在缓慢和快速生长的肉中对肌纤维特性,剪切力和氨基酸含量的比较分析

Shuang Gu1,2, Jia Gao1,2, Zehao Li1,2

  • 1State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China.

PubMed
概括

阿伯 (AA) 肉在关键肌肉中的肌纤维比温 (WC) 要多得多,影响肉质. 这项研究量化了总肌纤维数量,以帮助遗传育种,以获得更好的肉质特性.

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