A Review on Tibetan Swine(a)——Carcass,Meat Quality,Basic Nutrition Component,Amino Acids,Fatty Acids,Inosine Monophosphate and Muscle Fiber  

藏猪的研究进展第1部分——(胴体、肉质、常规营养、氨基酸、脂肪酸及肌苷酸)(英文)

作　　者：王蜀金[1] 李嘉英[1] 王欢[2] 韩帅娟[1] 郭春华[1] 王永[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610000 [2]四川农业大学动物营养所,四川雅安625000

出　　处：《Agricultural Science & Technology》2013年第10期1369-1374,1391,共7页农业科学与技术（英文版）

基　　金：Supported by National Science and Technology Support Program"Integration and Demonstration of Security Technology for Production-Ecosystem-Life in Key Pastoral Areas"(2012BAD13B00);National Science and Technology Support Program"In-tegration and Demonstration of Optimized Security Technology for Production-Ecosystem-Life in the Pastoral Area of Northwest Sichuan"(2012BAD13B06)~~

摘　　要：In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first time. The formation mecha- nism of excellent features was analyzed from the aspects of physiological traits, ge- ographical environments and constraint reasons. Thereby, the outstanding features of Tibetan swine could be extended continuously, and the poor characteristics should be improved in the future.首次归纳和整理了藏猪的胴体、肉质常规营养、氨基酸、脂肪酸、肌苷酸及肌纤维的有关数据。此外,在藏猪生理特性、地理环境、制约因素及影响因素的基础上,分析了藏猪突出性状的形成机理。由此,藏猪优质性状能够在后续研究延续,而较差性状能够得以改善。

关 键 词：Tibetan swine Meat quality Amino acids Fatty acids Muscle fiber 

分 类 号：S828[农业科学—畜牧学]