遗传力与营养调控对牛肉脂肪酸的影响

牛肉品质受到遗传因素和非遗传因素的共同影响。长期以来,牛肉因其含高饱和脂肪酸和低不饱和脂肪酸受到消费者芥蒂。动物营养也已显示出从保证动物生长、维持动物产肉量到改善肉品质的重要作用。随着消费者对于牛肉品质要求的不断提高,通过遗传及营养调控策略改善牛肉脂肪酸比例已成为可行之路。本文结合遗传力与营养调控,阐述对牛肉脂肪酸改善的影响。旨在为未来精准畜牧业提供技术依据,也有助于更好地促进开发高品质牛肉的机会。

Combine heritability and nutritional regulation to illustrate the effects on the beef fatty acids

The quality of beef is affected by a combination of genetic and non-genetic factors. Beef is high in saturated fatty acids and low in unsaturated fatty acids and is not popular with consumers. Animal nutrition has also shown an important role in ensuring animal growth, maintaining animal meat production and improving meat quality. With the continuous improvement of consumers" requirements for beef quality, it has become feasible to improve the proportion of beef fatty acids through genetic and nutritional control strategies. This article combines heritability and nutritional regulation to illustrate the effects on the improvement of beef fatty acids. It aims to provide a technical basis for the future of precision animal husbandry and also help to better promote opportunities to develop high-quality beef.