Lu Ning Chicken [Sichuan Mianning Specialty]

What is Lu Ning chicken? Authentic Sichuan Mianning specialty: Lu Ning chicken

Content summary:Do you want to know what Lu Ning chicken is? This article is a detailed introduction to the Sichuan Mianning specialty - Lu Ning Chicken. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lu Ning Chicken. The full text takes about 6 minutes to read, mainly including the basic introduction of Lu Ning Chicken and the product characteristics of Lu Ning Chicken? Wait

Basic Introduction of Lu Ning Chicken

"Lu Ning Chicken" is a type of chicken that can be used for both medicine and meat. It has the characteristics of fast early growth, large body size, delicious meat, high proportion of chest and leg muscles to body weight, high egg production, weak hugging ability, tolerance to coarse feeding, strong foraging ability, and disease resistance

Distribution of production areas

The central production area of Lu Ning chicken is in Lu Ning District, Mianning County, Sichuan Province. Mainly distributed around Huning, Lizhuang, and Shiguan Mountains in Mianning County, on the terraces along the Yalong River-

Main characteristics

Large physique, full body shape, symmetrical structure, mostly single crown, crown, beard, bright red face, rainbow yellow. A small number of chickens have feathers and their feet are mostly light purple, with a few having flesh color. There are also a few black boned chickens in the flock, with black beaks, skin, and flesh. Mother hen feathers are divided into four colors: white, dark hemp, black, and bamboo spotted. Rooster feathers come in three colors: less white, more yellow and glossy, and all other feathers are black-

Production characteristics

Birth weight is 46 grams, adult weight is 2.5 kilograms for roosters and 2.2 kilograms for hens, average full bore weight for adult roosters is 66.5%, and chest and leg muscle weight is 736 grams; The average full bore of adult hens is 66.6%, and the weight of their chest and leg muscles is 615.75 grams. The age of onset is around 6 months, with an annual production of 130-200 eggs, an average egg weight of 50.5 grams, a light brown eggshell thickness of 0.33 millimeters, and an egg shape index of 1.3-

Economic Value

The egg and meat production performance of Shanghai Nanjing chickens are superior to those of general local breeds. By utilizing this characteristic for large-scale and intensive production, it is easy to achieve high yield, high quality, and high efficiency-

Regional Scope

The geographical indication products of Lu Ning Chicken are produced in 98 villages in 20 townships under the jurisdiction of Mianning County, Liangshan Prefecture, Sichuan Province, with a protected area of about 2500 square kilometers and a production area of about 1400 square kilometers; Its geographical coordinates are 101 ° 42 ′ to 102 ° 9 ′ east longitude and 28 ° 10 ′ to 28 ° 48 ′ north latitude. Its geographical location is in the west of Mianning County, adjacent to Jiulong County in Ganzi Prefecture to the northwest, and bordered by Muli and Yanyuan counties to the southwest. The Yalong River flows through the main area, deeply sinking and forming high mountain canyons with steep slopes and fast flowing water. The Jinping Mountain and the Yak Mountain Range face each other and slope from northwest to southeast, creating a complex terrain. The altitude of the production area varies greatly between 1400-2700 meters. There are over 161000 Lu Ning chickens in stock annually, with over 211000 sold

Product Quality Characteristics

(1) The intrinsic quality and flavor characteristics of Lu Ning chicken meat: Lu Ning chicken meat is tender and delicious, nutritious, with low crude fat and cholesterol content, and high glutamic acid content. According to the testing conducted by the Livestock and Poultry Product Quality and Safety Supervision and Inspection Testing Center of the Ministry of Agriculture (Chengdu), the cholesterol content of chicken meat is 63.3 mg/100g, which is 23% lower than that of ordinary chicken meat. The fat content is 1.64%, which is 81% lower than that of ordinary chicken meat. The total protein content is 19.6%, the total amino acid content is 14.8%, and the glutamic acid content is 2.47%. After slaughter, the muscles are plump, tight, firm, and glossy. Touching with hands is moist and non sticky, with strong muscle fiber toughness and elasticity; The cooked meat is delicious and tender, with a rich aroma of meat broth and a unique and distinct flavor of local chicken

(2) Safety production and product quality control: The production environment, feeding management, drinking water, use of veterinary drugs, and disease prevention and control all comply with relevant regulations on geographical indication protection