Ticket #5699 (new)

Opened 3 weeks ago

3-second water hack eliminates flab

Reported by: "Hack Eliminates Fat" <HackEliminatesFat@…> Owned by:
Priority: normal Milestone: 2.11
Component: none Version: 3.8.0
Severity: medium Keywords:
Cc: Language:
Patch status: Platform:


 3-second water hack eliminates flab



stly notably the Chabo, where it is now standardised in Britain and the Netherlands. It has been compared to silk, and to fur. The overall result is a soft, fluffy appearance. Their feathers lack functioning barbicels, and are thus similar to down on other birds. This characteristic leaves Silkies unable to fly.

Silkies appear in two distinct varieties: bearded and non-bearded. Bearded Silkies have an extra muff of feathers under the beak area that covers the earlobes. They also are separated according to color. Colors of Silkie recognized for competitive showing include black, blue, buff, grey, partridge, and white. Alternative hues, such as cuckoo, lavender, red, and splash also exist. The standards of perfection call for all Silkies to have a small walnut-shaped comb, dark wattles, and turquoise-blue earlobes. In addition to these defining characteristics, Silkies have five toes on each foot. Other breeds which exhibit this rare trait include the Dorking, Faverolles, and Sultan.

All Silkies have black or bluish skin, bones and grayish-black meat; they are in the group of Chinese fowls known by the Chinese language name of wu gu  'black-boned chicken'. More specifically, the Silkie breed itself is named Taihe wu ji ck-boned chicken from Taihe'. Other wu gu ji may not share characteristics of the Taihe breed, such as the mulberry comb, white fur, blue ears, and polydactyly.

Melanism which extends beyond the skin into an animal's connective tissue is a rare trait, and in chickens it is caused by fibromelanosis, which is a rare mutation believed to have begun in Asia. The Silkie and several other breeds descended from Asian stock possess the mutation. Disregarding color, the breed does not generally produce as much as the more common meat bre

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