中外品种猪的肉质性状差异及其形成机制探讨  

Meat Quality Traits Differences between Chinese Local and Foreign Pig Breeds and a Discussion on Their Formation Mechanisms

作　　者：刘莹莹[1,2] 李凤娜[1] 印遇龙[1] 谭碧娥[1] 孔祥峰[1] 

机构地区：[1]中国科学院亚热带农业生态研究所,中国科学院亚热带农业生态过程重点实验室,湖南省畜禽健康养殖工程技术中心,农业部中南动物营养与饲料科学观测实验站,长沙410125 [2]中国科学院大学,北京100049

出　　处：《动物营养学报》2015年第1期8-14,共7页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家973课题(2012CB124704;2013CB127305);香港K.C.Wong教育基金

摘　　要：肉品质是猪的重要经济性状。随着人们生活水平的提高,消费者对优良的猪肉品质越来越重视,优良肉质性状形成与营养调控已成为畜牧学研究的热点。影响肉质性状的因素较多,且中外品种猪之间的肉质性状差异很大,这为研究肉质性状差异的形成机制提供了很好的素材。本文综述了国内外相关研究进展,比较了中外品种猪的肉质性状差异,并对其形成的遗传机制进行了探讨,旨在为生产更多满足人们需要的优质肉产品提供参考。Pork quality is one of the important economic traits in pigs. With the improvement of people’ s living standard, more and more attentions have been paid to pork quality. The formation of high-quality pork and nutritional intervention are becoming research focus of animal husbandry. There are many factors influencing pork quality, and the meat quality traits differences between Chinese local and foreign pig breeds are obvious, which provides a good material for study on the differences of meat quality traits and their mechanisms. This paper reviewed the progress of related research on the differences of meat quality traits between Chinese local and foreign pigs and their underlying genetic mechanisms, in order to provide reference for producing more high quality meat products to meet people’s needs.

关 键 词：肉质性状 肌纤维类型 遗传基础 猪品种 

分 类 号：S828.2[农业科学—畜牧学]