【摘要】 非遗传因素和遗传因素对猪肉质性状均有影响。前者包括饲养条件、转运、屠宰等众多因素。后者即遗传因素是影响猪肉品质的一个重要因素,主要包括控制肌内脂肪(intramuscular fat,IMF)沉积的主效基因MI基因,候选基因心脏脂肪酸结合蛋白(heart-fatty acid binding protein,H-FABP)基因和脂肪细胞型脂肪酸结合蛋白(A-FABP)基因;MyoD基因家族是影响猪肉质性状的又一个遗传因素;此外还有氟烷基因、RN-基因(rendement napole,RN)等。作者就影响猪肉品质的遗传因素作一综述。更多还原

【Abstract】 Both non-genetic factors and genetic factors have effect on the quality of pig meat traits.The former consists of multiple factors such as raising conditions,transport,slaughter and so on.The latter is an important factor in meat quality,which mainly consists of the major gene MI gene that control the deposition of intramuscularly fat,candidate gene,heart-fatty acid binding protein gene and adipocyte fatty acid binding protein gene.MyoD gene family is another important factor in meat quality.In addition,there are halothane gene,rendement napole gene et al.The genetic factor which influences meat quality of pigs will be summarized in this article.更多还原