营养调控改善猪肉品质研究进展  

Advances in Nutritional Regulation for Improving Pork Quality

作　　者：熊云霞 杨雪芬 蒋宗勇 王丽 XIONG Yunxia;YANG Xuefen;JIANG Zongyong;WANG Li(Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition,Heyuan Branch Center,Guangdong Provincial Laboratory of Lingnan Modern Agricultural Science and Technology,Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture and Rural Affairs,State Key Laboratory of Swine and Poultry Breeding Industry,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)

机构地区：[1]广东省农业科学院动物科学研究所,猪禽种业全国重点实验室,农业农村部华南动物营养与饲料重点实验室,岭南现代农业科学与技术广东省实验室河源分中心,广东省畜禽育种与营养研究重点实验,广州510640

出　　处：《动物营养学报》2025年第2期709-722,共14页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家生猪产业技术体系(CARS-35);广东省农业科研类及技术推广示范类项目;河源市高层次人才引进项目。

摘　　要：猪肉品质是影响消费者购买猪肉意愿的主要因素之一,直接影响猪肉的经济价值。相较于育种手段,通过营养调控手段改善猪肉品质具有时间短、见效快、成本低、易于操作等优势。本文就近年有关营养调控猪肉品质的国内外研究进展进行综述,为养猪产业高质量发展提供一定的参考。Pork quality is one of the primary factors influencing consumer purchasing decisions and directly impacts its economic value.Compare with breeding methods,nutritional regulation to improving pork quality has the advantages of shorter timeframes,quicker results,lower costs and easier implementation etc.This paper reviews recent domestic and international research progress on nutritional strategies to enhance pork quality,providing valuable insights for the high-quality development of the swine industry.

关 键 词：猪 肉品质 营养调控 

分 类 号：S828[农业科学—畜牧学]