连城白鸭肉用新品系的选育研究

Breeding on the Two New Meat Strains of Liancheng White Duck

以丽佳鸭为父本、连城白鸭为母本,应用杂交、多代横交技术和群体继代选育方法,逐步固定白羽、乌喙和青脚性状,选育出2个连城白鸭肉用新品系(Ⅰ和Ⅱ)。2个新品系分别经过4个世代和3个世代选育,白羽、乌喙和青脚综合性状的比率均从0%分别提高到99.01%和99.35%,平均实现遗传力达到0.808 9和0.951 7。连城白鸭新品系Ⅰ系肉鸭7周龄公母平均体重达1 824.64±170.90g,平均饲料转化率2.93∶1;Ⅱ系肉鸭7周龄公母平均体重2 168.22±219g,平均饲料转化率2.78∶1,比基础群连城白鸭生长速度分别提高了95.0%和131.6%、饲料转化率分别提高了12.3%和16.8%。结果表明选育效果极其显著。

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 99.01G and 99.35G, 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 strain I and strain II was 1824.6± 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.