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Anonymous users2024-02-16The chickens we generally see are specially bred, eat feed, and are used to produce meat or eggs, commonly known as "broilers".
First, this type of broiler grows meat quickly, has a large body size, large claws, and a latent coat color, and there is no obvious difference in sexual characteristics between roosters and hens. Even if it is free-range since childhood, the taste of this kind of "broiler" is still incomparable with real local chicken.
Second, local chickens are free-range and have a good environment.
Everyone understands that life lies in movement.
A normal chicken can live for nine years. The chickens we usually eat, such as those used by KFC, can have seven or eight catties from birth to slaughter in just 3 months.
Why do broilers grow so fast?
First, eat feed to fatten.
Second, the chicken coop is not lit and eats 24 hours a day.
Thirdly, the chicken coop is very small, and the chickens are basically immobile.
So how to distinguish whether a chicken is a real "local chicken" or a "broiler chicken"?
Look at the mouth !! The beak of the native chicken is hook-beak-like, with the upper beak hooked downward. It's easy and effective!
Because broilers bought from chicken farms are born with their mouths cut flat so that they can eat powdered feed. No matter how big they are, the chickens have a relatively large mouth. Many people will buy this kind of broiler chicken and raise it at their doorstep, pretending to be a local chicken.
Secondly, for real native chickens (non-broiler breeds), hens generally do not grow too big.
There is no obvious difference between the rooster and the hen of broiler chickens in terms of sexual characteristics. For example, as far as hens are concerned, the hen crown of broiler chickens is not small, while the crown of native chickens is relatively small, very tight and long.
The claws of the native chicken are dry, thin and hard, and the color is generally relatively dark. The local chicken is firm and elastic to the touch, and it is very porcelain.
The claws of broilers are large, fat, and light-colored. The meat of broiler chickens is thick and hot.
After peeling, the skin of the broiler is relatively white, there are hormones, the bones are soft, the oil is more meaty, and the taste is more different from that of the local chicken.
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Anonymous users2024-02-15The claws of broilers are large, fat, and light-colored. The meat of broiler chickens is thick and hot. The claws of the native chicken are dry, thin and hard, and the general color is relatively dark, if it is put, the tip of the claw will wear more; The local chicken is firm and elastic to the touch, and it is very porcelain.
Native chicken: Native chicken, also known as grass chicken, stupid chicken, refers to the domestication from ancient domestication, has never undergone any hybridization and optimal breeding, long-term natural foraging or combined with rough feeding, with strong foraging and survival ability in the wild. Eggs are very popular in urban and rural markets, and the price of eggs is also higher than that of ordinary eggs, and the nutritional value is high.
The chicken is delicious, the eggs are of good quality and nutritious, and the market demand has broad prospects. And because most of them are stocked in the forest or orchard, closer to the requirements of green environmental protection, so they are more favored by consumers, for farmers with certain conditions, the cost of raising firewood chickens is relatively low, suitable for family breeding, the feeding cycle is longer, generally about 6 months into adulthood.
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Anonymous users2024-02-14The main differences are as follows:
1. Broilers use growth hormone and have a short growth cycle, while native chickens grow naturally and have a long growth cycle.
Second, broilers eat feed, and the nutritional type is single; The grass seeds and insects eaten by local chickens are nutritionally balanced and comprehensive.
3. The broiler breeding environment is narrow and crowded, which greatly restricts the normal activities of chickens and causes them to accumulate fat; The native chicken is free-range, the growth environment is loose and free, and its fat is not easy to accumulate.
Fourth, the value of local chicken is higher. Most of the local chickens are free-range, the main food is grain and wild food, no food additives, hormones and other chemical components, long growth cycle, delicate and tender meat, no *** to the human body, can be called green food; The main food of broilers is feed, which contains various food additives, hormones and other ingredients, and the meat quality is not as tender as local chickens.
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Ordinary eggs are slightly larger, and native eggs are slightly smaller; The yolk of native eggs is red and high in fat; Ordinary eggs have a yellowish yolk and are low in fat. In terms of nutritional value, the protein content of ordinary eggs is high, and the fat content of native eggs is slightly higher, and the nutritional value is about the same.
Nowadays, the standard of living is getting higher and higher, and eating one or two eggs a day is really nothing. However, as the production of eggs increases, so do the demands placed on them by consumers. There are people in the farmers' market who sell "local eggs" from free-range chickens, and there are branded eggs with small labels in large supermarkets. >>>More
Chicken is born from chickens, and duck is born from ducks.
The degree of fat and leanness of the pork on the general market is a large piece of a large piece, so at this time we can see the fat and lean degree of pork, the proportion of general pork is more fat and less lean meat, because its fat layer is thicker, and the lean meat of feed pork is more than fat, and the outside may be more outstanding, but the taste of this pork is not good, in addition to this identification method, you can also look at the thickness of the pig skin, the pig skin should be thicker, that is, the local pork.