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Research Progress on Genetic and Nutritional Factors of Pork Quality
Author(s): 
Pages: 15-17
Year: Issue:  9
Journal: Feed Review

Keyword:  猪肉品质遗传因素营养因素;
Abstract: 随着生活水平的提高,消费者对肉品质和风味的要求越来越高.猪肉品质常用肌肉pH、肉色、系水力、肌内脂肪含量等指标进行评定,其主要受遗传、营养和饲养、屠宰加工处理等因素影响,其中遗传性状和营养水平是影响肉品质的主要因素.因此,文章主要从遗传性状和营养水平两方面对猪肉品质的影响作以论述.
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