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1.
Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre characteristics. We identified a new single nucleotide polymorphism (SNP) site in the 5' upstream region of the myogenin gene (nucleotides C and T). A total of 252 pigs of three breeds were genotyped by polymerase chain reaction–restriction fragment length polymorphism using BspCNI . Additionally, they were genotyped for the previously detected Msp I site in the 3'-flanking region (alleles A and B). The CCBB diplotype had the highest frequency over breeds, followed by TCBB and CCAB. The other diplotypes were not found in studied pigs. Association analysis performed for the markers found that the TCBB diplotype has desirable effects on the total number of fibres (p   < 0.002), fibre cross-sectional area (p   < 0.06), and loin eye area (p   < 0.001) than the other diplotypes. Moreover, the diplotype had the highest muscle pH value (p   < 0.07) and all meat quality traits were near the upper limit of the normal range as a reddish pink, firm and non-exudative (RFN) pork. Therefore, we suggest that selection for the myogenin diplotypes could improve total muscle fibre number, size and lean meat production ability with good meat quality.  相似文献   

2.
The effect of the porcine myogenin (Myog) 3' polymorphism on birth weight, growth rate, carcass weight, lean weight, lean meat percentage and back-fat thickness has been investigated in Hungarian Large White pigs. MYOG genotypes were determined by PCR-RFLP assay. The obtained MYOGA frequency value was 0.6275. Due to the small number of BB piglets the effect of the MYOG genotypes on birth weight was not significant; however, an increasing tendency was observed from genotype AA to BB. The growth rate difference between MYOG genotypes was significant: BB animals showed the highest growth rate values during the fattening period. Since few results are available on the possible use of MYOG gene polymorphism in selection to improve carcass and growth traits, by this study the authors hope to provide additional data on this particular subject.  相似文献   

3.
Impact of MYOD family genes on pork traits in Large White and Landrace pigs   总被引：2，自引：0，他引：2  
Summary Porcine myogenic differentiation genes ( MYOD ) family play a key role in growth and muscle development and are therefore considered as candidate genes for meat production traits. The objective of the study was to investigate the polymorphisms at four loci belonging to the MYOD genes family and analyse their associations with variation in meat production traits in Czech pig breeds. To verify the associations between the polymorphisms and the selected meat traits, altogether 254 pigs, including full- and half-sibs, of Large White and Landrace breeds were tested. The studied meat characteristics were weight of neck, loin, shoulder and ham, lean meat content (LMC), backfat thickness, intramuscular fat (IMF), remission, dry matter content and test daily gain. Statistically significant associations were observed between MYOG gene and fat and neck weight, and between MYF5 gene and IMF and LMC. High significant differences were observed between genotypes AA and AB of MYOD1 in IMF and between genotypes AB and BB of MYF5 in loin weight.  相似文献   

4.
Halothane gene and swine performance.   总被引：7，自引：0，他引：7  
One hundred thirty-one pigs representing seven different breed groups (Minnesota No. 1 [M], Pietrain [P], Yorkshire [Y], and crosses PY, P[PY], P[NP], and P[YP]P) and three halothane gene genotypes (NN, Nn, and nn) were tested for breed, sex, and halothane gene (HAL) effects on growth and carcass performance. Breed effects were significant for all traits measured. Sex effect was significant for most traits except for meat scores. The HAL-locus linkage group explained 20 to 30% of the total variation for meat quality scores and 1 to 10% for meat quantity and growth traits. Pietrain x Yorkshire was the fastest growing breed group and had relatively good carcass quality. Pietrain and its related crosses had the most lean muscle but the lowest meat quality. The HN (HAL negative, genotype Nn) individuals within the PPY and PNP groups grew more quickly and had higher meat quality scores and less muscling than HP (HAL positive, genotype nn) individuals. A second experiment with 40 pigs showed significant differences in fat concentration in the loin muscle between breeds (M, Y, and P) and between genotypes within the NP population (NP[HP] and NP[HN]). The phenotypic correlation between fat percentage and marbling was .59 (P less than .01). The NP(HP) had higher water percentage in lean than the NP(HN). The water percentage was negatively correlated with meat quality scores of color, firmness, and marbling with phenotypic correlations of -.10, -.23, and -.57 (P less than .01), respectively.(ABSTRACT TRUNCATED AT 250 WORDS)  相似文献   

5.
The allelic frequencies of PRKAG3 gene (the RN gene) have been investigated in several pig breeds. R200Q mutation appear only in Hampshire pigs, whereas V199I mutation is most abundant in Iberian, Porco Celta or Bizaro, and less in breeds selected for muscularity as Duroc, Landrace and Pietrain. A thorough study of phenotypic effects of V1991 has been performed in a Duroc × Landrace‐Large White cross. 199I homozygous pigs show increased pH24 values in ham homogenates and loin (0.14 and 0.16 pH units, respectively) compared to 199V homozygous ones. Meat of 199I homozygous pigs exudates 42.6% less fluid and is darker (2.46 ‘L’‐value units). 199I homozygous pigs are fatter (4.2 mm more backfat thickness) and contain less muscle mass in ham (1.0 percentage points) and shoulder (2.7 percentage points), than 199V homozygous ones. 199I homozygous pigs contain 7.3% less protein in the belly and 8.5% more fat in shoulder muscle mass than 199V homozygous pigs. 199I homozygous pigs have also superior functional properties: better gelling (22.8% larger G′ value) and emulsion capacities (14 percentage points less of total exuded fluid), and higher curing yield in the belly (6 percentage points more). These data support the adipogenic character of the V199I mutation. The advantages and disadvantages of selecting any of the two PRKAG3 alleles for position 199 are discussed.  相似文献   

6.
Porcine leptin gene (LEP) and its association with production traits was analysed in the Polish Large White (PLW, n = 135), Polish Landrace (PL, n = 120) and synthetic line 990 (L990, n = 184). Two fragments of exon 3 of LEP were studied with the use of RFLP and SSCP techniques. The frequencies of C allele for the T3469C polymorphic site were 0.11, 0.10 and 0.11 in PLW, PL and L990, respectively. Phenotypic data were collected for the average daily weight gain, the feed conversion ratio, the weight of abdominal fat, backfat thickness (five measurements), intramuscular fat, meat content, loin weight, loin muscle area, ham weight and ham cut weight. The contrasts between TT and TC genotypes at the T3469C polymorphic site were estimated in the unitrait Animal Model with genotype at the RYR1 locus included. The lowest p values occurred for association test between T3469C polymorphism and intramuscular fat content in PLW (0.26 ± 0.14%, p = 0.05) and loin weight in L990 (?0.32 ± 0.13 kg, p = 0.01). We conclude that the detected associations are population‐specific and the analysed polymorphism of the LEP gene does not contribute directly to genetic variability of growth and carcass traits in pigs.  相似文献   

7.
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8.
Breeding goals in pigs are subject to change and are directed much more toward retail carcass yield and meat quality because of the high economic value of these traits. The objective of this study was to estimate genetic parameters of growth, carcass, and meat quality traits. Carcass components included ham and loin weights as primal cuts, which were further dissected into boneless subprimal cuts. Meat quality traits included pH, drip loss, purge, firmness, and color and marbling of both ham and loin. Phenotypic measurements were collected on a commercial crossbred pig population (n = 1,855). Genetic parameters were estimated using REML procedures applied to a bivariate animal model. Heritability estimates for carcass traits varied from 0.29 to 0.51, with 0.39 and 0.51 for the boneless subprimals of ham and loin, respectively. Heritability estimates for meat quality traits ranged from 0.08 to 0.28, with low estimates for the water holding capacity traits and higher values for the color traits: Minolta b*(0.14), L* (0.15), a* (0.24), and Japanese color scale (0.25). Heritability estimates differed for marbling of ham (0.14) and loin (0.31). Neither backfat nor ADG was correlated with loin depth (r(g) = 0.0), and their mutual genetic correlation was 0.27. Loin primal was moderately correlated with ham primal (r(g) = 0.31) and more strongly correlated with boneless ham (r(g) = 0.58). Backfat was negatively correlated with (sub)primal cut values. Average daily gain was unfavorably correlated with subprimals and with most meat quality characteristics measured. Genetic correlations among the color measurements and water-holding capacity traits were high (average r(g) = 0.70), except for Minolta a* (average r(g) = 0.17). The estimated genetic parameters indicate that meat quality and valuable cut yields can be improved by genetic selection. The estimated genetic parameters make it possible to predict the response to selection on performance, carcass, and meat quality traits and to design an effective breeding strategy fitting pricing systems based on retail carcass and quality characteristics.  相似文献   

9.
Crossbred progeny sired by either Duroc or Pietrain boars, normal for the ryanodine receptor gene, were evaluated for carcass composition and meat quality. Boars from each breed were mated to Yorkshire or F1 Yorkshire-Landrace females. A total of 162 off-spring was evaluated for carcass and meat quality traits at a common age (approximately 26 wk of age). Duroc-sired progeny had heavier (108.0 vs. 103.0 kg, P < 0.001) and longer carcasses (86.9 vs. 84.8 cm, P < 0.01), whereas Pietrain-sired pigs had less backfat at the first rib (44.6 vs. 47.7 mm, P < 0.01), last lumbar vertebrae (20.9 vs. 23.0 mm, P < 0.05), and 10th rib (23.0 vs. 25.5 mm, P < 0.01). No difference between Pietrain and Duroc progeny was detected for fat depth at the last rib (27.8 vs. 28.8 mm, respectively). Pietrain progeny had a higher percentage of lean at slaughter (52.6 vs. 50.7, P < 0.05) and higher dressing percentage (74.0 vs. 73.1, P < 0.01). Primal cut weights were collected with Pietrain progeny having a greater percentage of carcass as ham (23.0 vs. 22.4, P < 0.01) and loin (21.6 vs. 21.2, P < 0.05), whereas Duroc progeny had a higher percentage of belly weight (12.0 vs. 11.7, P < 0.05). Percentages of Boston butt (8.8 vs. 9.0) and picnic shoulder (9.9 vs. 9.9) were similar for Duroc vs. Pietrain progeny. Total weight of these five primal cuts, as a percentage of carcass weight, was higher for Pietrain progeny (75.2 vs. 74.3, P < 0.01). With heavier carcass weight, Duroc progeny had greater primal cut weights as a function of age. Subjective meat quality scores for color, marbling, and firmness (1 to 5 scale) were more favorable for Duroc-sired progeny. Furthermore, chops from Duroc progeny had higher 24-h pH (5.53 vs. 5.48, P < 0.001) and Minolta a* (17.33 vs. 17.04, P < 0.05) with less percentage drip loss (2.88 vs. 3.80, P < 0.001). No differences were detected between Duroc- and Pietrain-sired progeny for Minolta L* (54.77 vs. 55.37) or b* (7.58 vs. 7.58) objective color scores, percentage cooking loss (28.63 vs. 29.23), or Warner-Bratzler shear force (6.94 vs. 7.11 kg). Both sire breeds have beneficial traits that can be utilized in commercial pork production and merit further study.  相似文献   

10.
The effect of a second mutant allele (V199I, here denoted rn*) at the PRKAG3 (RN) locus on carcass composition was determined in 334 pigs, entire males and females, from crosses between Swedish Hampshire (H) and Finnish Landrace (L) (H × LH; LH × H; LH × LH). Pigs were classified according to DNA test into the following PRKAG3 genotypes: RN−/RN− (23%), RN−/rn+ (24%), RN−/rn* (33%), rn+/rn+ (8%), rn+/rn* (9%) and rn*/rn* (2%). The pigs were slaughtered at a commercial slaughterhouse and assessed 24 h postmortem. Right sides were fabricated into primary wholesale cuts, then further processed into defatted hams and loins, and a subset of hams (n = 122) was dissected into the five major individual muscles. The genotype frequencies for the subsample were RN−/RN− (27%), RN−/rn+ (20%), RN−/rn* (35%), rn+/rn+ (9%), rn+/rn* (8%) and rn*/rn* (1%). Weights were recorded for meat and bone in ham and loin, fat in ham, back and shoulder and the individual dissected muscles. The genotype effect was significant (P < 0.05) for estimated lean meat content and the proportions of meat and bone and fat in ham and loin (of carcass weight). Also, the content of meat and bone in ham and loin, in proportion of whole ham and loin, respectively, differed significantly (P < 0.01) between genotypes. Estimated lean meat content was highest for RN−/RN− (63.0%) and RN−/rn+ (63.1%) and lowest in the combined group rn*/− (rn+/rn* and rn*/rn*, 61.7%); RN−/rn* (62.5%) and rn+/rn+(62.1%) were intermediate. The same results were found for meat and bone in ham and loin, as a proportion of whole ham and loin, respectively. RN−/RN− and RN−/rn+ did not differ in any trait; however, they produced carcasses with the lowest proportions of fat within loin and the major wholesale cuts (ham, loin and shoulder). The carcass percentage of meat and bone in ham was higher in the three RN−/ genotypes (RN−/RN−, RN−/rn+ and RN−/rn*, P < 0.05) than in the rn*/− group, whereas rn+/rn+ did not (P > 0.05) differ from any of the other genotypes. RN−/rn+ and RN−/rn* had higher (P < 0.05) proportion of meat and bone in loin compared to the rn*/− group. We conclude that the second mutant allele found at the PRKAG3 (RN) locus, rn*, decreased the lean meat content compared with the two other alleles (RN−, rn+). The RN−/RN− and RN−/rn+ genotypes were leanest, followed by RN−/rn* and rn+/rn+, and rn+/rn* and rn*/rn* were the fattest.  相似文献   

11.
选取了106头莱芜猪核心群及部分后备猪,用PCR-RFLP的方法分别检测了酰基辅酶A合成酶长链4（Acly-CoA synthetase long chain family 4,ACSL4）基因的SNP G2645A位点和心脏型脂肪酸结合蛋白（Heart fatty acid-binding protein,H-FABP）基因的HinfⅠ及MspⅠ位点的多态性。结果显示,在ACSL4的SNP G2645A位点共检测到AG和GG 2种基因型,没有检测到AA基因型;G等位基因是优势等位基因;莱芜猪该位点呈高度多态。在H-FABP的HinfⅠ位点共检测到HH、Hh和hh 3种基因型,莱芜猪在该位点呈中度多态。莱芜猪在上述2个位点均处于Hardy-Weinberg平衡状态。经测序验证,莱芜猪H-FABP基因HinfⅠ位点的多态性是1 324位点T的插入、缺失所造成的。莱芜猪在H-FABP的MspⅠ位点没有多态性。在莱芜猪本品种选育中,可以顺序选择ACSL4G2645A位点GG基因型纯合个体和H-FABP HinfⅠ位点HH基因型纯合个体,提高莱芜猪IMF性状的均一性,将进一步促进莱芜猪种质的保护和利用。  相似文献   

12.
The objective of this study was to determine the relationships between birth-weight-associated modifications in histological or chemical muscle characteristics and meat quality traits in pigs. At 68 d of age, Pietrain x (Large White x Landrace) female littermates were allocated into 2 groups on the basis of low birth weight (LW = 1.05 +/- 0.04 kg; n = 15) or high birth weight (HW = 1.89 +/- 0.02 kg; n = 15). Pigs were reared in individual pens with free access to a standard diet up to slaughter at approximately 112 kg of BW. During the growing-finishing period, LW and HW pigs had a similar daily feed consumption, whereas G:F was lower (P = 0.009) for LW pigs than for HW littermates. At final BW, LW pigs were 12 d older (P < 0.001) than HW littermates. Estimated lean meat content, relative proportions of loin and ham in the carcass, and weights of LM and semitendinosus muscle (SM) were decreased (P < 0.05) in LW pigs compared with HW pigs. Conversely, the LW pigs exhibited a fatter carcass, greater activity levels of fatty acid synthase and malic enzyme in backfat (n = 15 per group), and enlarged subcutaneous adipocytes (n = 8 per group) compared with the HW pigs. Similarly, lipid content was increased by 25% (P = 0.009), and mean adipocyte diameter was 12% greater (P = 0.008) in the SM from LW pigs compared with that from HW pigs, whereas lipid content did not vary in the LM of either group. Mean myofiber cross-sectional areas were 14% greater in the LM (P = 0.045) and the SM (P = 0.062) of LW pigs than of HW pigs. Conversely, the total number of myofibers was less (P = 0.003) in the SM of LW vs. HW pigs. There were no differences between groups for glycolytic potential at slaughter and rate and extent of postmortem pH decline in both muscles, as well as for LM drip losses. A trained sensory test panel judged the roast loin meat to be less tender (P = 0.002) in LW pigs relative to HW pigs. Scores for juiciness, flavor, flouriness, and fibrousness of meat did not differ between groups. Overall, negative but somewhat low correlation coefficients were found between LM tenderness score and ultimate pH (r = -0.36; P = 0.06) and between LM tenderness and mean cross-sectional area of myofibers (r = -0.34; P = 0.07). This study demonstrates a lower tenderness of meat from pigs that had a LW, partly as a result of their enlarged myofibers at market weight.  相似文献   

13.
试验旨在寻找不同品种猪的差异表达基因,并对其遗传效应进行初步分析。应用抑制消减杂交技术获得了在梅山猪、长白猪和大白猪中差异表达的肌肉糖原磷酸化酶(glycogen phosphorylase,muscle form,PYGM)基因及其全长cDNA序列,序列分析结果表明,猪PYGM基因编码842个氨基酸,与人、牛、狗、小鼠、大鼠和羊的氨基酸序列具有96%、97%、96%、96%、96%和97%的相似性,而且该基因在各组织中表达量均很高。通过序列比对发现,在3′非翻译区(3′UTR)125 bp处存在1个突变。利用PCR-RFLP方法,在大白猪、梅山猪、长白纯种猪和170头大白×梅山F2代资源家系中检测了该突变位点的多态性并进行性状关联分析,结果表明,该位点的多态性与瘦肉率、骨率、肥肉率、平均背膘厚、眼肌面积、胴体长显著相关,尤其是活体瘦肉率AA基因型(大白猪、长白猪优势基因)比BB基因型(梅山猪优势基因)高3%,肥肉率低5%,与外来猪种瘦肉率显著高于本地猪的性状表现是一致的。因此,猪PYGM基因125 bp位点可能是一个潜在的分子标记辅助常规育种位点。  相似文献   

14.
Somatic cell cloning is expected to be a valuable method for conserving genetic resources in pigs. In this study, we compared the reproductive and growth performance of Jin Hua cloned pigs with that of naturally bred Jin Hua pigs. In addition, we generated offspring from the cloned sows and examined the productivity and quality of meat in the progeny. The birth weights and growth rates of somatic cell-cloned pigs were similar to those of Jin Hua pigs. The cloned pigs reached puberty very early, and this is typical of the Jin Hua breed. Furthermore, reproductive performance, in terms of traits such as gestation period, litter size, and raising rate in the cloned pigs were similar to Jin Hua pigs. Although the offspring of the cloned (OC) pigs had lower birth weights than the Jin Hua breed, the daily weight gain of the OC pigs was significantly higher, especially at the finishing stage. The carcass quality of the OC pigs had similar characteristics to the Jin Hua breed, namely thick back fat and a small loin area. Furthermore, the meat qualities of the OC pigs were similar to those of Jin Hua pigs in terms of intramuscular fat content and tenderness. These results demonstrate that cloned pigs and their offspring were similar to the Jin Hua breed in most of the growth, reproductive, and meat productive performances. This strongly suggests that pigs cloned from somatic cell nuclei have the potential to be a valuable genetic resource for breeding.  相似文献   

15.
Porcine chromosome 4 harbours many quantitative trait loci (QTL) affecting meat quality, fatness and carcass composition traits, detected in resource pig populations previously. However, prior to selection in commercial breeds, QTL identified in an intercross between divergent breeds require confirmation, so that they can be segregated. Consequently, the objective of this study was to validate several QTL on porcine chromosome 4 responsible for meat and carcass quality traits. The experimental population consisted of 14 crossbred paternal half-sib families. The region of investigation was the q arm of SSC4 flanked by the markers S0073 and S0813. Regression analysis resulted in the validation of three QTL within the interval: Minolta a * loin, back fat thickness and the weight of trimmed ham. The results were additionally confirmed by factor analysis. Candidate genes were proposed for meat colour, which was the most evident QTL validated in this study.  相似文献   

16.
A C?T single nucleotide polymorphism (SNP) on exon 24 of the porcine class 3 phosphoinositide‐3‐kinase (PIK3C3) gene is considered a possible genetic marker for selecting backfat (BF) thickness and carcass fat, although only one study has published results on its effects by performing experiments on a single resource family. We analyzed the association of this PIK3C3 polymorphism with production traits in 739 Duroc pigs. The C allele frequency was 67.9% in our study population. PIK3C3 polymorphism showed significant effects on average daily weight gain (ADG), BF thickness, intermuscular fat content (IMF), and the size of the loin eye muscle area (EMA). The C alleles increased ADG, BF and IMF, and decreased EMA. The predicted differences in traits between the homozygous pigs of the C and T alleles were 40 g/day for DG, 1.2 mm for BF, 0.44% for IMF, and 1.6 cm2 for EMA. Furthermore, the statistical models for estimating the breeding values of each trait had lower Akaike's information criterion values when adding PIK3C3 genotype information. We therefore confirmed that the polymorphism in PIK3C3 (C2604T) has the potential to be a genetic marker for production traits in Duroc pigs.  相似文献   

17.
Forty-nine slaughter hogs were transported and fasted or fasted with no transport for 0 (no transport), 24, 48 and 72 h. Blood samples were taken before treatments were imposed and again prior to slaughter. Soft tissues of the ham were chemically analyzed and loin samples were evaluated by a sensory panel. Fasting and transportation decreased plasma triiodothyronine and hematocrit and increased plasma osmolality. Preslaughter treatment did not affect juiciness or desirability of cooked chops or percentage of fat in the ham soft tissues. These data suggest that although fasting and transporting of slaughter hogs may disrupt homeostasis of pigs, such physiological changes do not negatively affect meat quality.  相似文献   

18.
The cathepsins belong to an enzyme family of lysosomal proteinases, which have a wide spectrum of function in a lot of tissues and cell types. Cathepsin B is one of intracellular proteases, whose role is to carboxydipeptidyl activity. In turn, the cystatin B (CSTB) is an intracellular thiol proteinase inhibitor. In pigs, CTSB was mapped on 14 chromosome and linked to loci genes ATP2A2, ACTN2 and ACTA1, in the region where suggestive QTL for fat deposition and meat content were identified. The CSTB gene is localized on telomeric end (1/2) q46–q49 of SSC13 and on this chromosome QTLs for daily gain and birth weight were identified. Our investigation concerned analysis of effects A72C CTSB polymorphism and Asp62Asn CSTB missense mutation on carcass traits in Polish pigs population. The significant results of A72C of CTSB mutation was observed for several growth traits in Pietrain pigs. AC genotype characterized higher carcass yield and weight of ham and loin than in AA pigs (AC — 79.3%, 6.90 kg and 10.2 kg; AA — 77.8, 6.52 and 9.89, P < 0.01). The significant effect of Asp62Asn CSTB was in two traits of Polish Large White pigs: AA animals had higher daily gain and lower number days in test compared to animals with GG genotype (AA — 973 g, 162 days; GG — 882 g, 172 days) with favorable additive genetic effects of allele g173A on LSM. The selection on A allele of CSTB should lead to increasing level of fat. In turn, increasing in population, a C allele of CTSB should affect better meat content parameters in pig population. Overall, these two polymorphisms seem not to be directly association with carcass traits, but probably are linked to unknown QTLs localized on 13 and 14 chromosomes.  相似文献   

19.
The genetic diversity between European Wild Boar, Pietrain and Meishan and their crossbred generations are described on the basis of performance traits for growth, carcass composition and meat quality. Using the results of 1333 pigs, the highest growth rates were found in crossbred generations, indicating positive heterosis effects. In carcass composition, high meat content is associated with Pietrain and high fat content with Meishan alleles. Weights of organs were greatest in Wild Boar, the weight of the head was greatest in Meishan. Meat quality and stress resistance parameters point to superior gene effects in Wild Boar and Meishan. Crossbred animals of these genetically diverse pig sources generate the maximum variability for all traits, help to demonstrate the range of values for the specified breeds of pig and allow an efficient analysis of the genes influencing performance traits.  相似文献   

20.
应用猪的胴体性状估计瘦肉率回归公式的研究   总被引：3，自引：0，他引：3  
应用逐步回归分析和正交优选方法，分析了冀东地区长汉约三元杂种猪８个数量性状与瘦肉率之间的回归关系，并通过稳定性检验证明：在合理的条件下，当胴体斜长和背膘厚取值越小，同时胴体直长、眼肌面积和后腿率取值越大时，则瘦肉率越高，并由试验找出了最优性状组合  相似文献   

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