Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (12): 2430-2436.doi: 10.3864/j.issn.0578-1752.2016.12.018
• RESEARCH NOTES • Previous Articles Next Articles
ZHOU Qin-fei1,2, HE Zhi-fei1, LI Hong-jun1
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[2] 张敬, 周勤飞, 王永才, 陈杰.圈舍类型对家兔肉质的影响研究进展. 中国养兔, 2014(3): 17-19.
Zhang J, Zhou Q F, Wang Y C, Chen J. Research progress of the housing system on rabbit meat quality. Chinese Journal of Rabbit Farming, 2014(3): 17-19. (in Chinese)
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[7] Trocino A, Majolini D, Tazzoli M, Filiou E and Xiccato G. Housing of growing rabbits in individual, bicellular and collective cages: fear level and behavioural patterns. Animal, 2013, 7(4): 633-639.
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Li F C. Rabbit Production. Beijing: China Agriculture Press, 2009. (in Chinese)
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[14] Xiccato G, Trocino A, Filiou E, Majolini D, Tazzoli M , Zuffellato A. Bicellular cage vs. collective pen housing for rabbits: growth performance, carcass and meat quality. Livestock Science, 2013, 155: 407-414.
[15] Maticsa Z, Szendr?a Z, Odermattb M, Gerencséra Z, Nagya I, Radnaia I, Dalle Zottec A. Effect of housing conditions on production, carcass and meat quality traits of growing rabbits. Meat Science, 2014, 96: 41-46.
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[20] 莎丽娜, 靳烨, 苏席其乐木格, 李小波. 苏尼特羊肉食用品质的研究. 内蒙古农业大学学报, 2008, 29(1): 106-109.
Sha L N, Jin Y, Xi Qilemuge, Li X B. The study on edible quality of sunit sheep. Journal of Inner Mongolia Agricultural University, 2008, 29(1): 106-109. (in Chinese)
[21] 王振华, 侯诗夏, 李兴艳, 夏杨毅, 尚永彪, 李洪军, 彭增起. 兔肉宰后成熟过程中理化性质的变化. 食品科学, 2015, 36(3): 80-85.
Wang Z H, Hou S X, Li X Y, Xia Y Y, Shang Y B, Li H J, Peng Z Q. Physical and chemical properties of rabbit meat during postmortem aging. Food Science, 2015, 36(3): 80-85. (in Chinese)
[22] 刘佳东, 余群力, 李永鹏. 宰后冷却牦牛肉排酸过程中肉用品质的变化. 甘肃农大学学报, 2011, 46(2): 111-114.
Liu J D, Yu Q L, Li Y P. Quality changes of chilled yak meat during discharge acid process. Journal of Gansu Agricultural University, 2011, 46(2): 111-114. (in Chinese)
[23] 田甲春, 韩玲, 刘昕, 师希雄, 王文婷, 郭兆斌. 牦牛肉宰后成熟机理与肉用品质研究. 农业机械学报, 2012, 43(12): 146-150.
Tian J C, Han L, Liu X, Shi X X, Wang W T, Guo Z B. Ageing mechanism and meat quality during postmortem ageing of yak meat. Transactions of the Chinese Society for Agricultural Machinery, 2012, 43(12): 146-150. (in Chinese)
[24] Szendr? Z, Princz Z, Romvári R, Locsmándi L, Szabó A, Bázár G, Radnai I, Biró-Németh E, Matics Z, Nagy I. Effect of group size and stocking density on productive, carcass and meat quality traits and aggression of growing rabbits. World Rabbit Science, 2009, 17: 153-162.
[25] 崔丽娟. 负向近冰点温度下绵羊宰后肌肉主要理化指标变化的研究. 呼和浩特: 内蒙古农业大学, 2007.
Cui L J. Study on changes of biochemical properties of sheep muscle meat stored at the temperature close to cryoscopic point. Huhhot: Inner Mongolia Agricultural University, 2007. (in Chinese)
[26] Millet S, Hestaa M, Seynaeveb M, Ongenaeb E, De Smetb S, Debraekeleera J, Janssensa J. Performance, meat and carcass traits of fattening pigs with organic versus conventional housing and nutrition. Livestock Production Science, 2004, 87: 109-119.
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[28] 余小领, 李学斌, 陈会. 猪肉色泽和保水性的相关性研究. 食品科学, 2009, 30(23): 44-46.
Yu X L, Li X B, Chen H. Relationship between pork color and water-holding capacity. Food Science, 2009, 30(23): 44-46. (in Chinese) |
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