肌纤维类型及其对猪肉品质影响的研究进展  

Surveys of Myofiber Types and Porcine Meat Quality

作　　者：任列娇[1] 赵素梅[1] 胡洪[1] 郭雷[1] 高士争[1] 

机构地区：[1]云南农业大学,云南省动物营养与饲料重点实验室,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2010年第1期124-131,共8页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家“973”前期研究专项(2007CB116201);云南省自然科学重点基金(2005C0008Z)

摘　　要：根据肌球蛋白重链的多态性可将猪的肌纤维分为Ⅰ,2 a,2b和2x 4种类型,在代谢上分别与慢速氧化型、快速氧化型、快速酵解型和中间类型相对应。从肌纤维的构成、分类及转化等方面介绍肌纤维类型的代谢特点,重点阐述肌纤维类型对猪肉品质的影响,以及影响肌纤维类型的因素。Myofiber types are classified into four types, which are I , 2a, 2b and 2x, according to myosin heavy chain polymorphism. The＇ four fiber types represent four metabolic features that are slow oxidative type, fast oxidative type, fast glycolytic type and mediate type. In this article, myofiber types from myofiber constitution, classification, characteristics and transformation were introduced. Meanwhile, it is principal to expound how myofiber types affect the pork quality, and the factors influencing myofiber types.

关 键 词：肌球蛋白 肌纤维 肉品质 猪 

分 类 号：S828.1[农业科学—畜牧学]