摘要
基于猪冷冻精液品质是冻精制作流程中众多因素的合力结果。故加强各环节的操作规范性,针对影响冻精制作因素,将冻精制作流程优化,对提高冻精品质非常重要。文章就猪冻精制作流程涉及环节和影响因素逐一进行分析探讨,旨在为促进猪精液冷冻保存技术发展及冻精商业化生产提供一些实践支撑。
The quality of frozen boar semen is the result of the combination of multiple factors in its production process.So it is very important to improve the quality of frozen semen by paying attention to standardization of operation and optimizing the production process.In this paper,we analyze the influence factors in production process one by one to provide practical support for the development of frozen semen technology and commercial production of frozen boar semen.
作者
张树山
韩雪峻
姜红菊
张德福
Shushan Zhang;Xuejun Han;Hongju Jiang;Defu Zhang(Institute of Animal Science and Veterinary Medicine,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China;Division of Animal Genetic Engineering,Shanghai Key Laboratory of Agri-Genetics and Breeding,Shanghai 201106,China;ShangHai Engineering Research Center of Breeding Pig,Shanghai 2013021,China)
出处
《猪业科学》
2020年第6期64-66,共3页
Swine Industry Science
基金
上海市科委“科技创新行动计划”(18391903700)资助
科技创新2025重大专项,项目编号:2019B10023。
