Research Progress of Nutritional Regulation for Meat Quality of Pigs

ZHANG Xin; WANG Yubo; HUANG Zhiqing; SU Yong; LI Fengna; YIN Jingdong

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

Chinese Journal of Animal Nutrition >

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

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

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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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

Cite this article

ZHANG Xin , WANG Yubo , HUANG Zhiqing , SU Yong , LI Fengna , YIN Jingdong . Research Progress of Nutritional Regulation for Meat Quality of Pigs[J]. Chinese Journal of Animal Nutrition, 2020 , 32(10) : 4555 -4564 . DOI: 10.3969/j.issn.1006-267x.2020.10.009

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