The ostrich looks like a goose, not a goose, like a duck and a duck. It is smaller than a goose and larger than a duck. It is not as fierce as a goose, nor is it a noisy duck. The ostrich is a famous meat-type duck family poultry with a gentle temperament and is mainly produced in Yangxin County. According to legend, there is a history of nearly 300 years of breeding, which is named after it eats a lot (locally called “Chad”).

The ostrich, known as the Muscovy duck, also known as the Western duck, is also a duck family, but is different from the general duck. The origin of the ostrich has two main theories in Yangxin. One is native to the tropical region of South America. It was introduced to the country by missionaries, and then developed into a local special breed in Yangxin. Another way is that during the Ming Dynasty There is a person with a new Yang’s status who is an official in the coastal area and brings the Taiwanese Muscovy duck into Yang’s new domestication.

Yangxin ostrich quality technical requirements I. Variety Yangxin Muyu. Second, the breeding environment requires soil pH 6-7 of loess, oil sand soil; has ample water or wetland area, aquatic plants, plankton, snails, loach, small fish, shrimp and other natural water vivid, rich plant feed materials . Third, the feeding management requirements 1. Feeding method Before the age of 3 months, the house will be raised and raised, and will be stocked at the age of 3 months. 2. Feed requirements Before the age of 3 months, the ostriches are mainly mixed feeds. The 3 months old to the fattening ostriches in the feed are the fresh water in the feed, and the proportion of plant feed materials is not less than 10%. 3. The site requires a stocking period of 15-20/m2 during the period of recuperation before the age of 3 months. During the period from 3 months of age to the stocking period, a water surface of not less than 0.5 m2/only is required, and the stocking density is not higher than 0.5 m2/ only. 5. Slaughter 1. Ostrich source standard: Health produced within the scope of the protected area in accordance with the requirements of items 1-4 above. 2. Slaughter: Stop eating for 24 hours before slaughter. Sixth, quality characteristics (a) sensory characteristics 1. Living ostrich: feathers are mainly white (partially black and white), bright red or dark red, red or auburn skin on both sides of the head and face, slightly flat The chest is full, the wings are large and long, the legs are short and thick, the toe claws are hard and sharp, and the big fat is yellow. 2. White ostrich, the skin is yellow, the skin is thin and soft, the subcutaneous fat is less, yellow, the muscles are dark red, elastic, and the soup is rich in yellow and rich in flavor. (B) physical and chemical indicators 1. Live ostrich weight 2. White ostrich: crude protein content 21-23%, crude fat content 8-12%.

Apply to：
Producers within the scope of Yangxin ostrich production area may apply to the Yangxin County Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing mechanism of Yangxin ostrich is selected by the Hubei Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.