Duck eggs, compared to hen eggs are much higher (°/o) in dry matter (39 vs 26), fat (14 vs 11), protein (14 vs 13) and usually much heavier. Shown in Table 1 are some nutrient specifications for laying/ breeder ducks. After 4 weeks of age these generally decline until just prior to lay.In Table 2 are the amino acid requirements of ducks in lay from three different sources. There is reasonable agreement amongst authors although several values are higher than for today's hybrid brown egg layers.
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机译：与干鸡蛋相比，鸭蛋的干物质含量（°/ o）高（39/26），脂肪（14 vs 11），蛋白质（14 vs 13）高得多，并且通常重得多。表1列出了蛋鸭/种鸭的一些营养指标。 4周龄后，这些蛋通常会下降，直到产蛋前。表2列出了来自三种不同来源的蛋鸭的氨基酸需求。在作者之间有合理的共识，尽管有几个值比当今的杂种黑蛋蛋鸡更高。
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