| A Review on Tibetan Swine（a） Carcass,Meat Quality,Basic Nutrition Component,Amino Acids,Fatty Acids,Inosine Monophosphate and Muscle Fiber |
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| 基金项目： | 国家科技支撑计划：重点牧区“生产生态生活”保障技术集成与示范（2012BAD-13B00）：国家科技支撑计划：川西北牧区“生产生态生活”优化保障关键技术集成与示范（2012BAD13B06）. |
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| 摘 要： | 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.
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| 关 键 词： | 营养成分 氨基酸 脂肪酸 肌纤维 肌苷酸 藏猪 胴体 肉品质 |
A Review on Tibetan Swine（a） Carcass,Meat Quality,Basic Nutrition Component,Amino Acids,Fatty Acids,Inosine Monophosphate and Muscle Fiber |
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| Abstract: | Tibetan swine Meat quality Amino acids Fatty acids Muscle fiber |
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| Keywords: | Tibetan swine Meat quality Amino acids Fatty acids Muscle fiber |
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