猪肌内脂肪沉积的影响因素及非编码RNA对其调控的研究进展  

Research progress on influencing factors and regulation of province intramuscular fat deposition by non-coding RNA

作　　者：李莉娜 吴仙 陈朝军[2] 张洁 向清华 王清峰 谭露霖 冯宇隆 LI Lina;WU Xian;CHEN Zhaojun;ZHANG Jie;XIANG Qinghua;WANG Qingfeng;TAN Lulin;FENG Yulong(Animal Husbandry and Veterinary Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550005,China;Institute of Biotechnology,Guizhou Academy of Agricultural Sciences,Guiyang 550025,China)

机构地区：[1]贵州省农业科学院畜牧兽医研究所,贵阳550005 [2]贵州省农业科学院生物技术研究所,贵阳550025

出　　处：《黑龙江畜牧兽医》2024年第14期18-22,共5页Heilongjiang Animal Science And veterinary Medicine

基　　金：国家自然科学基金地区项目(32060759);贵州省科学技术基金项目(黔科合基础-ZK[2021]一般165);贵州省农业科学院国基后补助项目(黔农科院国基后补助(2021)63号)。

摘　　要：肌内脂肪(intramuscular fat,IMF)俗称“大理石纹”,是猪肉脂肪组织的重要组成部分,可以改善肉的嫩度、多汁性,提升肉的风味,是评价猪肉品质的重要指标。IMF主要分布在肌纤维或肌纤维束间,由三酰甘油、磷脂和胆固醇组成,受遗传、营养、环境等因素的影响。文章对影响猪IMF沉积的主要因素及非编码RNA(non-coding RNA,ncRNA),包括微小RNA(microRNA,miRNA)、长链非编码RNA(long non-coding RNA,lncRNA)和环状RNA(circular RNA,circRNA)]在猪IMF沉积中的作用进行综述,旨在为深入研究猪脂肪沉积的分子机制提供理论基础。Intramuscular fat(IMF),commonly known as“marbling”,is an important componet of pork adipose tissue,and can improve the tenderness,juiciness and flavor of meat,and is an important index for evaluating meat quality.IMF is mainly distributed in muscle fibers or muscle fiber bundles,and is composed of triglycerides,phospholipids and cholesterol.It is affected by genetics,nutrition,environment and other factors.In this paper,the main factors affecting IMF deposition in pigs and the role of non-coding RNA(ncRNA,including small RNA[miRNA],long non-coding RNA[lncRNA],and circular RNA[circRNA])in IMF deposition in pigs were reviewed,in order to provide a theoretical basis for further study of the molecular mechanism of porcine fat deposition.

关 键 词：猪 肉品质 肌内脂肪(IMF) 影响因素 非编码RNA(ncRNA) 

分 类 号：S828.2[农业科学—畜牧学]