全文获取类型
收费全文 | 85篇 |
免费 | 8篇 |
国内免费 | 26篇 |
专业分类
林业 | 1篇 |
农学 | 12篇 |
基础科学 | 4篇 |
14篇 | |
综合类 | 34篇 |
农作物 | 3篇 |
水产渔业 | 2篇 |
畜牧兽医 | 49篇 |
出版年
2024年 | 1篇 |
2023年 | 1篇 |
2022年 | 6篇 |
2021年 | 4篇 |
2020年 | 3篇 |
2019年 | 3篇 |
2018年 | 7篇 |
2017年 | 1篇 |
2016年 | 9篇 |
2015年 | 4篇 |
2014年 | 3篇 |
2013年 | 4篇 |
2012年 | 12篇 |
2011年 | 3篇 |
2010年 | 5篇 |
2009年 | 6篇 |
2008年 | 8篇 |
2007年 | 8篇 |
2006年 | 8篇 |
2005年 | 2篇 |
2004年 | 5篇 |
2003年 | 2篇 |
2001年 | 3篇 |
2000年 | 1篇 |
1999年 | 3篇 |
1998年 | 1篇 |
1996年 | 1篇 |
1995年 | 1篇 |
1993年 | 1篇 |
1990年 | 1篇 |
1989年 | 1篇 |
1988年 | 1篇 |
排序方式: 共有119条查询结果,搜索用时 15 毫秒
81.
82.
加热过程中鸭肉嫩度及超微结构的变化 总被引:4,自引:0,他引:4
为阐明加热过程中鸭肉嫩度变化的机制,取新鲜番鸭胸、腿肉,分别在50 ℃、55 ℃、60 ℃、65 ℃、70 ℃、75 ℃、80 ℃、85 ℃和90 ℃水中加热,测定样品剪切力值,并在透射电镜及扫描电镜下观察肌原纤维结构的变化.试验结果表明,加热对鸭肉的超微结构具有明显的破坏作用,剪切力值随温度的升高呈现出先升高后降低的趋势,关键的加热温度在60~70 ℃左右,鸭胸肉在60 ℃时剪切力达到最大值,鸭腿肉在65 ℃时达到最大值,鸭肉在加热过程中剪切力值的变化与其超微结构的变化有关. 相似文献
83.
84.
85.
钙蛋白酶蛋白系统是影响肌肉生长和宰后肉嫩化的一个重要因素,主要由钙蛋白酶(μ-calpain和m-cal-pain)、钙蛋白酶抑制蛋白(calpastatin,CAST)及骨骼肌特异性钙蛋白酶(muscle specific calpain,P94)组成,钙蛋白酶抑制蛋白是一种内源性专一抑制钙蛋白酶(calpain)活性的蛋白,参与了调控肌原纤维蛋白的降解并在其中发挥了关键作用。本文概述了钙蛋白酶系统、钙蛋白酶抑制蛋白的结构、功能及其对提高肉嫩度的作用。 相似文献
86.
Structural differences between myofibrillar protein,paratropomyosin, and tropomyosin as revealed by high‐performance liquid chromatography
下载免费PDF全文
![点击此处可从《Animal Science Journal》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Yuriko Nishio Yuichi Ushimura Shuji Ueda Naoyuki Maeda Akihito Hattori Minoru Yamanoue 《Animal Science Journal》2018,89(8):1161-1168
Paratropomyosin (PTM) composes myofibril functions to weaken the rigor linkages formed between actin and myosin during postmortem aging of muscles. PTM has the similar physico‐chemical properties as tropomyosin (TM) that is a regulatory protein of myofibrils. So far, it is unclear whether PTM is definitely different from TM, because the primary structure of PTM has not been determined yet. The aim of this study was to clarify structural difference of PTM from TM. PTM was prepared by column chromatography immediately after slaughter from broiler breast muscle, and purified by high‐performance liquid chromatography (HPLC). Purified PTM was successfully separated from TM, and the recovered PTM molecule was reduced with dithiothreitol to separate again by HPLC. Two subunits were obtained and peptides from each digested subunit by V8 protease were recovered by HPLC, and then amino acid sequences of the peptides were analyzed by protein sequencing. As a result, some amino acid residues were replaced from that of TMα1 isoform which is the major isoform of TM, and also was different between the two subunits. Therefore, it is concluded that PTM clearly differs from TM and it is suggested that functional difference in PTM from TM is attributed to amino acid replacements in subunits composing PTM. 相似文献
87.
Marcelo Machado Severo Luis Fernando Glasenapp de Menezes Fernando Kuss Wagner Paris Ruan Crespi Haveroth Guilherme B. Souto Ariadny Cristhina Sanches 《Animal Science Journal》2023,94(1):e13803
The aim was to evaluate the effect of different rates of weight gain during the backgrounding on animal performance and carcass and meat characteristics of steers finished in feedlots. Thirty-six Angus steers, 12 ± 2 months of age, were backgrounded during 91 days on Aruana grass pasture (Panicum maximum cv. Aruana) managed under different stocking rates to achieve three different weight gains: HIGH ADG (average daily gain)—no feed restriction (ADG = 0.846 kg); MEDIUM ADG—moderate feed restriction (ADG = 0.456 kg); and LOW ADG—high feed restriction (ADG = 0.154 kg). To ensure the difference in ADG, we offered 0.7% live weight of concentrate feed in the HIGH treatment and a better forage supply in the MEDIUM treatment. After the backgrounding, the animals were finished in feedlot. There was no effect of the previous performance on the animals' performance in the feedlot. The LOW presented higher weight (218.9 vs. 207.9 kg) and hot (54.0% vs. 51.3%) and cold (53.5% vs. 50.5%) carcass yield than the MEDIUM, besides presenting meat with less cooking losses (15.0% vs. 18.2%), marbling (7 vs. 4.0 points), palatability (7.1 vs. 6.3 points), juiciness (7.2 vs. 6.4 points), tenderness (7.1 vs. 6.3 points), and lower shear force (5.78 vs. 8.75 kg) than HIGH. LOW ADG steers stay longer in the finishing phase but presented in general better quality carcass and meat than those with MEDIUM or HIGH during the backgrounding. 相似文献
88.
嫩度是影响猪肉品质的重要性状之一,肉品的嫩度取决于肌肉结构及其相关蛋白质的变化程度。影响肌肉嫩度的因素有很多,其中钙蛋白酶系统在肌肉嫩化过程中发挥着重要作用。钙蛋白酶抑制蛋白是钙蛋白酶系统的成员之一,同时也为钙蛋白酶抑制蛋白基因的表达产物,钙蛋白酶抑制蛋白基因为调控猪肉品质的候选基因之一。作者对影响肌肉嫩度的因素、钙蛋白酶系统的结构和生理功能,以及钙蛋白酶系统和钙蛋白酶抑制蛋白基因型对猪肉嫩度的影响进行综述。 相似文献
89.
90.
生理成熟度及牛肉肌纤维特征与嫩度关系试验研究 总被引:1,自引:0,他引:1
生理成熟度(牛龄)是牛肉质量分级的重要参考指标,研究牛龄与嫩度之间的定量关系,对建立牛肉质量分级标准及牛肉自动分级系统的开发具有重要意义。选取4组不同月龄的牛肉背长肌样本,采集其眼肌区域微观图像,通过图像处理的方法提取出每个样本的肌纤维直径、周长和密度,然后再用质构仪测定出每个样本的剪切力,研究分析不同牛龄的牛肉肌纤维直径、周长和密度的变化规律及其与剪切力之间的关系。结果显示,随着牛龄的增大,牛肉肌纤维直径和周长均线性增加,而肌纤维密度则线性下降(P0.05);同时,随着肌纤维直径和周长的增加、肌纤维密度的下降,牛肉剪切力线性增大(P0.05)。牛龄对肌纤维直径、周长、密度及牛肉剪切力具有显著影响。 相似文献