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。

We also tested the feasibility of using genomic markers to improve the genomic evaluation for tenderness and other important meat quality traits.

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大理石纹对肉质的多汁性和风味具有益影响。

Marbling has a beneficial effect on juiciness and flavour of meat.

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鲈鱼：塌鼻子、食肉性淡水硬骨鱼类，椭圆形的身体、多刺的背鳍；肉质美味。

Perch: snub-nosed bony freshwater fish with an oval body and a spiny dorsal fin; the flesh of this fish is highly valued.

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