动物营养学报2019，Vol.31Issue(11)：4950-4959,10.DOI:10.3969/j.issn.1006⁃267x.2019.11.007
牛肉质性状及其影响因素
Meat Quality Traits of Cattle and It Influence Factors
摘要
Abstract
The meat quality traits can be assessed by the characteristics of pH, color, tenderness, water hold?ing capacity, intramuscular fat content and fatty acid composition. These traits are influenced by both genetic and environmental factors, including breed, age, sex, feeding management and slaughtering techniques. It can be accepted that the meat from calves, cows or steers have more advantages on the quality compared with adult bulls in the same breeds. Moreover, polymorphisms at some genes also affect meat quality, such as calpasta?tin, calpain, diacylglycerol acyltransferase 1, fatty acid binding protein 4 and stearoyl?CoA desaturase. The pre?slaughter acute stress and the post?slaughter aging treatment also have impacts on the meat quality through the ultimate pH. In addition, it is worth noting that the mutations on myostatin gene can increase the meat pro?duction and may have an effect on meat quality. The present study reviewed the most recent progress of the fac?tors affecting beef meat qualities.[ Chinese Journal of Animal Nutrition, 2019, 31(11) :4949?4958]关键词
牛肉/色泽/嫩度/肌内脂肪/脂肪酸合成/肌肉生长抑制素Key words
beef/meat color/tenderness/intramuscular fat/fatty acid synthesis/myostatin分类
农业科技引用本文复制引用
王鑫,李光鹏..牛肉质性状及其影响因素[J].动物营养学报,2019,31(11):4950-4959,10.基金项目
国家科技重大专项课题资助项目"高产优质转基因肉牛新品种培育(2016ZX08007?002)" （2016ZX08007?002）
