猪肉品质营养调控的研究进展

Research Progress of Nutritional Regulation for Meat Quality of Pigs

生产优质猪肉是养猪业的终极目标之一。我国是世界第一猪肉生产大国和消费大国,但是猪肉品质和消费者的预期仍有较大差距。本文从肌纤维发育和肌内脂肪沉积2个关键的肌肉生物学特性出发,探讨了猪肉品质形成的细胞分子机制,在此基础上,综述了我国近5年来通过改变氨基酸/脂肪酸供给,添加功能性添加剂和微生态制剂改善猪肉品质的研究进展。本文提出了加强猪肉品质的基础研究,以基础研究成果转化推动猪肉品质精准调控的瓶颈突破,并建立合理规范的猪肉品质评价体系,走出一条切合产业可持续发展和消费者需求的猪肉品质改善之路。

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.