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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.33 no.1, 2013년, pp.125 - 132
선두원 (경상대학교 응용생명과학부.농업생명과학연구원) , 서현우 (경상대학교 응용생명과학부.농업생명과학연구원) , 김병우 (부산대학교 동물생명자원과학과) , 양한술 (경상대학교 응용생명과학부.농업생명과학연구원) , 주선태 (경상대학교 응용생명과학부.농업생명과학연구원) , 이정규 (경상대학교 응용생명과학부.농업생명과학연구원)
In the present study, to determine the effects of terminal sire strains, carcass characteristics, yields of retail cut, and meat quality of 425 pigs were examined. Terminal sires were divided into five strains (D1, D2, B1, B2, and BD) based on the countries of origin and breeds. The strains D1 and D...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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돼지의 육질을 결정하는 요인은? | 신선육을 선택할 때 소비자는 육색이 선명하며 근내지방의 함량이 높고 백색 경지방의 특성을 가진 돈육을 선호한다. 돼지의 육질을 결정하는 요인으로는 품종, 사양, 시설, 관리, 도축 등이 있으며, 그 중 품종은 육질에 영향을 미치는 가장 중요한 요인 중의 하나이다(Martel et al., 1988; Martens, 1998). | |
우리나라 국민 1인당 육류 소비량 중 가장 많은 부분을 차지하는 것은? | 7 kg으로 10년 사이에 1.2배 증가하였는데, 돼지고기가 전체 육류소비량 중 19.2 kg(53.7%)으로 가장 많이 소비되었으며, 그 다음은 닭고기 8.9 kg(26. | |
국내에서 비육돈 생산을 위해 이용되는 품종간 교배는? | 비육돈 생산에 있어 육량과 육질의 부의상관관계를 극복하고, 각 품종간의 장점을 살리고 단점을 최대한 줄일 수 있는 상호보완 효과를 얻기 위한 생산체계로서 품종간 교배를 이용한다(Tholen, 1996). 현재 국내의 비육용 돼지는 Landrace, Yorkshire 및 Duroc종을 교배하여 생산하는 삼원교잡종(LY×D)이 가장 널리 이용되고 있는데, 이는 다른 교잡종에 비해 산자수가 많고, 성장이 빠르며, 육생산량이 높기 때문이다(Hong et al., 2001; Jin et al. |
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