| 肉牛肌内脂肪的研究进展 |
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| 引用本文： | 曲桂娟,秦贵信.肉牛肌内脂肪的研究进展[J].中国畜牧兽医,2010,37(6):221-222. |
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| 作者姓名： | 曲桂娟 秦贵信 |
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| 作者单位： | （吉林农业大学动物科技学院， 长春 130118） |
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| 摘 要： | 肌内脂肪是影响肉品质的关键因素之一，肌内脂肪含量高，大理花纹丰富，肉细嫩、口感好。作者从影响肌内脂肪含量的主要因素着手，分析了不同的遗传基础、年龄、屠宰部位、日粮等因素对肌内脂肪的影响，为生产优质高档牛肉提供依据。
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| 关 键 词： | 肉牛 肌内脂肪 研究进展 |
Beef Cattle Intramuscular Fat Research Progress |
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| QU Gui-juan,QIN Gui-xin.Beef Cattle Intramuscular Fat Research Progress[J].China Animal Husbandry & Veterinary Medicine,2010,37(6):221-222. |
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| Authors: | QU Gui-juan QIN Gui-xin |
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| Institution: | (College of Animal Science and Technology，Jilin Agricultural University，Changchun 130118，China) |
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| Abstract: | Intramuscular fat is one of the key factors to impact the meat quality，the intramuscular fat content is high，the marbling is rich，the myesthesia is tender，and the mouthfeel is good. This paper is started with the main factors of affecting the content of the intramuscular fat，analysis the factors of the different hereditary basis，age，slaughtering site and ration to impact the intramuscular fat. It provides a basis for producing high quality beef. |
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| Keywords: | beef cattle intramuscular fat research progress |
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