中国畜牧兽医 ›› 2020, Vol. 47 ›› Issue (2): 554-563.doi: 10.16431/j.cnki.1671-7236.2020.02.027
吕亚宁, 贺琛昕, 兰旅涛
收稿日期:
2019-09-09
发布日期:
2020-02-28
通讯作者:
兰旅涛
E-mail:lanlutao@163.com
作者简介:
吕亚宁(1996-),男,河南漯河人,硕士生,研究方向:动物遗传育种与繁殖,E-mail:15093396592@163.com
基金资助:
LYU Yaning, HE Chenxin, LAN Lyutao
Received:
2019-09-09
Published:
2020-02-28
摘要: 肌内脂肪是影响肉品质的关键因素之一,影响着肉的嫩度、系水力、风味和多汁性。影响猪肌内脂肪沉积的因素较复杂,主要受品种、年龄、性别、营养、基因等多个因素影响。文章介绍了猪肌内脂肪的来源及其含量与猪肉嫩度、系水力、风味3个肉质性状的关联性,证实肌内脂肪与肉品质两者之间存在显著相关性;简述了影响猪肌内脂肪含量的几个主要因素,包括品种、体重、性别和日粮能量、蛋白质、维生素A等相关营养水平,脂肪酸合酶、心脏脂肪酸结合蛋白、脂联素等几个关键基因;初步阐释了这些因素对肌内脂肪沉积的影响及脂肪代谢机理,总结影响因素与肌内脂肪之间的规律;分析发现育种、候选基因和营养调控是改善肌内脂肪含量最有效的方法,将肉质更优的本土猪与外来猪进行杂交或对本土猪进行基因改良可能是未来较为有潜力的研究方向。
中图分类号:
吕亚宁, 贺琛昕, 兰旅涛. 猪肌内脂肪与肉品质的关系及其影响因素的研究进展[J]. 中国畜牧兽医, 2020, 47(2): 554-563.
LYU Yaning, HE Chenxin, LAN Lyutao. A Research Advances on the Relationship Between Intramuscular Fat and Meat Quality and Influence Factor of Intramuscular Fat in Pigs[J]. China Animal Husbandry and Veterinary Medicine, 2020, 47(2): 554-563.
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