| 影响鸡肉品质候选基因的研究进展 |
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| 引用本文： | 李雪,高梦锦,李京京,邢凯,齐晓龙,王相国,肖龙菲,郭勇,倪和民,盛熙晖.影响鸡肉品质候选基因的研究进展[J].中国家禽,2020(5):79-84. |
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| 作者姓名： | 李雪 高梦锦 李京京 邢凯 齐晓龙 王相国 肖龙菲 郭勇 倪和民 盛熙晖 |
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| 作者单位： | 北京农学院动物科学技术学院 |
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| 基金项目： | 现代农业产业技术体系北京市家禽创新团队(BAIC04-2019);2020年学位点建设(含学位点评估)-学位与学科建设能力提升工程-畜牧学(2136016009/004)。 |
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| 摘 要： | 随着消费者对高品质鸡肉需求的增加,育种工作者开始加强对家禽肉质性状的研究工作。目前,鸡肉品质的评价指标主要包括肉色、pH值、嫩度、系水力、肌内脂肪含量和肌苷酸含量等。文章综述了影响鸡肉品质各个重要评价指标的候选基因,旨在为今后鸡肉肉质性状的遗传改良研究工作提供理论参考。
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| 关 键 词： | 鸡 肉品质 候选基因 嫩度 肌内脂肪含量 系水力 |
Research Advances on Candidate Genes Affecting Chicken Quality |
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| LI Xue,GAO Mengjin,LI Jingjing,XING Kai,QI Xiaolong,WANG Xiangguo,XIAO Longfei,GUO Yong,NI Hemin,SHENG Xihui.Research Advances on Candidate Genes Affecting Chicken Quality[J].China Poultry,2020(5):79-84. |
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| Authors: | LI Xue GAO Mengjin LI Jingjing XING Kai QI Xiaolong WANG Xiangguo XIAO Longfei GUO Yong NI Hemin SHENG Xihui |
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| Institution: | (College of Animal Science and Technology,Beijing University of Agriculture,Beijing 102206) |
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| Abstract: | With the increasing demands of consumers for high-quality chicken meat, breeders begin to strengthen the research on chicken quality.At present, the evaluation indexes of chicken quality mainly include meat color, pH value,tenderness, hydraulic power, intramuscular fat content and inosinic acid content. This article reviewed the candidate genes affecting these traits, aiming to provide reference for the future research on genetic improvement of chicken quality. |
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| Keywords: | chicken meat quality candidate gene tenderness intramuscular fat content water holding capacity |
| 本文献已被 CNKI 维普 等数据库收录！ |
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