Jingyang Town Chicken

Jingyang chicken originated from Italian priest Matteo Ricci who first came to China in 1580 of Wanli in Ming Dynasty. Later, Belgian missionaries brought in chicken breeds and crossbred with local chickens, which underwent long-term natural selection and artificial selection breeding. Jingyang chicken is a large local breed of meat type. It is a rare local breed resource in China. It is commonly known as "Jiujin chicken" or "Jingyang Jiujin chicken" for the protection of national geographical indications in China.

Jingyang chickens are delicate, delicious, nutritious and have the function of nourishing health. In 2006, 59 Jingyang chickens raised in the original extensive state of origin were slaughtered. They were mixed with pectoral and leg muscles and sent to Hubei Provincial Quality Supervision and Inspection Institute. The nutritional substances such as protein, intermuscular fat, amino acids, vitamins, selenium, strontium and zinc were detected. The protein content in 100 grams reached 2. 5 g, 4% intermuscular fat, 21 g total amino acid, and 0.143 mg/100g selenium in particular. It is a high selenium-rich product. Compared with native chicken, black-bone chicken and Huaqing chicken, the nutrient content is higher. People often use Jingyang chicken whole chicken stewed white fruit, stewed soybeans, stewed angelica, ginseng, Gastrodia elata as maternal and post-operative tonics and gifts to distant relatives and friends.