1) Nanhai yellow chicken
南海黄鸡
1.
Cloning and sequence analysis of myostatin gene of Nanhai Yellow Chicken;
南海黄鸡肌抑素基因的克隆及序列分析
2) Lingnan yellow chicken
岭南黄鸡
1.
Based on the published cDNA nucleotide sequence of chicken myostatin gene and the nucleotide sequence of mature peptide in the Genebank,a pair of primers were designed and synthesized to clone the gene coding Lingnan yellow chicken myostatin mature protein.
根据Genebank上登录的鸡的myostatin基因cDNA全长序列以及成熟肽序列设计一对引物,并分别在两引物前设计两个酶切位点EcoRⅠ和KpnⅠ,克隆岭南黄鸡肌肉生长抑制激素的成熟肽蛋白编码基因,然后将特异性片段连接到pMD18-T载体,经酶切、PCR鉴定后,构建了岭南黄鸡真核单纯表达载体pPICZαA-MSTN-m,经测序鉴定,结果表明所克隆的myosta-tin成熟肽基因与Genebank上发表的鸡(AF019621)、猪(AY208121)和家鹅(AF440862)的MSTN-m核酸序列同源性分别可达到99%、92%、86%,但翻译后的成熟蛋白氨基酸序列与鸡、猪和家鹅的同源性可以分别达到100%、99。
2.
To provide some basic materials for study on absorption of active ingredients of Andrographis paniculata in Lingnan Yellow chicken,RP-HPLC was developed for estimation of andrographolide in chickens plasm.
以穿心莲内酯为指标性成分,应用RP-HPLC法,测定了岭南黄鸡内服穿心莲超细粉后血浆中穿心莲内酯的含量。
3) Wan Nan Huang broilers
皖南黄鸡
1.
Studies on the effects of probiotics on performance and meat quality of Wan Nan Huang broilers;
益生素对皖南黄鸡生产性能和肉品质量影响的研究
2.
Growth performance,slaughter performance were measured to evaluate the effects of different levels of probiotics in Wan Nan Huang broilers.
通过对皖南黄鸡生长性能和屠宰性能分析,研究益生菌对皖南黄鸡生产性能的影响,并对不同水平的益生菌组进行比较。
5) Jinghai Yellow chicken
京海黄鸡
1.
Genetic effects of MC4R and POU1F1 gene on the growth performance in Jinghai yellow chicken;
MC4R、POU1F1基因对京海黄鸡生长性能的遗传效应
2.
Analysis of fitting growth model in Jinghai yellow chicken;
京海黄鸡生长模型拟合的研究
3.
Single Nucleotide Polymorphism of E-FABP Gene Associated with Correlated Traits in Jinghai Yellow Chicken;
京海黄鸡E-FABP基因多态性与相关性状的关系
6) Wannan three-yellow chicken
皖南三黄鸡
1.
Some germplasm characteristics of Wannan three-yellow chicken were tested.
对皖南三黄鸡的外貌、体型、生长发育规律、产蛋性能和蛋的质量等若干种质特性进行了初步测定和研究。
2.
Mean numbers of effective alleles of Huainan partridge and Wannan three-yellow chicken were 5.
淮南麻黄鸡和皖南三黄鸡29个微卫星位点平均有效等位基因数分别为5。
补充资料：南瓜黄焖栗子鸡
主料光嫩鸡1只(1千克)，栗子500克，雕刻南瓜盅1只。
辅料酱油22．5克，白糖10克，料酒10克，葱段、姜末15克，青蒜丝5克，味精5克，水菱粉25克，麻油5克，生油750克(耗125克)，清水750克。
制法
①光鸡去尽内脏洗净，斩去脚，放入锅内，加入少许酱油、料酒拌和，略腌一下。栗子用刀斩开壳，下开水锅汆一下捞出，剥去壳衣。南瓜盅下沸水锅烫一下捞出，皮面抹上油待用。
②将炒锅放于炉上烧热，加入生油，待油烧至七成热时，把鸡放入炸一下后，即连油倒入漏勺内；原锅内加入生油25克，投入葱段、姜末开锅，放入鸡，烹入倒酒，加入酱油、糖、水(750克)、味精，用旺火烧开后，即转用小火焖10分左右，放入栗子继续焖至鸡酥、汤汁仅剩250克时，先将鸡捞出，放在碗内，锅中栗子再用旺火收浓汤汁，然后将栗子连汤一起倾在鸡上面，再上笼蒸10分钟左右取出，将原汁滗入锅中，略收一下，加入少许生油和麻油推匀，随即将鸡覆入圆盆中，淋入原汁，撒上青蒜丝，装入南瓜盅内即成。
特点金黄色，鲜，酥，香，糯。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条