遗传、环境和营养因素对猪肉品质的影响

Influence of Hereditary,Environment Factors and Nutritional Factors on Meat Quality of Pigs

影响肉品质的因素主要有遗传因素、环境因素和营养因素,因此改善肉品质需要从其影响因素入手。通过遗传途径改善肉品质是将主效基因作为分子遗传标记,经过遗传育种的选育改善肉质;环境应激是导致肉质下降的主要因素,这些因素包括饲养方式、环境温度、屠宰前应激等;营养则通过干预机体代谢促进肉质改善。综合考虑营养、环境和品种对肉品质的影响,是提高肉品质的关键所在。

Hereditary, environmental and nutritional factors are the main factors which influence the meat qualities. So if we want to improve the meat quality we should pay attention to the influence factors. Using breeding selection to improve meat quality is by the means of main gene as a genetic marker. The environment stresses, including feeding, environment temperature, pre-mortem stress et al,are the main factors to cut down meat quality. The nutrition can interfere in organism metabolism to improve meat quality. Considering the effect of nutrition, environment and breed on meat quality is the key factor to improve it.