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Comparison of reducing sugar content sensory traits and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle Holsteins and Angus steers

机译：朝鲜牛荷斯坦牛和安格斯牛的降低的糖含量感官特征长直肌的脂肪酸和挥发性化合物谱的比较

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ObjectiveThis study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers.

机译：目的进行这项研究，以比较韩国牛（KC），荷斯坦（HO）和安格斯（AN）ers牛的长鳍金枪鱼（LT）的脂肪含量，降低的糖含量，感官特征以及脂肪酸（FA）和挥发性化合物特征。

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期刊名称 Asian-Australasian Journal of Animal Sciences
作者
Min Yu Piao; Hyun Jung Lee; Hae In Yong; Seok-Hyeon Beak; Hyun Jin Kim; Cheorun Jo; Komang Gede Wiryawan; Myunggi Baik;
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作者单位

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年(卷),期 2019(32),1
年度 2019
页码 126–136
总页数 11
原文格式 PDF
正文语种
中图分类动物学;
关键词
Korean Cattle Longissimus thoracis Reducing Sugar Content Sensory Trait Fatty Acids Volatile Compounds;

机译：大韩牛;胸果;降低糖含量;感官特质;脂肪酸;挥发性化合物;

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专利

1. Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers [J] . Piao Min Yu, Lee Hyun Jung, Yong Hae In, Asian-Australasian Journal of Animal Sciences . 2019,第1期

机译：在韩国牛，Holsteins和Angus Steers中减少糖含量，感觉特征和脂肪酸和脂肪酸复合曲线的比较
2. 0892 Comparison of carcass and sensory traits and contents of fatty acids and volatile compounds in Longissimus dorsi of three cattle breeds. [J] . Jo?C. Journal of animal science . 2016,第supplement5期

机译：0892三种牛背最长背is体的and体和感官性状以及脂肪酸和挥发性化合物含量的比较。
3. Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis [J] . A.P.B. Fruet, F. Trombetta, F.S. Stefanello, Meat Science . 2018,第juna期

机译：饲喂豆类草场和不同浓度的草料对长叶M. longissimus thoracis脂肪酸谱，挥发性化合物和异味的影响
4. COMPARISONS OF FATTY ACID PROFILES IN BEEF FROM NGUNI,BONSMARA AND ABERDEEN ANGUS STEERS RAISED ON VELD [C] . GUO R, rnYANG Yun-fei Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：牛肉上NGUNI，BONSMARA和ABERDEEN ANGUS STEEL牛肉中脂肪酸谱的比较
5. The influence of feeding various levels of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail caselife of ground beef, and fatty acid profile of longissimus muscle. [D] . Koger, Tanya Jo. 2004

机译：饲喂不同水平的干酒糟和干酒糟对肥育ste牛的characteristics体特性，肉质，绞细牛肉的零售箱期以及长脊肌的脂肪酸谱的影响。
6. Comparison of longissimus dorsi Fatty Acids Profiles in Gansu Black Yak and Chinese Yellow Cattle Steers and Heifers [O] . S. G. Zhang, T. Liu, M. A. Brown, 2015

机译：甘肃黑Ya牛和中国黄牛Ste牛和小母牛的背最长肌脂肪酸谱比较
7. Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer [O] . Min Yu Piao, Cheorun Jo, Hyun Joo Kim, 2015

机译：韩国牛阉牛腰腿质量等级中胴体和感觉特征与游离氨基酸含量的比较

Comparison of reducing sugar content sensory traits and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle Holsteins and Angus steers

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