营养调控对宁乡猪肉品质的影响及其分子机制研究

Effects of Nutrition Regulation on Meat Quality of Ningxiang Pigs andIts Molecular Mechanism

宁乡猪是我国优良地方猪品种,具有繁殖力高、肉质好、耐粗饲等优良特点,但由于其背膘厚、瘦肉率低等突出问题,限制了宁乡猪规模化生产和高效利用。因此,通过营养干预等手段改善宁乡猪肉品质,并揭示其调控机制,已成为目前研究的热点。随着生物技术的快速发展,很多与宁乡猪脂质沉积等相关的基因已逐渐被鉴定,并初步揭示了其主要调控网络。因此,本文主要从宁乡猪肉品质特性、营养干预对肉品质的影响及调控肉品质的分子机制研究等方面进行了综述。

Ningxiang pigs is an excellent local pig breed in China,with excellent characteristics such as high fecundity,good meat quality and tolerance to roughage.However,due to prominent issues such as thick back fat and low lean meat rate,it is limited in large-scale production and efficient utilization of Ningxiang pig.Therefore,improving the meat quality of Ningxiang pigs and revealing its regulatory mechanism through nutritional intervention and other means have become the focus of current research.With the rapid development of biotechnology,many genes related to lipid deposition in Ningxiang pigs have been gradually identified,and their main regulatory networks have been preliminarily revealed.Therefore,this article mainly reviews the meat quality characteristics,the impact of nutritional intervention on the meat quality and the molecular mechanism of regulating the meat quality of Ningxiang pigs.