应用营养学方法提高猪胴体瘦肉率的进展与评价  

Evaluation and Advance in Improving Carcass Lean Ratio of Pigs with Nutriology Method

作　　者：朱冯杰[1] 陈平 

机构地区：[1]国家粮食储备局武汉科学研究设计院,430079 [2]湖北出入境检验检疫局,430070

出　　处：《粮食与饲料工业》2000年第2期31-33,共3页Cereal & Feed Industry

摘　　要：从营养学角度阐述了影响猪胴体瘦肉率的因素，综述了利用营养学途径提高猪胴体瘦肉率的进展，并对此进行了评价。The affecting factors of carcass lean ratio of pigs were outlined from the respects of nutriology, and the advance and evaluation in improving carcass lean ratio of pigs with nutriology method were expounded.

关 键 词：猪 胴体瘦肉率 限制采食 氨基酸摄入量 营养学 

分 类 号：S828.4[农业科学—畜牧学]