摘要
综述了改善猪肉品质的传统选育方法 (性能测定与选育、适当的杂交配套、合理利用氟烷基因 )和肉质主效基因 (氟烷基因、酸肉基因等 )的定位与应用情况。这两方面的研究对改善肉质都很重要 。
This article sum marizes the methods of improving m eat quality of pigs,including traditional breeding(traits tests and breeding,suitable hybridizing and proper use of halothane gene) and locating m ajor gene of m eat quality (Halothane gene,Rendem ent Napole gene,et al.) .They are both importance to better the meat quality and should be combined in our researches.
出处
《动物科学与动物医学》
2002年第8期6-9,共4页
Animal Science & Veterinary Medicine
