The Kashmir duck: an important poultry genetic resource of India

Abstract

SUMMARY Kashmir duck is an indigenous duck breed of India having its origins in the Kashmir Valley. Locally known as ‘Batuk’, it is reared for meat and eggs in all districts of the Valley, with highest population in the Bandipora district followed by Kupwara, Baramulla, Srinagar and others. This paper attempts to review the earlier work done on the characteristic features and production parameters of the Kashmir duck. The plumage colour varies from white, brown, black, grey and a mosaic of white, black, brown and grey with greenish or bluish patches in some as well. Bean, which is mainly black in colour, is prominent, whereas caruncles or crest is absent. Duckling weight at the time of hatching is 33.54 g. Adult male duck weighs 1790 g and female duck weighs 1620 g. Average bill-length in adult ducks is 5.58 cm and shank-length is 5.43 cm. Dressing percentage is about 64.98 to 76.21% whereas ready-to-cook weight is 941.75 g. Breast, drumsticks, thighs, back, neck and wings weight varies from 249.62 to 344.65 g, 81.48 to 97.90 g, 83.22 to 117.85 g, 191.62 to 243.85 g, 105.07 to 131.20 g and 121.80 to 138.15 g respectively. Skin, meat and bone weights of the local duck carcase is 342.95, 445.85 and 248.90 g respectively. Eggs of Kashmir duck are either white- or green-shelled and weighs 66.20 g on average. Shape index, specific gravity, yolk index, yolk weight, albumin weight, albumin index, shell-weight, shell-thickness and haugh-unit of kashmir duck eggs are reported to be 67.85, 1.07, 0.44, 23.90 g, 34.00 g, 0.07, 8.34 g, 34 mm and 69.37 ± 0.43 respectively. Average egg production per year is 138.67 eggs. Kashmir duck breed is an important indigenous poultry genetic resource with decent egg and meat production, which needs to be conserved, and promoted for rearing.