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.

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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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