改善猪肉品质的研究进展  

Research Progress on Improving Pork Meat Quality

作　　者：王盼 王忠刚 吴卓穗 朱晓晴 李雪玲[2] 胡斌 WANG Pan;WANG Zhonggang;WU Zhuosui;ZHU Xiaoqing;LI Xueling;HU Bin(State Key Laboratory of Pig and Poultry Breeding,Guangdong Key Laboratory of Animal Breeding and Nutrition,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou Guangdong 510640;College of Food Science,South China Agricultural University,Guangzhou Guangdong 510642;Guangdong Guanghong Agriculture and Animal Husbandry Development Co.,Ltd,Huizhou Guangdong 516000)

机构地区：[1]广东省农业科学院动物科学研究所/猪禽种业国家重点实验室/广东省动物育种与营养重点实验室,广东广州510640 [2]华南农业大学食品学院,广东广州510642 [3]广东广弘农牧发展有限公司,广东惠州516000

出　　处：《广东畜牧兽医科技》2024年第6期50-56,共7页Guangdong Journal of Animal and Veterinary Science

基　　金：广东小耳花猪种业创新园(2022-4408X1-43010402-0019);优质高效地方猪杂交配套组合筛选(2021-440000-24010202-8887);广东小耳花猪本品种选育(2022-440000-4301030202-9510);广州市重点研发计划项目(2023B03J1367)。

摘　　要：随着肉类消费量逐年上升,肉类市场逐渐多元,更加健康营养美味的肉类成为消费者新的购买趋势。猪肉是全球消费量第二大的肉类,随着消费者对高品质猪肉需求的不断增加,如何生产出风味独特、肉质鲜美的优质猪肉产品是生猪养殖产业密切关注的问题。该文基于国内外改善肉质相关研究,对改善猪肉肉质的几种方法进行了综述,为猪肉品质的研究和改良应用提供借鉴和参考,为畜牧业发展提供理论支持。As the consumption of meat rises year by year,the meat market is becoming increasingly diverse,with a new purchasing trend emerging for meat that is healthier,more nutritious,and more delicious.Pork is the second most consumed meat globally.With the continuous increase in consumer demand for highquality pork,how to produce highquality pork products with unique flavors and delicious meat quality is a matter of close concern for the pig breeding industry.This article,based on both domestic and international research on meat quality improvement,provides a comprehensive review of several methods for enhancing the quality of pork.It offers insights and references for the study and improvement of pork quality,as well as theoretical support for the development of the livestock industry.

关 键 词：猪 肉质 改善 

分 类 号：S828.91[农业科学—畜牧学]