All physiological activities of the duck require energy. It is necessary to maintain the function of the body and perform various synthesis and decomposition reactions in the body.
The Mallard’s energy comes mainly from carbohydrates in the feed, including sugar, starch, crude fiber, and fat. A small amount comes from the deoxygenated protein.
Starch and sugar are decomposed into monosaccharides in the body of the duck, and they are slowly oxidized to generate heat energy to supply heat to maintain body temperature, exercise and egg production. The sugars are also components of tissue cells.
There is very little storage of glycogen in the muscles and liver, and excess sugar is converted into fat and deposited in the body. Crude fibers include cellulose, hemicellulose, lignin, keratin, and the like. Because the digestive tract of the mallard does not secrete enzymes that decompose these substances, it provides limited nutrition, but it is indispensable for maintaining normal digestion. The proportion of crude fiber in the diet should not be too high. Generally, the crude fiber content in the duckling diet should not exceed 3%; medium duck and duck should not exceed 6 %.
Mallards have the most energy requirements per day. When the energy in the diet is insufficient, the egg production drops. Especially in winter, there is not enough energy and the egg production will drop significantly.
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