动物营养学报 >

2020 , Vol. 32 >Issue 10: 4555 - 4564

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.10.009

动物营养研究进展专栏 SPECIAL SECTION: ANIMAL NUTRITION RESEARCH PROGRESS

猪肉品质营养调控的研究进展

  • 张鑫 ,
  • 王宇波 ,
  • 黄志清 ,
  • 苏勇 ,
  • 李凤娜 ,
  • 尹靖东
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  • 1. 中国农业大学动物科学技术学院, 动物营养学国家重点实验室, 北京 100193;
    2. 四川农业大学动物营养研究所, 成都 611130;
    3. 南京农业大学动物科技学院, 南京 210095;
    4. 中国科学院亚热带农业生态研究所, 长沙 410125
张鑫(1991-),男,山东泰安人,博士,从事猪营养与肉品质研究。E-mail:zhangx0904@cau.edu.cn

收稿日期: 2020-08-03

  网络出版日期: 2020-10-22

基金资助

国家重点研发专项（2018YFD0500400）

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Research Progress of Nutritional Regulation for Meat Quality of Pigs

  • ZHANG Xin ,
  • WANG Yubo ,
  • HUANG Zhiqing ,
  • SU Yong ,
  • LI Fengna ,
  • YIN Jingdong
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  • 1. State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;
    2. Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China;
    3. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    4. Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China

Received date: 2020-08-03

  Online published: 2020-10-22

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摘要

生产优质猪肉是养猪业的终极目标之一。我国是世界第一猪肉生产大国和消费大国，但是猪肉品质和消费者的预期仍有较大差距。本文从肌纤维发育和肌内脂肪沉积2个关键的肌肉生物学特性出发，探讨了猪肉品质形成的细胞分子机制，在此基础上，综述了我国近5年来通过改变氨基酸/脂肪酸供给，添加功能性添加剂和微生态制剂改善猪肉品质的研究进展。本文提出了加强猪肉品质的基础研究，以基础研究成果转化推动猪肉品质精准调控的瓶颈突破，并建立合理规范的猪肉品质评价体系，走出一条切合产业可持续发展和消费者需求的猪肉品质改善之路。

关键词： 猪; 肉品质; 肌纤维发育; 肌内脂肪沉积; 营养调控

本文引用格式

张鑫 , 王宇波 , 黄志清 , 苏勇 , 李凤娜 , 尹靖东 . 猪肉品质营养调控的研究进展[J]. 动物营养学报, 2020 , 32(10) : 4555 -4564 . DOI: 10.3969/j.issn.1006-267x.2020.10.009

Abstract

To yield qualified pork is one of the ultimate aims of the pig industry. China is the biggest country of pork production and consumption; however, meat quality is far below the consumer expectation. In this review, we discussed the progress on mechanism of meat quality formation in terms of two key biological characteristics of muscle of myofiber development and intramuscular fat deposition. And based on this, we reviewed the research progress of improving meat quality through changed the supply of amino acids/fatty acids in recent five years, and supply of functional additives and microbial preparation. We proposed to further deepen the basic research on meat quality formation and establish more feasible domestic pork quality evaluation system, promoting the precise practice of nutritional regulation of meat quality to meet pig industry sustainable development and consumer’s demands.

Key words： pigs; meat quality; myofiber development; intramuscular fat deposition; nutritional regulation

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