Some questions concerning the cross combinations for increasing lean meat percentage are a...
本文对提高瘦肉率的有关杂交组合的一些问题进行了讨论。
Some questions concerning the cross combinations for increasing lean meat percentage are also discussed in this paper.
本文对提高瘦肉率的有关杂交组合的一些问题进行了讨论。
Lean meat percentage is an important economic trait for swine industry, which is determined by muscle growth and development.
瘦肉率对生猪产业来说是一个极其重要的经济指标，而这一指标完全取决于骨骼肌的生长发育。
The meat percentage of leg rear cut and shoulder brisket cut are largest and with a highest correlation with lean meat percentage.
而且腿臀块与肩胸块的肉率最高，其与瘦肉率的相关也最大。
Percentage of lean meat of finishers with the weight of 90 kg or so raises from 55.46 to 56.71% through selection for the fourth fifth and sixth generation.
从第四世代起执行这个选择方案，经过第四、第五、第六世代三个世代的选择，使90公斤左右育肥猪的瘦肉率从55.46%提高到56.71%。
Percentage of lean meat of finishers with the weight of 90 kg or so raises from 55.46 to 56.71% through selection for the fourth fifth and sixth generation.
从第四世代起执行这个选择方案，经过第四、第五、第六世代三个世代的选择，使90公斤左右育肥猪的瘦肉率从55.46%提高到56.71%。
应用推荐