| 猪肉质性状评定方法及其研究进展 |
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| 引用本文： | 王圣楠,邵勇钢,卢元鹏,单保森,韦伟,陈杰,张立凡.猪肉质性状评定方法及其研究进展[J].畜牧与兽医,2020(1):148-151. |
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| 作者姓名： | 王圣楠 邵勇钢 卢元鹏 单保森 韦伟 陈杰 张立凡 |
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| 作者单位： | ;1.南京农业大学动物科技学院;2.中国农业科学院北京畜牧兽医研究所;3.新疆农业大学动物科学学院;4.内蒙古乌兰察布市农牧业科学研究院 |
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| 基金项目： | 转基因生物新品种培育重点课题(2018ZX0800928B);江苏省自然科学基金面上项目(BK20181319);国家科技支撑计划(2015BAD03B01)。 |
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| 摘 要： | 随着生活水平的不断提高,人们对猪肉产品的消费已经从注重数量而转变到优质肉品质上来,因此如何对猪肉品质进行有效评定已经变得愈发重要。21世纪以来,在诸如光谱分析和高通量测序等技术飞速发展的时代背景下,新的猪肉质评定方法和手段层出不穷。为了能更好地了解猪肉质性状形成的分子基础及其评定方法,文章回顾了近年来猪肉质性状评定中广泛应用的研究方法与技术,同时全面地阐述了这些方法的研究进展。
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| 关 键 词： | 猪 肉质性状 评定方法 进展 |
Methods for evaluating pork quality traits and progress in research on the methods |
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| WANG Shengnan,SHAO Yonggang,LU Yuanpeng,SHAN Baosen,WEI Wei,CHEN Jie,ZHANG Lifan.Methods for evaluating pork quality traits and progress in research on the methods[J].Animal Husbandry & Veterinary Medicine,2020(1):148-151. |
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| Authors: | WANG Shengnan SHAO Yonggang LU Yuanpeng SHAN Baosen WEI Wei CHEN Jie ZHANG Lifan |
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| Institution: | (College of Animal Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Animal Sciences of CAAS,Beijing 100193,China;College of Animal Sciences,Xinjiang Agricultural University,Wulumuqi 830052,China;Wulanchabu Academy of Agriculture and Animal Husbandry Sciences,Wulanchabu 012000,China) |
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| Abstract: | With the development of living standards, people’s concept of consumption in pork products has shifted from sufficient quantity to ideal quality.Therefore, effective assessment of pork quality has become increasingly important.Since the beginning of the 21st century, new methods related of pork quality evaluation have been established in great numbers under the rapid development of technologies such as spectral analysis and high-throughput sequencing.To better understand the molecular basis of the formation of pork quality traits and the methods for meat quality evaluation, we review, here, the research methods and techniques currently applied in evaluating pork quality and summarize advances in research on these methods. |
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| Keywords: | pig meat quality trait evaluation method progress |
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