[1] 拜彬强,郝力壮,柴沙驼,等.牦牛肉品质特性研究进展[J].食品科学,2014,35(17):290-296. BAI B Q,HAO L Z,CHAI S T,et al.Progress in understanding meat quality characteristics of yak[J].Food Science,2014,35(17):290-296.(in Chinese)
[2] 王小梅,敖日格乐,王纯洁,等.内蒙古地区不同品种肉牛肉质的比较研究[J].黑龙江畜牧兽医,2012(20):63-64. WANG X M,AO R G L,WANG C J,et al.Comparative study on meat quality of different breeds in Inner Mongolia[J].Heilongjiang Animal Science and Veterinary Medicine,2012(20):63-64.(in Chinese)
[3] 万红玲,雒林通,吴建平.牦牛肉品质特性研究进展[J].畜牧兽医杂志,2012,31(1):36-40. WAN H L,LUO L T,WU J P.Research advances in yak meat quality characteristics[J].Journal of Animal Science and Veterinary Medicin,2012,31(1):36-40.(in Chinese)
[4] 杨小林,陈勇,朱友军,等.舍饲牦牛、犏牛和放牧牦牛屠宰性状、肉质及其营养成分比较[J].湖北农业科学,2019,58(24):170-174. YANG X L,CHEN Y,ZHU Y J,et al.Comparative analysis of carcass traits,quality and nutrients of muscle among house-feeding yaks,yak-cattles and yaks with grazing[J].Hubei Agricultural Sciences,2019,58(24):170-174.(in Chinese)
[5] 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[J].畜牧与兽医,2019,51(1):23-28. 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[J].Animal Husbandry & Veterinary Medicine,2019,51(1):23-28.(in Chinese)
[6] 戴东文,王书祥,王迅,等.冷季精料补饲水平对牦牛生长性能和血清生化指标的影响[J].饲料研究,2020,43(9):1-3. DAI D W,WANG S X,WANG X,et al.Effect of supplementary feed levels on growth performance and serum biochemical indicators of yak in cold season[J].Feed Research,2020,43(9):1-3.(in Chinese)
[7] 官久强,安添午,谢荣清,等.农区牦牛、犏牛舍饲短期育肥效益分析[J].中国奶牛,2019(7):17-20. GUAN J Q,AN T W,XIE R Q,et al.Analysis on the benefit of short-term fattening of yaks and cattle in farming areas[J].China Dairy Cattle,2019(7):17-20.(in Chinese)
[8] 陈勇,朱友军,邹万瑞,等.舍饲牦牛、犏牛与放牧牦牛的肌纤维特性研究[J].湖北农业科学,2019,58(21):141-144,149. CHEN Y,ZHU Y J,ZOU W R,et al.Study on the muscle fiber characteristics of house-feeding yaks,yak-cattles and grazing yaks[J].Hubei Agricultural Sciences,2019,58(21):141-144,149.(in Chinese)
[9] 杨勤,官久强,柴志欣,等.低海拔舍饲对牦牛肌肉品质的影响研究[J].草业学报,2020,29(5):33-42. YANG Q,GUAN J Q,CHAI Z X,et al.Effect of indoor-feeding at low altitude on muscle quality of yaks[J].Acta Prataculturae Sinica,2020,29(5):33-42.(in Chinese)
[10] 中华人民共和国农业部.NY/T 815-2004肉牛饲养标准[S].北京:中国农业出版社,2004. Ministry of Agriculture of the People's Republic of China.NY/T 815-2004 Beef cattle feeding standard[S].Beijing:China Agriculture Press,2004.(in Chinese)
[11] 周光宏,刘丽,孙宝忠,等.牛肉等级评定方法和标准[J].肉类工业,2001(6):41-48. ZHOU G H,LIU L,SUN B Z,et al.Methods and standards of beef grade evaluation[J].Meat Industry,2001(6):41-48.(in Chinese)
[12] LI X,EKERLJUNG M,LUNDSTRÖM K,et al.Association of polymorphisms at
DGAT1,leptin,
SCD1,
CAPN1 and
CAST genes with color,marbling and water holding capacity in meat from beef cattle populations in Sweden[J].Meat Science,2013,94(2):153-158.

[13] 王海,徐亚欧,王康环,等.HPLC法测定家禽肌肉中IMP的含量[J].西南民族大学学报(自然科学版),2013,39(5):667-670. WANG H,XU Y O,WANG K H,et al.Determination of IMP in poultry muscle by HPLC[J].Journal of Southwest Minzu University (Natural Science Edition),2013,39(5):667-670.(in Chinese)
[14] 熊远著,刘望宏,胡军勇,等.NY/T 821-2004猪肌肉品质测定技术规范[S].北京:中国农业出版社,2004. XIONG Y Z,LIU W H,HU J Y,et al.NY/T 821-2004 Technical specification for pig muscle quality determination[S].Beijing:China Agriculture Press,2004.(in Chinese)
[15] 国家卫生和计划生育委员会.GB 5009.3-2016食品中水分的测定[S].北京:中国标准出版社,2017. National Health and Family Planning Commission. GB 5009.3-2016 Determination of moisture in food.Beijing:China Standards Press,2017.(in Chinese)
[16] 国家卫生和计划生育委员会.GB 5009.4-2016食品中灰分的测定[S].北京:中国标准出版社,2017. National Health and Family Planning Commission.GB 5009.3-2016 Determination of ash in food.Beijing:China Standard Press,2017.(in Chinese)
[17] 国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016食品中蛋白质的测定[S].北京:中国标准出版社,2017. National Health and Family Planning Commission,State Food and Drug Administration.GB 5009.5-2016 Determination of protein in food.Beijing:China Standards Press,2017.(in Chinese)
[18] 国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.6-2016食品中脂肪的测定[S].北京:中国标准出版社,2017. National Health and Family Planning Commission,State Food and Drug Administration.GB 5009.6-2016 Determination of fat in food.Beijing:China Standards Press,2017.(in Chinese)
[19] 国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.124-2016食品中氨基酸的测定[S].北京:中国标准出版社,2017. National Health and Family Planning Commission,State Food and Drug Administration.GB 5009.124-2016 Determination of amino acids in food.Beijing:China Standards Press,2017.(in Chinese)
[20] 王斌星,许晴,郭春华,等.舍饲牦牛和犏牛生产性能、屠宰性能、养分表观消化率、瘤胃发酵参数和血清生化指标的比较研究[J].黑龙江畜牧兽医,2016(23):5-9. WANG B X,XU Q,GUO C H,et al.Comparative study on the production performance,slaughter performance,nutrient apparent digestibility,rumen fermentation parameters and serumbiochemical indexes in barn-feeding yaks and cattle-yaks[J].Heilongjiang Animal Science and Veterinary Medicine,2016(23):5-9.(in Chinese)
[21] 官久强,张海波,罗晓林.舍饲牦牛与犏牛生长性能、屠宰性能、肉品质和肌内脂肪沉积相关基因表达的比较分析[J].动物营养学报,2019,31(6):2659-2665. GUAN J Q,ZHANG H B,LUO X L.Comparative study on growth performance,slaughter performance,meat quality and intramuscular fat deposition related geneexpression between dzo and yak in house feeding[J].Chinese Journal of Animal Nutrition,2019,31(6):2659-2665.(in Chinese)
[22] 万发春,张幸开,张丽萍,等.牛肉品质评定的主要指标[J].中国畜牧兽医,2004,31(12):17-19. WAN F C,ZHANG X K,ZHANG LP,et al.Main indicators of beef quality evaluation[J].China Animal Husbandry & Veterinary Medicine,2004,31(12):17-19.(in Chinese)
[23] PÖSÖ A R,PUOLANNE E.Carbohydrate metabolism in meat animals[J].Meat Science,2005,70(3):423-434.

[24] RYU Y C,KIM B C.The relationship between muscle fiber characteristics,postmortem metabolic rate,and meat quality of pig
longissimus dorsi muscle[J].Meat Science,2005,71(2):351-357.

[25] CLYDESDALE F M,AHMED E M.Colorimetry-methodology and applications[J].Critical Reviews in Food Science and Nutrition,1978,10(3):243-301.

[26] 阚建全.食品化学[M].2版.北京:中国农业大学出版社,2008:300-303. KAN J Q,Food chemistry[M].2rd ed.Beijing:China Agricultural University Press,2008:300-303.(in Chinese)
[27] 贾汝敏,姚晶宁,黄毓青,等.海大香鸡不同品系屠宰性能与肉质性状的比较[C]//第十一次全国家禽学术讨论会.青岛:中国畜牧兽医学会,2003. JIA R M,YAO J N,HUANG Y Q,et al.Comparison of slaughter performance and meat quality traits of different strains of Haida fragrant chicken[C]//The 11th National Poultry Academic Conference.Qingdao:Chinese Association of Animal Science and Veterinary Medicine,2003.(in Chinese)
[28] 苏华维,刘丹丽,曹兵海,等.全乳添加小麦粉对荷斯坦公犊牛的屠宰性能及肉质的影响[J].中国农业大学学报,2008,13(6):66-70. SU H W,LIU D L,CAO B H,et al.Effects of supplementing whole milk with flour on slaughter performance and meat quality of Holstein bull calves[J].Journal of China Agricultural University,2008,13(6):66-70.(in Chinese)
[29] 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[J].中国农学通报,2012,28(11):51-54. MIAO H M,GAO A W,YANG J L,et al.The advances of the effects of intramuscular fat depositionon the meat tenderness[J].Chinese Agricultural Science Bulletin,2012,28(11):51-54.(in Chinese)
[30] YIN J,Li Y Y,ZHU X T,et al.Effects of long-term protein restriction on meat quality,muscle amino acids,and amino acid transporters in pigs[J].Journal of Agricultural and Food Chemistry,2017,65(42):9297-9304.

[31] YE C C,ZENG X Z,ZHU J L,et al.Dietary N-carbamylglutamate supplementation in a reduced protein diet affects carcass traits and the profile of muscle amino acids and fatty acids in finishing pigs[J].Journal of Agricultural and Food Chemistry,2017,65(28):5751-5758.

[32] 李永鹏,韩玲,张丽,等.宰后牛肉色泽稳定性及其影响因素[J].肉类研究,2012,26(6):38-41. LI Y P,HAN L,ZHANG L,et al.Color stability of postmortem beef and its influencing factor[J].Meat Research,2012,26(6):38-41.(in Chinese)
[33] 侯丽,柴沙驼,刘书杰,等.青海牦牛肉与秦川牛肉氨基酸和脂肪酸的比较研究[J].肉类研究,2013,27(3):30-36. HOU L,CHAI S T,LIU S J,et al.Comparative studies on beef amino acid composition and fatty acid composition of
Qinghai yak and
Qinchuan cattle[J].Meat Research,2013,27(3):30-36.(in Chinese)