A method for producing and breeding a crispy chicken

Abstract

The application discloses a kind of production and cultivation methods of crisp chicken, comprising the following steps: S1, cultivate crisp chicken species: with E'mei black chicken as basic population, hybridization breeding is obtained with sasso chicken, and hybridization is obtained with Rongde small black chicken, and the crisp chicken species with chicken skin thickness not less than 2.3mm is selected and bred;S2, nutrition regulation feeding is carried out: the nutrition regulation feeding of at least 50 days is carried out to the crisp chicken species in fattening period, and the feed with the crude protein content of 18%-22% is provided, and the feed includes soybean meal, vitamin C, fat, fat metabolism aid, fermented soybean meal and trace nutrients;S3, breeding environment management is carried out: in fattening period, control chicken house environment temperature is 18-25 DEG C, relative humidity is 50%-60%, and breeding density is controlled.The application is cultivated by three system matching breeding, accurate nutrition regulation and fine breeding management multi-link cooperation, and the chicken species that fits crisp core characteristic is cultivated.

Description

Technical Field

[0001] The invention relates to the field of broiler breeding technology, specifically to a method for producing and breeding crispy-skinned chicken. Background Technology

[0002] With the improvement of residents' living standards and the diversification of dietary consumption, consumers have put forward higher requirements for the quality, taste, and flavor of poultry products. Specialty poultry products that combine unique taste with regional food culture attributes are gradually becoming new market hotspots. Crispy chicken, with its crispy skin and tender meat, is loved by consumers in different regions, and its market demand continues to grow. At the same time, it also provides an important platform for the branding of local specialty agricultural products.

[0003] However, existing crispy chicken breeding technologies have many shortcomings: On the one hand, traditional chicken breeds lack a foundation for targeted breeding of the "crispy skin" trait, and the skin thickness of chickens under natural breeding conditions is relatively thin (usually only about 2.0 mm), making it difficult to meet the needs of large-scale consumption in terms of crispness and thickness; on the other hand, the nutritional supply during the breeding process lacks precise control programs, and the ratio of protein, fat and micronutrients is unreasonable, resulting in an imbalance in the development of chicken skin tissue (epidermis, dermis and subcutaneous fat layer), either resulting in thick skin but insufficient toughness and easy cracking, or uneven fat deposition and poor crispness; in addition, management problems such as excessively high breeding density and improper temperature and humidity control can easily cause friction damage, infection or metabolic abnormalities in chicken skin, further affecting the stability of crispy skin quality.

[0004] Existing technologies have failed to effectively integrate the entire chain of breeding, nutritional regulation and farming management, making it difficult to achieve the dual goals of "stable inheritance of crispy skin traits + improved farming efficiency". This not only fails to fully meet consumers' demand for high-quality crispy chicken, but also restricts the large-scale development of local specialty poultry industry and the inheritance and promotion of food culture. Summary of the Invention

[0005] In view of the above-mentioned shortcomings in the prior art, the present invention provides a method for producing and breeding crispy chickens, which solves the problem that the prior art is unable to stably breed crispy chickens with adequate skin thickness, crispness and health, and high industrialization benefits.

[0006] To achieve the above-mentioned objectives, the technical solution adopted by this invention is: a method for producing and cultivating crispy-skinned chicken, comprising the following steps:

[0007] S1, Breeding crispy chicken breed: Using Emei Black Chicken as the base population, crossbreed with Sasso Chicken to obtain F1 hybrid, crossbreed F1 hybrid with Rongde Black Chicken to breed crispy chicken breed with skin thickness not less than 2.3mm;

[0008] S2, Nutritionally Regulated Feeding: During the fattening period, crispy chicken breeds are fed a nutritionally regulated diet for at least 50 days, providing feed with a crude protein content of 18%-22%, including soybean meal, vitamin C, fat, fat metabolism aids, fermented soybean meal and micronutrients.

[0009] S3. Manage the breeding environment: During the fattening period, control the temperature of the chicken house to 18-25℃ and the relative humidity to 50%-60%; control the breeding density, with no more than 5 chickens per square meter in free-range mode, and each adult chicken occupying no less than 0.15 square meters of cage area in cage mode, with soft netting laid in the cage.

[0010] Furthermore, in the above-mentioned crispy chicken production and breeding method, the fattening period is a total of 80 days, of which the first 30 days are the ordinary feeding period and the last 50 days are the nutritional regulation feeding period.

[0011] Furthermore, in the above-mentioned crispy chicken production and breeding method, the vitamin C content in S2 is 200-300g of vitamin C added per ton of feed.

[0012] Furthermore, in the above-mentioned crispy chicken production and breeding method, the fat content in S2 is 5%-8%, and the added fat is soybean oil or a mixture of soybean oil and other vegetable oils in a 1:1 ratio.

[0013] Furthermore, in the above-mentioned crispy chicken production and breeding method, the S2 fat metabolism aid includes 500-800g of bile acids and 1-2kg of lecithin added per ton of feed.

[0014] Furthermore, in the above-mentioned method for producing and raising crispy chickens, the micronutrients include 100,000-150,000 IU of vitamin A, 200-300g of vitamin E, 80-100mg of zinc, and 0.3-0.5mg of selenium added per ton of feed.

[0015] The beneficial effects of this invention are as follows: This invention increases the skin thickness of chickens from 2.0mm to 2.3mm through a three-line breeding technology, laying the foundation for crispy skin; combined with the scientific ratio of protein and fat in nutritional regulation and the refined management of the breeding environment, it promotes the rational development of skin tissue, ensures the thickness and toughness of chicken skin, and cultivates a chicken breed that meets the core characteristics of crispy skin.

[0016] By supplementing with micronutrients such as vitamins A and E, zinc, and selenium, problems such as dry, damaged, and infected skin are avoided, thus solving the industry pain point of "thick skin but unhealthy skin." At the same time, strict control over the proportion of protein and fat added to feed and the temperature and humidity of the breeding environment reduces stress response and disease risk in chicken flocks. Detailed Implementation

[0017] The specific embodiments of the present invention are described below to enable those skilled in the art to understand the present invention. However, it should be understood that the present invention is not limited to the scope of the specific embodiments. For those skilled in the art, various changes are obvious as long as they are within the spirit and scope of the present invention as defined and determined by the appended claims. All inventions utilizing the concept of the present invention are protected.

[0018] This embodiment provides a method for producing and breeding crispy chicken. By scientifically designing three core aspects—breeding, nutritional regulation and feeding, and breeding environment management—it successfully solves the problem that existing technologies struggle to stably breed crispy chickens with adequate skin thickness, crispness, and health benefits, while also achieving high industrialization efficiency. This provides a comprehensive technical solution for the high-quality development of the crispy chicken industry.

[0019] The innate traits of chicken breeds are the core factor determining crispy skin quality. This invention employs a three-line hybridization breeding method to lay the genetic foundation for "crispy skin" in chickens, while also considering the egg production benefits of industrialized farming. Specifically, the Emei Black Chicken is used as the base population. This breed is characterized by strong adaptability and delicious meat, and its skin tissue is in good condition, providing high-quality genetic material for cultivating the "crispy skin" trait. To enhance the crispness of the chicken skin, the Emei Black Chicken is crossbred with the Sasso Chicken. As a high-quality broiler breed, the Sasso Chicken has well-developed skin tissue and excellent crispness. Through hybridization, this excellent trait can be passed on to offspring, forming the first generation of hybrids. While inheriting the adaptability advantages of the Emei Black Chicken, the skin thickness of the first generation of hybrids increases from 2.0 mm to 2.3 mm.

[0020] To better improve the efficiency of industrialized breeding and meet the needs of large-scale production, this invention involves crossbreeding the first-generation hybrid with Rongde Black Chicken. The outstanding advantage of Rongde Black Chicken lies in its high egg production, which effectively increases the supply of hatching eggs and hatching efficiency, reducing breeding costs. This crossbreeding not only preserves the excellent "crispy skin" trait of the first two generations of chickens but also fully leverages the high-yield advantage of Rongde Black Chicken, achieving a win-win situation for both quality and efficiency. After the crossbreeding selection is completed, the offspring undergo rigorous screening. A professional skin thickness measuring instrument is used to test key areas such as the breast and legs of each chicken. Ultimately, chickens with a skin thickness of no less than 2.3mm are selected as the core crispy-skinned breed, ensuring that the selected breed has a stable genetic foundation for "crispy skin" and laying a solid foundation for quality improvement in subsequent breeding stages.

[0021] Chicken skin development is closely related to nutrient supply. The formation and development of its epidermis, dermis, and subcutaneous fat layer depend on the proper supply of protein, fat, and micronutrients, respectively. This embodiment designs a precise nutritional regulation program tailored to the growth and development characteristics of crispy-skinned chickens. During the fattening period, a special feeding program is implemented for at least 50 days. By optimizing the feed formula and feeding method, the balanced development of chicken skin tissue is ensured, achieving the goal of "thick skin, crispy skin, and healthy skin."

[0022] The overall design of the fattening period fully considers the growth patterns of chickens, totaling 80 days. The first 30 days are the normal feeding period, and the last 50 days are the nutritional regulation feeding period. During the normal feeding period, the chickens are provided with basic nutrition to help them build a good foundation for growth. The feed used is conventional broiler fattening feed to meet the growth needs of basic tissues such as bones and muscles. After entering the nutritional regulation feeding period, the feed formula is adjusted to focus on nutritional fortification for the development of chicken skin tissue, ensuring a sufficient and appropriate supply of nutrition during the critical growth period of the chickens.

[0023] Regarding protein supply, this embodiment adheres to the principle of emphasizing both quality and quantity to promote healthy skin development. The dermis of the skin is mainly composed of collagen and elastin, and the synthesis of these two proteins requires sufficient high-quality protein as a support. Therefore, during the nutritional regulation period, the crude protein content in the feed is strictly controlled between 18% and 22%, and dynamically adjusted according to the growth stage of the chickens. The protein content is slightly higher in the chick stage to meet the needs of rapid growth, and slightly lower in the fattening stage, but the quality of the protein is always guaranteed. In terms of protein sources, soybean meal, a "high biological value protein" raw material, is given priority. Soybean meal is rich in essential amino acids such as lysine and methionine, which can directly participate in the synthesis of skin proteins and improve protein utilization efficiency. Meanwhile, to enhance the skin's resilience and thickness, it is advisable to supplement with "collagen precursor nutrients." Among them, vitamin C can effectively promote collagen synthesis, and the amount added per ton of feed should be controlled at 200-300g. Proline, as an important component of collagen, can be indirectly supplemented by adding fermented soybean meal. Fermented soybean meal can not only provide proline, but also improve the palatability and digestibility of feed, further enhancing the nutrient absorption effect.

[0024] Subcutaneous fat is a crucial source of the "thickness" and "crispyness" of chicken skin. This embodiment achieves efficient subcutaneous fat deposition through the rational addition of fat and fat metabolism aids. The fattening period for new chicken breeds has been optimized, concentrating the core nutritional fortification phase of the traditional 80-day fattening period into 50 days, thereby improving fattening efficiency by increasing nutrient concentration. The amount of fat added is strictly controlled between 5% and 8%, with the basal feed naturally containing 2%-3% fat, and an additional 3%-5% added is sufficient to avoid excessive addition leading to obesity and increased digestive burden in chickens. The selection of fat raw materials follows the principle of "easily absorbed and low rancidity," primarily using soybean oil, or a 1:1 mixture of other vegetable oils (such as rapeseed oil) to provide abundant unsaturated fatty acids and promote uniform subcutaneous fat deposition. To improve the efficiency of fat digestion and absorption and avoid fat waste in the intestines, "fat metabolism aids" are added to the feed. Among them, 500-800g of bile acids and 1-2kg of lecithin are added per ton of feed. These two ingredients work synergistically to help chickens better digest and break down fat, improve fat utilization, and thus improve the efficiency of subcutaneous fat deposition, making the chicken skin thicker and crispier.

[0025] Micronutrient supplementation is key to avoiding "thick but unhealthy skin." A lack of micronutrients can lead to abnormal skin metabolism, resulting in dryness and brittleness. Even if the skin thickness meets standards, insufficient resilience can affect its quality. This invention precisely adds multiple micronutrients to the feed, covering two main categories: vitamins and minerals. Regarding vitamins, vitamin A promotes epidermal cell repair; adding 100,000-150,000 IU per ton of feed effectively maintains the integrity of the skin surface. Vitamin E has a powerful antioxidant effect, protecting fat from oxidation and preventing skin tissue from losing elasticity due to oxidative damage; adding 200-300g per ton of feed. Regarding minerals, zinc participates in skin keratinization; adding 80-100mg per ton of feed enhances skin hardness and fragility. Selenium enhances skin immunity; adding 0.3-0.5mg per ton of feed effectively prevents skin infections, ensuring that chicken skin remains healthy while thickening, avoiding problems such as thin, brittle skin and susceptibility to infection.

[0026] In terms of feeding methods, a three-times-a-day feeding pattern is adopted. The amount of feed given each time is dynamically adjusted according to the chickens' weight and feed intake to ensure that the chickens are full and there is no leftover feed, thus guaranteeing sufficient nutrition while avoiding feed waste. At the same time, a clean drinking water supply is provided 24 hours a day, and the drinking water equipment is cleaned and disinfected weekly to prevent water pollution from affecting the chickens' health and nutrient absorption. Throughout the nutritional regulation feeding period, the growth of the chickens is monitored regularly, and their weight is measured every 10 days. A random sample of chickens is observed to check their skin condition, recording any abnormalities such as dryness or damage, and adjusting the feed formula or feeding method accordingly to ensure the effectiveness and stability of the nutritional regulation program.

[0027] A suitable breeding environment is crucial for the formation of crispy-skinned chicken. Adverse environmental conditions can cause stress in chickens, damaging skin tissue development and affecting crispy skin quality. This invention addresses key aspects such as stocking density and temperature and humidity control to provide chickens with a comfortable and safe growing environment, reducing skin damage and stress responses, and creating favorable conditions for crispy skin development.

[0028] In terms of density control, the core principle is to reduce fighting and friction among chickens, preventing damage to the skin surface and subcutaneous fat layer. Specific density standards have been established for different farming models: in free-range farming, the density should not exceed 5 chickens per square meter to ensure sufficient space for movement and reduce contact and friction between groups; in cage farming, each adult chicken should occupy no less than 0.15 square meters of cage space, with soft netting placed inside the cages to cushion the impact and reduce direct friction between the chicken's skin and hard objects like the cage, thus lowering the risk of skin damage. Reasonable stocking density not only protects the chicken's skin tissue but also improves the flock's growth, reduces disease transmission, and provides a foundation for healthy chicken growth.

[0029] Temperature and humidity control is crucial to preventing skin stress, as different temperature and humidity conditions directly affect the metabolism and skin condition of chickens. Regarding temperature control, the temperature in the chicken house during the fattening period should be strictly maintained between 18-25℃, as this range is optimal for fat deposition and skin development. Low temperatures cause chickens to consume more energy for heat production, thus reducing the energy available for fat deposition and affecting the thickening of the subcutaneous fat layer; high temperatures, on the other hand, reduce the chickens' appetite, leading to insufficient nutrient intake and consequently affecting the normal development of skin tissue. By installing professional temperature and humidity control equipment and ventilation systems, the temperature in the chicken house can be monitored and adjusted in real time to ensure stability within a suitable range and avoid significant fluctuations.

[0030] Regarding humidity control, the relative humidity in the chicken house is maintained between 50% and 60%. Excessive humidity creates a damp environment that easily breeds harmful microorganisms such as bacteria and mold, increasing the risk of skin infections in chickens and leading to inflammation and skin damage. Conversely, insufficient humidity results in dry air, causing moisture loss from the chickens' skin and abnormal thickening of the stratum corneum. While this may increase skin thickness, it significantly reduces crispness, negatively impacting the quality of the skin. To maintain suitable humidity, humidifiers and dehumidifiers are installed in the chicken house, and their operation is adjusted promptly based on changes in ambient humidity. Simultaneously, ventilation is enhanced to maintain air circulation, regulating humidity while expelling harmful gases and improving air quality in the breeding environment.

[0031] Besides density and temperature / humidity control, daily poultry management also includes regular cleaning and disinfection, and monitoring the health of the flock. Daily cleaning of chicken coops to remove manure and leftover feed prevents the accumulation of pollutants and bacterial growth; weekly comprehensive disinfection of the coop and breeding grounds using disinfectants that meet national standards ensures effectiveness while avoiding harm to the chickens. Regular observation of the flock's behavior, feeding habits, and skin appearance is crucial; any abnormal individuals should be promptly identified and isolated for treatment to prevent the spread of disease and ensure the overall health and stability of the flock. Through these meticulous environmental management measures, the interference of external factors on chicken skin development is minimized, ensuring the consistency of crispy-skinned chicken quality.

[0032] The crispy-skinned chicken production and breeding method provided in this embodiment achieves a dual improvement in quality and efficiency through the synergistic integration of three-line hybridization, precise nutritional regulation, and scientific breeding environment management. This demonstrates significant technical advantages and practical value. Regarding product quality, targeted breeding ensures a stable genetic basis for the "crispy skin" trait in crispy chickens. The selected breeds have a skin thickness of no less than 2.3 mm, a significant improvement over traditional breeds. Precise nutritional regulation provides sufficient and balanced nutrition for skin tissue development, promoting collagen synthesis and uniform subcutaneous fat deposition. This results in skin that not only meets the required thickness but also possesses excellent crispness and toughness, avoiding problems such as thick skin cracking and brittleness. In terms of industrialization benefits, the introduction of Rongde Black Chicken into the three-line hybridization model effectively increases egg production and hatching efficiency, reduces breeding costs, and enhances the economic benefits of large-scale production. Scientific breeding environment management reduces morbidity and mortality rates, minimizing breeding risks and losses, and providing a stable and reliable technical guarantee for large-scale industrial breeding.

Claims

1. A method for producing and breeding crispy-skinned chicken, characterized in that, Includes the following steps: S1, Breeding crispy-skinned chicken breed: Using Emei Black Chicken as the base population, crossbreed with Sasso Chicken to obtain hybrid generation F1, crossbreed the hybrid generation F1 with Rongde Black Chicken, and breed a crispy-skinned chicken breed with a skin thickness of not less than 2.3mm. S2, Nutritionally regulated feeding: The crispy-skinned chicken breed is fed a nutritionally regulated diet for at least 50 days during the fattening period, providing a feed with a crude protein content of 18%-22%, the feed containing soybean meal, vitamin C, fat, fat metabolism aid, fermented soybean meal and micronutrients. S3. Manage the breeding environment: During the fattening period, control the temperature of the chicken house to 18-25℃ and the relative humidity to 50%-60%; control the breeding density, with no more than 5 chickens per square meter in free-range mode, and each adult chicken occupying no less than 0.15 square meters of cage area in cage mode, with soft netting laid in the cage.

2. The method for producing and breeding crispy chicken according to claim 1, characterized in that, The fattening period lasts a total of 80 days, with the first 30 days being the normal feeding period and the last 50 days being the nutritional regulation feeding period.

3. The method for producing and breeding crispy chicken according to claim 1, characterized in that, The vitamin C content mentioned in S2 is 200-300g of vitamin C added per ton of feed.

4. The method for producing and breeding crispy chicken according to claim 1, characterized in that, The fat content described in S2 is 5%-8%, and the added fat is soybean oil or a mixture of soybean oil and other vegetable oils in a 1:1 ratio.

5. The method for producing and breeding crispy chicken according to claim 1, characterized in that, The fat metabolism aid described in S2 includes 500-800g of bile acids and 1-2kg of lecithin added per ton of feed.

6. The method for producing and breeding crispy chicken according to claim 1, characterized in that, The micronutrients include 100,000-150,000 IU of vitamin A, 200-300g of vitamin E, 80-100mg of zinc, and 0.3-0.5mg of selenium per ton of feed.