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Pheasants have long been a part of human agriculture and consumption, with their popularity growing as living standards improve. This has led to the formation of a large consumer market for pheasants. Since the 1980s, with the development of specialized rural farming and the rise of intensive poultry production, large-scale pheasant breeding has become more common. Based on professional experience, this article outlines key management techniques for raising pheasants effectively.
First, choosing the right breed is essential. Farmers should select high-quality yellow or jute-feather broiler breeds that are well-recognized in the market. These birds should be around 180 days old, weighing between 2.4 to 2.9 kilograms, with yellow skin and short legs. Varieties like Guangxi Yulin yellow chicken, Xia smoke chicken, and Guangdong Xinyi Huaixiang chicken are popular due to their unique taste, good sales, and high profitability.
Second, the timing and management before and after castration are crucial. The best time to castrate is when more than 30% of the males show signs of crowing, fighting, and mating behavior. Early castration can lead to "half chickens" that still exhibit male traits, while late castration increases surgical risks and mortality. Before surgery, all necessary vaccinations and deworming should be completed. The housing area should be spacious—about 10 square meters per 300 chickens—with clean, open spaces free from pollution. A few days before the procedure, vitamin K3 (5 mg per kg body weight) should be added to the feed to help prevent excessive bleeding.
After castration, it's important to feed green feed such as ryegrass and reduce protein levels by 2% to minimize the occurrence of "half chickens." Pheasants typically take 165–185 days to reach slaughter weight. They have strong compensatory growth, so even if early nutrition is limited, sufficient feed in later stages can still meet weight targets. For small-scale farmers, using agricultural by-products like rice bran, corn, and cassava can be cost-effective. In large-scale operations, diets are kept low in energy (around 2.62 megacalories/kg) and protein (13%), but vitamins must be maintained or increased to support health.
Daily management requires attention to detail, especially in preventing theft and diseases. Respiratory issues and colds can severely affect growth and meat quality, so vigilance is key.
Third, the castration process itself must be handled carefully. It’s best done on sunny mornings between 7 a.m. and 11 a.m. Birds should be well-hydrated the night before, and caught gently to avoid stress. After surgery, each bird should receive a mix of vitamin K3, vitamin C, and Yunnan Baiyao to aid healing and reduce infection risk. They should be housed separately, and fighting should be minimized. Any bird that bleeds heavily should be isolated to prevent further complications.
After one week, the pheasants can be released into open areas, such as forests or fields, where they can forage for insects and grass seeds. The ground should be covered with clean river sand, not concrete, to avoid foot injuries known as "bad feet."
Finally, the timing of sales is critical. Once castrated, pheasants begin to molt. At around 135–145 days, feather growth becomes a priority. Increasing protein, energy, and adding fish meal, zinc, and manganese can help promote healthy feather development, especially in the tail and back areas. This ensures the birds meet market expectations in terms of appearance and quality.