肉牛肌内脂肪沉积的营养调控机制  

Nutritional regulatory mechanisms of intramuscular fat deposition in cattle

作　　者：张翊慧 陈东[1] 兰欣怡[1] 王祚 万发春 沈维军[1] ZHANG Yi-hui;CHEN Dong;LAN Xin-yi;WANG Zuo;WAN Fa-chun;SHEN Wei-jun

机构地区：[1]湖南农业大学动物科学技术学院,湖南长沙410128

出　　处：《饲料研究》2021年第23期135-138,共4页Feed Research

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(项目编号:CARS-37);湖南省草食动物产业技术体系建设项目。

摘　　要：肌内脂肪沉积含量是决定牛肉品质的关键因素。牛肉的肌内脂肪含量与遗传、营养和管理等因素密切相关。文章从肉牛脂肪组织发育程序和肉牛肌内脂肪沉积的营养调控机制等方面进行综述,以期为生产高品质牛肉的研究和生产实践提供参考。The intramuscular fat content of beef is a key factor in determining beef quality and the intramuscular fat content of beef is closely related to genetic, dietary nutrition and management. The article reviews the developmental procedures of beef cattle adipose tissue and nutritional regulation mechanism of intramuscular fat deposition in beef cattle,in order to provide reference for research and production practice of producing high-quality beef.

关 键 词：肉牛 肌内脂肪 肉品质 营养调控 

分 类 号：S823[农业科学—畜牧学]