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微营养素和肉品质量的关系 被引量：3

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摘要 日粮中微营养素硒（Se）能够引起肌肉组织的生理变化,从而改变畜禽肉品的品质。本文着重阐明硒和VE在细胞膜和细胞质的抗氧化中独特应用,进而对肉品的形成和贮存过程中保持肉品的完整性起明显作用。
作者 K.S.Downs J.B.Hess R.A.Norton
机构地区 奥本大学家禽科学系
出处 《安徽技术师范学院学报》 2002年第2期29-31,共3页 Journal of Anhui Agrotechnical Teachers College
关键词 微营养素 肉品质量 硒 维生素E 日粮
分类号 S852.2 [农业科学—基础兽医学]
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参考文献17

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同被引文献16

  • 1刘成国,骆承庠,刘希良.电刺激与热剔骨对牛肉嫩度的影响[J].肉类研究,1992,6(1):6-9. 被引量：3
  • 2刘海珍,焦小鹿,范涛.青海藏羊肉的品质特性研究[J].中国草食动物,2005,25(4):57-58. 被引量：38
  • 3钟永晓,严宝兴,马国福,王曙光.陶赛特羊与小尾寒羊、藏羊杂交一代羊生产性能测定[J].现代农业科技,2007(7):109-110. 被引量：3
  • 4N Shirsat, J G Lyng, N P Brunton, B McKenna.Ohmic processing: Electrical conductivities of pork cuts.Meat Science 67 (2004) 507-514.
  • 5Chan, W, Brown, J, lee, S M, & Buss, D H.(1995). Meat poultry and game supplement to McCance and Widdowson' s The Composition of Foods. Cambridge: Royal Society of Chemistry and MAnister of Agriculture, Fisheries and Food.
  • 6Alwis, A A P de &Fryer, P J. The use of direct resistance heating in the food industry. Journal of Food Engineering, 1990, (11): 3-27.
  • 7赵有璋.羊生产学[M].北京:中国农业出版社,2005.132.
  • 8杜泊,萨福克.无角陶赛特与小尾寒羊杂交肥羔肉质特性的研究.王金文,张果平,王德芹,等.家畜生态学报.2008,28:71-75.
  • 9Migdal W, Barteczko J, Brwiec F, et al. The influence of dietary levels of essential fatty acid in full -dose mixture on cholesterol level in blood and tissue in fatteners [ J ]3. Advances in Agriculture Science ,2000,7 ( 1 ) : 43-48.
  • 10邓雯,李银聚,邹继业.河南省小尾寒羊羊肉品质的研究[J].中国畜牧杂志,1997,33(6):29-30. 被引量：10

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安徽技术师范学院学报
2002年 第2期

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