›› 2010, Vol. 37 ›› Issue (6): 221-222.

• 经验交流 • Previous Articles     Next Articles

Beef Cattle Intramuscular Fat Research Progress

QU Gui-juan,QIN Gui-xin   

  1. (College of Animal Science and Technology,Jilin Agricultural University,Changchun 130118,China)
  • Received:1900-01-01 Revised:1900-01-01 Online:2010-06-20 Published:2010-06-20
  • Contact: QIN Gui-xin

Abstract: Intramuscular fat is one of the key factors to impact the meat quality,the intramuscular fat content is high,the marbling is rich,the myesthesia is tender,and the mouthfeel is good. This paper is started with the main factors of affecting the content of the intramuscular fat,analysis the factors of the different hereditary basis,age,slaughtering site and ration to impact the intramuscular fat. It provides a basis for producing high quality beef.

Key words: beef cattle; intramuscular fat; research progress

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