牛肉肌内脂肪日粮营养调控技术的研究进展

Advance in dietary nutritional manipulation for intramuscular fat in beef

牛肉是一种营养价值较高的食品,具有高蛋白、低脂肪、低胆固醇等优点。随着人们对健康和保健意识的提高,消费者越来越意识到健康和饮食的关系,要求吃到高质量的牛肉。肌内脂肪是影响牛肉品质的重要因素之一,影响牛肉的多汁性、嫩度和风味,适宜的肌内脂肪含量可以改善肉质,提高牛肉的营养价值和食用品质。肌内脂肪的含量和分布受遗传和营养等多种因素的控制和影响,通过营养调控干预机体代谢来改善肌内脂肪是一种切实可行的途径。文章仅就肌内脂肪与牛肉感官品质、营养及保健价值的关系和国内外通过日粮营养调控改善牛肉肌内脂肪含量,提高牛肉质量的技术研究作一综述。

Beef is a kind of food with higher nutritional value, which has the advantage for high protein, tow fat and low cholesterol. With the improvement of the consciousness of health and health protection, the consumers are more and more conscious of the relationship between health and diet, it makes the people have a demand to eat beef with high quality. Intramuscular fat is one of important factors that affect the quality of beef, which can affect the juiciness, tenderness and flavors of beef, and keeping suitable content of intramuscular fat can improve the beef qual- ity, nutritional value and edible quality of beef. The content and composition of intramuscular fat are affected and controlled by many factors in- cluding heredity, nutrition and etc. In this article, the relationship between intramuscular fat and beef sensory quality, the relationship between nutrition and health value, and the researches on the technology for improving the content of intramuscular fat in beef using dietary nutritional regulation and improving beef quality are reviewed.