影响猪肉性状相关基因的研究进展

Research Progress on Related Genes of Meat Quality Traits in Pigs

本综述旨在对影响猪肉质性状的相关基因进行介绍,掌握相关基因在国内外的研究动态,分析不同因素、基因对肉质性状的影响,以期在基因水平调控肉质品质提供理论参考。通过阅读大量的相关文献,作者对影响猪肉质性状的主效基因如氟烷基因(halothane gene)、酸肉基因(rendement napole);候选基因如脂肪酸结合蛋白(fatty acid-binding protein)、脂蛋白酯酶(lipoprotein lipase)、瘦素(leptin)、脂联素(ADIPOQ);脂肪沉积过程中的关键调控因子如PPARγ因子、C/EBPs,三者的研究进展进行综述,为进一步指导实践,满足消费者的需求提供了一定的理论依据。

This study aimed to provide a brief overview and master the research trends on related genes of meat quality traits in pigs. Analyzing the different factors and genes, which impact on meat quality traits, will provide a theoretical reference at the genetic level regulation in meat qualities. Based on reading a large number of references, this paper summarizes the research progress on major genes such as Hal and RN, candidate genes such as FABP, LPL, Leptin, ADIPOQ and the key regulatory factors in the process of fatty deposits such as PPAR% C/EBPs, which may provide a theoretical basis for further research on guiding practice and meeting consumers＇ demand.