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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。
- 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。
- (4)The detection of QTL that linked to meat quality traits. (4)与肉质性状连锁的QTL的测定。
- Research Advance in Candidate Gene Affecting Pig Meat Quality Trait 猪肉品质候选基因研究进展
- 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
- 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;
- 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
- meat quality trait 肉质性状
- 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。
- 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。
- 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。
- It is showed that white-feather muscovy ducks had good meat performance according to carcass traits and meat quality,which was worth of being exploitation. 综合产肉性能等多项指标,说明白羽番鸭具有较好的肉用性能,值得推广应用。
- 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。
- Studies on various traits of meat quality by sib analyes from 1 to 4 generations revealed the following characteristics for Duroc new strain: pH value, 6.4; capacity of binding water: 89%; fat content in muscle:3.96% and colour value: 15%. 对杜洛克猪新品系1-4世代同胞测定猪各项肉质性状的测定研究表明;其PH值为6.;4;系水力为89%25;肌内脂肪含量为3
- Variation coefficients of rice difference quality traits have great disparity. 不同品质性状的变异系数差异悬殊。
- 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。
