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宰后糖酵解潜力对肉质的影响及宰前饲养管理调控 被引量：5

Effects of glycolytic potential on meat quality in postmortem and its manipulation strategies in ante-mortem through feeding and management
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摘要 本文综述了肌肉中糖原前体和大分子糖原两个糖储对宰后肉中糖酵解潜力和肉质的影响,以及宰前饲养管理调控对肉质的调控。 The effects of glycogen pools and macroglycogen on meat quality and its manipulating strategies of feeding and management in ante-mortem were summarized in the article.
作者 雷剑 冯定远 左建军
机构地区 华南农业大学动物科学学院
出处 《中国饲料》 北大核心 2010年第4期26-30,共5页 China Feed
关键词 糖储备 糖酵解 肉质 饲养管理 glycogen store glycolytic potential meat quality feeding and management
分类号 S811 [农业科学—畜牧学]
  • 相关文献

参考文献37

  • 1唐仁勇,陈代文,张克英,余冰.宰前短期添加天冬氨酸镁和维生素D_3对育肥猪肉品质及μ-Calpain与Calpastatin基因表达的影响[J].中国畜牧杂志,2008,44(5):28-32. 被引量：10
  • 2Bee G,Anderson A L,Lonergan S M,et alP.ate and extent ofpH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork [J].Meat Sci, 2007,76 : 359 - 365.
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二级参考文献14

  • 1陈代文,李绍钦,张克英,丁雪梅.饲粮短期高剂量添加天冬氨酸镁对猪肉品质的影响[J].动物营养学报,2006,18(4):272-277. 被引量：17
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  • 7Geesink G H, Koohmaraie M. Ionic strength-induced inactivation of μ-calpain in postmortem muscle [J]. J Anita Sci, 2000, 78: 2336-2343.
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  • 10Koohmaraie M. Biochemical factors regulating the toughing and tenderization process of meat[J]. Meat Sci, 1996, 43: 193-201.

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中国饲料
2010年 第4期

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