畜禽肉质性状相关候选基因的研究进展  

Research Progress in Candidate Genes Related to Meat Quality Traits of Livestock and Poultry

作　　者：杨航 柳序 YANG Hang;LIU Xu(College of Life Sciences,Hengyang Normal University,Hengyang 421200,China;Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous Region,Hengyang 421200,China)

机构地区：[1]衡阳师范学院生命科学学院,湖南衡阳421200 [2]南岳山区生物资源保护与利用湖南省重点实验室,湖南衡阳421200

出　　处：《畜牧与饲料科学》2023年第4期55-60,共6页Animal Husbandry and Feed Science

基　　金：湖南省教育厅科学研究项目(22C0406)。

摘　　要：随着市场对优质畜禽肉的需求量逐年提升,畜禽肉质性状已成为食品科学和动物育种领域的研究热点。肉质性状受多种信号通路和转录因子的影响,深入了解影响肉质性状的候选基因对改善畜禽肉质和培育优良畜禽品种具有指导意义。对与肌内脂肪(intramuscular fat,IMF)含量、肌苷酸(inosinic acid,IMP)含量、嫩度、pH值、肉色等肉质性状密切相关的候选基因研究进展进行综述,以期为畜禽选育改良和分子标记辅助育种等研究提供理论参考。The meat quality traits of livestock and poultry have become a research hotspot in the fields of food science and animal breeding due to the rising market demand for high-quality livestock and poultry meat.Meat quality traits are affected by multiple signaling pathways and transcription factors.The thorough understanding of the candidate genes that regulate meat quality traits is important for improving meat quality and breeding superior livestock and poultry breeds.This paper reviews the research progress in candidate genes closely related to intramuscular fat(IMF)content,inosine monophosphate(IMP)content,tenderness,pH value,color,and other meat quality traits,in hoping to provide theoretical guidance for investigations on livestock and poultry breed improvement and molecular marker assisted breeding.

关 键 词：肉质 候选基因 肌内脂肪 肌苷酸 嫩度 

分 类 号：S813[农业科学—畜牧学]