预测肌内脂肪含量方法的研究。
猪的肌内脂肪含量是重要的肉质性状。
Intramuscular fat content is an important meat quality trait in pig production.
通过改变肌内脂肪含量来改善猪肉品质是一条有效的途径。
Intramuscular fat affects pork quality by flavor, juiceness and muscle tenderness, and so on.
因此，以高肌内脂肪含量为特征的杜洛克猪肉，更受新鲜消费及制作高质量火腿生产者的青睐。
Thus, meat from Duroc pigs, characterized by a high intramuscular fat content, is much appreciated for both fresh consumption and its use in the production of high quality cured hams.
结果表明，梅山猪、宁夏黑猪和杜洛克猪肌内脂肪含量高于长白猪和约克夏猪（P<0.05）。
The results indicated that IMF of Meishan, Ningxia Black and Duroc were higher than that of Landrace and Yerkshire(P<0.05).
摘要骨骼肌由不同类型的肌纤维构成，肌纤维的类型直接影响肌内脂肪含量、嫩度以及肉色等肉品质特性。
Abstract: Skeletal muscle consists of different types of muscle fibers which directly affect the meat quality, content of fat, meat tenderness and color.
摘要：骨骼肌由不同类型的肌纤维构成，肌纤维的类型直接影响肌内脂肪含量、嫩度以及肉色等肉品质特性。
Abstract: Skeletal muscle consists of different types of muscle fibers which directly affect the meat quality, content of fat, meat tenderness and color.
本试验分析了不同日粮蛋白水平、品种和肌肉纤维类型对肥育猪肌内脂肪（IMF）含量及其脂肪酸组成的影响。
The experiment was conducted to study the effects of dietary crude protein(CP) level, breed and muscle fiber type on intramuscular fat(IMF) content and its fatty acid composition in fattening pigs.
肌肉风味取决于风味物质的种类和含量以及肌内脂肪的性质，膻味来源于雄烯酮和粪臭素；
Pork flavor is associated with flavoring substances and intramuscular lipids in the meat. Boar taint originates from androstenone and skatole.
肌肉风味取决于风味物质的种类和含量以及肌内脂肪的性质，膻味来源于雄烯酮和粪臭素；
Pork flavor is associated with flavoring substances and intramuscular lipids in the meat. Boar taint originates from androstenone and skatole.
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