| 猪肌肉糖原酵解潜力的影响因素及其营养调控研究进展 |
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| 作者单位： | ;1.中国农业科学院北京畜牧兽医研究所动物营养学国家重点实验室;2.中国农业科学院北京畜牧兽医研究所农业农村部华北动物遗传资源与营养科学观测实验站 |
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| 摘 要： | 肌肉糖原酵解是屠宰后肌肉向肉转变过程中的主要能量代谢途径,产生的乳酸和H+会降低肉的pH、改变蛋白质变性程度,与肉色、系水力、嫩度密切相关,对肉品质形成有重要作用。肌肉糖原酵解潜力可反映糖酵解的程度与速率,是肉品质评价的重要指标之一。本文综述了猪肌肉糖原酵解潜力的影响因素及其营养调控途径,为肉品质调控提供理论依据。
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| 关 键 词： | 糖原酵解潜力 肉品质 pH 营养调控 |
Factors Affecting the Glycolysis Potential of Pig Muscle and its Nutritional Regulation |
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| Institution: | ,State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Science,Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Science |
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| Abstract: | After an animal is harvested for meat,muscle glycolysis becomes the main metabolism pathway to maintain energy homeostasis. The produce of lactic acid and H+ will lower the pH of the meat and change the degree of protein denaturation. It is closely related to pork color, water holding capacity and tenderness, and plays an important role in the formation of meat quality. Muscle glycolysis potential reflects the degree and rate of glycolysis and is one of the important indicators of meat quality evaluation. This article reviews the influencing factors of muscle glycolysis potential and its nutrient regulation pathways, and provides a theoretical basis for meat quality regulation. |
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| Keywords: | Glycolysis Potential Meat Quality pH Nutrition Regulation |
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