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사료의 영양소 수준과 성별이 도체 및 육질특성에 미치는 영향

Interaction between Nutrient Density Diets and Sex on Carcass and Quality Characteristics in Finishing Pigs

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참고문헌

주제분류축산학

참고문헌 (35)

  1. "Official Methods of Analysis Association of Official analytical Chemist" (1995)
  2. "The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality", 52, pp.205~211 (1999)
  3. "Effects of Age and", or Weight at Slaughter on longissimus dorsi Muscle Biochemical Traits and Sensory Quality in Pigs, 1998, 287~300
  4. "Carcass and pork quality characteristics by sex and marketing day", 42, pp.933~940 (2000)
  5. "Influence of slaughter weight on growth and carcass characteristics and meat quality barrows and gilts from two genotype", 74, pp.925~933 (1996)
  6. "The dietary protein and lysine requirements of barrows and gilts" (1993)
  7. "Effects of genotype and dietary fat on pig growth,carcass composition and pork quality."
  8. "The influence of terminal sire genotype and slaughterhouse on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork", 62(3), pp.521~530 (1996)
  9. "Quantitative estimations of myoglobin and hemoglobin in beef muscle extracts", pp.1164~1171 (1970)
  10. "A simple method for the isolation and purification of total lipid from animal tissues", pp.497~509 (1957)
  11. "Effects of the interrelationship between genotype sex and dietary lysine on growth performance and carcass composition in finishing pigs fed to either 104 or 127 kilograms", pp.946~954 (1994)
  12. "Effects of the interrelationship between genotype and dietary lysine on growth performance and carcass composition in finishing pigs fed to ether 104 or 127 kilograms" (1994)
  13. "development and carcass compositon in five genotypes of swine", pp.1719~1729 (1992), Schinckel
  14. "Metabolic condition in porcine longissimus muscle immediately pre-slaughter and its influence on per-and post mortem energy metabolism", 62, pp.145~155 (2002)
  15. "Relationship between pork loin palatability traits and physical characteristics of cooked chops", pp.4858~4865 (1991)
  16. "How to measure the water-holding capacity of meat Recommendation of standardized methods Evaluation and control of meat quality in pigs", pp.129~142 (1987)
  17. "Tenderisation of pork as affected by degree of cold-induced shortening", 40, pp.171~181 (1995)
  18. "The influence of breed genotype on meat quality and palatability of pork", 32, pp.59~67 (1999)
  19. "Comparison of TBA and sensory characteristics of the imported and domestic frozen pork bellies", 40(5), pp.507~516 (1998)
  20. "Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet", 70, pp.1397~ (1992)
  21. "Studies on meat quality of pigs crossbred with wild boars 5 Effects of sex on growth carcass traits and physico-chemical properties of meat Japanese Journal of Swine Science", yama, pp.6~12 (1991)
  22. "Amino acid composition of longissimus thoracis from pigs of two genetic lines", pp.414~ (1999)
  23. "The use of young boars for meat", mukhs(v), pp.76~77 (1990)
  24. "Factors of significance for pork quality-a review", 64, pp.219~237 (2003)
  25. "SAS", STAT Software for PC, 1999, ~[DOI]
  26. "Halothane genotype by weight interactions on pig meat quality", pp.646~653 (1991)
  27. "Comparison of market hog characteristics of pigs selected by feeder pig frame size or current USDA feeder pig grade standards" (1990)
  28. "The effect of source and level of dietary fat on the fatty acid composition of muscle and adipose tissue in swine" (1994)
  29. "The influence of genotype and dietary lysine on pork subprimal cut yields and carcass quality of pigs fed to either 104 or 127 kilograms", 74, pp.1274~1283 (1996)
  30. "Quality attributes of major porcine muscles A comparison with longissimus lumborum", pp.359~372 (1993)
  31. "The extraction of haem pigments from fresh meat", 14, pp.75~80 (1979)
  32. "Discoloration of fresh pork as related to muscle and display conditions", pp.763~767 (1998)
  33. "소비자의 신선육 구매 실태조사" (1986)
  34. "가고시마 黑豚의 출하일령이 屠體와 肉質에 미치는 影響" (2002)
  35. "랜드레이스와 재래돼지육의 이화학적 특성", 21, pp.142~148 (2001)

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Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs김갑돈, 박만종, 박병철, 이철영, 정진연, 주선태, 하덕민, 한정철한국축산학회 · 한국축산학회지2010 · 제52권 제3호저영양 비육돈 사양이 도체 및 돈육 품질에 미치는 영향김명현, 송영민, 양보석, 이광호, 이철영, 정희준, 진상근, 최정석동물생명과학연구소 · 동물자원연구2018 · 제29권 제4호110kg 대비 130kg에 도축된 비육돈의 성장효율, 도체 품질 특성 및 수익성권오천, 김광위, 김두환, 김원기, 신호원, 이제룡, 이진희, 이철영, 하덕민, 하승호, 하영주한국축산학회 · 한국축산학회지2006 · 제48권 제4호비육돈에서 사료의 에너지 수준과 도살체중이 성장성적과 도체의 등급 및 육질특성에 미치는 영향박구부, 박만종, 박병철, 심태건, 이철영, 정진연, 주선태, 하덕민, 한정철한국축산학회 · 한국축산학회지2009 · 제51권 제2호‘고체중’출하돈의 성장효율, 도체 품질 특성 및 수익성김원기, 박만종, 신호원, 양한술, 이상훈, 이철영, 정진연, 주선태, 하덕민, 하승호한국축산학회 · 한국축산학회지2007 · 제49권 제4호비육후기 사료의 에너지 수준이 ‘고체중’ 출하돈의 성장효율 및 도체특성에 미치는 영향김민호, 박병철, 박재완, 오관용, 이제룡, 이철영, 하덕민, 하영주한국축산학회 · 한국축산학회지2007 · 제49권 제4호

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