调控肉牛肌内脂肪沉积的分子机制研究进展  

Research progress on molecular mechanisms regulating intramuscular fat deposition in beef cattle

作　　者：王思伟[1,2] 彭朋[2] 刘婷婷 肖延仁 王昆 周荣艳[1] WANG Siwei;PENG Peng;LIU Tingting;XIAO Yanren;WANG Kun;ZHOU Rongyan(College of Animal Science and Technology,Hebei Agricultural University,Baoding 071001,China;Institute of Cereal and Oil Crops/Key Laboratory of Crop Cultivation Physiology and Green Production in Hebei Province,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050035,China;Nangong Agriculture and Rural Bureau,Nangong 051800,China)

机构地区：[1]河北农业大学动物科技学院,河北保定071001 [2]河北省农林科学院粮油作物研究所/河北省作物栽培与绿色生产实验室,石家庄050035 [3]南宫市农业农村局,河北南宫051800

出　　处：《黑龙江畜牧兽医》2024年第14期23-31,124,共10页Heilongjiang Animal Science And veterinary Medicine

基　　金：国家奶牛产业技术体系项目(CARS-36);河北省现代农业产业技术体系建设专项(HBCT2024240202);河北省农林科学院科技创新专项(2022KJCXZX-LYS-19);河北省农林科学院基本科研业务费项目(2023060102);承德市基础研究项目(202205B066)。

摘　　要：肉牛肌内脂肪(intramuscular fat,IMF)是指存在于肌纤维内的脂肪组织,含量与牛肉的多汁性、嫩度和适口性呈正相关关系,是决定牛肉质量等级的重要因素之一。明确肉牛IMF沉积的产生和调控机制是提高牛肉IMF含量的有效途径。文章对肉牛IMF沉积过程及调控IMF沉积的候选基因、转录因子和非编码RNA(non-coding RNA,ncRNA)进行综述,旨在为进一步解析肉牛IMF沉积的分子机制和推动肉牛肉质性状选育进程提供参考。Intramuscular fat(IMF)of beef cattle refers to the fat tissue existing in muscle fibers.Its content is positively correlated with the juiciness,tenderness and palatability of beef,and is one of the important factors determining the quality grade of beef.It is an effective way to increase the IMF content in beef to clarify the mechanism of IMF deposition and regulation.In this paper,the IMF deposition process and the candidate genes,transcription factors and non-coding RNA(ncRNA)regulating IMF deposition in beef cattle were reviewed,aiming to provide reference for further analysis of the molecular mechanism of IMF deposition in beef cattle and promote the breeding process of meat quality traits.

关 键 词：肉牛 肌内脂肪(IMF) 候选基因 转录因子 非编码RNA(ncRNA) 调控机制 

分 类 号：S823.2[农业科学—畜牧学]