牛肉黄脂现象研究进展

最近几年，牛肉的价格在国内外的市场上持续上升，在中国牛肉市场缺口也在不断地增大。脂肪颜色是影响牛肉价格和品质的重要因素之一，其着色原因主要是体内类胡萝卜素在脂肪组织中的沉积所致，引起该种现象有非遗传和遗传因素。对牛肉脂肪颜色的遗传及非遗传机理进行了论述。首先收集了国内外因为牛肉脂肪着色对其价格和评级的影响方面的资料，分析了肉牛黄色脂肪的形成原因，讨论了影响脂肪颜色的遗传因素和非遗传因素，然后对机体内β-胡萝卜素的代谢和调控β-胡萝卜素代谢的2个基因——BCO2和BCMO1做了简单的介绍，最后，对脂肪研究的现状做了总结，希望能够对牛肉脂肪颜色方面的研究提供参考。

The Research Progress of Yellow Fat in Beef

In recent years, the price of beef has continued to rise in domestic and foreign markets. In China, the gap between market demand and supply is constantly increasing. Fat color is one of the important factors affecting the price and quality of beef. The fat coloring is mainly associated with the deposition of carotenoids in adipose tissue in vivo. Non-genetic and genetic factors are considered to be related to this phenomenon. In this paper, the genetic and non-genetic mechanisms underlining the formation of fat color in beef were discussed. Firstly, the data on effect of beef fat coloring on its price and rating were collected, the reasons involving the formation of yellow fat in beef cattle were analyzed, and the genetic and non-genetic factors influencing the fat color in beef was discussed. Secondly, the metabolism process of β-carotene and two associated genes of BCO2 and BCMO1 were briefly introduced. Finally, the research status of fat was summarized. We hope this review may provide new insights into the further study on fat color in beef.