Xiangcheng Tibetan Chicken

Xiangcheng Tibetan Chicken

Xiangcheng Tibetan Chicken is a protected geographical indication product.

　　The Tibetan chicken is one of the few indigenous primitive poultry breeds in the world that inhabit high-altitude regions and have undergone relatively low levels of artificial selection. Xiangcheng Tibetan chickens are characterized by their small and lightweight yet well-proportioned and compact bodies, well-developed chest and leg muscles, lively and active temperament, strong flying ability, excellent foraging skills, and remarkable adaptability to harsh, high-altitude, and variable climatic conditions. They produce meat of good quality and high nutritional value, making them highly favored by consumers.

　　As a high-quality local chicken breed from cold highland regions, the Tibetan chicken was included in the “National Livestock and Poultry Genetic Resources Protection List” as early as the year 2000. Physical Characteristics: The Tibetan chicken has a U-shaped body, being small, well-proportioned, and compact, with agile movements and a somewhat nervous temperament. It holds its head high and tail up, with particularly well-developed wing and tail feathers, giving it good flying ability. Roosters can have large sickle feathers reaching 40–60 centimeters in length. The head of the Tibetan chicken is refined, with some individuals—mostly hens, about 1–3%—having a feathered crest; these are typically red single crests. Rooster crests are large and upright, with 4–6 comb teeth, while hen crests are smaller and slightly twisted. Feather color is mostly black, with a few being flesh-colored. Eye irises are often orange-red, followed by yellow-brown. Earlobes are usually white, with some being red-and-white, a few entirely red, and shanks are either black or flesh-colored. Hen feather colors are varied, mainly including yellowish-brown, blackish-brown, and brownish-brown, with a few being white and very few solid black. Rooster feathers are bright and vivid, with generally consistent coloring. Their primary and secondary wing feathers, main tail feathers, and large sickle feathers are all black-green, while coverts and cape feathers are either red or black feathers edged with gold-yellow. Birds with more black feathers on other parts of the body are called Black-Red Roosters; those with more red feathers are called Big Red Roosters.

　　Sichuan Provincial Bureau of Quality and Technical Supervision, Xiangcheng Tibetan Chicken, administratively covering 10 townships currently under the jurisdiction of Xiangcheng County: Shagong Township, Shuiwa Township, Nisi Township, Qingde Township, Qingmai Township, Ranwu Township, Dongsong Township, Zhengdou Township, Dingbo Township, and Shambhala Town. “Letter of Proposal on Delimiting the Origin Range of Xiangcheng Tibetan Chicken Geographical Indication Product” from Xiangcheng County People’s Government, Xiang Fu [2012] No. 88. Sichuan (Regional) Local Standard: DB513336/T01~04-2012 “Xiangcheng Tibetan Chicken”

　　Quality and Technical Requirements for Xiangcheng Tibetan Chicken

　　I. Breed

　　Local Tibetan chickens.

　　II. Origin Conditions

　　The origin area lies in mid-high mountainous zones at altitudes between 2,500 and 4,100 meters, with an average annual temperature of 9–12°C. The soil is rich in mineral elements such as iron, calcium, magnesium, zinc, potassium, and selenium, and has a pH value of 6.5–7.5.

　　III. Feed

　　During the brooding period, complete compound feed is provided; during the growing period, feed includes barley, corn, oats, buckwheat, and potatoes.

　　IV. Rearing Management

　　1. Rearing Method: A management model primarily based on free-range rearing with supplementary feeding.

　　2. Brooding Period Requirements: The brooder temperature is maintained at 37°C for days 0–3, 34°C for days 4–6, and then reduced by 3°C each week until reaching 21°C.

　　3. Growing Period Requirements: A combination of free-range and stall feeding is used. From 5 weeks of age, transitional feed is provided twice a day for ten days, with the rest of the time spent free-ranging.

　　4. Slaughter: Chickens are slaughtered at 240–270 days of age, with roosters weighing ≥1.5 kg and hens ≥1.2 kg.

　　5. Environmental and Safety Requirements: Rearing environments, disease prevention and control must comply with national regulations, and environmental pollution must be avoided.

　　V. Slaughter

　　1. Chicken Source: Healthy chickens from the origin area that meet requirements for breed source, age, and weight, originating from non-epidemic zones, and passing quarantine and inspection.

　　2. Slaughter: Chickens are fasted for 12 hours before slaughter, with free access to water to reduce stress.

　　3. Cooling and Freshness Preservation: Carcasses are subjected to acidification at 0–4°C for 24–48 hours.

　　4. Cutting: The time from the bleeding of live chickens to processing or cutting the products and packing them in cold storage shall not exceed 2 hours.

　　5. Cold Processing: Products requiring freezing should be processed in an environment below –35°C.

　　VI. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Live Chicken: Characterized by a small, well-proportioned and compact body, head held high with an upturned tail, and well-developed tail feathers. The body shape resembles a boat, with a refined head. Roosters have large, upright crests with 4–6 comb teeth, a red single crest, and a small proportion (about 1–3%) having feathered crests. Hens have small, slightly twisted crests. The wattles are red, and the beak is mostly black, with a few being flesh-colored or yellow.

　　(2) Dressed Chicken: The skin is light yellow, smooth and moist, with plump and elastic muscles, and evenly distributed fat on the back and tail. The skin and muscle cross-sections are glossy, the meat is delicious, and there is no off-odor.

　　2. Physicochemical Indicators:

　　Item

　　Standard

　　Crude fat (%) ≥

　　2.5

　　Crude protein (%) ≥

　　23.0

　　Total amino acids (%) ≥

　　20

　　Magnesium (mg/kg) ≥

　　240

　　Zinc (mg/kg) ≥

　　8.5

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