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.
出处
《粮食与饲料工业》
CAS
北大核心
2000年第2期31-33,共3页
Cereal & Feed Industry
关键词
猪
胴体瘦肉率
限制采食
氨基酸摄入量
营养学
carcass lean ratio of pigs
restriction of feed intake
amino acid intake
new feed additives