In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first ...In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first time. The formation mecha- nism of excellent features was analyzed from the aspects of physiological traits, ge- ographical environments and constraint reasons. Thereby, the outstanding features of Tibetan swine could be extended continuously, and the poor characteristics should be improved in the future.展开更多
The effects of sex, housing temperature, feed ingredients and slaughter weight on carcass and meat quality were investigated. A total of three-way crossbred （LWD） 100 pigs were used in a completely randomized design...The effects of sex, housing temperature, feed ingredients and slaughter weight on carcass and meat quality were investigated. A total of three-way crossbred （LWD） 100 pigs were used in a completely randomized design to study the influence of rearing condition, in the growing finishing period, the initial weight, finial weight, live weight, total feeding days, daily weight gain and total feed consumptions affected carcass traits and meat qualities. In conclusion, the rearing condition will give a significant effect on pork and carcass quality so that they can be controlled by changing the raising situation.展开更多
基金Supported by National Science and Technology Support Program"Integration and Demonstration of Security Technology for Production-Ecosystem-Life in Key Pastoral Areas"(2012BAD13B00)National Science and Technology Support Program"In-tegration and Demonstration of Optimized Security Technology for Production-Ecosystem-Life in the Pastoral Area of Northwest Sichuan"(2012BAD13B06)~~
文摘In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first time. The formation mecha- nism of excellent features was analyzed from the aspects of physiological traits, ge- ographical environments and constraint reasons. Thereby, the outstanding features of Tibetan swine could be extended continuously, and the poor characteristics should be improved in the future.
文摘The effects of sex, housing temperature, feed ingredients and slaughter weight on carcass and meat quality were investigated. A total of three-way crossbred （LWD） 100 pigs were used in a completely randomized design to study the influence of rearing condition, in the growing finishing period, the initial weight, finial weight, live weight, total feeding days, daily weight gain and total feed consumptions affected carcass traits and meat qualities. In conclusion, the rearing condition will give a significant effect on pork and carcass quality so that they can be controlled by changing the raising situation.
