畜禽肉中代谢物质对肉品质的影响及相关基因研究进展  

Research Progress of Effects of Metabolic Substances in Meat of Livestock and Poultry on Meat Quality and the Related Genes

作　　者：张润 杨曼 王立贤[1] 张龙超 ZHANG Run;YANG Man;WANG Lixian;ZHANG Longchao(Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《畜牧兽医学报》2022年第8期2444-2452,共9页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：国家重点研发计划项目(2021YFD1301101);国家生猪产业技术体系(CARS-35);中国农业科学院科技创新工程(ASTIIP-IAS02)。

摘　　要：肉质风味是味觉和嗅觉感知的感官印象,其根本是由肉中的代谢物质的含量及复杂的化学过程所决定。随着代谢物质测定技术的不断进步,肉中代谢物质的含量对肉品质的影响也越来越受到关注,肉中代谢物质含量也逐渐成为研究及育种工作的热点,进而挖掘出了很多调控代谢物质的候选基因。本文综述了畜禽肉中代谢物质的种类、形成风味的代谢物质化学反应、代谢物质对肉品质的影响以及代谢物质遗传调控。旨在阐明肉中代谢物质对肉质风味形成的调控机制,为畜禽肉质风味的改良提供理论基础和研究思路。Meat flavor is the sensory impression of taste and smell perception,which is fundamentally determined by the content of meat metabolites and complex chemical processes.With the continuous progress of metabolite determination technology,the effect of the content of metabolites in meat on meat quality has attracted more and more attention.The content of metabolites in meat has gradually become a hot spot in research and breeding.Thus digging out candidate genes for metabolic regulation.This paper reviews the types of metabolites in livestock and poultry meat,chemical reactions of flavor-forming metabolites,effects of metabolites on meat quality,and genetic regulation of metabolites.This overview aims to clarify the regulatory mechanism of meat metabolites on meat flavor formation,and provide theoretical basis and research ideas for the improvement of meat flavor in livestock and poultry.

关 键 词：风味前体物质 亲水性物质 肉品质 遗传调控 脂质 

分 类 号：S811[农业科学—畜牧学]