Method of producing breeds of small stress-resistant spotted-brown chickens

Abstract

The invention relates to a method of producing breeds of small stress-resistant spotted-brown chickens suitable for stewing; small spotted-brown chickens artificially cultivated used as first male parents of a complete set line and local yellow-feather chickens used as first female parents of the complete set line are subject to the production of F1 generation; hens which are 66 weeks old, lay more than 170 eggs and have yellow feather, feet and skin are selected from the F1 generation as breeds; hens which are 16 weeks old and weigh from 1100 g to 1300 g are selected as individual breeds; second female parents of the complete set line are formed under the breed retention rate of 60-70%; local spotted-feather chickens weighing within the average weight range + / -10% are selected as second male parents of the complete set line; the second male parts and the second female parents are hybridized to obtain F2 generation that is small stress-resistant spotted-brown chickens suitable for stewing. The spotted-brown chickens cultivated by the method have increased commercial uniformity and survival rate, have significant hybrid vigor; small stress-resistant spotted-brown chickens that are 18-20 weeks old can go to the market; the small stress-resistant spotted-brown chickens have much deposition of flavor substances, fat of the chickens is free of foul smell, and the chickens are most suitable for stewing.

Description

technical field [0001] The invention relates to a chicken seed production method, in particular to a small-scale stress-resistant ephedra chicken seed production method suitable for cooking soup. Background technique [0002] For culinary purposes, it is a big misunderstanding to use old hens to cook chicken soup. The older the chicken of the old hen, the more calcium in the chicken will be lost, the looser the bone will be, and the more nutrients will be lost accordingly. In addition, as the age of breeding grows, the smell of old hens becomes more and more serious. In addition to the fishy smell gathered in chicken feet and beaks, chicken oil also has a smell, which is very unsuitable for soup. The flavor substances of chicken, such as the content of free amino acids, intramuscular fat, and unsaturated fatty acids in muscle, are important substances that affect the flavor of chicken. During the growth period, its deposition amount increased with the increase of the growt...

AI Technical Summary

Problems solved by technology

With the frequent domestic introduction, most of the Sanhuang chickens on the market are hybrid chickens. These chickens are imported from large-scale broiler chickens from abroad. These chickens are larger in size, poor in stress resistance, and poor in meat quality. They are seriously not suitable for the growing material culture of our country. In particular, the requirements for making soup are not suitable for the requirements of the adversity resistance of the breeding environment, which restricts the demand for evenness of broiler chickens in the development of industrialization

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