棕色脂肪功能特性对肉品品质的影响  

The Effect of Brown Fat Functional Characteristics on Meat Quality

作　　者：张敏[1] 苏日娜[1] 黄欢 靳烨[1] 苏琳[1] 赵丽华[1] 郭月英[1] Zhang Min;Su Rina;Huang Huan;Jin Ye;Su Lin;Zhao Lihua;Guo Yueying(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国食品学报》2021年第6期342-349,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2016YFE0106200);国家自然科学基金地区科学基金项目(31660439);内蒙古自然科学基金项目(2018MS03054);内蒙古自治区食品科学与工程一流学科建设项目(SPFC202004)。

摘　　要：棕色脂肪组织是存在于哺乳动物体内的一种“消耗能量”的特殊脂肪,通过位于其线粒体内膜上UCP1(uncoupling protein 1)的解偶联作用促进糖脂代谢,改善能量平衡。棕色脂肪功能特性虽在治疗代谢型疾病方向有深入研究,但对肉品品质的影响还处于初期研究阶段。本文综述棕色脂肪分化来源、功能特性及激活因素,阐述棕色脂肪与畜肉肌内脂肪、脂肪酸组成和瘦肉率的关系,为饲养、调控家畜生长,改善肉品质提供科学参考。Brown adipose tissue is a kind of special fat that“consumes energy”in mammalian body.Through uncoupling UCP1(uncoupling protein 1)located on the inner membrane of mitochondria,it can promote glycolipid metabolism and improve energy balance.Although the functional characteristics of brown fat have been deeply studied in the treatment of metabolic diseases,the research on the effect of brown fat on meat quality is still in the initial stage.In this paper,the origin,functional characteristics and activating factors of brown fat differentiation were reviewed,and the relationship between brown fat and intramuscular fat,fatty acid composition and lean meat rate of livestock was expounded,which could provide scientific reference for raising and regulating livestock growth and improving meat quality.

关 键 词：棕色脂肪 功能特性 激活因素 肉品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]