“Hometown Tibetan Chicken” is a geographical indication protection product. It is one of the few primitive poultry species in the world that is distributed in high altitude areas with low degree of artificial selection. The township Tibetan chickens are light and small, well-proportioned, with well-developed chest and legs, lively and active, good flying, and good foraging ability. It is extremely resistant to extensive and so on. It has a good adaptability to the harsh and varied climate of the cold, good meat quality and high nutritional value, which is deeply loved by consumers.

The chickens in the township are light and small, the shape is like a boat, the shape is compact, the head is awkward, the tail feather is particularly developed, the cock is 30-60 cm long, and the head is clear; the chicken in the township is fine and the muscle fibers are long and delicate. The entrance is soft and smooth, with a strong fragrance and no smell; natural rich in trace elements such as iron, calcium, magnesium, zinc, selenium and potassium, can promote more than 300 enzyme reactions in the human body, maintain bone growth and nerve and muscle excitement. Sexuality, improve human immunity, anti-oxidant and aging, protect and repair cells, improve the oxygen carrying capacity of red blood cells, etc. At the same time, chicken is rich in various essential amino acids and crude proteins. The township Tibetan chicken is a good tonic in the Tibetan specialty; physical and chemical indicators: crude fat ≥ 3.0%, cholesterol ≤ 112mg / 100g, crude protein ≥ 23.0%. In the semi-alpine zone between 2500 and 4100 meters above sea level, the average annual temperature is 9 to 12 °C. The soil is rich in mineral elements such as iron, calcium, magnesium, zinc, potassium and selenium. The soil pH is 6.5. 7.5. Appearance characteristics Tibetan chicken body shape is U-shaped, small and well-proportioned, compact, agile, rich in neuroticism, head and tail, and wing feathers and tail feathers are particularly developed, good flying. The cock has a large feather length of 40 to 60 cm. The Tibetan chicken has a handsome head, a few have a hairy crown, and the hen is slightly more, accounting for about 1 to 3% of the crown from the crown. The cock's crown is erect, the crown is 4-6, the hen's crown is small, slightly distorted; like black, mostly flesh-colored; iridescent is mostly orange-red, yellow chestnut is second; ear is mostly white, a few red and white, individual Red, black or flesh. The color of the hen is complex, mainly including jute, black hemp, brown hemp and other variegated colors, a few white, less black. The cock feathers are brightly colored and the color of the feathers is more consistent. Its main, aileron, main tail feathers and big feathers are black and green, and the feathers and feathers are red or golden-brown black feathers. The black feathers in other parts of the chicken body are called black red cocks; red Feathers are called red cocks. Development status As a high-quality local chicken breed in alpine regions, Tibetan chicken has been included in the “National Variety Resources Protection List” as early as 2000. However, Tibetan chicken as a chicken species with little artificial selection, its low performance is the most important adverse factor affecting the development of the Tibetan chicken industry. In order to improve the production performance of other places, the measures taken are to introduce high-yield laying hens or meat-and-egg chickens to carry out hybridization improvement on Tibetan chickens. Although this has improved the production performance of Tibetan chickens, it has inevitably caused such a result: the disappearance of purebred Tibetan chickens.

Technical requirements for quality of Tibetan chicken in the township 1. Variety Local Tibetan chicken. Second, the conditions of production conditions within the range of 2500 to 4100 meters above sea level in the semi-alpine zone, the average annual temperature of 9 to 12 ° C, the soil is rich in iron, calcium, magnesium, zinc, potassium, selenium and other mineral elements, soil pH 6.5 to 7.5. 3. Feed Feeding full-price compound feed during the brooding period, feed the green, corn, oat, buckwheat, potato and other feeds during the breeding period. Fourth, feeding management Feeding method: feeding management mode supplemented by stocking and supplementary feeding. 2. 3. Breeding requirements during the breeding period: feeding in combination with grazing and feeding. At 5 weeks of age, the transitional feed was fed for 10 days every morning and evening, and the rest of the time was grazing. 4. Arrival: 240 to 270 days old, cock weight ≥ 1.5kg, hen weight ≥ 1.2kg. 5. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. 5. Slaughter 1. Chicken source: from non-infected areas within the scope of production, in line with the source, age and weight requirements, quarantine and qualified healthy chickens. 2. 3. Cooling and preservation: The carcass is acid-discharged for 24 to 48 hours at 0 to 4 °C. 4. Segmentation: The time from bloodletting of live chickens to processing or dividing the product to packaging into the cold storage should not exceed 2 hours. 5. Cold working: Products that need to be frozen should be in an environment below -35 °C. Sixth, quality characteristics Sensory features: (1) Living chicken: It has the characteristics of small size, compact and symmetrical, and the head is awkward and the tail feather is developed. The body is boat-shaped, with a clear head, a large erect crown, 4 to 6 crowns, a red single crown, a few crowns, and a crown of about 1% to 3%. The hen's crown is small and slightly distorted. The meat is red, the sputum is black, and the few are flesh-colored or yellow. (2) White strip chicken: the skin is light yellow, smooth and moist, the muscles are full and elastic, and the back and tail fat are evenly distributed. The epidermis and muscle cut surface are shiny, the meat is delicious, and there is no smell. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of chickens in the township may submit an application to the Quality and Technical Supervision Bureau of Xiangcheng County of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.