1) Guangxi native yellow chickens
肉用三黄鸡
1.
Effect of high level of dietary copper on performance of Guangxi native yellow chickens;
试验选用6周龄肉用三黄鸡公鸡120只,随机分为4个小组,每组2个重复,每个重复15只。
2) San Huang chicken
三黄肉鸡
1.
This research used San Huang chicken to study the effect of different value of DEB on performances an.
本项目以三黄肉鸡为研究对象,通过实验来研究饲料中不同的DEB值对三黄肉鸡生产性能和血液理化指标的影响,从而确定本地三黄肉鸡品种的适宜DEB值范围,以提出合理的电解质平衡模式及参数,为研究本地肉鸡的营养需要和指导本地肉鸡的饲料配制提供科学的理论依据。
3) three-yellow broilers
三黄肉仔鸡
1.
Effects of Rabdosia serra (Maxim.) Hara on immune function of three-yellow broilers;
溪黄草对三黄肉仔鸡免疫功能的影响
4) Yellow hybrid broiler
黄杂肉用仔鸡
1.
240 Yellow hybrid broilers at the age of 32 days were randomly divided into four groups.
将32日龄黄杂肉用仔鸡240只随机分成4组,对照组饲喂基础日粮,试验组是喂在基础日粮中分别添加500,400,300mgkg的富马酸稀土络合物的日粮。
5) yellow-feathered broiler
黄羽肉鸡
1.
To study the effects of dietary nutrient level on slaughter performance and meat quality indices of yellow-feathered broiler,two stages of feeding experiments with Gansu yellow broiler of 0~4 week-age and 5~14 week-age were conducted.
为研究日粮营养水平对中速型黄羽肉鸡屠宰性能和胴体品质的影响,选用甘肃黄鸡做了0~4周龄、5~14周龄2期饲养试验,营养水平按中国肉用仔鸡饲养标准(1986)的100%、90%和80%,第1期试验设A、B、C组,第2期将B组分为BH(中高)、B(中)、BL(中低)组后共设5组。
2.
The trial lasted 21 days to study the effect of chitosan on average daily gain and biochemical parameters serum of yellow-feathered broilers.
结果表明,在49日龄的黄羽肉鸡日粮添加0。
3.
The expression level S6K1 and eIF-4E gene was detected by semi-quantitative RT-PCR in chest muscle, leg muscle and liver tissue of Avian broilers and yellow-feathered broiler.
本课题采用半定量RT-PCR方法检测了1日龄和1-6周龄艾维茵肉鸡和黄羽肉鸡的胸肌、腿肌、肝脏组织中S6K1和eIF-4E基因的表达量。
6) yellow broiler chickens
黄羽肉鸡
1.
Effects of conjugated linoleic acid on different adipose tissue deposits and immune function of yellow broiler chickens;
共轭亚油酸对黄羽肉鸡脂肪沉积及部分免疫指标的影响
2.
The effects of dietary conjugated linoleic acid(CLA)on growth performance,and serum leptin and adiponectin were investigated in yellow broiler chickens.
选用60只1日龄黄羽肉鸡,研究共轭亚油酸(CLA)对其生长性能、腹脂沉积的影响。
补充资料：鸡蓉三圆肉
美食原料
鸡脯肉125克，熟火腿末5克，鲜菜心50克，鸡蛋清4个，湿淀粉25克，味精2克，精盐2克，胡椒粉2克，清汤1000克。
美食做法
1、将鸡脯肉去筋，捶成蓉，盛入碗内，用清汤解散，再加入鸡蛋、湿淀粉、胡椒粉、精盐、清汤搅成鸡糊；鲜菜心放入沸水锅内焯一下，用清水漂凉，修整齐。
2、炒锅置中火上，放入清汤烧至微沸，将锅移至小火上煨10分钟，待鸡糊凝聚成豆花状时，将鲜菜心烫一下放入大汤碗内，将鸡豆花舀在上面，再把锅内清汤浇入（勿将豆花冲散），加味精，撒上火腿末即成。
美食特色
鲜嫩爽口，汤清味美，形如“豆花”。
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