共轭亚油酸对猪肉品质的影响及调控机制研究进展  

Research Progress on Effect and Regulation Mechanism of Conjugated Linoleic Acid on Pork Quality

作　　者：陈文涛 徐子叶 单体中[1] CHEN Wentao;XU Ziye;SHAN Tizhong(Key Laboratory of Animal Molecular Nutrition,Ministry of Education,Institute of Feed Science of Zhejiang University,Zhejiang Hangzhou 310058,China)

机构地区：[1]浙江大学动物分子营养学教育部重点实验室浙江大学饲料科学研究所

出　　处：《中国畜牧杂志》2019年第11期21-29,共9页Chinese Journal of Animal Science

基　　金：国家重点研发计划（2018YFD0500405）;浙江大学“百人计划”启动费

摘　　要：猪肉品质问题是目前我国养猪业发展亟待解决的关键问题之一。如何在保证猪肉产量的同时改善猪肉品质是目前养猪业研究的热点之一。共轭亚油酸(CLA)是亚油酸的同分异构体,在调节糖脂代谢、影响免疫反应、预防疾病以及改善畜产品品质等方面发挥着重要的生理功能。CLA可以调控肉色、嫩度、风味、大理石纹、系水力和脂肪酸组成等肉质指标,进而影响猪肉品质。本文主要在阐述CLA生理功能的基础上,重点综述CLA对猪肉品质的影响及可能的调控分子机制,为CLA在养猪生产上的应用及猪肉品质形成调控提供理论依据。Meat quality is one of the key issues that need to be solved during the development of China's pig industry.How to improve pork quality while ensuring pork production is one of the hotspots in animal husbandry research.Conjugated linoleic acid(CLA)is an isomer of linoleic acid,which plays an important physiological role in regulating glycolipid metabolism,affecting immune response,preventing diseases,and improving the quality of animal products.CLA can regulate meat quality including meat color,tenderness,flavor,marbling,water holding capacity and fatty acid composition.In this review,the structure and physiological functions of CLA was briefly described.Furthermore,the regulatory role and regulation mechanism of CLA on pork quality was discussed.This review could provide a theoretical basis for improvement of meat quality and application of CLA in pig production.

关 键 词：共轭亚油酸 肉品质 营养调控 猪 

分 类 号：S828.5[农业科学—畜牧学]