2) breeding meat pigeon
肉种鸽
1.
Through the diagnosis of pathologica anatomy and microscope examination, the epidemic diseasebreaking out in a breeding meat pigeon farm in Chengdu was confirmed to be caused by Monilia albicans which was from young pigeon feed of improper processing.
通过病理解剖和镜检确诊 ,成都某肉种鸽场暴发的流行性疾病是由白色念珠菌感染引起的 ,并确定传染的主要来源是由于乳鸽饲料加工不当引起的 。
3) meat pegion
肉用种鸽
4) Pigeon
[英]['pɪdʒɪn] [美]['pɪdʒɪn]
肉鸽
1.
A newcastle disease virus strain was isolated from the spleen of pigeon coming from Tlimu in Xing Jiang using chicken embryon during the NDV molecular epidemiological study.
应用10日龄鸡胚,从新疆新和县某肉鸽专业养殖户发病的肉鸽脾脏中分离出1株副粘病毒,并对其进行了形态学、理化学、血清学、动物感染试验、分子生物学鉴定。
2.
65 pairs of pigeon were involved in the study,and their body weight(BW),egg weight(EW),initial weight(IW)and 1～4 week BW of squab were measured.
肉鸽每窝所产的2枚蛋,第2枚大于第1枚0。
3.
In order to study the structure of important immune organs of pigeon,the fabricius and spleen,the 10th and 45ty day of pigeon fabricius and spleen are used to make paraffin splices and dyed by H-E staining method in this experiment.
法氏囊、脾脏是肉鸽重要的免疫器官。
5) Meat pigeon
肉鸽
1.
Breeding and Management Techniques of Nuisanceless Meat Pigeons;
无公害肉鸽饲养管理技术的研究
2.
Study on RAPD of meat pigeon strains;
肉鸽品系的随机扩增多态性DNA(RAPD)分析
3.
In order to investigate the distribution of neuropeptide Y immunoreactive neurons in pigeon cerebellum,the cerebellum of ten meat pigeons were studied by paraffin consecutive sections and the immunohistochemical SABC staining method(Strept Avidin-Biotin complex),and compared with that of Pekin duck,silky fowl,meat chick,rat.
采用石蜡切片和免疫组化SABC法(链霉亲合素-生物素-过氧化物酶连结法),对10只肉鸽小脑内神经肽Y免疫反应神经元的分布状况进行了研究,并与北京鸭、乌鸡、肉鸡及大鼠的相关结果进行了比较。
6) boiler pigeon
肉鸽
1.
Boiler pigeons with white feather of one farm in Changchun got the disease with the features of cough,conjunctivitis,diarrhoea and death.
1999年 1 1月 2 5日 ,长春某肉鸽养殖专业户饲养的白羽王肉鸽发生以咳嗽、结膜炎、排黄绿色稀便和死亡为主要特征的疾病 ,发病率 70 %,死亡率 7%。
补充资料：飘香白肉
● 飘香汁
原料：a干辣椒50克，干青花椒 30克。b大蒜20克，老姜15克，香菜、香葱各5克。c盐、味精各10克，高汤200克，美极15克，生抽10克。
制作：1、a料去籽，放入干锅内小火煸炒2分钟，起锅放凉。2、将处理后的a料和b料一起放入搅拌机内打成蓉，取出放入c料调匀即可。
特点：口味香辣、麻，色泽深红。
适用范围：适合用作鸡、鸭、兔、白肉的蘸料。
——实例：飘香白肉——
原料：煮熟的猪腿肉150克，胡萝卜条100克，香芹50克，胡萝卜花20克。
调料：香葱5克，飘香汁150克。
制作：煮熟的猪腿肉切成长10厘米、宽8厘米的薄片备用。2、胡萝卜条支成架子，将猪腿肉片放在支好的架子上，用香芹、胡萝卜花点缀。飘香汁分装在两个碗中，用香葱点缀，跟猪腿肉片一起上桌蘸食。
特点：肉质肥美，口味香辣。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条