1) recessive white feather chicken
隐性白羽肉鸡
1.
Body weight and shank length of recessive white feather chickens that were introduced and reared in high altitude environment were measured at 2～20 weeks old.
试验测定了隐性白羽肉鸡在高海拔饲养环境中2～20周龄的体重和胫长,用logistic、Gompertz模型拟合了生长曲线。
2) recessive white chicken
隐性白羽鸡
1.
The experiment measured the slaughter performance of the recessive white chicken rearing under rations with different nutrition levels at 12 weeks.
试验测定12周龄隐性白羽鸡不同日粮营养水平下的屠宰性能,结果显示:①性别对产肉量、除腿肌率外的产肉率、副产品量、除翅率外的副产品率有极显著或显著影响,上述指标中,除胸肌率、腹脂重、腹脂率、肝率、肌胃率指标为母鸡大于公鸡外,其余均表现为公鸡大于母鸡;②两种能量水平仅对12周龄体重、屠体重、半净膛重、全净膛重、腹脂重、腹脂率、肌胃重、肌胃率有显著或极显著影响;③高蛋白质水平显著提高12周龄体重、全净膛重全净膛率、胸肌重、胸肌率,低蛋白质水平显著增加腹脂重、腹脂率、肝重、肝率;④产肉量的遗传力中等偏高为0。
2.
Development rule of recessive white chicken in 0～12 weeks age were studied in this paper.
测定隐性白羽鸡0～12周龄体重、体尺发育规律,结果显示:①公、母鸡间体重、体尺差别明显,尤其在生长高峰以后;②体重的遗传力较高(0。
3.
Six different feed rations constituted by two metaboliazble energy (ME) and three crude protin (CP) level were fed to recessive white chicken (RWC) at 7～12 weeks.
以两种代谢能、三种粗蛋白水平组成的6种日粮饲喂7～12周龄隐性白羽鸡,个体测定各周龄体重,进行生长分析,旨在研究有关因素对体重的影响。
3) Hidden white-feather breeding hen
隐性白羽鸡鸡
4) Broiler
[英]['brɔɪlə(r)] [美]['brɔɪlɚ]
白羽肉鸡
1.
Effect of Chinese Herb Medicine Feed Additive on Performance Meat Quality and Flavor Chemical Component by Broilers;
中草药饲料添加剂对白羽肉鸡生长性能和肉质风味的影响
5) Tibetan chicken and recessive white chicken
藏鸡和隐性白羽鸡
1.
SNP of growth hormone (GH) gene Intron4 of Tibetan chicken and recessive white chicken were detected by using modified allele specific PCR (M-ASP),PCR-RFLP and sequencing reaction and its associations with growth traits of Tibetan chicken was done.
利用改良等位基因特异性PCR(Modified Allele Specific PCR,M-ASP)结合PCR-RFLP以及直接测序方法对藏鸡和隐性白羽鸡生长激素(Growth Hormone,GH)基因内含子4(Intron4)的一个位点进行了SNP检测,并进行了该基因与藏鸡生长性状的关联分析。
6) recessive white feather
隐性白羽
1.
The recessive white feather broliers were crossed with two commercial layer stocks that are from two foreign breeding firms,aiming to decrease cost of breeding and reproduce broiler.
采用隐性白羽鸡中国农大系(CAUw)与来自两个外国公司的蛋鸡商品代A和B杂交,生产肉用鸡。
补充资料：白汁烟肉鸡翼
材料：
烟肉 3片
鸡中翼 14只
花奶 1/2汤匙
白菌忌廉汤 1罐
蒜茸 11/2茶匙
莞茜 少许
酒 少许
腌料：
糖 1/2茶匙 生抽 1/2茶匙
黑椒粉 1茶匙 生抽 1/2茶匙
胡椒粉 少许 麻油 适量
做法：
1. 鸡翼洗净干，放下腌料拌匀腌15分钟。莞茜切细，烟肉煎香切碎备用。
2. 用少许油爆香蒜茸，把鸡翼煎香，煎时两边洒下少许烧酒。
3. 忌廉汤以花奶、2/3罐水和1/2茶匙糖烧开，落鸡翼同烩至熟。洒下莞茜和一半烟肉拌匀盛起，把余下的烟肉洒在上面即成。
小贴士：
1. 很简单的一道菜式，鸡翼本身没什么咸味，味道全在汤汁上散发出来，但要注意的是某些品牌的烟肉可能略为咸一点，若有这样的情况时便要在糖和水的份量上调节。
2. 鸡翼洗时以盐抹擦可去除雪味。
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