不同品种火鸡生产性能的比较与食用价值的研究

Comparison of the Production Capability and Study on the Edible Value of Different Varieties of Turkey

对比阐述了我国引种养殖不同品种火鸡的生物学特性及生产性能.通过对火鸡与其他禽、畜类肉质营养成分的比较分析,研究了火鸡的营养价值及保健功效.并通过调查,分析了火鸡的经济价值及我国火鸡的养殖现状,以及火鸡适于我国推广养殖和产品开发的优势,为火鸡养殖和产品加工利用提出可行性建议。

The biology characteristic and production capability of different varieties of turkey introduced and bred in China are discussed and compared; fleshy nutrition component of turkey, birds and beasts were analyzed through comparison, moreover, nutrition value and health care efficacy are also studied. On the basis of investigation, a summary on turkey＇s economic value, breeding status and the advantage is given, which provides feasible advices for breeding and production processing of turkey in China.