摘要
随着生活水平的提升,人们对肉品质的要求日益增高。肉品质主要受到肌内脂肪(IMF)含量、肌纤维类型及直径等影响。其中,IMF是指沉积在肌纤维与肌束之间的脂肪,其含量不同使肌肉中呈现不同程度的大理石花纹,直接影响色泽、风味、多汁性、嫩度等肉品质指标,与肉品质紧密相关。因此,提高IMF含量而不增加皮下脂肪含量有助于提升肉品质,满足人们对健康和口味的双重需求,提升经济价值。本文从IMF细胞来源、IMF含量与肉品质的关系、IMF沉积与营养调控、调控IMF沉积的分子机制等方面进行综述。
As living standards improved,the requirement for meat quality in people’s diet is growing.The meat quality is affected by intramuscular fat(IMF)contents,types and diameters of muscle fibers.IMF is the fat deposited between muscle fibers and muscle bundles.The IMF content variation,which is closely related to meat quality,leads to marbling in different degrees,directly affecting meat quality parameters including color,flavor,juiciness and tenderness.Therefore,increasing IMF content but not subcutaneous fat contributes to improving meat quality,satisfies the requirement of people to the health and tastes and raises economic values.This review discussed the IMF cell origin,relationship between IMF content and meat quality,IMF deposition and nutrition regulation,and molecular mechanism of IMF deposition.
作者
王寒凝
祁智
李雪玲
相金柱
WANG Hanning;QI Zhi;LI Xueling;XIANG Jinzhu(The State Key Laboratory for Reproductive Regulation and Breeding of Grassland Livestock,Inner Mongolia University,Hohhot 010070,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2020年第7期2947-2958,共12页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
2018年引进高层次人才科研启动资金(30500⁃5185138)。
关键词
肌内脂肪
肉品质
营养调控
分子机制
IMF
meat quality
nutritional regulation
molecular mechanism
