中国畜牧兽医2013，Vol.40Issue(2)：96-99,4.
热应激对猪肉品质的影响及其机制的研究进展
Research Progress on the Effect of Heat Stress on Meat Quality and its Mechanism in Pigs
摘要
Abstract
During the process of pigs breeding, heat stress would alter the physiological function of pigs, change the biochemical characters of pork and debase the meat quality. Therefore, it is extremely significant to study the mechanism of the changes in meat quality caused by heat stress for practical production. The effect of heat stress on meat quality in pigs is reviewed in this paper, and the mechanism of the changes in meat quality is analyzed from the body metabolic changes. This review provides a new idea for the further study the relationship between heat stress and meat quality.关键词
热应激/猪/肉品质/机制Key words
heat stress/pigs/meat quality/mechanism分类
农业科技引用本文复制引用
冯跃进,顾宪红..热应激对猪肉品质的影响及其机制的研究进展[J].中国畜牧兽医,2013,40(2):96-99,4.基金项目
国家重点基础研究发展计划课题(2012CB124706) （2012CB124706）
国家科技支撑计划课题(2012BAD39B02). （2012BAD39B02）
