猪肉质风味成因及其品种与饲料营养效应探究  

Pork Flavor Formation and Its Influencing Factors Exploration from Breeds and Feed Nutrition

作　　者：徐子伟[1] 门小明[1] XU Ziwei;MEN Xiaoming(Institute of Animal Husbandry and Veterinary,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]浙江省农业科学院畜牧兽医研究所,杭州310021

出　　处：《动物营养学报》2022年第10期6291-6297,共7页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：浙江省农业新品种选育重大科技专项(2021C02068);浙江省重点研发计划项目(2021C02007)。

摘　　要：猪肉风味品质的提升已日益受到消费者期盼,探究猪肉风味形成的原因与规律,尤其是摸清品种与营养因素在其中的作用,具有重要意义。本综述从猪肉风味呈现、常规肉质性状、肌纤维类型及其控制基因和分子通路等层次追溯分析了猪肉风味的成因,并在此基础上探究了品种与营养因素对猪肌纤维类型、常规肉质性状和风味品质的影响,展望了通过育种与营养调控措施提升猪肉风味品质的前景。The improvement of pork flavor quality is increasingly expected by consumers.It is of great significance to explore the causes and rules of pork flavor formation,especially to find out the roles of breeds and nutritional factors.In this review,the causes of pork flavor formation were retrospectively analyzed from pork flavor presentation to conventional meat quality traits,muscle fiber types and their underlying control genes and signal pathways.On this basis,the effects of breeds and nutritional factors on muscle fiber types,conventional meat quality traits and flavor quality of pork were explored,and the application outlook for improving pork flavor quality through breeding and nutritional controlling were also prospected.

关 键 词：猪肉风味 肌纤维类型 肉质性状 遗传育种 营养调控 

分 类 号：S828[农业科学—畜牧学]