多元杂交过程中畜肉品质的变化研究进展  

Advances in Understanding Changes in Meat Quality during Multiple Hybridization

作　　者：周玉溪 康帅 任晓镤[1] 钱文熙[2] ZHOU Yuxi;KANG Shuai;REN Xiaopu;QIAN Wenxi(College of Food Science and Engineering,Tarim University,Alar 843300,China;Key Laboratory of Tarim Animal Husbandry Science and Technology,Tarim University,Alar 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]塔里木畜牧科技兵团重点实验室,新疆阿拉尔843300

出　　处：《肉类研究》2023年第10期66-71,共6页Meat Research

基　　金：塔里木畜牧科技兵团重点实验室开放课题(HS202203);南京农业大学-塔里木大学科研联合基金项目(NNLH202205);第三师图木舒克市2023年度师市科技计划项目(KY2023GG04)。

摘　　要：近年来,随着生活水平的提高与膳食结构的调整,人们对肉类的需求量逐年提高,畜类养殖业获得快速发展。为了提高畜类的产肉性能和畜肉品质,从国外引入优良畜类品种与地方畜类品种进行杂交,以繁育出在产肉性能和畜肉品质方面表现出优良性状的杂交肉用型新品种。然而,目前不同畜种杂交后代与纯繁畜种后代缺少相应的对比分析。本文主要围绕猪、牛、羊3种主要畜类品种,综述分析国内外学者对纯繁畜种和杂交获得的新畜种的产肉性能和畜肉品质差异的研究成果,明确纯种和杂交的优势,旨在总结3种畜类的杂交改良工作,为进一步推动畜类改良体系的形成提供参考。In recent years,with the improvement of people’s living standards and the adjustment of dietary structure,people’s demand for meat has gradually increased,and the livestock breeding industry has developed rapidly.In order to improve the meat production performance and meat quality of livestock,new crossbreeds with excellent meat production performance meat quality have been developed between indigenous breeds and imported excellent breeds.However,at present,a comparative analysis between purebred and crossbred offspring is still lacking.This paper reviews and analyzes recent achievements in understanding the differences in meat production performance meat quality between purebred and crossbred livestock,and pinpoints the advantages of pure breeds and crosses.It is anticipated that this review will provide a reference for further promoting the formation of livestock improvement system.

关 键 词：畜类 杂交 产肉性能 畜肉品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]