肌内脂肪与猪肉品质关系研究(英文)

肌内脂肪是猪肉风味物质的重要前体物,它与猪肉的p H、肉色、嫩度、系水力、多汁性等肉品性状密切相关,是影响猪肉品质的重要因素之一。猪肉的肌内脂肪含量不仅与猪的品种遗传紧密相关,而且能随日粮养分的变化而改变。这为人们开展通过遗传育种或饲料营养调控的研究从而提高肌内脂肪含量、进一步改善猪肉品质成为了可能。为此,该文对品种遗传和日粮养分对猪肉肌内脂肪含量的影响作一简单综述,以供相关研究者参考。

A Review of Factors Influencing Intramuscular Fat Content in Porcine Meat

Intramuscular fat (IMF),an important flavor precursor of porcine meat,is closely related to pork quality traits such as pH,color,tenderness,water-holding capacity (WHC) and juiciness,and thus is one of the important factors affecting pork quality.Pork IMF content is not only associated with swine breed on heredity,but also influenced by the alteration of nutrients in diet.These may give a possibility for researchers to improve the IMF content and pork quality by their work on swine breed or heredity,and nutrition regulation in diet.Therefore,this article summarizes the effects of swine breed and nutrition regulation on IMF content briefly to provide some information for future researches.