1) Longdong Black Goat
陇东黑山羊
1.
Status and Utilizaton for Genetic Resources of Longdong Black Goat;
陇东黑山羊种质资源现状调查及其保护和开发利用
2) Longdong cashmere goat
陇东绒山羊
1.
Measures and Analyses of Growth Regulation in Lives After Birth of Longdong Cashmere Goats
陇东绒山羊生后期生长发育规律的观测及分析
2.
Intrduced Liaoling Cashmere Goats to crossbreed and improve Longdong black goats by scientific and technical personnel of province and couties for more 30 years,we bred the new Longdong Cashmere Goat breed,the number reached 22,162.
引入辽宁绒山羊杂交改良陇东黑山羊,经过省市县科技人员30余年的联合攻关和科学研究,培育出陇东绒山羊新品种,数量达22 162只,其产绒量公、母羊分别为562。
3) Xiangdong black goat
湘东黑山羊
1.
0 months old 24 heads of Xiangdong black goats were selected and divided into 3 teams to conduct 2 months of feeding contrasted experiment.
为探索不同补饲水平对湘东黑山羊羔羊屠宰及肉质性状的影响,选用1。
2.
Eighty Xiangdong black goats aged from 3 months to 4 months were selected to study the effect of three different supplemental concentrates on the average daily gain, profit, cacass performance, meat quality and serum biochemical indxes.
采用80只3～4月龄的湘东黑山羊羔羊，研究三种不同营养的补饲水平对肥育羔羊的日增重、经济效益、屠宰性能、肉质、血液生化指标的影响。
4) Longdong White Cashmere goats Strain
陇东白绒山羊品种类群
5) black goat
黑山羊
1.
A Study on Breast Biochemistry Composition and Genetic Polymorphism of Casein in Black Goat Varieties (groups) in Sichuan;
四川各地黑山羊品种(群体)乳的生化组成与酪蛋白多态性研究
2.
The excretive ability of galactophore and the growth of lamb in black goats in different places in Sichuan province;
四川各地黑山羊品种(群体)的泌乳力与羔羊的生长发育
3.
Study on Polymorphisms of mtDNA D-loop Sequence of Dazu Black Goat and Several Black Goat Species (Populations) of Its Surrounding Areas;
大足黑山羊与周边黑山羊品种（群体）mtDNA D-loop序列多态性研究
补充资料：白切东山羊
白切东山羊
东山羊皮色乌黑，肉肥汤浓、腻而不膻。其美味据传是因羊食东山岭特产鹌鹑茶等稀有草木所至。
吃法：有红焖东山羊、清汤东山羊、椰汁东山羊等，各具特色，皆是难得的美味。
用料：
带皮元骨羊肉(以羊腩肉最好)1千克、芝麻油250克、南(腐)乳15克，柱侯酱2克、老抽5克、盐3克、糖3克、味精3克、胡椒粉2.5克、绍酒25克、姜50克、葱100克、蒜子30克、棕榈油1.5千克、高汤150克。
制作：
1、将羊肉皮毛刮净，整块放入烧沸的姜葱水中滚至八成熟，捞出，沥去水分。
2、旺火烧锅，下棕榈油，烧至八成热度，将羊肉块放入油锅炸至略呈金黄色，倒入笊篱，再放清水中漂净油分。
3、旺火烧锅，倾入芝麻油，下姜块(拍碎)、葱段、蒜子、八角、桂皮、陈皮、南(腐)乳、柱侯酱等，推匀，爆香，接着下羊肉块，溅入绍酒，再加清水、老抽、盐、糖、味精、胡椒粉，推拌均匀，加盖，慢火焖至皮捻入味，用疏壳沥出原汁待用。
4、将熟羊肉连皮切成长方块，皮朝底、肉朝面，整齐排列碗中，加入原汁，上笼蒸至念透，倒出原汁，将羊肉反扣入盘中，用原汁加二汤、湿生粉匀芡，淋在羊肉面上，撒少许炸芝麻仁和葱花即成。
特点：色泽金黄，装盘整齐，肉质酥烂，润滑适口，气味芳香，十分鲜美。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。