大蒜素对畜禽脂质代谢的调控作用及机理研究进展  

Regulation Effect and Mechanism of Allicin on Lipid Metabolism in Livestock and Poultry

作　　者：崔亚芳 史长笑 张兴华 卢云德 杨秀宽 苏华维 CUI Yafang;SHI Changxiao;ZHANG Xinghua;LU Yunde;YANG Xiukuan;SU Huawei(State Key Laboratory of Animal Nutrition,College of Animal Science and Technology,China Agricultural University,Beijing 100193,China;Daguan Animal Husbandry and Veterinary Center of Yunnan Province,Yunnan Zhaotong 657411,China)

机构地区：[1]中国农业大学动物科学技术学院,动物营养学国家重点实验室,北京100193 [2]云南省大关县畜牧兽医中心,云南昭通657411

出　　处：《中国畜牧杂志》2023年第9期18-24,共7页Chinese Journal of Animal Science

基　　金：财政部和农业农村部:国家现代农业产业技术体系(CARS-37);云南省专家基层科研工作站专项经费。

摘　　要：动物体不同部位脂肪的沉积对肉品质起到决定性作用,降低皮下和内脏脂肪、增加肌内脂肪是改善畜禽肉品质的重要发展方向。大蒜素是大蒜破碎过程中形成的一种无色油状物,具有多种生物学功能,但其对脂肪沉积方面的研究主要集中于皮下和内脏脂肪,鲜少有作用于肌内脂肪沉积的报道。此外,部分相关研究结果存在矛盾,大蒜素可能通过不同浓度对不同部位脂肪起到增加或降低的双向调控作用。本文旨在综述大蒜素对畜禽脂质代谢的作用及机理,为今后调控脂质代谢和改善畜禽产品品质提供参考及研究思路。Fat deposition in different parts of the animal body determines in meat quality.Reducing subcutaneous and visceral fat and increasing intramuscular fat is a significant development to improve livestock and poultry meat quality.Allicin is a colorless oily substance formed in garlic’s crushing process,which has various biological functions.However,studies on fat deposition of allicin mainly focus on subcutaneous and visceral fat,but there are few reports on its effect on intramuscular fat deposition.In addition,some related research results are contradictory,and allicin may play a bidirectional regulatory role in the increase or decrease of fat in different parts through different concentrations.This paper aims to review the effects and mechanism of allicin on lipid metabolism in livestock and poultry to provide production guidance and research ideas for regulating lipid metabolism and improving the quality of livestock and poultry products in the future.

关 键 词：大蒜素 脂质代谢 理化性质 激素 脂肪细胞 

分 类 号：S816[农业科学—饲料科学]