中国牦牛种质资源及牦牛肉品质调控研究进展  

Research progress on yak germplasm resources and meat quality control in China

作　　者：王莉 魏健 李静 王玉涛 WANG Li;WEI Jian;LI Jing;WANG Yutao(College of Life and Geographic Sciences,Kashi University,XinJiang Key Laboratory of Biological Resources and Ecology of Pamirs Plateau,Kashi 844000,China;Kashi No.2 Middle School,Kashi 844000,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆帕米尔高原生物资源与生态重点实验室,新疆喀什844000 [2]喀什市第二中学,新疆喀什844000

出　　处：《甘肃农业大学学报》2023年第2期1-8,共8页Journal of Gansu Agricultural University

基　　金：中国科学院“西部之光”项目(2018-XBQNXZ-A1-002)。

摘　　要：我国牦牛种质资源丰富,牦牛肉品质可通过牦牛宰前宰后调控得到改善提升。本文通过对近几年相关文献的梳理归纳,总结了我国现有牦牛种质资源,并从牦牛宰前遗传育种改良调控、营养调控和宰后物理化学调控三个方面对牦牛肉品质的改善进行概述和分析。旨在为我国牦牛种质资源保护及牦牛肉高质化利用和生产加工提供参考和研究思路。Yak germplasm resources are abundant in China.Yak meat quality can be improved through pre-and post-slaughter control of yak.This review summarized current progress on the studies of germplasm resources in China;the methods of yak meat quality improvement via pre-slaughter genetic breeding,nutritional control,and post-slaughter physicochemical control as well,were reviewed.This review was expected to provide the reference and research ideas for germplasm resource conservation,and for highquality utilization,production and processing of yak meat.

关 键 词：牦牛 种质资源 肉品质 宰前调控 宰后调控 

分 类 号：S823.85[农业科学—畜牧学]