肌内脂肪与肉品质关系及其营养调控策略  

Relationship between Intramuscular Fat and Meat Quality and Its Nutritional Regulation Strategy

作　　者：吴婷 敖翔[2] 何健[1,2] WU Ting;AO Xiang;HE Jian(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China;Feng Guang De Laboratory,Tie Qi Li Shi Group,Mianyang 621006,China)

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]四川铁骑力士集团冯光德实验室,四川绵阳621006

出　　处：《养猪》2021年第4期50-54,共5页Swine Production

基　　金：四川省科技计划项目-川猪产业链提质增效关键技术研究与集成示范(2020YFN0147)。

摘　　要：猪肉品质性状中,肌内脂肪直接影响肉的食用价值和营养价值,对肉的整体品质有着重大影响。肌内脂肪的数量取决于肌内脂肪细胞的数量和大小;肌内脂肪组织的发育取决于肥育期脂肪细胞体积的增大和重量的增加。通过查阅国内外相关文献,文章对肌内脂肪的发生和沉淀、肌内脂肪与肉品质的关系、肌内脂肪的营养调控作简要综述,以期为改善猪肉品质的研究提供参考。Among the quality traits of pork,intramuscular fat directly affects the edible and nutritional value of meat,and has a significant impact on the overall quality of meat.The amount of intramuscular fat depends on the number and size of intramuscular adipocytes;and the development of intramuscular fat tissue depends on the increase in volume and weight of fat cells during fattening.By consulting relevant domestic and foreign literature,the occurrence and precipitation of intramuscular fat,the relationship between intramuscular fat and meat quality,and the nutritional regulation of intramuscular fat were briefly reviewed in order to provide a reference for the research on improving pork quality.

关 键 词：肌内脂肪 脂肪酸 肉品质 调控策略 

分 类 号：S828[农业科学—畜牧学]