猪肌内脂肪与肉品质的关系及其影响因素的研究进展

doi:10.16431/j.cnki.1671-7236.2020.02.027

Abstract

Abstract: 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.

Key words: pigs; meat quality; intramuscular fat; influence factors

CLC Number:

S828

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 & Veterinary Medicine, 2020, 47(2): 554-563.

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A Research Advances on the Relationship Between Intramuscular Fat and Meat Quality and Influence Factor of Intramuscular Fat in Pigs

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