Jingyang Chicken

Jingyang chicken originated from the first visit of Italian priest Matteo Ricci to China in the eighth year of Wanli (1580) of the Ming Dynasty. Later, it was brought into the chicken breeds by Belgian missionary officials to hybridize with local chickens. It was formed through long-term natural selection and artificial selection. Jingyang chicken is a large meat type local breed, which is a rare meat type local breed resource in China. It is a national geographical indication protection product of China, commonly known as "nine jin chicken" or "Jingyang nine jin chicken".
Jingyang chicken is delicate in quality, delicious in taste, high in nutritional value, and has nourishing and health care effects. In 2006, 59 Jingyang chickens raised in the original and extensive state of origin were slaughtered. The breast muscle and leg muscle were mixed and sent to Hubei Provincial Product Quality Supervision and Inspection Institute. The protein, intramuscular fat, amino acid, vitamin, selenium, strontium, zinc and other nutrients were tested. The protein content in 100 grams reached 25 grams, intramuscular fat is 4%, total amino acid is more than 21g, especially selenium content is 0.143 mg/100g, which is a high selenium-rich product. Compared with native chicken, black-bone chicken and Huaqing chicken, the nutrient content is higher than that of other varieties. The masses often use Jingyang chicken whole chicken stewed ginkgo, stewed soybean, stewed angelica, ginseng and gastrodia elata as maternal and postoperative recuperation products and gifts for distant relatives and friends.

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