Panzhihua Dangdang Chicken

Panzhihua Dangdang Chicken

Panzhihua Dangdang Chicken is a geographical indication protected product.

　　The Panzhihua Dangdang Chicken is of unique quality, enjoying high market demand that outstrips supply. It is sold not only across Yunnan but also in other cities within the province, with its brand influence steadily growing and consumer recognition increasing. In 2009, the Panzhihua Dangdang Chicken was honored as a "Consumer Favorite Product," and in 2011, the Panzhihua Dangdang Stone Poultry Farming Farmers' Professional Cooperative was listed as a 2011 district-level model cooperative.

　　　　The Panzhihua Dangdang Chicken, known for its eco-friendliness, green production, and delicious, fragrant meat, has become a renowned local breed. Currently, there are around 30,000 chickens in stock, with 20,000 slaughtered annually. The farming scale continues to expand, generating an annual output value of approximately 5.6 million yuan. As specialized breeding facilities and infrastructure improve, raising this chicken has become a pillar industry in the region with broad development prospects.

　　The production area of Panzhihua Dangdang Chicken covers the current administrative region of Geli Ping Town, Xiqu District, Panzhihua City, Sichuan Province.

　　I. Breed

　　Local indigenous chicken breed.

　　II. Production Area Conditions

　　Elevation of 1,500m to 2,400m within the production area, including woodland, mountainous, or sloped terrain. The soil is acidic and rich in oxides such as iron and aluminum.

　　III. Feed

　　During the brooding period, chickens are fed complete compound feed. In the growing period, they forage freely for wild plants, insects, earthworms, as well as natural feeds such as local corn, wild red-heart fruit, and Yangcui plum, along with wild fruits.

　　IV. Breeding Management

　　1. Chicks: Self-hatched and self-reared, with an average breeding density of 8 to 15 chicks per square meter by the end of the brooding period.

　　2. Growing Chickens: Males and females are grouped and rotated separately for free-range grazing. Initial stocking density is less than 100 chickens per 667 m² (1 acre), with long-term stocking maintained at 20 to 30 chickens per 667 m² (1 acre).

　　3. Slaughter: Chickens must be at least 240 days old, with roosters weighing ≥3 kg and hens weighing ≥2.5 kg.

　　4. Environmental and Safety Requirements: Breeding environments, as well as the prevention and control of diseases and epidemics, must comply with national regulations. Environmental pollution is not permitted.

　　V. Slaughtering and Processing

　　1. Chicken Source Standards: Healthy chickens from within the production area that meet requirements for breed origin, age, and weight.

　　2. Slaughtering: Chickens are fasted for 6 to 8 hours before slaughter to ensure free access to water and to reduce stress.

　　VI. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Live Chicken: Roosters have dark red, upright combs; hens have darker, shorter combs. Neck feathers are mainly yellow, with roosters featuring alternating large and small sickle feathers, and hens accented with black feathers and single feathers in black-and-yellow patterns. Wings are long, toe bones are thick, toes are wide, and claws are sharp. The entire body’s skin is dark black, and the beak is either dark black or blackish-yellow.

　　(2) Dressed Chicken: The entire body’s skin is dark black, subcutaneous and abdominal fat is bright yellow, and the meat is tender, delicate, and fragrant.

　　2. Physicochemical Indicators:

　　Item                                                                                                  

　　Crude fat (%) ≤ 1.00

　　Crude protein (%) ≥ 25.00

　　Cystine (%) ≥ 0.08

　　Glutamic acid (%) ≥ 3.60

　　Aspartic acid (%) ≥ 2.30

　　Iron (mg/kg) ≥ 6.05

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