathers, is good at diving, tolerant of coarse feed, and its meat is fresh, tender, fine, red, oily, and textured.

　　Kaijiang County is committed to building itself as the "Hometown of Chinese Ma Ducks"

　　First, it focuses on industrial planning. Following the development strategy of "regionalized layout, large-scale breeding, standardized operation, industrialized management, and socialized services," it vigorously implements the "Hundred, Thousand, Ten Thousand" waterfowl project. By 2016, it aims to cultivate 100 large-scale breeders with an annual output of over 5,000 Ma Ducks, 2,000 large-scale breeders with an annual output of over 1,000 ducks, and 10 breeding areas with an annual output of 50,000 ducks. It will establish 93 standardized Ma Duck breeding areas and 10 base towns, with an annual output of 20 million Ma Ducks. The income from Ma Ducks will account for over 31.2% of farmers' livestock income. Second, it emphasizes breed selection. It selects and improves the Sichuan Ma Duck in the Kaijiang region, enhancing purity and vigor, and has developed the Kaijiang Ma Duck breed recognized by the National Breeding Committee, achieving 100% coverage of high-quality breeds within the county. Third, it strengthens technology promotion. It enhances the technological support system for the development of Kaijiang Ma Ducks and promotes in-depth engagement of livestock science and technology personnel in villages and households. The County Livestock Breed Improvement Station provides targeted assistance and follow-up services for the Ma Duck industry, while leading Ma Duck enterprises implement a "Five Guarantees" responsibility system. Fourth, it focuses on brand creation. It supports enterprises in applying for organic, green, pollution-free livestock products, and geographical indications, increases publicity and cultivation of Kaijiang Ma Ducks, continuously improves the industry's reputation, and strives to successfully establish the "Hometown of Kaijiang Ma Ducks in China" by 2016.

　　Kaijiang County Livestock Improvement Station

　　Region: 2013

　　Geographic Scope

　　Kaijiang Ma Ducks are mainly produced in Kaijiang County, Sichuan Province. The production area lies between 107°42′06″–108°05′07″ east longitude and 30°47′40″–31°15′28″ north latitude, spanning 20 towns including Xinning Town, Pu'an Town, Yongxing Town, Xintai Township, Lingyan Township, Huilong Town, Tianshi Town, Qilong Township, Changtian Township, Shabachang Township, Meijia Township, Jiangzhi Town, Baoshi Township, Gantang Town, Jing'an Township, Renshi Town, Xinjie Township, Guangfu Town, Changling Town, and Baimiao Township. The production area covers 1,033.8 square kilometers, with an annual output of 13.5026 million Ma Ducks.

　　Product Quality Characteristics

　　1. External Sensory and Meat Quality Features: Kaijiang Ma Ducks have good egg-laying performance and high slaughter rates. At 500 days old, they lay an average of 130.9 eggs. At 6 months old, male ducks have a dressed carcass rate of 70.56%, with breast and leg muscle weighing 291.7±3.18 grams, accounting for 31.8% of the carcass weight; female ducks have a dressed carcass rate of 70.6%, with breast and leg muscle weighing 288.4±3.14 grams, accounting for 29.1% of the carcass weight. After slaughtering, the meat is plump, firm, glossy, smooth, moist but not sticky to the touch, with strong and elastic muscle fibers. Due to low fat content and diverse amino acids, the meat is nutritious and delicious. The broth is light, uniquely flavorful, rich in taste, and pleasant to consume. 2. Physical and Chemical Indicators of Kaijiang Ma Duck Meat Quality: The control indicator for crude fat content in Kaijiang Ma Ducks is ≤1.5%, and the tested sample result is 1%; the control indicator for cholesterol (mg/100g) is ≤65mg, and the tested sample result is 60.3mg; the control indicator for crude protein is ≥20%, and the tested sample result is 21.6%; the control indicator for amino acids is ≥16%, and the tested sample result is 19.34%. 3. Safety Production and Product Quality Control: The production environment complies with GB/T18407.3, NY5028-2001, and GB18596 standards; the construction of breeder duck farms conforms to the DB51/T652—2007 layout specifications for poultry farms; breeding records meet the NY10-1985 regulations; feeding management follows the HACCP technical specifications for meat poultry (NY/T1337-2007) and the pollution-free duck feeding management standards (NY/T5038-2006); feed inputs comply with NY5023 and NY5030; disease prevention meets NY5263 requirements. Duck meat complies with NY5034-2005 and GB16869-2005; duck eggs meet NY5039-2005; cured ducks meet NY5356-2007; duck down meets GB/T17685-2003.