猪胴体和肉质性状遗传力及其遗传相关  

Heritabilities and Genetic Correlations of Pig Carcassand Meat Quality Traits

作　　者：吴珍芳[1] 陈文广[1] 

机构地区：[1]华南农业大学动物科学系,广州510640

出　　处：《华北农学报》2000年第z1期46-50,共5页Acta Agriculturae Boreali-Sinica

摘　　要：养猪业的目的是满足人们不断增长的对猪肉及其制品的消费需求 ,这既包括对其量的需要 ,也包括对其质的需求。随着我国规模化养猪业的发展和高瘦肉型猪种的饲养 ,猪的肉质已引起人们广泛的关注。文章主要阐述了评定猪胴体和肉质的主要性状。Domestic pigs are raised for the human consumption of fresh m eat and processed meat products,including of demands of meat quantity and meat q uality.With the development of pig industry in our country,people began to pay a ttention to pig meat quality.The paper introduces the study progress on pig meat quality.

关 键 词：肉质 遗传力 遗传相关 

分 类 号：S3[农业科学—农艺学]