猪肌纤维类型与肉品质特性及影响猪肌纤维类型转化的研究进展  

Research Progress on Muscle Fiber Types and Meat Quality Characteristics and Effect of Muscle Fiber Type Transformation in Pigs

作　　者：李忠秋[1] LI Zhongqiu(Institute of Animal Husbandry,Heilongjiang Academy of Agricultural Sciences,Key Laboratory of Combining Farming and Animal Husbandry,Ministry of Agriculture and Rural Affairs,Heilongjiang Harbin 150086,China)

机构地区：[1]黑龙江省农业科学院畜牧研究所,农业农村部种养结合重点实验室,黑龙江哈尔滨150086

出　　处：《中国畜牧杂志》2021年第10期40-45,共6页Chinese Journal of Animal Science

基　　金：黑龙江省自然科学基金(LH2019C064);现代农业产业技术体系建设专项资金(CARS-36)。

摘　　要：肌纤维是构成肌肉组织的基本结构单位,其类型组成与pH、肉色、嫩度和肌内脂肪含量等猪肉品质指标密切相关,且肌纤维类型在生长发育、营养因素和环境因素等条件下会发生转化,进而影响猪肉品质。近年来对肌纤维类型及其转化的研究逐渐成为热点,本文综述了猪肌纤维类型与肉品质特性及影响猪肌纤维类型转化的因素,以期为猪肌纤维类型及其转化的研究提供参考。Muscle fibers are the basic structural units that make up muscle tissue, and its type composition is closely related to pork quality indicators such as pH, meat color, tenderness and intramuscular fat content. In addition, the type of muscle fiber will transform under growth, nutrition and environment, which will affect the quality of pork. Therefore, in recent years, research on muscle fiber type and its transformation has gradually been a hot topic. Scholars expect to regulate the transformation of muscle fiber type to improve the quality of pork, satisfy individuals’ continuous demands for healthy and nutritious meat quality, and increase the economic value of pork. This article reviews the pig muscle fiber type, meat quality characteristics and the factors affecting the transformation of pig muscle fiber type in order to provide a reference for the study of porcine muscle fiber type and its transformation.

关 键 词：肌纤维类型 猪 肉品质特性 肌纤维类型转化 

分 类 号：S828.2[农业科学—畜牧学]