Breeding on the Two New Meat Strains of Liancheng White Duck

Two new meat strains of Liancheng white duck (I and II) were selected from Lijia duck and Liancheng white duck as parents by the methods of the technology of hybridization and a multi-generation transversely breed, and colony continuing selection, and the traits of white feather, beak and green feet were fixed gradually. After 3 and 4 generations dreeding, the compositive trait rate of white feather, black beak and green feet in the two new meat strains was improved from 0% to 99.01% and 99.35%, and mean heritability of 0.808 9 and 0.951 7 was achieved, respectively. At the age of 7 weeks, the average bodyweight and the average feed conversion efficiency of the male and female ducks in strainⅠand strain II was 1824.64±170.90 g and 2.93∶1, 2168.22±219 g and 2.78∶1,respectively.Compared with the basic population-Liancheng white duck, the growth rate of the two new strains was increased by 95.0% and 131.6% and the feed conversion efficiency by 12.3% and 16.8%, respectively. The results showed that the selection effects were extremely significant.