本文主要综述遗传、环境、营养因素对养殖过程中水产动物肉质的影响，为日后水产科技工作者探索水产动物肉质改良方法提供一些参考与借鉴。

The effects of genetic, environment and nutritional factors on meat quality of aquatic animals during cultivation were reviewed in this paper in order to provide some references and experiences to those scientists who will study on the methods of improving aquatic animals’ meat quality in future. ［Chinese Journal of Animal Nutrition，2011，23（1）：15-19］