猪肌内脂肪调控研究进展  

Research advances of intramuscular fat for commercial pigs

作　　者：张宏宇[1] 单安山[1] 徐林[1] 郑燕斌[1] 

机构地区：[1]东北农业大学动物营养研究所,哈尔滨150030

出　　处：《东北农业大学学报》2010年第2期156-160,共5页Journal of Northeast Agricultural University

基　　金：国家重点基础研究发展计划(973)项目(2004CB11750-5);黑龙江省科技攻关项目(GC05B402);东北农业大学创新团队项目(CXT006)

摘　　要：肌内脂肪含量是猪肉品质的主要决定因素之一。通过改变肌内脂肪含量来改善猪肉品质是一条有效的途径。肌内脂肪的沉积受遗传、营养、环境等许多因素影响,其中对基因和营养方面的研究较多,但环境和性别因素对肌内脂肪的沉积的影响的研究较少,而后者对肌内脂肪的含量有一定的影响。文章对猪肌内脂肪调控的研究进展作简要综述,以期通过肌内脂肪调控来获得更高品质的猪肉产品,并且用于指导生产实际。Intramuscular fat（IMF） content is one of major determinants of pork quality.Intramuscular fat affects pork quality by flavor,juiceness and muscle tenderness,and so on.Therefore,it＇ s an effective way to improve meat quality by altering the content of intramuscular fat.The deposition of intramuscular fat can be regulated by many factors such as gene,nutrition,environment,and so on,in which the factors of gene and nutrition are often researched,in the contrary to the effect of environment and sex which have a certain extent effect on deposition of intramuscular fat.In this article,the advance in the research of regulation of intramuscular fat for commercial pigs was summarized for higher quality pork and guiding the production.

关 键 词：猪 肌内脂肪 肉质 

分 类 号：S852.611[农业科学—基础兽医学]