羊肉多不饱和脂肪酸生理功能及其合成机制的研究进展  

Research Progress on Physiological Functions and Synthesis Mechanism of Polyunsaturated Fatty Acids in Mutton

作　　者：程欢欢 张雪莹 孔园园 乐祥鹏[1] CHENG Huanhuan;ZHANG Xueying;KONG Yuanyuan;YUE Xiangpeng(College of Pastoral Agriculture Science and Technology,Lanzhou University,State Key Laboratory of Herbage Improvement and Grassland Agro-ecosystems,Laboratory of Ministry of Agriculture and Rural Affairs for Grassland Livestock Innovation,Engineering Research Center of Ministry of Education for Grassland Agriculture,Lanzhou,730020)

机构地区：[1]兰州大学草地农业科技学院,草种创新与草地农业生态系统全国重点实验室,农业农村部草牧业创新重点实验室,草地农业教育部工程研究中心,兰州730020

出　　处：《基因组学与应用生物学》2025年第2期107-120,共14页Genomics and Applied Biology

基　　金：国家自然科学基金项目(32072713);国家肉羊产业技术体系项目(CARS-38);甘肃省青年科技基金项目(24JRRA440)共同资助。

摘　　要：羊肉中的多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)是影响羊肉品质的重要指标,且具有多种重要的生理功能,其组成和含量与人类健康密切相关。随着人们对健康饮食的关注度不断提高,了解羊肉中PUFA的生理功能及其合成机制变得尤为重要。本文对比了羊肉和其他物种肉中PUFA的含量,描述了PUFA在提高生产性能、抗炎抗氧化等方面的具体作用,阐述了PUFA合成的具体途径,总结了不同品种、年龄、性别、饲料组成、饲养方式等对羊肉中PUFA含量的影响。结果表明羊肉中PUFA具有重要生理功能,其合成由多种酶和基因调控,且受饲料、饲养方式、品种和环境等多种因素的影响。本文为羊肉中PUFA的研究和应用提供了一定的理论基础和参考价值,以更好地满足消费者对健康食品的需求。Polyunsaturated fatty acids(PUFA)in mutton are important indicators of the quality of mutton and have a variety of important physiological functions,and their composition and content are closely related to human health.As people pay more and more attention to a healthy diet,it is particularly important to understand the physiological functions and synthesis mechanisms of PUFA in mutton.This paper compares the content of PUFA in mutton with that in other species of meat,describes the specific role of PUFA in improving animal production performance,and discusses their anti-inflammatory and antioxidant properties.It elaborates on the specific pathways of PUFA synthesis,and summarizes the effects of different breeds,ages,sexes,feed compositions,and feeding methods on the content of PUFA in mutton.The results show that PUFA in mutton has important physiological functions,and its synthesis is regulated by a variety of enzymes and genes.The content is affected by various factors,such as feed,feeding methods,breeds,and environment.This review provides a theoretical basis and reference for PUFA research and application in mutton to better meet consumer demands for healthy food.

关 键 词：羊肉 多不饱和脂肪酸 影响因素 生理作用 合成机制 

分 类 号：S826[农业科学—畜牧学]