植物多酚对猪肉品质的影响及其调控机制  

Effects and Regulatory Mechanisms of Plant Polyphenols on Pork Quality

作　　者：黄明海 李袁飞 梅华迪 贺建华[1] HUANG Minghai;LI Yuanfei;MEI Huadi;HE Jianhua(College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China;Jiangxi Provincial Key Laboratory of Poultry Genetic Improvement,Institute of Biological Technology,Nanchang Normal University,Nanchang 330000,China)

机构地区：[1]湖南农业大学动物科学技术学院,长沙410128 [2]南昌师范学院生物技术研究院,家禽遗传改良江西省重点实验室,南昌330000

出　　处：《动物营养学报》2025年第1期60-74,共15页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：湖南省重点研发计划(2021NK2010);江西省教育厅科学技术研究项目(GJJ191140)。

摘　　要：随着生活水平和健康意识的不断提高,消费者越来越重视猪肉的感官品质和营养价值。因此,提高猪肉品质是未来养猪业可持续发展的重点方向。大量研究表明,植物多酚作为一种植物次生代谢物,在提高猪肉感官品质和营养价值方面有着重大潜力。本文主要阐述了植物多酚的分类及其对猪肉品质的影响,并从抗氧化、肌纤维类型转化、氨基酸代谢、脂质代谢等方面来探讨植物多酚对改善猪肉品质的可能调控机制,以期为植物多酚助力优质猪肉生产提供参考。Recently,consumers have attached greater importance to pork with high sensory quality and nutritional value,and health benefits due to the continuous improvement of living standards and health awareness.Therefore,improving the pork quality is the key direction for the future sustainable development of pig farming.Numerous studies have shown that plant polyphenols,a type of natural bioactive compound,play a positive role in improving the sensory quality and nutritional value of pork.This review summarizes the classification of plant polyphenols and their effects on pork quality,and explores the possible regulatory mechanisms through which plant polyphenols improve pork quality from various aspects,like antioxidant,muscle fiber type conversion,amino acid metabolism,lipid metabolism,etc,aiming to provide a reference for contributing to the production of high-quality pork by plant polyphenols.

关 键 词：植物多酚 猪 肉品质 调控机制 

分 类 号：S816.7[农业科学—饲料科学]