Meat quality is a general evaluation based on different kinds of meat quality traits.
肉品质是人们对肉类多种质量特性的综合评价。
The correlationship among meat quality traits of breast muscle and leg muscle in the quality chickens was studied.
本试验研究了优质鸡胸肌和腿肌肌肉性状间的相互关系，并对肉质性状进行了主成分分析。
The correlationship among meat quality traits of breast muscle and leg muscle in the quality chickens were studied.
研究了优质鸡胸肌和腿肌肌肉性状间的相关关系，并对肉质性状进行了主成分分析。
The recent advances in molecular genetic marker and major genes of meat quality traits for pig and chicken were reviewed in this article.
本文回顾了近年来猪鸡肉质性状的分子遗传标记及主效基因的研究进展。
Tenderness is also positively correlated with many other meat quality traits, such as marbling score and intramuscular fat 0.32 DeVol et al.
嫩度和许多其他肉质性状也是正相关的，比如大理石纹评分和肌内脂肪0.32DeVoletal。
We also tested the feasibility of using genomic markers to improve the genomic evaluation for tenderness and other important meat quality traits.
我们也测试了采用基因组标记来改善嫩度和其他肉质性状的基因组评估的可行性。
The result indicated that regulated the expression of FABP4 in sheep longissimus muscle is a potential approach for improving sheep meat quality traits.
本研究结果表明，调控FABP4基因在背最长肌的表达是改善绵羊肉质的潜在途径。
This review described the discovery and distribution of FTO gene, the relationship between FTO gene and meat quality traits and its possible mechanism in influencing pork quality.
本文概述了FTO基因的发现、分布，FTO基因与肉质性状的关系以及其影响猪肉品质的可能作用机制。
Meat quality is a general evaluation based on different kinds of meat quality traits, and it must be taken extensive factors into consideration to improve livestock and poultry meat quality.
肉品质是人们对肉类多种质量特性的综合评价，要改良畜禽肉品质必须从多方面考虑。
Improvement of muscle growth and meat quality, quantitative traits both controlled by multigenes, is always one of the main goals for livestock genetics and breeding.
肌肉生长与肌肉品质性状的改良一直是家畜育种工作的主要目标之一，二者均属于多基因控制的数量性状。
Different breeds of pigs varied in traits of meat quality, especially between local abroad varieties.
具有不同遗传特性的猪种具有不同的肉质性状。
The study was conducted to investigate the effects of the compound meat quality ameliorant on carcass traits, organ coefficient and muscle composition of meat ducks.
研究酵母硒和茶多酚配伍的复合肉质改进剂对育成鸭屠宰性能、脏器系数和肌肉成分的影响。
The study was conducted to investigate the effects of the compound meat quality ameliorant on carcass traits, organ coefficient and muscle composition of meat ducks.
研究酵母硒和茶多酚配伍的复合肉质改进剂对育成鸭屠宰性能、脏器系数和肌肉成分的影响。
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