The First author: Hou Shuisheng, professor, Chinese Academy of Engineering, is mainly engaged in the research of waterfowl breeding and breeding technology.

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China’s annual consumption of roast duck in more than 200 million, and the trend is increasing year by year. The raw material of Peking duck used for roast duck is called Peking Stuffed Duck. In order to meet the requirement of skin fat thickness for roasting, the traditional method is to fill the duck for about 1 week in the later stage of feeding, but the production method of stuffed the duck is laborious and time-consuming, and also brings a lot of waste of feed materials. The duck billets used for processing Peking duck need to be stuffed, which has serious animal welfare problems and caused a series of problems such as high mortality, feed waste, high labor intensity and low production efficiency in the duck breeding process. After more than ten years of continuous selection and breeding, the team has successfully bred a special line for roast duck with high growth rate, high skin fat rate and intermuscular fat, which is suitable for roast duck as raw material for Peking duck. The commercial meat duck of this matched line owns the 3200 g of body weight at 40 days of age with free feeding conditions, 36% of skin fat rate, less than 2.2:1 of feed-to-weight ratio, and 5.2% of an intermuscular fat, which fully meets the quality requirements of Peking duck and overturns the traditional filling feeding method.