Studying prediction method of intramuscular fat content.
预测肌内脂肪含量方法的研究。
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。
Meat marbling is related to its flavour, juiciness and tenderness, and directly related to the intramuscular fat content.
肉大理石纹与风味、肉汁、嫩度相关，与肌肉脂肪水平直接相关。
Therefore, the results show that the meat with the highest intramuscular fat content (marbling) had higher overall acceptability scores, as well as tenderness and juiciness scores.
因此，结果表明高肌内脂肪水平的猪肉消费者满意度最高，嫩度、多汁得分也是最高。
Thus, meat from Duroc pigs, characterized by a high intramuscular fat content, is much appreciated for both fresh consumption and its use in the production of high quality cured hams.
因此，以高肌内脂肪含量为特征的杜洛克猪肉，更受新鲜消费及制作高质量火腿生产者的青睐。
The experiment was conducted to study the effects of dietary crude protein(CP) level, breed and muscle fiber type on intramuscular fat(IMF) content and its fatty acid composition in fattening pigs.
本试验分析了不同日粮蛋白水平、品种和肌肉纤维类型对肥育猪肌内脂肪（IMF）含量及其脂肪酸组成的影响。
The experiment was conducted to study the effects of dietary crude protein(CP) level, breed and muscle fiber type on intramuscular fat(IMF) content and its fatty acid composition in fattening pigs.
本试验分析了不同日粮蛋白水平、品种和肌肉纤维类型对肥育猪肌内脂肪（IMF）含量及其脂肪酸组成的影响。
应用推荐