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猪肉品质影响因素的研究概况 被引量:18

The general situation of research the influenced factors of the pork quality
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作者 刘梅 杨建成
出处 《辽宁畜牧兽医》 2003年第4期36-38,共3页 Liaoning Journal of Animal Husbandry and Veterinary Medicine
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  • 1姜斌,周学东.维生素C调控PSE猪肉的研究进展[J].中国畜产与食品,2000,7(2):91-92. 被引量:1
  • 2杨永升 等.猪RN基因的研究概况.中国动物遗传育种研究进展,第十次全国动物遗传育种学术讨论会论文集[M].北京:中国农业科技出版社,1999.51-57.
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  • 6Warkap C C and A J Kempster.A possible explanation of the variatio n in tendernessand juiciness in pig meat[J].Animal production,1991,52:559.
  • 7Wood J D,J Wiseman and D J A Cole.Control and manipulation of meatquality[A].In:Principles of pig science[M],Nottingham University Press,19 94.433-456.
  • 8Cisneros F,M Ellis,D H Baker,et al.The influence of short-term fe eding of aminoacid-deficient diets and high dietary leucine levels on the intr amusular fat content ofpig muscle[J].Animal Science,1996,63:517-522.
  • 9Henry Y,B Seve,Y Collaux,et al.Interactive effects of dietary leve ls of tryptophanand protein on voluntary feed intake and growth performance in pigs,in relation to plasmafree amino acids and hypothalamic serotomin[J].J A nim Sci,1992,70:1873-1887.
  • 10Adeola O and K O Ball.Hypothalamic neurotransmitter concentrations and meat qualityin stressed pigs offered excess dietary tryptophan and tryosin e[J].J AnimSci,1992,70:1888-1894.

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