乌骨鸡肌肉中肌肽量显著高于普通白洛克鸡，这表明肌肽可能是体现乌骨鸡滋补营养作用的主要成分之一。表明新浦东商品代鸡的肉质比白洛克鸡等肉用品种优良。
In this case , Carnosine is proposed to be one of the typical nutritional ingredients for the physiological functions of Black-bone silky fowl . These indicate that New Pudong 's meat quality is superior to the Whit Rocks .
白洛克鸡