2Buckley D J,P A Morrissey and J IGray.Influence of dietary vitami n E on the oxidative stability and quality of pigmeat[J].J Anim Sci,1995,73: 3122-3130.
3Swanek S S,J B Morgan,F N Owens,et al.Effects of vitamin D3 sup plementation ofbeef steers on longissimus muscle tenderness[J].J Anim Sci,19 97,75(suppl 1)：252.
4Kremer B T,T S Stahly and J G Sebranek.Effect of dietary sodium ox alate on meatquality of pork[A].Proceedings of the Midwestern Section of the American Society of AnimalSciences[C]，1998.47.
5Warkap 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.
6Wood 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.
7Cisneros 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.
8Henry 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.
9Adeola 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.
10Anon.Pig meat processing R & D[J].Food Australia,1991,43(2):46 -47.
