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。
Intramuscular fat is one of the key factors affecting meat quality,such as tenderness,water holding capacity,flavor and juiciness.The factors that influence intramuscular fat deposition in pigs are complicated,which including breed,age,gender,nutrition and gene.In the present article,relationships between the source of intramuscular fat,the fat content in pig muscle and the three meat characteristics of pork tenderness,pork hydraulics and pork flavor are introduced.It is confirmed that there is a significant correlation between intramuscular fat and meat quality.In Addition,factors affecting intramuscular fat deposition such as variety,weight,gender,dietary energy level,protein level,vitamin A and other related factors are also sketched.Several key genes,such as nutrition level,fatty acid synthase,heart fatty acid binding protein,adiponectin are analyzed.In view of these factors,the preliminary explanation of the effects on intramuscular fat deposition,the mechanism of fat metabolism are reported in the present study.The relationships between the influence factors and intramuscular fat are summarized.Based on the analysis results,it was found that breeding,candidate genes and nutritional regulation are the most effective ways to improve intramuscular fat content.The meat quality of the native pigs and foreign pigs hybridization or genetic modification of native pigs may be more promising research direction in the future.
作者
吕亚宁
贺琛昕
兰旅涛
LYU Yaning;HE Chenxin;LAN Lyutao(College of Animal Science and Technology,Jiangxi Agricultural University,Nanchang 330045,China)
出处
《中国畜牧兽医》
CAS
北大核心
2020年第2期554-563,共10页
China Animal Husbandry & Veterinary Medicine
基金
江西省重点研发计划项目(20161BBF60085)
关键词
猪
肉品质
肌内脂肪
影响因素
pigs
meat quality
intramuscular fat
influence factors
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;通信作者:兰旅涛(1963-),男,江西大余人,教授,研究方向:动物遗传育种与繁殖,E-mail:lanlutao@163.com。
