[1] Yan P, Liang C N. Chinese yak. Beijing: China Agricultural Science and Technology Press, 2019. 阎萍, 梁春年. 中国牦牛. 北京:中国农业科学技术出版社, 2019. [2] Peng Q, Khan N A, Xue B, et al. Effect of different levels of protein concentrates supplementation on the growth performance, plasma amino acids profile and mTOR cascade genes expression in early-weaned yak calves. Asian-Australasian Journal of Animal Sciences, 2018, 31(2): 218-224. [3] Bai B Q, Hao L Z, Chai S T, et al. Progress in understanding meat quality characteristics of yak. Food Science, 2014, 35(17): 290-296. 拜彬强, 郝力壮, 柴沙驼, 等. 牦牛肉品质特性研究进展. 食品科学, 2014, 35(17): 290-296. [4] Long R J, Apori S O, Castro F B, et al. Feed value of native forages of the Tibetan Plateau of China. Animal Feed Science & Technology, 1999, 80(2): 101-113. [5] Wan H L, Luo L T, Wu J P. Research advances in yak meat quality characteristics. Journal of Animal Science and Veterinary Medicine, 2012, 31(1): 36-40. 万红玲, 雒林通, 吴建平. 牦牛肉品质特性研究进展. 畜牧兽医杂志, 2012, 31(1): 36-40. [6] Yang C F, Bai X, Gao Y H, et al. Effects of free-grazing and house-feeding on meat quality and safety in domesticated yaks. Animal Husbandry & Veterinary Medicine, 2019, 51(1): 23-28. 杨昌福, 柏雪, 高彦华, 等. 全放牧与舍饲育肥对牦牛肉品质及安全性的影响. 畜牧与兽医, 2019, 51(1): 23-28. [7] Fu Y Y. Effects of age and gender on fattening effect and meat quality of yak house. Chengdu: Southwest Minzu University, 2018. 付洋洋. 年龄和性别对牦牛舍饲育肥效果和肉品质的影响研究. 成都: 西南民族大学, 2018. [8] Wang B X, Wang D, Fu Y Y, et al. Effects of exogenous fibrolytic enzymes levels in diet on slaughter performance and meat quality with housing-feeding yaks. Southwest China Journal of Agricultural Sciences, 2017, 30(4): 945-951. 王斌星, 王鼎, 付洋洋, 等. 日粮中外源纤维素酶水平对舍饲牦牛屠宰性能和肉品质的影响. 西南农业学报, 2017, 30(4): 945-951. [9] Wang J Q, Yang H J, Mo F, et al.Agricultural industry standard of the People’s Republic of China-Feeding standard of beef cattle, NY/T815-2004. Beijing: China Agriculture Press, 2004. 王加启, 杨红建, 莫放, 等. 中华人民共和国农业行业标准——肉牛饲养标准, NY/T815-2004. 北京: 中国农业出版社, 2004. [10] Xiao Z M, Fan X, Ma D X, et al. Determination of crude protein in feeds-Kjeldahl method, GB/T 6432-2018. Beijing: Standards Press of China, 2018. 肖志明, 樊霞, 马东霞, 等. 饲料中粗蛋白的测定-凯氏定氮法, GB/T 6432-2018. 北京: 中国标准出版社, 2018. [11] Gao L H, Wang S S, Huang T, et al.Determination of calcium in feeds, GB/T 6436-2018. Beijing: Standards Press of China, 2018. 高丽红, 王思思, 黄婷, 等. 饲料中钙的测定, GB/T 6436-2018. 北京: 中国标准出版社, 2018. [12] Shang J, Hua X H, Huang S X, et al.Determination of phosphorus in feeds-Spectrophotometry, GB/T 6437-2018. Beijing: Standards Press of China, 2017. 商军, 华贤辉, 黄士新, 等. 饲料中总磷的测定-分光光度法, GB/T 6437-2018. 北京: 中国标准出版社, 2017. [13] Chang B Y, Zhang Y, Yan H W, et al.Determination of amino acids in feeds, GB/T 18246-2000. Beijing: Standards Press of China, 2017. 常碧影, 张瑜, 阎惠文, 等. 饲料中氨基酸的测定, GB/T 18246-2000. 北京: 中国标准出版社, 2017. [14] Zhang L Y.Feed analysis and feed quality testing technology. Beijing: China Agricultural University Press, 2016. 张丽英. 饲料分析及饲料质量检测技术. 北京: 中国农业大学出版社, 2016. [15] Lai J H, Tian C. Measurement technology of total feed energy and fecal energy. Feed Industry, 1994, (8): 32-34. 赖建辉, 田超. 饲料总能和粪能的测定技术. 饲料工业, 1994, (8): 32-34. [16] National Health and Family Planning Commission of PRC. National food safety standard-Determination of protein in food, GB 5009.5-2016. Beijing: Standards Press of China, 2017. 国家卫生和计划生育委. 食品安全国家标准-食品中蛋白质的测定, GB 5009.5-2016. 北京: 中国标准出版社, 2017. [17] National Health and Family Planning Commission of PRC. National food safety standard-Determination of fat in foods, GB 5009.6-2016. Beijing: Standards Press of China, 2017. 国家卫生和计划生育委. 食品安全国家标准-食品中脂肪的测定, GB 5009.6-2016. 北京: 中国标准出版社, 2017. [18] National Health and Family Planning Commission of PRC. National food safety standard-Determination of moisture in foods, GB 5009.3-2016. Beijing: Standards Press of China, 2017. 国家卫生和计划生育委. 食品安全国家标准-食品中水分的测定, GB 5009.3-2016. 北京: 中国标准出版社, 2017. [19] National Health and Family Planning Commission of PRC. National food safety standard-Determination of ash in food, GB 5009.4-2016. Beijing: Standards Press of China, 2017. 国家卫生和计划生育委. 食品安全国家标准-食品中灰分的测定, GB 5009.4-2016. 北京: 中国标准出版社, 2017. [20] Xiong Y Z, Liu W H, Hu J Y, et al. Specification for determination of pig muscle quality, NY-T 821-2004. Beijing: China Agriculture Press, 2004. 熊远著, 刘望宏, 胡军勇, 等. 猪肌肉品质测定技术规范, NY-T 821-2004. 北京: 中国农业出版社, 2004. [21] Wang H, Xu Y O, Wang K H, et al. Determination of IMP in poultry muscle by HPLC. Journal of Southwest University for Nationalities (Natural Science Edition), 2013, 39(5): 667-670. 王海, 徐亚欧, 王康环, 等. HPLC法测定家禽肌肉中IMP的含量. 西南民族大学学报(自然科学版), 2013, 39(5): 667-670. [22] National Health and Family Planning Commission of PRC. National food safety standard-Determination of fatty acids in foods, GB 5009.168-2016. Beijing: Standards Press of China, 2017. 国家卫生和计划生育委. 食品安全国家标准-食品中脂肪酸的测定, GB 5009.168-2016. 北京: 中国标准出版社, 2017. [23] National Health and Family Planning Commission of PRC. National food safety standard-Determination of amino acids in food, GB 5009.124-2016. Beijing: Standards Press of China, 2017. 国家卫生和计划生育委. 食品安全国家标准-食品中氨基酸的测定, GB 5009.124-2016. 北京: 中国标准出版社, 2017. [24] Xie R Q, Zheng Q Y, Yang P G, et al. Study on optimal slaughter ages for yak. Acta Ecologae Animalis Domastici, 2006, 27(1): 60-62. 谢荣清, 郑群英, 杨平贵, 等. 牦牛的适宜屠宰年龄研究. 家畜生态学报, 2006, 27(1): 60-62. [25] Kong X Y, Zhang L, Bao S K, et al. Effect of supplementary feeding on meat yield and quality of Qinghai Plateau yak. China Animal Husbandry & Veterinary Medicine, 2015, 42(1): 104-108. 孔祥颖, 张丽, 保善科, 等. 放养过程中补饲对青海高原牦牛产肉能力及肉品质的影响. 中国畜牧兽医, 2015, 42(1): 104-108. [26] Bao Y L, Per E. Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork. Meat Science, 2015, 110(10): 174-179. [27] Murphy T J, Legako J F, Yardley K, et al. Instrumental color and visual evaluation of three beef retail cuts from cattle finished on forage and conventional diets over time. Meat Science, 2015, 101(3): 135. [28] Gonzalez L, Moreno T, Bispo E, et al. Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves. Meat Science, 2014, 96(2): 829-836. [29] Dong D P, Ma L Z. Research progress on bovine intramuscular fat. Farm Products Processing, 2010, (8): 76-78. 董丹萍, 马俪珍. 牛肌内脂肪的研究进展. 农产品加工, 2010, (8): 76-78. [30] Liang D Y. Effect of dietary concentration on the growth and meat quality of holstein young bulls. Yangling: Northwest A & F University, 2009. 梁大勇. 日粮精粗比对荷斯坦青年公牛生长和肉质的影响. 杨凌: 西北农林科技大学, 2009. [31] Cho S, Kang G, Seong P N, et al. Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bostaurus coreanae) cow beef. Meat Science, 2015, 108: 44-49. [32] Miao H M, Gao A W, Yang J L, et al. The advances of the effects of intramuscular fat depositionon the meat tenderness. Chinese Agricultural Science Bulletin, 2012, 28(11): 51-54. 苗海明, 高爱武, 杨金丽, 等. 动物肌内脂肪沉积对肉嫩度影响的研究进展. 中国农学通报, 2012, 28(11): 51-54. [33] Luo D. Yaks’ body condition and nutritious compositions of herbage in different seasons in Qinghai-Tibet Plateau. Lanzhou: Lanzhou University, 2016. 罗惦. 青藏高原牦牛冷暖季体况变化及其与牧草营养状况关系. 兰州: 兰州大学, 2016. [34] Huo Y J, Zhan J S, Yu T S, et al. The effect of diet with different crude protein levels on growth performance, meat quality and serum parameters in huai pigs. Acta Prataculturae Sinica, 2015, 24(6): 133-141. 霍永久, 占今舜, 余同水, 等. 饲粮不同蛋白水平对淮猪生长性能、肉品质和血清生化指标的影响. 草业学报, 2015, 24(6): 133-141. [35] Wang H Z. Effects of dietary energy levels on performance, rumen fermentation and intramuscular fat metabolism of fattening calves. Ya’an: Sichuan Agricultural University, 2015. 王鸿泽. 日粮能量水平对舍饲育肥牦牛生产性能、瘤胃发酵及肌内脂肪代谢的影响. 雅安: 四川农业大学, 2015. |