Xiangcheng Tibetan Chicken [Sichuan Xiangcheng Specialty]

What is Xiangcheng Tibetan Chicken? Authentic Sichuan Xiangcheng Specialty: Xiangcheng Tibetan Chicken

Summary:Do you want to know what Xiangcheng Tibetan Chicken is? This article is a detailed introduction to the Sichuan Xiangcheng specialty - Xiangcheng Tibetan Chicken. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiangcheng Tibetan Chicken. The full text takes about 7 minutes to read, mainly including the basic introduction of Xiangcheng Tibetan Chicken

Basic Introduction of Xiangcheng Tibetan Chicken

Tibetan chicken is one of the few primitive bird species distributed in high-altitude areas with low degree of artificial selection in the world. Xiangcheng Tibetan chicken has the characteristics of light and small body size, symmetrical and compact, well-developed chest and leg muscles, lively and active, good flying, strong foraging ability, and extreme tolerance to extensive use. It has good adaptability to harsh and varied climate environments, good meat quality, high nutritional value, and is deeply loved by consumers

As a high-quality local chicken breed in high-altitude regions, Tibetan chickens were included in the National Variety Resources Protection List as early as 2000. Appearance features: The Tibetan chicken has a U-shaped body shape, small and symmetrical, compact, agile in movement, full of neuroticism, with a raised head and upturned tail, particularly developed wing feathers and tail feathers, and good at flying. The feathers of a rooster's big sickle are up to 40-60 centimeters long. The head of Tibetan chickens is delicate, with a few having a hairy crown. There are slightly more hens, accounting for about 1-3%, with a red single crown from the crown. Roosters have a large and upright crown with 4-6 teeth, while hens have a small and slightly twisted crown; Mostly black, with a few flesh colors; Rainbow is mostly orange red, followed by chestnut color; The ears are mostly white, with a few alternating red and white, some red, and the shin is black or flesh colored. Mother hen feathers have complex colors, mainly including yellow hemp, black hemp, brown hemp and other mixed colors, with a few white and a few pure black. Rooster feathers are brightly colored, and the color of the feathers is relatively consistent. The main feathers, aileron feathers, main tail feathers, and large sickle feathers are all black green, while the comb feathers and swallowtail feathers are red or golden edged black feathers. If there are more black feathers in other parts of the chicken body, it is called a black red rooster; Those with more red feathers are called big red roosters

Sichuan Provincial Bureau of Quality and Technical Supervision Xiangcheng Tibetan Chicken. There are 10 townships in Xiangcheng County, Sichuan Province, including Shagong Township, Shuiwa Township, Nisi Township, Qingde Township, Qingmai Township, Ranwu Township, Dongsong Township, Zhengdou Township, Dingbo Township, and Xiangbala Town. The administrative areas under their jurisdiction are as follows: "Letter from the People's Government of Xiangcheng County on Defining the Geographical Indication Product Origin Range of Xiangcheng Tibetan Chicken", Xiangfu [2012] No. 88 Sichuan Provincial (Regional) Local Standard: DB513336/T01~04-2012 "Xiangcheng Tibetan Chicken".

Quality and Technical Requirements for Xiangcheng Tibetan Chicken

1. Varieties

Local Hidden chicken

II. Origin Conditions

The semi high mountain area between 2500 and 4100 meters above sea level within the origin range has an average annual temperature of 9 to 12 ℃, and the soil is rich in mineral elements such as iron, calcium, magnesium, zinc, potassium, and selenium, with a soil pH value of 6.5 to 7.5

III. Feed

Feed full price compound feed during the chick rearing period, and feed such as Qingke, corn, oats, buckwheat, potatoes during the breeding period

IV. Feeding Management

1. Feeding Method: The feeding management mode mainly adopts free range feeding and supplemented feeding

2. Feeding requirements during the brooding period: The house temperature should be 37 ℃ for 0-3 days, 34 ℃ for 4-6 days, and then lowered by 3 ℃ every week until 21 ℃

3. Feeding requirements during the breeding period: a combination of grazing and house feeding is used for feeding. At 5 weeks of age, transitional feed was fed in the morning and evening for ten days, and grazing was done during the rest of the time

4. Slaughtering: 240 to 270 days old, rooster weight ≥ 1.5kg, hen weight ≥ 1.2kg<5. Environmental and safety requirements: The breeding environment, prevention and control of epidemics and diseases must comply with relevant national regulations and must not pollute the environment

V. Slaughtering

1. Chicken source: Healthy chickens that meet the requirements of breed source, age, and weight in non epidemic areas within the production area, and have passed quarantine and inspection

2. Slaughter: Fasting for 12 hours before slaughter to ensure free drinking water and reduce stress

3. Cooling and preservation: The carcass should be acidified at 0 to 4 ℃ for 24 to 48 hours

4. Segmentation: The time from bleeding live chickens to processing or segmenting products to packaging into cold storage shall not exceed 2 hours

5. Cold processing: Products that require freezing should be in an environment below -35 ℃

VI. Quality Features

1. Sensory Features:

(1) Live chickens: characterized by small body size, symmetrical and compact shape, raised head and upturned tail, and well-developed tail feathers. The body shape is boat shaped, with a clear and elegant head. The rooster has a large and upright crown, with 4 to 6 teeth on the crown. The crown is a red single crown, and a few have a hairy crown, accounting for about 1% to 3%. The hen's crown is small and slightly twisted. The flesh is red in color, and the beak is mostly black, with a few being flesh colored or yellow

(2) White striped chicken: The skin is light yellow, smooth and moisturized, the muscles are full and elastic, and the fat distribution on the back and tail is even. The skin and muscle sections are glossy, the meat is delicious, and there is no odor