牛肉质性状及其影响因素  

Meat Quality Traits of Cattle and It Influence Factors

作　　者：王鑫 李光鹏 WANG Xin;LI Guangpeng(The State key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock,Inner Mongolia University,Hohhot 010070,China)

机构地区：[1]内蒙古大学省部共建草原家畜生殖调控与繁育国家重点实验室

出　　处：《动物营养学报》2019年第11期4949-4958,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家科技重大专项课题资助项目“高产优质转基因肉牛新品种培育(2016ZX08007-002)”

摘　　要：肉质性状指标包括pH、色泽、嫩度、系水力、肌内脂肪含量和脂肪酸组成等,这些性状受到包括牛的品种、年龄、性别和基因型等遗传因素以及饲养管理和屠宰工艺等环境因素的共同影响。同一品种牛,屠宰月龄较小的母牛或阉牛,其肉品质较好;不同品种或群体的牛,会因钙蛋白酶抑制素、钙蛋白酶、二酰甘油酰基转移酶1、脂肪酸结合蛋白4及硬脂酰辅酶A去饱和酶等基因的多态性而产生肉质性状差异。屠宰前的应激反应和屠宰后的排酸方式因影响肉的极限pH而改变肉品质。肌肉生长抑制素基因突变促进产肉性能的同时,可能对肉品质有一定影响。本文就影响牛肉品质的若干因素研究进展作一综述。The meat quality traits can be assessed by the characteristics of pH,color,tenderness,water holding capacity,intramuscular fat content and fatty acid composition.These traits are influenced by both genetic and environmental factors,including breed,age,sex,feeding management and slaughtering techniques.It can be accepted that the meat from calves,cows or steers have more advantages on the quality compared with adult bulls in the same breeds.Moreover,polymorphisms at some genes also affect meat quality,such as calpastatin,calpain,diacylglycerol acyltransferase 1,fatty acid binding protein 4 and stearoyl-CoA desaturase.The pre-slaughter acute stress and the post-slaughter aging treatment also have impacts on the meat quality through the ultimate pH.In addition,it is worth noting that the mutations on myostatin gene can increase the meat production and may have an effect on meat quality.The present study reviewed the most recent progress of the factors affecting beef meat qualities.

关 键 词：牛肉 色泽 嫩度 肌内脂肪 脂肪酸合成 肌肉生长抑制素 

分 类 号：S823[农业科学—畜牧学]