Effects of exogenous porcine somatotropin administration between 30 and 60 kilograms on longissimus muscle fiber morphology and meat tenderness of pigs grown to 90 kilograms.

Caperna?T J

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Effects of exogenous porcine somatotropin administration between 30 and 60 kilograms on longissimus muscle fiber morphology and meat tenderness of pigs grown to 90 kilograms.

机译：30至60公斤外源性猪生长激素的施用对长到90公斤的猪的最长肌纤维形态和肉嫩度的影响。

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来源
《Journal of animal science》 |1991年第2期|共页
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Caperna?T J;
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正文语种
中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. Effects of Exogenous Porcine Growth Hormone Administration Between 30 and 60 Kilograms on the Subsequent and Overall Performance of Pigs Grown to 90 Kilograms [J] . Mitchell?A. D. Journal of animal science . 1989,第5期

机译：施用30至60公斤外源性猪生长激素对90公斤以下生猪的后期和整体性能的影响
2. Performance, plasma hormones, histochemical and biochemical muscle traits, and meat quality of pigs administered exogenous somatotropin between 30 or 60 kilograms and 100 kilograms body weight. [J] . Bonneau?M Journal of animal science . 1992,第11期

机译：施用外源生长激素的猪的性能，血浆激素，组织化学和生化肌肉性状以及肉的质量在30或60公斤至100公斤体重之间。
3. Effect of Feed Intake and Exogenous Porcine Somatotropin on Longissimus Muscle Fiber Characteristics of Pigs Weighing 55 Kilograms Live Weight [J] . McMurtry?J. P. Journal of animal science . 1988,第12期

机译：摄食量和外源性猪生长激素对体重55公斤活重的猪的最长肌纤维特性的影响
4. Effects of myosin heavy chain isoform composition on muscle fiber ATPase activity, postmortem metabolism, and meat quality in porcine muscle. [D] . Bowker, Brian Christopher. 2003

机译：肌球蛋白重链同工型组成对猪肌肉中肌肉纤维ATPase活性，死后代谢和肉品质的影响。
5. Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality [O] . Sang Hoon Lee, Jun-Mo Kim, Youn Chul Ryu, 2016

机译：肌肉纤维形态特征对猪肉生长性能和猪肉品质的影响
6. Effect of growth-promoting technologies on Longissimus lumborum muscle fiber morphometrics, collagen solubility, and cooked meat tenderness [O] . Ebarb S. M., Drouillard James S., Maddock-Carlin K. R., 2016

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Effects of exogenous porcine somatotropin administration between 30 and 60 kilograms on longissimus muscle fiber morphology and meat tenderness of pigs grown to 90 kilograms.

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