热应激对牛肉品质影响的研究进展  

Research Progress on the Effect of Heat Stress on Beef Quality

作　　者：左兆云 王维乐 纪丽丽 宋华民 刘建胜 王晓环 曹冬伸 刘敬盛 ZUO Zhaoyun;WANG Weile;JI Lili;SONG Huamin;LIU Jiansheng;WANG Xiaohuan;CAO Dongshen;LIU Jingsheng(Shandong Vocational Animal Science and Veterinary College,Weifang,Shandong 261061,China;Agriculture and Rural Affairs Bureau of Lingcheng District of Dezhou City,Dezhou,Shandong 253500,China)

机构地区：[1]山东畜牧兽医职业学院,山东潍坊261061 [2]德州市陵城区农业农村局,山东德州253500

出　　处：《家畜生态学报》2022年第2期86-90,共5页Journal of Domestic Animal Ecology

基　　金：潍坊市科技发展计划项目(2018GX050)。

摘　　要：近年来,高温环境对肉牛生产造成的影响不可忽视。国内外学者的研究多集中在热应激对牛肉品质的影响,而热应激期牛肉品质变化的分子机制研究相对较少。文章从热应激对牛肉的肉色、pH、系水力、嫩度、风味等的影响以及与热应激反应密切相关的小分子热激蛋白等方面进行简要介绍,以期分析影响牛肉品质变化的机制,为进一步提高热应激期牛肉品质的调控提供理论依据。In recent years,high temperature has become a factor affecting the production performance of beef cattle,which cannot be ignored.A number of researches focused on the effects of heat stress on beef quality,but the molecule mechanism of beef quality variation during heat stress is rarely studied.This paper examines the effects of heat stress on meat color,pH,water holding capacity,tenderness,and flavor of beef,and briefly introduces small molecule heat shock proteins closely related to heat stress.It is hoped to analyze the mechanism which affects beef quality change,and to provide theoretical basis for further improving the regulation of beef quality during heat stress period.

关 键 词：热应激 牛肉品质 小热应激蛋白 研究进展 

分 类 号：S811.5[农业科学—畜牧学]