caponizing

简明释义

英[ˈkæpənˌaɪzɪŋ]美[ˈkeɪpəˌnaɪzɪŋ]

v. 去势；[禽]阉鸡（caponize 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.Under the general condition, people like the water spreading that drinks before meal to have the caponizing tail the alcoholic, taste the United States think and champagne.

在一般情况下，人们喜欢在餐前饮用的酒水有鸡尾酒、味美思和香槟酒。

2.Under the general condition, people like the water spreading that drinks before meal to have the caponizing tail the alcoholic, taste the United States think and champagne.

在一般情况下，人们喜欢在餐前饮用的酒水有鸡尾酒、味美思和香槟酒。

3.The farmer is caponizing his roosters to improve the quality of the meat.

农民正在去势他的公鸡，以提高肉质。

4.After caponizing, the chickens tend to grow larger and have a better flavor.

在去势后，鸡通常会长得更大，味道更好。

5.Many chefs prefer using caponizing techniques for their poultry dishes.

许多厨师更喜欢在他们的家禽菜肴中使用去势技术。

6.The process of caponizing requires careful handling to ensure the animal's health.

进行去势的过程需要小心处理，以确保动物的健康。

7.Historically, caponizing was a common practice among farmers to increase profits.

历史上，去势是农民增加利润的常见做法。

作文

Caponizing is a term that refers to the process of castrating male chickens, known as cocks, to produce capons. Capons are prized for their tender meat and mild flavor, making them a delicacy in various cuisines around the world. The practice of caponizing has been around for centuries and is rooted in agricultural traditions aimed at improving the quality of poultry. In this essay, I will explore the history, methods, and benefits of caponizing chickens, as well as its implications for modern farming practices. Historically, caponizing can be traced back to ancient civilizations. The Romans were known to have practiced this technique, believing that it enhanced the flavor and texture of the meat. By removing the testes, the bird's testosterone levels drop, which results in a more docile animal that can gain weight more efficiently. This has made capons highly sought after by chefs and food enthusiasts alike. In fact, capons were often served at feasts and banquets, symbolizing wealth and abundance. The method of caponizing can vary, but it typically involves a surgical procedure that should be performed by a skilled individual to minimize pain and stress for the animal. Traditionally, this was done by hand, but with advancements in veterinary medicine, there are now more humane and efficient techniques available. The timing of the procedure is also crucial, as it is usually performed when the birds are young, around eight to twelve weeks of age, to ensure the best results in terms of meat quality. One of the primary benefits of caponizing is the improvement in meat quality. Capons tend to have more fat than regular chickens, leading to juicier and more flavorful meat. This makes them particularly popular during festive seasons or special occasions when families gather to celebrate. Additionally, because capons grow larger than their intact counterparts, they provide more meat per bird, which can be economically advantageous for farmers. Moreover, caponizing has implications for animal welfare. By creating a calmer and more manageable bird, farmers can reduce stress levels in their flocks. Stress in poultry can lead to health issues and decreased productivity, so a more tranquil environment benefits both the animals and the farmers. However, it is essential that the procedure is carried out ethically and humanely, respecting the welfare of the animals involved. In modern farming practices, caponizing is less common due to changing consumer preferences and the rise of alternative poultry production methods. Many consumers today prefer free-range or organic chickens, which may not align with traditional capon production. Nonetheless, there remains a niche market for capons, especially among gourmet chefs and culinary enthusiasts who appreciate the unique qualities of capon meat. In conclusion, caponizing is an age-old practice with deep historical roots that continues to influence poultry farming today. While it offers benefits in terms of meat quality and animal welfare, it must be approached with care and respect for the animals involved. As the agricultural landscape evolves, it will be interesting to see how the tradition of caponizing adapts to meet the demands of modern consumers while preserving the rich culinary heritage associated with capons.

“caponizing”是一个术语，指的是对公鸡进行阉割的过程，以生产阉鸡。阉鸡因其肉质鲜嫩和味道温和而受到世界各地各种美食的青睐。“caponizing”的做法由来已久，根植于旨在提高家禽质量的农业传统。在这篇文章中，我将探讨“caponizing”的历史、方法和好处，以及它对现代农业实践的影响。 历史上，“caponizing”可以追溯到古代文明。罗马人就以这种技术而闻名，他们认为这能增强肉类的风味和质感。通过去除睾丸，鸟体内的睾酮水平下降，导致动物更加温顺，从而更有效地增重。这使得阉鸡在厨师和美食爱好者中备受追捧。实际上，阉鸡常常在盛宴和宴会上供应，象征着财富和丰盈。 “caponizing”的方法可能有所不同，但通常涉及一种外科手术程序，应由熟练人员执行，以尽量减少动物的痛苦和压力。传统上，这一过程是手工完成的，但随着兽医学的进步，现在有了更人道和高效的技术可供选择。手术的时机也至关重要，通常在鸟儿年轻时，即8到12周龄时进行，以确保最佳的肉质效果。 “caponizing”的主要好处之一是肉质的改善。阉鸡的脂肪含量通常比普通鸡高，因此肉质更加多汁和美味。这使得它们在节庆季节或家庭聚会时特别受欢迎，成为庆祝的美食。此外，由于阉鸡的体型通常比未阉割的同类大，因此每只鸟提供的肉量更多，这对农民来说在经济上也具有优势。 此外，“caponizing”对动物福利也有影响。通过培养出更加温和可控的鸟，农民可以降低其禽群的压力水平。家禽的压力可能导致健康问题和生产力下降，因此更宁静的环境对动物和农民都有好处。然而，必须以伦理和人道的方式进行手术，尊重所涉及动物的福利。 在现代农业实践中，由于消费者偏好的变化和替代家禽生产方法的兴起，“caponizing”变得不那么普遍。如今，许多消费者更喜欢散养或有机鸡，这可能与传统的阉鸡生产不符。然而，阉鸡仍然在小众市场中占有一席之地，尤其是在那些欣赏阉鸡独特品质的美食家和厨师中。 总之，“caponizing”是一项有着深厚历史根基的古老做法，至今仍在影响着家禽养殖。虽然它在肉质和动物福利方面提供了好处，但必须谨慎和尊重地对待参与的动物。随着农业格局的演变，观察“caponizing”这一传统如何适应现代消费者的需求，同时保留与阉鸡相关的丰富烹饪遗产，将是一件有趣的事情。