家畜肌纤维特性的调控因素及其对肉品质的影响研究进展

doi:10.16431/j.cnki.1671-7236.2025.03.008

Abstract

Abstract: The improvement of meat quality is an important goal of livestock production.As an important part of muscle tissue,muscle fiber has an important impact on meat quality.Mature muscle fibers are formed by mesodermal progenitor cells through several developmental processes including myoblasts,myotubes,primary and secondary muscle fibers.The physical and chemical properties of muscle fibers in domestic animals are not uniform,but it is found that most studies classify muscle fibers according to the type of myosin heavy chain in muscle fibers.Conventional molecular typing methods can classify and identify myosin heavy chain.These methods classify muscle fibers into type Ⅰ (oxidized) fibers,type Ⅱ (glycolytic) fibers and intermediate types of fibers,it is found that type Ⅰ and type ⅡA muscle fibers have more positive effects on meat quality.Moreover,muscle fibers have strong plasticity and are regulated by a variety of pathway factors and epigenetic phenomena.Although the pathway factors regulating muscle fiber in livestock are relatively clear,due to the complexity of muscle fiber type traits,there is still a lack of consistent molecular genetic markers.According to the current research,SSC gene family may be the target gene family for further mining and validation research.In addition to the screening of molecular markers,the further excavation and verification of loci is the focus of genetic improvement of muscle fibers in livestock.

Key words: livestock; muscle fibre type; muscle fibre development; meat quality; regulatory factor

CLC Number:

S852.21

FENG Qianjie, WEN Jing, XU Yanli, YUE Xiangpeng. Research Progress on Regulatory Factors of Muscle Fiber Characteristics and Its Effect on Meat Quality of Livestock[J]. China Animal Husbandry & Veterinary Medicine, 2025, 52(3): 1057-1069.

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Research Progress on Regulatory Factors of Muscle Fiber Characteristics and Its Effect on Meat Quality of Livestock

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