肉鸡肌纤维性状形成机制及调控的研究进展  

Research Progress on Mechanism and Regulation of Chicken Muscle Fiber Development

作　　者：贺喜[1] 宋泽和 常凌 HE Xi;SONG Zehe;CHANG Ling(College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学动物科学技术学院,长沙410128

出　　处：《动物营养学报》2022年第10期6298-6305,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金区域创新发展联合基金重点项目(U21A20253)。

摘　　要：肉鸡肌纤维的数量、直径和类型与肌肉生长潜力及肉品质密切相关,肌纤维特性是决定肉品质的结构基础。遗传、营养和环境等因素均可通过影响肌纤维发育和类型转化调控肌肉生长和肉品质。本文总结了肉鸡肌纤维特性与产肉性能和肉品质之间的关系,并对胚胎期肌纤维发育规律及出生后肌纤维类型变化规律进行了综述,归纳了母体效应、饲粮营养水平、植物源活性成分及肠道微生物对肌纤维特性的调控机制,旨在为肉鸡肌肉品质调控提供参考。The number,diameter and type of muscle fiber is closely related to muscle growth potential and meat quality.The characteristics of muscle fiber is a structural basis for meat quality.Genetic,nutritional and environmental factors can regulate muscle growth and meat quality by affecting muscle fiber development and type transformation.This paper reviewed the relationship between chicken muscle fiber characteristics with meat production and quality,and summarized the development of muscle fibers in embryos and the changes of muscle fiber types after birth.The effect of maternal effects,dietary nutrition levels,plant-derived active ingredients and gut microbial on muscle fiber development and type switch were summarized that aiming to provide reference for the regulation of broiler muscle quality.

关 键 词：肉鸡 肌纤维特性 肌纤维类型转化 肠道微生物 母体营养 肉品质 

分 类 号：S831[农业科学—畜牧学]