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畜禽肉品质的营养调控研究新进展 被引量:2

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出处 《上海畜牧兽医通讯》 2002年第6期6-8,共3页 Shanghai Journal of Animal Husbandry and Veterinary Medicine
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参考文献13

  • 1史清河.钙与维生素D_3对肉品质的影响[J].畜牧与兽医,2000,32(2):33-35. 被引量:5
  • 2姜斌.抗氧化微营养素抑制PSE猪肉发生的研究进展[J].饲料博览,1999,11(5):15-17. 被引量:4
  • 3袁森泉.猪日粮添加共轭亚油酸可降低胴体脂肪[J].饲料广角,2000(4):25-25. 被引量:7
  • 4王友明.饲料中营养物质对猪肉品质的影响[J].饲料研究,2001,24(8):17-18. 被引量:13
  • 5Montgomery,J.L.F.C.Parrish,Jr.,D.C.Beitz,R.L.Horst,E.J.Huff-Lonergan,and A.H. Trenkle. The use of vitamin D3 to improve beef tenderness. J.Anim.Sci.,2000,78:2615~2621
  • 6Carlo Corino,Giovannangelo Oriani,Luigina.Pantaleo,Grazia Pastorelli,and Giancarlo Sahatori.Influence of dietary vitamin E status.J.Anim.Sci.,1999,77:1755~1761
  • 7Swanek,S.S.,J.B.Morgan,F.N.Ooens,D.R.Giu,C.A.Sbasia,H.G.Dolezal,and F.K.Ray..Vitamin D3 Supplementa -tion of beef skeers increases longissiums tenderness.J.Anim.Sci.1999,77:874~881
  • 8Engle,T,E.,J.W.Spears,T.A.Armsbong,C.L.Wright,and J.Odk.Effects of dietary copper source and concenration on carcass characteristics and lipid and cholesterol metabolism in growing and finishing steers.J.Anim.Sci.,2000,78:1053~1059
  • 9Apple,J.K.,C.V.Maxaell,BdeRodas,H.B.Watson,and Z.B.Johnson.Effect of magnesium mica on performance and carcass of growing-finishing swine.J.Anim.Sci.,2000,78:2135~2143
  • 10Wolter,B,M,Euis,F.K.Mckeith,K.DiUer.and D.C.Mahan.lnfluence of dietary Selenium source on growth performance,and carcass and meat quality characteristics in pigs.Can.J.Anim. Sci.,1999,79:119~121

二级参考文献21

  • 11,ShackelfordSD,WheelerTLandKoohmaraieM.Tendernessclassificationofbeef.JAnimSci,1997,75(Suppl.1):176
  • 22,WiegandBR,ThielRL,ParrishFCetal.FeedinghighlevelsofvitaminD3toimprovetendernessofcallipygelambmuscles.JAnimSci,1998,76(Supp1.2):44
  • 33,KoohmaraieM,ShackelfordSDandWheelerTL.Effectofprerigorfreezingandpostrigorcalciumchlorideingectiononthetendernessofcallipygelongissimus.JAnimSci,1998,76:1427~1432
  • 44,SwanekSS,MorganJB,WebbDSetal.EffectsofvitaminD3supplementationofbeefsteersonlongissimusmuscletenderness.JAnimSci,1998,76(Supp1.2):13
  • 55,MilliganSD,MillerMF,OatsCNetal.Calciumchlorideinjectionanddegreeofdonesseffectsonthesensorycharacteristicsofbeefinsideroundroasts.JAnimSci,1997,75:668~672
  • 66,LansdellJL,MillerMF,WheelerTLetal.Postmorteminjectionofcalciumchlorideeffectsonbeefqualitytraits.JAnimSci,1995,73:1735~1740
  • 77,KerthCR,MillerMFandRamseyCB.Improvementofbeeftendernessandqualitytraitswithcalciumchlorideinjectioninbeefloins48hourpostmortem.JAnimSci,1995,73:750~756
  • 88,MillerMF,HuffmanKL,GilbertSYetal.RetailConsumeracceptanceofbeeftenderizedwithcalciumchloride.JAnimSci,1995,73:2308~2314
  • 99,HooverLC,CookKD,MillerMFetal.Restaurantconsumeracceptanceofbeefloinstripsteakstenderizedwithcalciumchloride.JAnimSci,1995,73:3633~3638
  • 1010,CarrMA,CrockettKL,RamseyCBetal.Consumertendernessevaluationofbeefloinsteaksinjectedwithcalciumchlorideandcookedtoamediumdegreeofdoneness.JAnimSci,1998,76:156(Abstr.)

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