1) Lohmann pink hens
罗曼粉祖代母鸡
2) roosters and layers
罗曼公、母鸡
1.
The trial was conducted to study the effect of different protein level on the nitrogen retention and investigate the rule of nitrogen metabolism for Roman roosters and layers.
试验采用氮平衡试验研究产蛋高峰期罗曼公、母鸡的氮维持需要量(Nm),并分析公、母鸡氮代谢的变化规律。
4) Roman hens
罗曼蛋鸡
1.
Effect of different iron from sources on laying performance and egg quality in Roman hens;
日粮中不同铁源对罗曼蛋鸡产蛋性能以及蛋品质的影响
5) Loman laying hens
罗曼蛋鸡
1.
The efficiencies of diet nutrients converted into corresponding components of eggs by 500 Loman laying hens were measured,respectively.
测定 50 0只罗曼蛋鸡 (2 3～ 3 1周龄 )分别在冷季 (1 997-0 1 -0 1～ 1 997-0 3 -0 3 ,鸡舍温度 -4 。
2.
7%),the diet and nutrient intake and egg nutrient production daily of 200 Loman Laying hens of 40-44wks old in Shushan poultry farm of Hefei were measured actually.
对合肥市蜀山种鸡场 2 0 0只 40～ 44周龄罗曼蛋鸡日采食饲粮量及养分量和日产蛋成分量等进行了 3 4d的实测 ,在此基础上 ,测算了鸡对饲粮主要养分的转化率 ;并考察了温、湿度因子对其影响。
3.
3℃), 6 groups of Loman laying hens (23￣36 weeks old ) in same ecological environment were fed with 6 diets of various formulas.
３℃），用６种不同配方的日粮饲喂处于相同生境的６组２３～３６周龄罗曼蛋鸡。
6) Roman chicken
罗曼鸡
1.
Objective In order to provide the reference of Saibei Silkies systematic selective breeding,the comparative studies with Roman chicken on hatching performance were conducted.
目的比较研究塞北乌骨鸡和罗曼鸡种蛋的孵化性能,为塞北乌骨鸡系统化选育提供可借鉴的方向。
2.
The results showed that there was not significat difference in the specific gravity,the egg shape index,the eggshell thickness,the rate of blood strain and meat spot between Haidong chicken and Roman chicken(P>0.
测定了青海海东鸡蛋(41枚)和罗曼鸡蛋(31枚)的蛋重、蛋形指数、蛋的密度、蛋壳厚度、蛋壳重量、哈氏单位、浓蛋白高度、蛋黄比率和血斑肉斑率等9项蛋品质指标。
3.
In order to utilize it quickly,studies for comparing nutritional components of its eggs with Roman chicken were conducted.
塞北乌骨鸡是通过丝羽乌骨鸡、山地乌骨鸡和本地柴鸡杂交选育而成的一个地方品种,其蛋用性能获得了显著进展,为加快蛋产品的开发力度,进行了塞北乌骨鸡蛋和罗曼鸡蛋的营养成分比较分析。
补充资料：日本天妇罗大虾粉
美食原料:天妇罗粉、也可用少许白面加一个鸡蛋、一碗水代替、煮熟的大虾、芦笋、洋葱片、香菇、面条一碗。
美食做法:
1、将天妇罗粉和水以1:1.5的比打糊也可用白面、鸡蛋和水打糊；
2、把大虾、芦笋、洋葱片、香菇放在天妇罗粉糊中沾裹，再依次放入滚开的油锅中煎炸，至金黄色即可捞出；
3、把面条煮熟，拌上日本酱油，再把炸好的大虾盖在面条上。
美食特色:天妇罗是指一种日式的煎炸方法，无论是大虾、冬菇、芦笋还是洋葱、南瓜都可以裹上天妇罗粉煎炸。
烹饪关键 :此菜的关键在于打糊,糊的浓稠度要用筷子挑起时能流淌才可。
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