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   meat quality 的翻译结果: 查询用时:0.009秒
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meat quality     
相关语句
  肉质
     Correlation analysis of meat quality parameters showed that pH_(45min) was correlated with pH_(24h)(r=0.549, P<.01), meat color(r=0.634, P<0.01), WHC(r=0.638, P<0.01);
     在肉质指标之间,pH_(45min)与pH_(24h)(r=0.549,P<0.01),肉色评分(r=0.634,P<0.01),系水力(r=0.638,P<0.01)均呈显著正相关;
短句来源
     All the data on slaughter traits and meat quality traits were gathered.
     收集屠宰性状(slaughter traits)及肉质性状(meat quality traits)的测定数据;
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     Study Report of the Chrematistics of Meat Quality in Crossbred Pigof Sus scrofa from Ziwuling Mountain (Ⅰ) F_1×F_1 Pigs
     野杂种猪的肉质特性研究报告 (Ⅰ) F_1×F_1横交组合
短句来源
     3.2 Carcass and meat quality trait: The laen meat percentage of finished pigs in Yorkshire, Landrace, Duroc, Landrace X Yorkshire, Yorkshire X Landrace and Duroc X (Landrace X Yorkshire) improved 1.70, 4.80, 3.70, 4.0, 2.60, 8.6 percentage respectively from 2001 to 2003; and the backfat thickness decreased 0.6, 4.1, 3.3, 6.0, 10.0 7 & 8.8mm respectivelyly.
     3.2 胴体及肉质性状:2001-2003年屠宰的育肥猪瘦肉率,大白、长白、杜洛克、长大、大长、杜长大分别提高1.70、4.80、3.70、4.0、2.60、8.6个百分点,膘厚分别降低0.6、4.1、3.3、6.0、10.0和8.8mm。
短句来源
     Analysis SNPs of Calpain 1 Gene and Association with Meat Quality in Beef Cattle
     肉牛Calpain 1基因的SNPs筛查及其与肉质相关性分析
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  肉品质
     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;
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     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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  肌肉品质
     1. An experiment was conducted using a total of 288 day-old Arbor Acres (AA) male broilers to study the effect of supplemental manganese (Mn) levels (0, 100, 200, 300, 400 or 500 mg/kg ) on growth performance, carcass traits, meat quality and relative enzyme activities in abdominal adipose tissue of the broilers.
     1.用288只1日龄商品代AA肉公鸡进行试验,研究不同水平无机锰(0、100、200、300、400和500mg/kg锰)对肉仔鸡生长性能、胴体性能、肌肉品质及肌肉和腹脂中相关酶活性的影响。
短句来源
     (2)The correlation heredity of meat quality;
     (2) 肌肉品质的相关遗传;
短句来源
     4 pigs from each treatment were slaughtered at the end of experiment for carcass and meat quality examination.
     从屠宰前7天开始,将60头猪随机分到10个处理中,试验结束时,每处理选4头猪屠宰,测定胴体性状和肌肉品质
短句来源
     Preliminary Study on Some Factors of Affecting Pig's Meat Quality
     影响猪肌肉品质因素的初步研究
短句来源
     Under same extensive grazing conditions,six hybrids of Boat goat with Nanjiang Yellow goat(BN,3♂、3♀)and six contemporary Nanjiang Yellow goat(NN,3♂、3♀)are slaughtered at eight months age. The analysis of meat quality show that the meat of BN has the virtue of fine-texture and tenderness.
     随机选择相同放牧条件下的 6只波尔山羊与南江黄羊的杂交一代 (BN) ( 3♂、3♀ )以及同龄的南江黄羊 (NN) ( 3♂、3♀ )于 8月龄进行屠宰 ,提取肉样对肌肉品质进行分析。
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  肉品品质
     Study on the Meat Quality of Bohai Black Cattle
     渤海黑牛肉品品质的研究
短句来源
     Effects of Different Protein Levels on Nutrient Utilization,Meat Quality and Immunity Index in 2-3 Months Meat Rabbits
     2~3月龄肉兔粗蛋白水平对营养物质利用、肉品品质及免疫指标影响的研究
短句来源
     When the amount of CP reduced four or six percent as compared to the standard,the body weight gain and slaughtering performance reduced significantly(P<0.01),the meat quality was not affected significantly(P>0.05).
     当粗蛋白质水平较标准降低4个、6个百分点时,增重及屠宰率极显著降低(P<0.01),但肉品品质未受影响(P>0.05)。
短句来源
     Two hundred and forty one-day-old male broiler chicks were randomly allotted into four dietary treatments with different(0 %,0.25 %,0.5 % and 1.0 %)conjugated linolec acids(CLA)levels to examine the effects of CLA on carcass composition and meat quality in broiler chicks. Each treatment had 6 replicates with 10 birds each.
     本试验旨在探讨日粮添加共轭亚油酸(CLA)对肉仔鸡体组成和肉品品质的影响。 240只1日龄肉仔鸡随机分配到4个日粮处理组(0%、0.25%、0.5%和1%CLA),每个处理6个重复,每个重复10只鸡。
短句来源
     3. cocks grew more rapidly than hens, but there was no sex difference in meat quality for the two breeds.
     两品种公鸡的产肉能力高于母鸡,但肉品品质的性别间差异不显著。
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  meat quality
Meat quality of pigs is dependent on biochemical and biophysical processes in the time course post mortem (p.m.) and is associated with the intracellular Ca2+ homeostasis.
      
Price effects were significant, but with a positive mean and a large standard deviation, indicating that, for many consumers, price may act as an surrogate indicator of veal meat quality.
      
In general, heritability estimates for production and meat quality traits were higher than those for osteochondral lesions.
      
Data on on-farm traits (daily weight gain, percent premium cuts, and backfat) and on station-tested traits (daily weight gain, feed conversion ratio, meat quality, and osteochondral lesions) were available on 3,918 and 303 animals, respectively.
      
The importance of reducing the stress resulting from handling procedures (capture, restraint, transport) before the slaughtering of animals is highlighted, due to its adverse effects on meat quality.
      
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