1.
A STUDY OF THE EFFECTS OF β-ADRENERGIC AGONISTS CLENBUTEROL IN PIG MEAT-FAT QUALITY
β—肾上腺素能兴奋剂苯甲醇胺盐对猪肉脂品质的影响
2.
Effect of Degummed Kelp on the Growth Performance, Meat Quality and Lipid Metabolism of Broiler
脱胶海带粉对肉仔鸡生长发育、肉品质及脂质代谢的影响
3.
Effect of Different Rearing Pattern on Carcass Quality and Lipometabolism of Broilers;
不同饲养方式对肉鸡胴体品质、脂肪代谢的影响
4.
Effect of Concentrated Soybean Lecithin on the Carcass Quality of Broilers
浓缩大豆磷脂对肉仔鸡胴体品质的影响
5.
Effect of Dietary ω6/ω3 on Fatty Acid Composition and Meat Quality in Chickens
日粮ω6/ω3比例对肉鸡脂肪酸组成及肉品质的影响
6.
Effect of Dietary Conjugated Lionleic Acid on Carcass Characteristics, Lipids Metabolism and Immune Performance of Broilers
共轭亚油酸对肉鸡肌肉品质、脂类代谢和免疫机能影响的研究
7.
Effect of Oilseeds on Fattening Performance, Meat Quality and Fatty Acid Profile in Muscle and Adipose Tissue of Adult Ewe;
油籽对成年羊肥育性能、肉品质及体脂脂肪酸组成的影响
8.
Effects of Linseed Oil on Meat Quality and Fatty Acid Compositon of Adipose Tissue in Finishing Pigs
亚麻油对育肥猪肉品质及脂肪组织脂肪酸组成的影响
9.
Effect of Berberine Hydrochlocide on Growth, Carcass Quality and Lipometabolism of Broilers;
盐酸小檗碱对肉仔鸡生长性能、胴体品质及脂质代谢的影响
10.
Influence of Arginine on Growth Performance, Immune Action, Carcass Characteristics and Blood Lipid of Meat Duck
精氨酸对肉鸭生长性能、免疫机能、胴体品质和血液脂质的影响
11.
Swine fatty deposition in organism is a important factor which influences pork quality.
而猪体内脂肪沉积的多少是影响猪肉品质的重要因素。
12.
Effect of Gellan Gum and Transglutaminase on Properties of Low-fat and Low-salt Beef Gel;
结冷胶与谷氨酰胺转胺酶对低脂低盐牛肉凝胶品质的影响
13.
Influences of Different Dietary Nutrient Levels on Meat Quality and Intramuscular Fat Percentage Metabolism in Rongchang Pigs;
不同日粮营养水平对荣昌猪肉品质和肌内脂肪代谢的影响
14.
Study on the Effects of Additives on Growth, Meat Production and Meat Quality of Fattening Cattle;
促脂肪沉积剂对育肥牛的生产性能和肉品质影响的研究
15.
Effect of Alfalfa Glycosides on Carcass Merit, Serum Lipid and Antioxidative Function of Broilers;
苜蓿总甙对肉仔鸡胴体品质、血脂及抗氧化性能的影响
16.
Filtration of Functional Genes Related to Lipid Metabolism of Meat Quality and Nutritional Regulation in Chickens;
鸡肉品质相关脂肪代谢功能基因的筛选及营养调控研究
17.
Effect of Protein- Polysaccharide Additive on Texture Property of Low-fat Meat
蛋白-多糖类添加物对低脂肉食品质构特性的影响
18.
Effects of Acute Heat Stress on Meat Quality and Peroxidation in Broilers Fed Different Sources of Fat;
急性热应激条件下不同脂肪类型对肉仔鸡肌肉品质的影响及其机理