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Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages

机译：研究在不同生长阶段屠宰的猪的肉色，肌红蛋白含量，酶活性和与氧化潜能相关的基因

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Qin Ping Yu; Ding Yuan Feng; Juan Xiao; Fan Wu; Xiao Jun He; Min Hao Xia; Tao Dong; Yi Hua Liu; Hui Ze Tan; Shi Geng Zou; Tao Zheng; Xian Hua Ou; Jian Jun Zuo;
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1. Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages [J] . Asian-Australasian Journal of Animal Sciences . 2017,第12期

机译：在不同生长阶段屠宰猪杀死氧化潜力的肉类颜色，肌蛋白含量，酶活性和基因的研究
2. Iron Glycine Chelate on Meat Color, Iron Status and Myoglobin Gene Regulation of M. longissimus dorsi in Weaning Pigs [J] . Zhao Zhuo, Shenglin Fang, Min Yue, International Journal of Agriculture and Biology . 2013,第5期

机译：甘氨酸铁螯合物对断奶仔猪背最长肌的肉色，铁状态和肌红蛋白基因的调控
3. Study of methicillin resistant Staphylococcus aureus (MRSA) in Danish pigs at slaughter and in imported retail meat reveals a novel MRSA type in slaughter pigs. [J] . Agerso Y, Hasman H, Cavaco L. M, Veterinary Microbiology . 2012,第1a2期

机译：对在宰杀的丹麦猪和进口零售肉中耐甲氧西林的金黄色葡萄球菌（MRSA）的研究揭示了在宰杀猪中一种新颖的MRSA类型。
4. Influences of pig breed and slaughter age on cathepsin B+L activity in fresh meat and dry-cured hams [C] . Tessema B., Storrustloken L., Alvseike O., ICoMST 2011;International conference of meat science and technology . 2012

机译：猪的品种和屠宰年龄对鲜肉和干腌火腿中组织蛋白酶B + L活性的影响
5. Effects of protein source and fat level on performance, growth of the pancreas, stomach, and small intestine, and on pancreatic enzyme activity and gene expression in early-weaned pigs. [D] . Buhay, Teresa Asuncion. 2006

机译：蛋白质来源和脂肪水平对断奶仔猪生产性能，胰腺，胃和小肠生长以及胰腺酶活性和基因表达的影响。
6. Studies on meat color myoglobin content enzyme activities and genes associated with oxidative potential of pigs slaughtered at different growth stages [O] . Qin Ping Yu, Ding Yuan Feng, Juan Xiao, 2017

机译：不同生长期屠宰猪的肉色肌红蛋白含量酶活性以及与氧化电位相关的基因的研究
7. Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages [O] . Qin Ping Yu, Ding Yuan Feng, Juan Xiao, 2017

机译：研究在不同生长阶段屠宰的猪的肉色，肌红蛋白含量，酶活性和与氧化潜能相关的基因

Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages

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