Articles

The duck industry makes an important contribution to the availability of animal protein sources in Egypt, little known about the genetic parameters, particularly the heritability and genetic correlations of body weight and egg production in ducks. Body weight is the most essential feature for genetic improvement due to its ease of selection, high heredity, and large impact on meat production costs. The target of this study was to evaluate and explain genetic parameters such as the heritability, the genetic and phenotypic correlations, and sire breeding value in Domyati (local) and Khaki-Campbell (foreign) ducks in order to improve body weight and egg traits. A total of 160 (80 Domyati and 80 Khaki-Campbell ducks utilized to measure body weight at 16 and 20 weeks g), as well as 7000 eggs (2500 Domyati and 4500 Khaki-Campbell) to measure egg traits (the egg number, egg weight, and egg mass are all measured throughout the first 90 days of laying). In Domyati and Khaki-Campbell ducks, the heritability estimated for body weight was moderate to high, ranged from 0.35 to 0.40, and 0.21 to 0.30 for egg production. The genetic correlations among body weight and egg traits were all positive and had high values, also among BW16 and BW20 were stronger (0.90); (0.99). So the genetic improvement in BW16 could be followed by an increase in BW20 weeks. It concluded that, the relatively high value of genetic heritability for body weights and egg traits in Domyati and Khaki-Campbell ducks, indicates that it is possible to genetically increase body weight and egg traits through selection and subsequently inbreeding to divide the herd into groups that are selected among themselves to keep their sons.

A short review<b> </b>concerning the<b> </b>distinction between<b> </b>ancient and modern grains or ancient and modern varieties of wheat, cereals and pseudocereals, along with their quality related mainly to human health and that of the environment is provided. Modern plant breeding, especially that started before the Green Revolution, based mainly on gross selection and very few crosses among local varieties/populations may be considered ancient grains, while those obtained after the Green revolution, based on intensive and multiple crosses among local and foreign varieties, including those obtained by induced mutation, may be considered modern grains. According to recent researches, it seems that ancient grains are healthier than the modern ones. The former would also have a lower environmental and agricultural impact than the latter. Since the picture on this topic is not yet clear I was asked to throw on it more light. In fact, most of researchers in the field do not understand difference among ancient and modern varieties. Thus, the objective of this short paper was to clarify and stimulate more research, possibly with a multidisciplinary approach. In Italy, for instance, there are <i>ad hoc</i> research projects that should be more adequately financed and supported, during their development. To make it easy, I have mentioned and listed more than thirty references.