The progress meeting for the Henan Province project on the creation of meat duck germplasm and breed selection was held successfully.
Release time:
2023-03-08
On March 7, the project promotion meeting for the creation of meat duck germplasm and variety breeding in Henan Province was held at the headquarters of Xuru Group. Members of the consortium, including Henan Xuru Food Co., Ltd., Sichuan Agricultural University, and Henan Xubairui Biotechnology Co., Ltd., attended the meeting.
On March 7, the project promotion meeting for the creation of meat duck germplasm and variety breeding in Henan Province was held at the headquarters of Xuru Group. Members of the consortium, including Henan Xuru Food Co., Ltd., Sichuan Agricultural University, and Henan Xubairui Biotechnology Co., Ltd., attended the meeting.
At the progress meeting, Project Director Qiu Guoping and Project Scientist Professor Wang Jiwen respectively provided a detailed overview of the work accomplished in 2022—including the construction of core breeding farms, the selection and development of new lines and complementary lines, the advancement of breeding‑related technologies, and the integration of supporting techniques for high‑quality meat duck production—along with an analysis of existing challenges, areas requiring improvement, and the planned initiatives for 2023.
At the 2023 work‑deployment symposium, Project Scientist Professor Wang Jiwen emphasized that 2023 is a pivotal year for advancing breeding research. He underscored the need to rigorously implement the project’s accountability system, assigning specific responsibilities to each team member and establishing stringent timelines. All members of the joint research consortium were urged to coordinate their efforts and ensure the smooth, orderly progress of all tasks, thereby guaranteeing the successful on‑site evaluation and approval of the new varieties by 2025.
Subsequently, participants conducted on-site dissection and comparative analyses of the new XR line of high‑quality meat ducks and Cherry Valley meat ducks, meticulously evaluating multiple parameters including meat quality, breast muscle characteristics, skeletal calcification, and skin‑fat ratio. They also discussed the integration of breeding technologies—spanning husbandry practices to molecular markers—to develop comprehensive, breed‑specific farming protocols, thereby advancing the creation of superior genetic resources for high‑quality meat ducks and the selection and development of new breeds.
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