绵羊肉质性状主要相关基因的研究进展  

Rescarch Progress of Relative Genes Mainly Influencing Meat Quality Traits in Sheep

作　　者：朱武政[1] 江明锋[1] 王永[1] 

机构地区：[1]青藏高原动物遗传资源保护与利用四川省重点实验室,西南民族大学生命科学与技术学院,四川成都610041

出　　处：《中国畜牧杂志》2014年第3期85-90,共6页Chinese Journal of Animal Science

基　　金：国家科技支撑计划(2012BAD13B06);四川省科技创新产业链示范工程项目(2011NZ0003);西南民族大学研究生"创新型科研项目"(CX2014SZ74)

摘　　要：绵羊肉质的好坏对羊肉的经济效益有着重要的影响,研究绵羊肉质性状相关基因对于提高和改善绵羊的肉质,培育肉质优良品种有着指导意义,基因预测可以在不影响选择个体的情况下来对绵羊的肉质进行了解,这对于优良肉质的选择非常有用。本文主要对与绵羊肉嫩度、肌内脂肪、肉色相关的几个基因的研究进展进行了综述。Sheep meat quality contributes greatly to the economic benefits of mutton. It will be helpful to improve and ameliorate the meat quality and to foster the breeding of sheep by researching the relative genes related to meat quality traits in sheep. Genetic predictions can be applied early in life to know the meat quality in sheep without impacting selection candidates, which is very useful for the selection of high-quality meat in sheep. In this paper, the research advance in several genes in sheep associated with meat tenderness, intramuscular fat and colour were reviewed.

关 键 词：肉质 候选基因 绵羊 

分 类 号：S826.2[农业科学—畜牧学]