摘要
本文针对猪肉品质在猪宰后才被确定的特殊性 ,从猪肉品质的定义出发 ,综述了猪肉品质指标的评定 ;并根据猪肉品质性状的中低遗传力特点 ,整体阐述了其遗传改良途径。
This article aims at pork quality parameter particularity being determined only after slaughtering,reviewes its evaluation methods through the definition of pork quality. The approaches, current status for genetic improvement of pork quality, and its limits due to low-to-medium heredity were also elucidated generally.
出处
《中国畜牧杂志》
CAS
北大核心
2004年第12期42-45,共4页
Chinese Journal of Animal Science
关键词
畜牧学
猪肉品质
综述
性状评定
遗传改良
Animal science
Pork quality
A review
Trait evaluation
Genetic improvement
