Xingwen Black-Bone Chicken

Xingwen Black-Bone Chicken

Xingwen Black-Bone Chicken is a protected geographical indication product.

　　Xingwen Black-Bone Chicken is a renowned specialty of Xingwen County, Yibin City, Sichuan Province. The chicken is entirely black in color and has high tonic properties. Using the black-bone chicken as an ingredient, nearly twenty different chicken dishes can be prepared, such as square bamboo shoot chicken, bitter bamboo shoot chicken, chestnut chicken, medicinal chicken, taro chicken, with the most famous being the Full Course Black-Bone Chicken Feast.

　　Also known as Sichuan Mountainous Black-Bone Chicken, it is a dual-purpose breed used for both meat and medicine. It is mainly produced in Xingwen County within the mountainous regions of southern Sichuan, and is also found in Gong County, Junlian, Gao County, and Xuyong, with small distributions in the hilly areas of southern Yibin, Pingshan, and Jiang'an. This breed features good adaptability and strong disease resistance.

　　The breeding history of Xingwen Black-Bone Chicken is long. According to records in the Xingwen County Annals and unearthed pottery chickens from Yibin, this breed has a history of over 1,000 years. Breeding of Xingwen Black-Bone Chicken focuses primarily on black feathering, using those that possess the “ten complete” traits as selection criteria. Through long-term selective breeding and closed reproduction, it has developed into a unique local dual-purpose breed. A Xingwen Black-Bone Chicken germplasm farm has been established in Xingwen County, Sichuan.

　　The Xingwen Black-Bone Chicken is relatively large in size, with a sturdy and robust build. Most have a single comb, with few having a rose comb. Most of their beaks, combs, wattles, eye rims, shanks, toes, skin, and tongues are black, and upon slaughter, their meat, bones, and internal organs are also black (locally referred to as “Ten Complete Black-Bone Chicken”). Some have non-black tongues and are called white-meat black-bone chickens (or “half black-bone chickens” locally). The majority of the flock has black feathers, followed by brownish-yellow feathers, while white feathers are rare. Feather shapes are mostly overlapping flat feathers, with few frizzled or downy feathers. Xsb

　　Product characteristics of Xingwen Black-Bone Chicken:

　　① Growth Rate and Meat Production Performance Average weight: at 90 days, male chickens weigh 986 grams, females 892 grams; at 180 days, males 2200 grams, females 1800 grams; adult males weigh 2828 grams, females 2230 grams. Under confined feeding conditions, at 120 days, males average 2331 grams and females 1932 grams. At 180 and 300 days, the average dressing percentage (eviscerated) is 79.50% and 79.40% respectively; at 365 days, males reach 81.10% and females 78.40%.

　　Xingwen Black-Bone Chicken has tender, juicy meat with a strong aroma and certain health benefits. Xsb

　　② Egg Production and Reproductive Performance Hens start laying eggs at an average age of 195 days. Average annual egg production is 110 eggs, with an average egg weight of 58 grams. Eggshells are light brown. Roosters reach sexual maturity at 150–180 days. The recommended rooster-to-hen ratio is 1:(8–12). Average fertility rate is 82%, and average hatching rate is 88%. Hens exhibit broodiness, brooding about 7–8 times per year with each brooding period averaging 21 days. The useful life of both males and females is 1–2 years.

　　Quality and Technical Requirements for Xingwen Mountainous Black-Bone Chicken

　　I. Breed

　　Sichuan Mountainous Black-Bone Chicken.

　　II. Origin Conditions

　　Production area includes forested land, mountainous regions, or hills at altitudes between 275 m and 1795 m. The soil is slightly acidic and selenium-rich.

　　III. Feed

　　During the brooding stage, use complete compound feed. During the growing stage, allow free-range foraging of insects, grass, and wild fruits, supplemented with natural energy feeds such as corn, wheat, and cereals, along with appropriate amounts of complete compound feed.

　　IV. Rearing Management

　　1. Brooding Stage: Cage rearing or net-floor rearing. For ages 0–3 weeks, density is 30–50 birds per square meter; for ages 4–6 weeks, 15–25 birds per square meter.

　　2. Growing Stage: Combination of indoor rearing and rotational outdoor grazing. Indoor net-floor density is 10–12 birds per square meter, ground density is 8–10 birds per square meter. Grazing takes place from April to October each year. Group size is maintained at 300–600 birds per flock.

　　3. Slaughter: Chickens should be at least 16 weeks old, with males weighing ≥1.8 kg and females ≥1.5 kg.

　　4. Environment and Safety Requirements: Rearing environments, disease prevention, and control must comply with national regulations. No environmental pollution is permitted.

　　V. Slaughter Requirements

　　1. Chicken Source Standards: Healthy chickens sourced from the designated area, meeting breed, age, and weight requirements.

　　2. Slaughter: Chickens must fast for 6–8 hours before slaughter to ensure free access to water and reduce stress.

　　3. Time from live chicken slaughter to cold storage must not exceed 2 hours.

　　VI. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Live Chicken: The plumage is predominantly solid black, but pure white, speckled yellow, and other colors are also permitted, with a glossy sheen and no leg feathers. The body is medium to large in size, slightly boat-shaped. The comb is serrated and dark in color; roosters have an upright single comb with typically 7 comb teeth, while hens have fewer comb teeth, sometimes indistinct. The wattles are double-winged, slightly larger in roosters. The comb and wattles are dark black in hens and dark reddish-black in roosters. The earlobes are dark black or emerald green. The beak is dark black, flat in shape with a slight hook.

　　(2) Slaughtered Chicken: The skin is dark black, dry on the surface, with bright color and fine texture; the muscles, internal organs, and bones are dark black. The meat is plump, firm, glossy, and smooth to the touch without stickiness. Muscle fibers are tough and elastic. The skin is thin, the bones are fine, and there is little subcutaneous fat. The meat is tender, rich in flavor, and the broth is sweet, refreshing, and uniquely savory.

　　2. Physicochemical Indicators:

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　　 Crude fat (%) ≤ 5.0

　　 Crude protein (%) ≥ 21.0

　　 Cholesterol (mg/100g) ≤ 95.0

　　 Glycine (%) ≥ 0.9

　　 Glutamic acid (%) ≥ 3.0

　　 Aspartic acid (%) ≥ 2.0

　　 Selenium (mg/kg) ≥ 0.1

　　 Iron (mg/kg) ≥ 13.0

　　 Zinc (mg/kg) ≥ 10.0

　　3. Safety and other quality technical requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.