Force-feeding - Force-feeding of Animals - in Farming

In Farming

Force-feeding is also known as gavage, from a French word meaning "to gorge". This term specifically refers to force-feeding of ducks or geese in order to fatten their livers in the production of foie gras.

In modern Egypt, the practice of fattening geese and male Muscovy ducks by force feeding them various grains is present, mostly by individuals, unrelated to foie gras production, but for general consumption of those birds later. It is not widespread on commercial farms however. The term used for such a practice is called "Tazgheet" تزغيط from the verb "Zaghghat" زغَط.

Force-feeding of birds is practiced mostly on geese or male Moulard ducks, a Muscovy/Pekin hybrid. Preparation for gavage usually begins 4–5 months before slaughter. For geese, after an initial free-range period and treatment to assist in esophagus dilation (eating grass, for example), the force-feeding commences. Gavage is performed 2–4 times a day for 2–5 weeks, depending on the size of the fowl, using a funnel attached to a slim metal or plastic feeding tube inserted into the bird's throat to deposit the food into the bird's crop (the storage area in the esophagus). A grain mash, usually maize mixed with fats and vitamin supplements, is the feed of choice. Waterfowl are suited to the tube method due to a non-existent gag reflex and extremely flexible esophagi, unlike other fowl such as chickens. These migratory waterfowl are also said to be ideal for gavage because of their natural ability to gain large amounts of weight in short periods of time before cold seasons. For this reason, gavage is usually a "finishing" stage before the bird is set for slaughter, for if left to its own devices after finishing, the bird will quickly return to its normal weight. The result of this practice is a severely enlarged and fatty liver which results in the liver disease hepatic lipidosis. The liver may swell up to 12 times its normal size (up to three pounds). While the livers are the coveted portions of these birds, the fatty flesh of geese and ducks (traditionally used to make confit) as well as their feathers do also find a market.