2.According to statistical analyze with SAS 8.0,a significant difference was found of Loin eye area between BB genotypes and AB、 AA genotypes (P
利用SAS 8．0软件GLM过程分析基因型均值,用邓肯法(Duncan) 进行基因型间的多重比较,将该基因座不同基因型与相关肉质性状进行了关联分析,结果表明 BB基因型个体的眼肌面积显著高于从和AB基因型(P
3.The loin is taut and lean, narrower than the rib cage, and with a slight tuck-up.
腰部绷紧并简洁保持一定的倾斜，比胸腔要略窄，保持略微的收拢。
4.fleshy hindquarters; behind the loin and above the round.
多肉的后腿和臀部；在腰以下，大腿之上。
5.A piece that has been chopped off, especially a cut of meat, usually taken from the rib, shoulder, or loin and containing a bone.
排骨被砍下来的一块，尤指一块通常从肋骨、肩膀或脊背处砍下来的带有骨头的肉
6.Carcass and loin-eye pictures were obtained by Sony717 Digital Camera with fixed lens distance and focus. One hundred ternary hybridization pigs were chosen.
论文选取三元杂交猪100头,采用Sony717数码相机固定物距和焦距对屠宰后二分体左半胴体正、侧面及其分割后6—7肋横断面进行拍照。
7.Genetic effect analyze showed that for carcass traits, individuals with allele a in DraI locus has higher lean meat percentage, loin eye area and lower back fat thickness.
具有a等位基因的个体在胴体性状方面具有更好的表现:胴体瘦肉率、眼肌面积均较高,最后肋骨处背膘厚较薄; 而在肉质性状方面,a等位基因对部分性状有不利影响,会导致肉色变浅,滴水损失增大,肌内脂肪含量降低。
8.Sear lamb loin in a hot pan with a little olive oil until medium rare. Remove and slice into diagonal pieces. Keep warm.
烧热煎饼用橄油煎香羊柳外皮至有颜色到三成熟,离火斜切片,保持温热.
9.When compared to the Belgian Landrace which is itself known for its meatiness, they excelled in usable lean, having 66.7 percent as compared to 63.2 percent; in defatted loin they cut out 24.5 percent as compared to 23.4 percent; their hams averaged 24.6 percent as compared to 23.4 percent; and in lean to fat ratio, the breed had 9.2 to 1 while the comparison was 6.3 to 1.
比利华与本身为人所知多肉的比利时蓝瑞斯做比较,在可利用瘦肉率上以百分之66.7胜过百分之63.2;在去脂的大里肌里他们切去了百分之24.5,比利时蓝瑞斯为百分之23.4;腿部平均比率为百分之24.6对百分之23.4;并在瘦肉与脂肪比率上为9.2比1,在比利时蓝瑞斯上则为6.3比1。
10.Influence of harvest processes of pork loin and ham quality.
猪腰的加工过程对火腿质量的影响。
