[Music] so I welcome the three speakers and we got interesting and nice questions and let's start with the questions that comes from the discussion goats okay so here we have a - let's say three speakers but at the end two related topics ducks and and and turkeys we have received the questions from the different discussion group groups and since some of them are similar we have just trying to group them in similar topics so let's start with with ducks and for professor hua but also we would like to hear also from from all the speakers what what is the impact on fast growing rate in darks on mid quality so I suppose this is related because most of the people is from broilers and there is here some issues and we would like to understand if this is something that you also observe in ducks you know the meter quality is more important to the consumer in China if the talk of Berlin grew fast the consumer consider quality have some troubles on the sole and the unit AK and no we improve the meter quality from the fossil from breda we show the choice to the breeder as I say in China and the memory is begin talk when we select it with such eyes use the breeding program and the wafer active the fighter can tell the Ohio in the breath namitha either can improve the media quality and another way use low levels of anything doubt and improve the middle college because if you unit that uses a low levels of the energy and the fat content in the carcass is law and another thing is more important for safer the for the procession and young China there are a lot of traditional company they produce a very traditional taco folder from the procession they can cook the very very good quality meat yeah this is no important metric I'm not aware in the geographies that I work that there are any actual myopathies in terms of what we see in broiler chickens but I think Mary's where there is a particular market requirement for a lean duck or a fact that the growth rate has an influence on that in terms of myopathies I'm not aware of anything okay I have another question from another a were a group they asked out there slaughterhouses specialized for ducks in China I guess the answer is yes and what do you do with the duck feathers at slaughterhouse so the feeder tractor you know you can there are a lot of companies we produces a ton more developed the tongue and the tongue factor or tongue company the author the specialist come to us started a house and cry for 8f day and I know you know marketer for one taco the feather Kosta is about pound eight euros dollars so it's really expensive for the doors we expose our feathers to China so then we will also or the people the audience would also like to understand a little bit better on tacks about the feet the physical form and also the particle size what is the recommendations for both there are certain areas in the world where there aren't pelleting facilities so if there's no pelleting you've got a feed a meal but the preferred option is a pelleted feed with a minimum of dust because Ducks don't like dusty feed the feed conversion is adversely affected not necessarily through a metabolic process but just pure physical waste of feed and a slightly slower growth rate maybe and I made this from pellet size some people start their ducks on a crumb feed others start on a pellet some use a three millimeter pellet and some will actually progress to a five millimeter pellet in the later stages so it depends on the economics of the feed milling that a dust-free pellet is the main requirement so you agree maybe the problem is that here we don't hear very well what you say and maybe you already mentioned but we also were requested about the tongue so we understand that the tongue of the Ducks it's a very valuable part and it was a question about if a view would need to improve the tongue and also the GZ weight you would need a higher particle size that was a question that game yeah the town is really you know multi-use the microphone the microphone yeah really the town is very expensive in the market especially the cooked and the you know there are a lot of restaurants they cook very well and the soul is more expensive and no.41 talk it's about the tongue price is for wind up is about pound the 2 pounder tools okay yeah so it's a very good method you know slaughter line they take it out either um last question to you regarding China okay and one groups asked how can we expand the duck industry outside of China and is it possible to develop a market this market in Europe okay and why is DAC seen as a luxury product in Europe I would have liked for some person if you want to recent out and also I can make some relationship with the company in China and maybe we can build some cooperation in the future because I know you know Europe the tachometer very expensive and now every year about channel impo exporter about six thick of turns six thousand accounts to the German yeah so in the future we can appear some very cool relationships in the taco production okay okay and now the last question regarding ducks before moving to turkeys it's about this is a pure nutritional question about amino acid totalization so do you think that the lower amino acid totalization and efficiency between ducks versus broilers is because we don't have a defined set of ideal amino acid ratios so in other words is are we simply seeing an artifact of an amino acid deficiency yeah I think that's a very good question indeed because quite clearly if you're examining a response to one amino acid do you know if all the other amino acids are in balance with it and I think that that's certainly worthy of more work one of the things that has been established by a number of workers is that when you're doing digestibility Studies Ducks have much higher endogenous losses than chickens they produce a lot of mucus so that's gonna have an effect on the apparent amino acid digestibility which needs to be taken into account when comparing the figures or indeed when you're designing diet specifications to account the fact that ducks will ostensibly waste amino acids through their mucus output but yeah something there's a possibility that some of the figures that we see that seem different to chicken and the digestibility is an artifact of the amino acid profile okay we are moving to the turkeys okay but maybe we will come back don't worry so this is a question for you Christoph and what role can organic chelated minerals play in reducing mineral content in Turkish diets this is a tricky question and could be very dangerous because I see some people from this industry so but the the preparators used in practical feeding organic and the chelates we even in our studies we even used the minerals in none of particle forms and we didn't see any big differences versus commonly used forms of minerals we should also take into account the price of such preparation because in case of nanoparticles for example this the price is still huge okay the the levels you showed at least in your last slide that you were recommending are really low I understood and I said well the end the audience at least the groups understood it was as inorganic source and then they were wondering if when doing your trials besides performance you were also looking at problems like fractures like screen skin problems also if you tested that with the levels that you were recommending well we did lots of those experiments and we had different groups with different content of those minerals [Music] any complicated but ok maybe to this to the impact of for example skin we we do also we analyze also skin problems especially footpad dermatitis this is very important a big problem I mentioned before this is a huge problem in the Royal chicken and welfare factor the in in Turkey still we don't really use this as a welfare factor but there is a Hawking scale and this is for for slaughterhouses but we use this system in our experiments um this is very difficult to go to the slaughterhouse to do this we did this several times but we we also try to do this in our facility and we yes we observe some impact especially negative impact of of higher of increased sodium content in the diet we we observed a significant increase of such leg problem so so you're saying with higher levels of sodium pardon you mentioned with higher levels of sodium yeah in the highest level of sodium the FPD problems were increased okay because from the from the group's it was also and this came from several groups not only for one it was also questioned about the opposite right the effects of this excess trace minerals but they were very referring more to zinc copper and manganese if with those higher levels you were seeing skin issues such as foot but lesions or other skin and scratch lesions in the carcasses in those experiment with copper zinc and manganese we also had several groups with different different as I mentioned before we reduce the recommended values by 50% and even in 90% so but in case of those microelements we didn't observe any negative impact of this reduction on on the footpath problems okay thank you the last question M comes from group 14 and 16 hey why are there not much more research in turkey nutrition to advise minerals requirements can you answer that this is very nice question very nice question and the answer is very simple the experiments in turkeys are very expensive expensive yeah yeah yeah if we work with females we need almost 16 weeks and if we work with the males we usually do this till the 20th week of age so so this is a massive work and and maybe therefore maybe we are only in in our under our University in Austin taking or performing her studies in in Turkey's in power in the whole Poland and but we we try to do our best we do fall to even six studies in Turkey's a year so we would we will stay by this and we we will try to do two to give you in the next future also a good results from from from this species okay so I think we have reached the end of this session and now you're all invited to lunch and then it after lunch go and visit room one at the first floor for the poster session if you missed this session you are most invited and then the next and last topic is a session sorry its start at 2 p.m. and this is hot topics we will have 4 lectures and you are all invited to stay thank you very much very much to the to the speakers goes to the address thank you