1) northeast geese
东北肉鹅
1.
Two hundred and sixteen northeast geese at 1 d of age were randomly allotted to 9 treatments of 24 birds each using four factors and three levels L_9(3~4) orthogonal design, in order to research effects of different levels of dietary metabolic energy(ME), crude protein(CP), calcium (Ca)and non-phytic acid phosphorus (NPP) on performance, serum parameters and hormone levels for northeast geese.
本试验选用216只1日龄东北肉鹅,采用四因素三水平L9(34)正交试验设计,探讨1-28日龄东北肉鹅日粮代谢能、粗蛋白、钙和非植酸磷水平对东北肉鹅生长性能、部分血液生化指标及激素水平的影响。
2.
In order to study the effect of different level of dietary metabolic energy (ME), crude protein (CP), calcium (Ca) and non-phytic acid phosphorus (NPP) on growth performance, serum parameters and hormone levels for northeast geese, 216 birds of 29 day old were randomly allotted to 9 treatments each using four factors and three levels L9 (3~4) orthogonal design.
选用216只29日龄东北肉鹅,采用4因素3水平L9(34)正交试验设计,研究了29～56日龄东北肉鹅日粮适宜的代谢能、蛋白、钙和非植酸磷营养水平。
2) Northeast White goose
东北白鹅
1.
Maturation zone of inhibin/ activinβB subunit was amplified from granular cell of Northeast White goose ovarian follicle by RT-PCR technology.
利用RT-PCR技术从东北白鹅卵泡的总RNA中扩增出了抑制素βB亚基成熟区序列,经RCR扩增出357bp片段,该片段与pMD18-T载体连接,转化到JM109感受态细胞,所得阳性克隆进行双酶切鉴定和PCR鉴定,并进行了测序分析,获得的克隆序列与设计的序列一致。
3) goose meat
鹅肉
1.
Study on formula of carrot flavor goose meat sausage
胡萝卜鹅肉火腿肠配方的研究
2.
This study took the goose meat and the pork as raw materials,and took the soybean separation protein and the corn starch as the supplementary material,using the single factor experiment and the orthogonal experiment as the analysis method,studied the salting materials of the product and prescription of the low temperature spicy goose meat ham.
以鹅肉为主料,猪肉为配料,以大豆分离蛋白和玉米淀粉为辅料,通过单因素试验和正交试验,对产品的腌制料和香辣鹅肉低温火腿的配方进行了研究。
3.
According to the characteristics of goose meat, sausage was prepared with goose meat supplemented with cylodextrin,denatured sharch and cumin after salting, choping,filling and boilin
根据鹅肉的特点 ,加入环状糊精以除去鹅肉的腥味 ,用改性淀粉改善火腿肠的品质 ,在鹅肉中加入孜然 ,经斩拌、灌制、煮制 ,制成具有孜然风味的鹅肉火腿
4) meat goose
肉鹅
1.
To effectively develop the source of fungus chaff and improve economic benefit of meat goose,the study of fungus chaff feeding on meat goose was conducted.
为有效开发菌渣废弃物资源,提高肉鹅的生产效益,进行了菌糠混合料喂饲肉鹅试验研究。
2.
This feeding and slaughter trial determined the weight gain and protein deposition at different growing stages of meat goose.
采用凯氏定氮法,测定配套杂交肉鹅不同生长阶段羽毛、胴体和内脏的增重和蛋白质沉积量。
5) broiler geese
肉鹅
1.
Study on the requirements of energy and protein for broiler geese;
5~8周龄肉鹅能量和蛋白质营养需要量研究
6) goose
n.(pl.geese)鹅,雌鹅,鹅肉
补充资料：白鹅
白鹅
白鹅(苏式船点)
原料配方：糯米粉100克枣泥250克色素少许粳米粉100克 制作方法： 1.取三分之一粉制成熟芡，与余下的粉拌和，再加少量清水，揉和成团。取10克粉团染成淡红色，作“嘴”和“脚蹼”。 2.将粉团摘成10个坯子，分别包入25克馅心，逐一捏出鹅头、颈和身子。用小木梳揿出“尾羽”，身子两侧剪出“翅膀”，也用小木梳揿出羽毛形纹。 3.用淡红色粉团做成“嘴”、“脚”，装上，再在嘴上揿出“冠头”。 4.成熟方法与白兔相同。
白鹅
白色，蔷薇型。颈直绿色。柄直。叶椭圆。株型直立，分枝力强。花期早。
white,rose_shaped;staight green stems,erect stalks,
elliptical leaves,much branched,early flowering.
说明：补充资料仅用于学习参考，请勿用于其它任何用途。