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Pheasants have long been a part of human dietary culture. As living standards have improved, the demand for pheasants has steadily increased, leading to the development of a large consumer market. Since the 1980s, with the specialization of rural areas and the growth of the poultry industry, large-scale pheasant farming has gradually emerged. Guided by professional production methods, this article outlines key management techniques for pheasant farming, aimed at experts in the field.
First, selecting the right breed is essential. High-quality yellow or jute-feather broiler breeds are preferred, with individuals typically around 180 days old, weighing between 2.4 to 2.9 kg. The skin should be yellow, and the legs short. Breeds like Guangxi Yulin Yellow Chicken, Xia Smoke Chicken, and Guangdong Xinyi Huaixiang Chicken are known for their unique flavor, high market demand, and good profitability.
Second, the timing and management before and after castration are critical. Castration should occur when more than 30% of the males show signs of crowing, fighting, and mating behavior. Early castration can result in "half chickens," while delaying it may lead to complications such as excessive bleeding or death. Before the procedure, all necessary vaccinations should be completed, and deworming should be done. The housing and outdoor areas must be clean and disinfected. Each group of 300 chickens requires about 10 square meters of space, with open, clean, and grassy areas ideal for movement. Three days before castration, vitamin K3 (5 mg/kg body weight) should be added to improve clotting and resistance.
After castration, feeding green feed like ryegrass and reducing protein levels by 2% can help prevent "half chicken" cases. Pheasants usually take 165–185 days to reach market weight. They have strong compensatory growth, so adequate nutrition in later stages ensures they meet size requirements. For small-scale farmers, using rice bran, corn, cassava, and other byproducts is common. In intensive farming, energy levels are kept low (around 2.62 megacalories/kg), with protein at 13%, but vitamins should not be reduced—instead, they should be increased.
Daily management must be thorough. Preventing theft and diseases is crucial, as illness can reduce meat quality and affect growth. Attention to temperature and respiratory health is especially important.
Third, surgical technique is vital. Castration should be performed on sunny mornings, ideally between 7 am and 11 am. Chickens should be well-hydrated the night before, and caught gently to avoid stress. After surgery, a mixture of vitamin K3, C, and Yunnan Baiyao is given to aid healing and prevent infection. Chickens should be housed separately to avoid fighting. Those with bleeding wounds need individual care. After one week, they can be released into the yard. If in a forest or woodland, they can forage for insects, ants, and seeds. Clean, thick river sand should be used instead of concrete floors to avoid foot injuries, which are referred to as "bad feet" in the market.
Finally, sales timing should be flexible to match market demands. After castration, chickens will molt. At 135–145 days, feather growth becomes important. Increasing protein and energy levels, along with high-quality fish meal and minerals like zinc and manganese, helps accelerate feather development, especially for tail and back feathers.