1) green feet chicken
青脚麻肉鸡
1.
The meat compositions including protein, fat, water, ash and mineral substances as well as amino acids in leg muscles and breast muscles of 5, 6, and 7-month-age groups (12 chickens each group, half male and half female )of Jiudingshan chicken and fattening green feet chicken group (12 chickens, half male and half female ) were analyzed by GB (Chinese national standards) methods.
为评价九顶山鸡肉质,以便为品种培育和肉品加工利用提供依据,采用国标法测定该鸡种5、6、7月龄组(每组12只,公母各半)以及出栏月龄青脚麻肉鸡(12只,公母各半)腿肌和胸肌蛋白、脂肪、氨基酸及矿物质等肉质成分。
2) Partridge shank Chickens
青脚麻鸡
3) tiejiaoma broiler
铁脚麻肉鸡
4) TieJiaoMa broilers
铁脚麻肉仔鸡
1.
200 day-old healthy TieJiaoMa broilers with an equal weight were assigned to 4 groups with 5 replicates at random, each having 10 chicks.
试验选用200只一日龄铁脚麻肉仔鸡，采用单因子多水平随机分组实验设计来研究马杜霉素对肉仔鸡免疫功能的影响。
5) Tiejiaoma chick
铁脚麻鸡
1.
Effects of supplementation of pine needle power in diet on indexes of immune organ of Tiejiaoma chick
松针粉对铁脚麻鸡免疫器官指数的影响
6) Mahua broilers
麻花肉鸡
1.
Studies of subacute toxicity of azithromycin in Mahua broilers;
阿奇霉素对麻花肉鸡的亚急性毒性研究
2.
The residue concentrations of azithromycin were mensurated by feeding Mahua broilers with 10 mg/kg body weight for 7 days.
阿奇霉素以0、50、100和200 mg/L的水溶液供麻花肉鸡连续自由饮用14 d后,测定血清生化指标、脏器系数,并进行组织病理学观察;同时,阿奇霉素按10 mg/kg的剂量连续对肉鸡灌服7 d后测定体内各组织中的残留量。
补充资料：鸡脚炖水鱼
【菜名】 鸡脚炖水鱼
【所属菜系】 全部
【特点】 此菜汤清鱼鲜，营养丰富。
【原料】
用料：鸡脚8对，水鱼1250克，桂圆肉10克，冬菇25克。调料：精盐3茶匙，胡椒粉1茶匙，料酒、熟猪油各0.5汤匙，姜5片，葱1条，味精1.5茶匙，清汤2杯。
【制作过程】
水鱼斩去头焯水，刮去外面黑皮，去壳及内脏，改刀成块，再次下开水中氽透，捞出沥干水分。鸡脚去掉爪尖焯水。冬菇泡透去蒂。 锅放底油，加葱条、姜片爆香，放水鱼、料酒煸炒后，装汤盆内加清汤，精盐调好
味，冬菇、桂圆肉放边，鸡脚放汤盆中，上笼蒸烂，下笼加胡椒粉、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