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- porcine meat quality 猪肉品质
- Abstract Based on quantitative traits loci (QTL) mapping, porcine uncoupling protein 3 (UCP3) gene was chosen as a candidate gene for pig fat deposition and meat quality traits. 摘要 在QTL定位的基础上选取猪解偶联蛋白3(UCP3)作为控制脂肪沉积性状和肉质性状的候选基因。
- Meat quality is directly affected by collagen and myofibrillar. 肉中的胶原蛋白与肌原纤维直接影响着肉的硬度和食用质量。
- Cortisol-binding globulin and meat quality in five Eurpean lines of pigs. 猪的五条欧线的氢化皮质酮束缚的球蛋白和肉质量。
- Intramuscular fat content is an important meat quality trait in pig production. 猪的肌内脂肪含量是重要的肉质性状。
- Two hundred white-feather muscovy ducks of 70 days age were tested for the meat performance and meat quality. 以200只70日龄白羽番鸭为素材,测定其产肉性能和肌肉品质。
- It is still uncertain if such reactions could degrade the meat quality of farm animals. 现在尚不清楚家畜的这些反应是否会对其肉的品质产生影响。
- The characteristics of collagen of Hezuo swine and the relation of meat quality to it were studied. 摘要对合作猪肌肉胶原蛋白特性及其与肉质的关系进行了研究。
- Objective:To study the feasibility of meat fresh degree evaluation and meat quality estimation by ATP bioluminescence. 目的:研究ATP生物发光法用于肉品新鲜度检测和肉品质量评价的可行性。
- Location of quantitative trait loci(QTL)affecting meat quality were performed in many countries. 实践证明，这种育种计划是非常成功的。
- Ellen Hambrecht，NutrecoR&D .Key factors for meat quality[J]Swine Research Centre. 王继鹏;岳新叶;王家国.;生猪宰前静养和猪肉质量生猪宰前静养与猪肉质量[J]肉类工业，2007;312(4):7-9
- Main function: enhance immunity, resist stress and anti-oxidation, guard against rot, keep fresh, and improve meat quality and commercial performance. 主要功效:提高免疫力、抗应激;抗氧化、防霉、保鲜;改善肉质和商品性。
- Of course the A/B line, Duroc, Pietrain, Landrace and D x L also been researched in other traits related to meat quality. 部分与肉质相关指标(例如血清指标、猪肉能值)等同时涉及到甘肃华特猪新品系A和B、杜洛克、皮特兰、长白猪及杜长二元杂交猪等。
- Cobia, Rachycentron canadum, growing fast, with good meat quality and high feed conversion rate, is the main species of sea cage culture. 摘要:海鲡成长快、肉质好且饲料换肉率高，为台湾箱网养殖主要鱼种。
- Histotechnology was used and the tissue slice technique in different conditions was compared for the research of meat quality. 测定了几个品种猪背最长肌和腰大肌的组织特性，并进行了品种间和部位间的比较；
- Meat tenderness has been identified as one of the most important palatability attribute of meat and, thus,the primary determinant of meat quality. 肉质嫩度是禽肉食用品质的一个重要感官特征,也是肉品质量的主要决定因素。
- Freudenreich.P:Schlachtkorperwert und Fleischqualitat von Schafen and Ziegen (carcass quality and meat quality of sheep and goats)[J]1994. 严有兵;脂肪酸的生理作用及其对其他营养成分的影响[J].;肉类工业2001
- Se-protein is a vital functional form of selenium, and it has a positive effect on animal immunity, productivity and meat quality. 摘要阐述了硒蛋白是硒功能发挥的具体形式，它和家禽的生长、免疫、生殖密切相关；
- How does the Australia beef industry assure the beef quality through supply chain: Australian cattle traceability program, Carcase cuts standard and beef meat quality standard. 澳大利亚通过肉牛产业链强化牛肉质量保证:牛肉质量追溯体系、胴体分割标准和牛肉质量标准。
- This paper studies on the effects of Allium mongolicum regel and oilseeds on rumen fermentation , nutrient passage , digestion and meat quality in sheep. 本论文系统全面地研究了日粮中添加沙葱和油料籽实对瘤胃发酵、营养物质流通消化及胴体品质的影响。
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