Nutritional Regulation and Molecular Mechanism of Intramuscular Fat Deposition

  • WANG Hanning ,
  • QI Zhi ,
  • LI Xueling ,
  • XIANG Jinzhu
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  • The State Key Laboratory for Reproductive Regulation and Breeding of Grassland Livestock, Inner Mongolia University, Hohhot 010070, China

Received date: 2019-12-13

  Online published: 2020-07-15

Abstract

As living standards improved, the requirement for meat quality in people's diet is growing. The meat quality is affected by intramuscular fat (IMF) contents, types and diameters of muscle fibers. IMF is the fat deposited between muscle fibers and muscle bundles. The IMF content variation, which is closely related to meat quality, leads to marbling in different degrees, directly affecting meat quality parameters including color, flavor, juiciness and tenderness. Therefore, increasing IMF content but not subcutaneous fat contributes to improving meat quality, satisfies the requirement of people to the health and tastes and raises economic values. This review discussed the IMF cell origin, relationship between IMF content and meat quality, IMF deposition and nutrition regulation, and molecular mechanism of IMF deposition.

Cite this article

WANG Hanning , QI Zhi , LI Xueling , XIANG Jinzhu . Nutritional Regulation and Molecular Mechanism of Intramuscular Fat Deposition[J]. Chinese Journal of Animal Nutrition, 2020 , 32(7) : 2947 -2958 . DOI: 10.3969/j.issn.1006-267x.2020.07.002

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