综述 Review

猪肉中脂肪酸组成的品种差异及脂肪酸沉积的调控机制

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  • 动物分子营养学教育部重点实验室, 浙江大学饲料科学研究所, 杭州 310058
农秋雲(1995-),女,广西靖西人,硕士研究生,从事脂肪酸沉积调控方面的研究。E-mail:21817084@zju.edu.cn

收稿日期: 2018-12-11

  网络出版日期: 2019-06-17

基金资助

十三五国家重点研发计划(2018YFD0500405);浙江大学"百人计划"启动费

Breed Difference of Fatty Acid Composition and Regulation Mechanism of Fatty Acid Deposition in Pork

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  • Key Laboratory of Animal Molecular Nutrition, Ministry of Education, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China

Received date: 2018-12-11

  Online published: 2019-06-17

摘要

猪肉是我国消费者最主要的动物蛋白质来源,其品质及安全与人类健康息息相关。猪肉中脂肪酸的含量与组成直接影响着肉的品质,如pH、嫩度、风味和多汁性等;同时,脂肪酸含量及组成与心血管疾病、肥胖和糖尿病等代谢性疾病的发生发展密切相关。因此,如何调控猪肉中脂肪酸含量及组成已成为畜牧业研究的热点之一。脂肪酸含量及组成受遗传、营养等多方面因素调控。本文在简述了脂肪酸与肉品质的关系及沉积机制的基础上,论述了猪肉中脂肪酸组成的品种差异及其营养调控途径和转基因调控技术等方面的相关研究进展,为调控猪肉中脂肪酸沉积进而生产功能性猪肉产品提供理论参考。

本文引用格式

农秋雲, 刘嘉琪, 单体中 . 猪肉中脂肪酸组成的品种差异及脂肪酸沉积的调控机制[J]. 动物营养学报, 2019 , 31(6) : 2507 -2514 . DOI: 10.3969/j.issn.1006-267x.2019.06.009

Abstract

Pork is the main source of animal protein for Chinese consumers. The quality and the safety of pork are closely related to human health. The contents and composition of fatty acids in pork directly affect the meat quality, such as pH, tenderness, flavor and juiciness. Moreover, fatty acids are closely related to the occurrence and development of cardiovascular diseases, obesity and diabetes. Thus, how to regulate the fatty acid content and composition in pork has become one of the hotspots in animal husbandry research. The contents and composition of fatty acid in pork is regulated by heredity, nutrition and other factors. In this review, we briefly described the deposition mechanism of fatty acids and the relationship with meat quality. Furthermore, we discussed the breed differences, the nutritional regulation and transgenic regulation of fatty acid composition in pork. This review could provide theoretical reference for regulating fatty acid deposition in pork and subsequently producing functional pork products.

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