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- 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。
- Research Advance in Candidate Gene Affecting Pig Meat Quality Trait 猪肉品质候选基因研究进展
- 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 trait 肉质性状
- (4)The detection of QTL that linked to meat quality traits. (4)与肉质性状连锁的QTL的测定。
- 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。
- Effects of individual gene heterozygosity on meat quality traits in swine 猪个体基因杂合度对肉质的影响
- Estimation of Genetic Parameter for Finishing, Carcass and Meat Quality Traits in Landrace 长白猪肥育、胴体及肉质性状的遗传参数估测
- Study on Chinese Yellow Cattle Meat Quality Traits of Different Carcass Quality Grades during Different Aging Periods 不同质量等级的中国黄牛肉在成熟过程中的品质变化研究
- 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。
- Study on Molecular Polymorphisms of CAST and HFABPL Gene in Beef and Their Relationships with Meat Quality Traits 肉牛CAST基因和HFABPL基因多态性及其与肉品质性状关系的研究
- Keywords PRKAG3;Pigs;Gene Expression;Muscle glycogen;Glycolytic Potential;Meat Quality Traits;Glucose Transporter 4; 关键词PRKAG3基因;猪;基因表达;肌糖原;肉质;葡萄糖转运子4;
- 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。
- Keywords associative overdominance;individual heterozygosity;genetic structure;growth;carcass and meat quality traits;chickens; 联合超显性;个体基因杂合度;遗传结构;生长;屠体和肉质性状;鸡;
- meat quality traits 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。
- Against products in producing process which have key quality trait and the regularity happening in quality questions, we have established plan on preventing errors. 公司加强了防错技术的应用,针对产品形成过程的关键质量特性和质量问题多发。
