猪肉品质的营养调控研究进展

猪肉品质常用肌肉pH、肉色、系水力、肌内脂肪含量等指标进行评定，主要受遗传、营养和饲养、屠宰加工处理等因素影响，其中，营养水平是影响肉品质的关键因素之一。中国在地方品种猪肉品质营养调控方面研究还比较薄弱，有关营养调控的研究尚不深入，对营养物质及营养物质间互作对肉质基因表达的影响研究较少。作者着重阐述了能量、蛋白质与赖氨酸、维生素、矿物元素4个方面对猪肉品质营养调控的研究进展，并对未来如何通过营养调控提高中国地方猪肉品质作以展望。

Nutritional Manipulation of Pork Quality:A Review

Pork quality is evaluated by the degree of pH value,carnation,water holding capacity,the content of IMF and so on,is influenced by many factors,such as genetics,nutrition and feeding,and the slaughter program.And nutritional level is one of the most important factor.The study of local variety pork quality nutritional manipulation in China is rather weak,the effect of nutritive substances and interaction among nutritive substances to genetic expression of pork quality is very litter.In this article,the effec...