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   肉品质 的翻译结果: 查询用时:0.042秒
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肉品质     
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  meat quality
     20 American strain Rex rabbits were slaughtered to study the characteristics and correlations of carcass and meat quality. The results showed: the average weight,commercial skin weight,dressing percentage,right hind leg weight,length and circumference length were 2.533 kg,0.410 kg,60.70%,0.182 kg,30.69 cm and 18.04 cm respectively about 150 days.
     通过对20只美系獭兔屠宰性能和肉品质的测定,研究獭兔的生产性能和肉质特性及它们之间的关系,结果表明:美系獭兔5月龄的平均体重为2.533 kg,商用皮重0.410 kg,屠宰率为60.70%,右后腿重0.182 kg,体长和腰周长分别为30.69和18.04 cm;
短句来源
     The results show as follows: Compared with contrasts, white yak’s meat quality is better. It has the characteristics with higher protein(21.87g/100g, P<0.05), lower fat(1.79 g/100g,P<0.05) and abundant mineral materials,especially iron (6.60 mg/100g,P<0.01).
     测定结果如下: 白牦牛肉品质好,高蛋白(21.87g/100g,P<0.05),低脂肪(1.79 g/100g,P<0.05),高碳水化合物(1.31 g/100g,p<0.01);
短句来源
     Selected 3 DAF_1,SAF_1,DAF_2,SAF_2 and ALT sheep at 5 month old to analyze their meat quality,respectively.
     选取5月龄萨福克×阿勒泰(SAF1、SAF2)、道塞特×阿勒泰(DAF1、DAF2)杂交一、二代羔羊与同龄阿勒泰羊(ALT)各3只,对肉品质进行分析。
短句来源
     Using breeding selection to improve meat quality is by the means of main gene as a genetic marker.
     通过遗传途径改善肉品质是将主效基因作为分子遗传标记,经过遗传育种的选育改善肉质;
短句来源
     The result indicated that, probiotics can improve performance and meat quality evidently(p<0.05).
     试验结果表明,益生素能显著(p<0.05)提高肉鸡的生产性能,改善肉品质
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  muscle quality
     Bystudies on growth development,slaughter traits and muscle quality in Taihe silkies and local yellow chickens,the results show:Body weight in Taihe silkies are lower significantly than that in Local yellow chickens on different stage,slaughter rate in Taihe silkies are also lower singnifcantly than that of Local yellow chickens,but muscle quality(meat colour,tendness degree) are better obviously than Local yellow chickens.
     以泰和鸡为实验材料,以本地地方黄鸡为对照,研究了泰和鸡生产发育、屠宰性能及肉品质,结果表明,泰和鸡生长速度显著慢于地方黄鸡,屠宰率偏低,而在肉品质(肉色、嫩度等)方面却明显的优于地方黄鸡。
短句来源
     The RN is a major gene of affecting pig meat quality. It is located on porcine chromosome 15(15q25). Some studies indicate the RN allele has negative effects on muscle quality measures?
     RN(RendementNapole)基因是影响猪肉质性状的一个主效基因,已被定位在猪的15号染色体上(15q25),该基因在肉品质上存在严重的负面效应。
短句来源
  pork quality
     The Relationship between the Type Conversion of the Muscle Fiber and Pork Quality
     肌纤维类型转化与肉品质的关系
短句来源
     The experiment was conducted to evaluate the effects of chromium picolinate (CrP) on growth performance, pork quality of swine. Moreover, the experiment applied molecular means, mainly RT-PCR (reverse transcription-polymerase chain reaction), to exploit the molecular mechanism of CrP.
     为了深入研究吡啶羧酸铬(Chromium picolinate,简称CrP)的生物学功能及其作用机理,本试验就吡啶羧酸铬对猪生产性能和肉品质的影响进行研究,并主要采用RT-PCR(reverse transcription-polymerase chainreaction,逆转录聚合酶链式反应)等分子生物学手段对其作用机理进行初步探讨。 本研究包括两部分试验内容:
短句来源
     The third for pork quality: pHl was larger as Lysine: DE ratio increased. The effect of DE on water holding capacity was only found in pigs slaughtered at 90kg (P < 0.05).
     ③肉品质:增加赖氨酸消化能比可增加pH1值(宰后45分钟pH值)(P<0.05),消化能对系水力(P<0.05)的影响只表现在90kg屠宰体重。
短句来源
     The Effects of Chromium Picolinate on the Performance, Pork Quality and the Insulin Receptor Gene Expression in Muscle Cell of Swine
     吡啶羧酸铬对猪生产性能、肉品质及肌细胞胰岛素受体基因表达的影响
短句来源
     This paper summarized the conventional traits of pork quality and the affecting factors: breed and nutrition.
     本文综述了常规肉品质性状,以及品种和营养对它的影响。
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  meat feature
     Regulation of dbcAMP on Carcass Composition and Meat Feature in Pigs
     二丁酰环腺苷酸对猪胴体组成和肉品质的影响
短句来源
     The experiment was conducted to evaluate the effect of dbcAMP on regulating the carcass composition and meat feature in pigs by subcutaneous injecting and basic diets supplementing dbcAMP with different dosages.
     通过皮下注射和饲料添加不同剂量dbcAMP进行饲养试验 ,研究其对肥育猪胴体组成和肉品质的影响。
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  meat quality
Fattiness is an important parameter to estimate meat quality, which has high heritability.
      
The obvious difference in muscle growth and meat quality traits exists between Chinese indigenous pig and exotic pigs.
      
Effect of myosin heavy chain composition of muscles on meat quality in Laiwu pigs and Duroc
      
Lamb Meat Quality Assessment by Support Vector Machines
      
The correct assessment of meat quality (i.e., to fulfill the consumer's needs) is crucial element within the meat industry.
      
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  muscle quality
Six months later all transplants were re-opened and showed in seven cases of the first series a perfect muscle quality morphologically as well as functionally.
      
In addition, the boys increased selectively their eccentric torque per body mass, indicating an action-type-specific change in muscle quality.
      
PCR gave good early results even with poor muscle quality (5 cases), but PCMs were bilaterally bad in only 2 cases (1 cured, 1 not cured).
      
Good early results even with poor muscle quality support the preliminary conclusion that connective tissue reactions are primarily responsible for PCR effectiveness.
      
Changes in muscle quality and the ability to activate muscle appear to play a minor role in the loss of strength with age.
      
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  pork quality
Such adaptations are wellpossible, as three pork quality schemes, whichhave been evaluated, illustrate.
      
An issue not previously mentioned in the discussion of pork quality that can also represent a potential source of variation is its actual definition.
      
Care should be exercised in the design of pork quality experiments to include side randomization or to random ize right and left leg shackling.
      
Consequently, Tasco has a positive effect on weaning weight for piglets and enhanced pork quality.
      
Combating cysticercosis to improve pig productivity and pork quality in Eastern and Central Africa.
      
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