猪肌肉糖原酵解潜力的影响因素及其营养调控研究进展  

Factors Affecting the Glycolysis Potential of Pig Muscle and its Nutritional Regulation

作　　者：杨媛媛 李敬 赵青余[1,2] 汤超华[1,2] 张军民 秦玉昌[1] YANG Yuanyuan;LI Jing;ZHAO Qingyu;TANG Chaohua;ZHANG Junmin;QIN Yuchang(State Key Laboratory of Animal Nutrition,Institute of Animal Sciences,Chinese Academy of Agricultural Science,Beijing 100193,China;Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs,Institute of Animal Sciences of Chinese Academy of Agricultural Science,Beijing 100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100193 [2]中国农业科学院北京畜牧兽医研究所,农业农村部华北动物遗传资源与营养科学观测实验站,北京100193

出　　处：《中国畜牧杂志》2019年第11期8-15,共8页Chinese Journal of Animal Science

基　　金：国家重点研发计划项目（2018YFD050040001-02/03）;中国农业科学院科技创新工程协同创新任务主要农产品营养品质评价与调控（CAAS-XTCX20190025-08）;中国农业科学院科技创新工程（ASTIP-IAS12）;中央级公益性科研院所基本科研业务费专项基金项目（2018-YWF-YB-5）

摘　　要：肌肉糖原酵解是屠宰后肌肉向肉转变过程中的主要能量代谢途径,产生的乳酸和H+会降低肉的pH、改变蛋白质变性程度,与肉色、系水力、嫩度密切相关,对肉品质形成有重要作用。肌肉糖原酵解潜力可反映糖酵解的程度与速率,是肉品质评价的重要指标之一。本文综述了猪肌肉糖原酵解潜力的影响因素及其营养调控途径,为肉品质调控提供理论依据。After an animal is harvested for meat,muscle glycolysis becomes the main metabolism pathway to maintain energy homeostasis.The produce of lactic acid and H+will lower the pH of the meat and change the degree of protein denaturation.It is closely related to pork color,water holding capacity and tenderness,and plays an important role in the formation of meat quality.Muscle glycolysis potential reflects the degree and rate of glycolysis and is one of the important indicators of meat quality evaluation.This article reviews the influencing factors of muscle glycolysis potential and its nutrient regulation pathways,and provides a theoretical basis for meat quality regulation.

关 键 词：糖原酵解潜力 肉品质 PH 营养调控 

分 类 号：S828.2[农业科学—畜牧学]