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Duck Production

by Heinz Pingel (writer), Gérard Guy (writer), Elisabeth Baéza (writer)
Collection: Savoir faire
march 2012
160 x 240 format 252 pages In stock
15,00 €
eBook [ePub]
160 x 240 format Download after purchase
9,99 €
eBook [PDF]
160 x 240 format 252 pages Download after purchase
9,99 €
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Duck meat and eggs have high nutritional value for an affordable cost. Ducks are also exploited for the feather and down market.
The production of ducks bred to convert cheap food resources into highly-enriching food could well help fight hunger in certain regions of the world.
This book delves into the question by addressing both the practical problems (habitat and rearing equipment, health, etc.) and anatomy and genetics.

Table of contents




1. Rôle des canards dans la production de viande, d’œufs et de plumes

2. Domestication des canards

3. Les espèces

4. Anatomie et physiologie des canards

5. Comportement des canards

6. Sélection et génétique

7. Habitat et matériel d’élevage

8. Alimentation des canards

9. Production de canetons

10. Production de canards à viande

11. Production de foie gras

12. Utilisation des produits

13. Santé animale et prévention des maladies

Références bibliographiques


More contents


Language(s): French

Publisher: Éditions Quae

Edition: 1st edition

Collection: Savoir faire

Published: 27 march 2012

Reference Book: 02321

Reference eBook [ePub]: 02321EPB

Reference eBook [PDF]: 02321NUM

EAN13 Book: 9782759217915

EAN13 eBook [ePub]: 9782759220076

EAN13 eBook [PDF]: 9782759217922

Interior: Two-colour

Format (in mm) Book: 160 x 240

Pages count Book: 252

Pages count eBook [PDF]: 252

Weight (in grammes): 510

Size: 12 Mo (ePub), 39 Mo (PDF)


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