1) rabbit
肉仔兔
2) broilers
肉仔鸡
1.
Effects of Lysozyme on Growth Performance,Metabolism and Immune indices of Broilers Fed with Corn-soybean Basal Diets;
玉米-豆粕日粮添加溶菌酶对肉仔鸡生长性能、代谢及免疫指标的影响
2.
Effect of dietary lysolecithin on lipid metabolism in broilers;
日粮中添加溶血卵磷脂对肉仔鸡脂类代谢的影响
3.
Effect of fodder supplementation on slaughter performance of broilers with different sex;
补饲青绿饲料对不同性别肉仔鸡屠宰品质的影响
3) broiler chickens
肉仔鸡
1.
Effects of endothelin on femoral artery and pulmonary artery pressures in broiler chickens;
内皮素A受体拮抗剂BQ123对肉仔鸡股动脉压和肺动脉压的影响
2.
Effects of low-magnesium on susceptibility of erythrocyte to in vitro oxidative stress and erythrocyte membrane fluidity in broiler chickens;
低镁对肉仔鸡红细胞体外氧化应激敏感性及红细胞膜流动性的影响
3.
Effect of wheat based diet supplemented with enzyme preparations on growth performance and some blood parameters in broiler chickens;
小麦基础日粮添加酶制剂对肉仔鸡生产性能和血液某些指标的影响
4) AA broiler
AA肉仔鸡
1.
006%) of xylo-oligosaccharide (XOS) addictives on the production performance and carcass traits of AA broilers were investigated.
研究添加不同水平低聚木糖对AA肉仔鸡生产性能和屠宰性能的影响。
2.
The 350 1-old-day AA broilers were randomly divided into a control group and 4 treatment groups of A,B,C and D.
将350只1日龄AA肉仔鸡按体重随机分为对照组和A、B、C、D四个试验组。
5) Broiler chicken
肉仔鸡
1.
Amino acid profile and requirements for maintenance in broiler chickens;
肉仔鸡维持氨基酸模式和需要量的研究
2.
Amino acid profiles of carcass and feather in broiler chickens;
肉仔鸡胴体和羽毛蛋白的氨基酸组成模式
3.
Effects of bioactive soybean peptide as feed additive on performance of broiler chicken;
大豆活性肽饲料添加剂对肉仔鸡生产性能的影响
6) broiler chicks
肉仔鸡
1.
The main methods of the nutrition requirement for zinc in broiler chicks,affecting factors and the present problems were reviewed.
本文综述了肉仔鸡锌(Zn)营养需要量的主要研究方法、研究结果、影响因素和存在问题。
2.
In the experiment,45 Avian broiler chicks with oneday aged for commercial purposes are selected to study the effects of different iron source on production capacity,iron density in tissues,blood index and immune organs of broilers with from 0 to 4 weeks aged.
本试验用1日龄艾维因商品代肉仔鸡45只,研究不同铁源对0~4周龄肉仔鸡生产性能、器官中铁浓度、血液指标以及免疫器官的影响。
3.
The experiment was conducted to study effect of SCFAs combinations on the growth performance of broiler chicks and it s the mechanisms.
试验旨在研究复合SCFAs对肉仔鸡生产性能的影响及其相关的作用机制。
参考词条
补充资料：茄汁兔肉
制作方法
1.原料处理：经解冻洗净的兔肉，劈半剔除脊椎骨。
2.预煮：每100千克兔片加洋葱2.4千克、姜片0.5千克、月桂叶0.15千克、丁香0.063千克，胡椒0.10千克，加水量以浸没兔片为度。五种香辛料包扎于布袋里。预煮时先加香辛料煮沸10分钟，然后投入兔片，预煮10～12分钟(洋葱、生姜每煮2小时，月桂叶、丁香、胡椒每煮4小时更换一次)。
3.切块：预煮后的腹部肉、背部肉、腿肉均切成3～4厘米的小块，经清洗复检后分别放置，以便搭配装罐。
4.洋葱处理：经处理清洗后用孔径2～3毫米绞板的绞碎机绞碎。
5.茄沣制备：番茄酱(12%)100千克、精白面粉6千克、黄酒10千克、精盐8千克、味精2千克、精炼植物油32千克、洋葱末24千克、砂糖11千克、肉汤72千克。将精炼花生油加热至180℃左右，加入洋葱末炸至淡黄色，然后趁热加入精白面粉、肉汤、砂糖、食盐、番茄酱等不断搅拌，最后加入味精和黄酒，搅拌均匀得茄汁220～224千克备用。
6.装罐：罐号860克，净重256克，兔肉156克，茄汁100克。
7.排气及密封：抽气密封：400～450毫米汞柱。
8.杀菌及冷却：杀菌式(抽气)15′～75′～反压冷却/118℃(反压：1.5千克/厘米2)。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。