家畜肉品质的关键：肌纤维的形成转化机制及其影响因素研究进展

doi:10.12160/j.issn.1672-5190.2025.05.010

畜牧与饲料科学 ›› 2025, Vol. 46 ›› Issue (5): 84-90.doi: 10.12160/j.issn.1672-5190.2025.05.010

家畜肉品质的关键：肌纤维的形成转化机制及其影响因素研究进展

张鹏¹, 郭焘¹, 郑亚光¹, 王文文¹, 乌达巴拉其其格², 王园¹, 安晓萍¹, 齐景伟¹

1.内蒙古农业大学动物科学学院/内蒙古智慧畜牧自治区高等学校重点实验室/内蒙古自治区高校智慧畜牧集成攻关大平台/内蒙古自治区草食家畜饲料技术研究中心/国家乳业技术创新中心奶山羊繁育与养殖技术研究中心,内蒙古呼和浩特 010018;
2.锡林郭勒盟畜牧工作站,内蒙古锡林浩特 027299

收稿日期:2025-05-28 发布日期:2025-12-25
通讯作者: 王园（1986—）,女,教授,博士,主要从事智慧养殖及生物饲料技术创新研究工作。
作者简介:张鹏（1999—）,男,硕士研究生,主要从事智慧养殖及生物饲料技术创新研究工作。
基金资助:
国家自然科学基金地区基金项目（32460843）; 内蒙古自治区教育厅一流学科科研专项项目（YLXKZX-NND-007）

Research Progress on the Formation and Transformation Mechanisms of Muscle Fibers and Their Influencing Factors-Key Determinants of Livestock Meat Quality

ZHANG Peng¹, GUO Tao¹, ZHENG Yaguang¹, WANG Wenwen¹, Wudabalaqiqige², WANG Yuan¹, AN Xiaoping¹, QI Jingwei¹

1. College of Animal Science, Inner Mongolia Agricultural University/Key Laboratory of Smart Animal Husbandry of Inner Mongolia Higher Education Institutions/Integrated Research Platform for Smart Animal Husbandry of Inner Mongolia Higher Education/Inner Mongolia Engineering Technology Research Center for Feed of Herbivorous Livestock/Research Center for Dairy Goat Breeding and Farming Technology, National Dairy Technology Innovation Center, Hohhot 010018, China;
2. XilinGol League Animal Husbandry Workstation, Xilinhot 027299, China

Received:2025-05-28 Published:2025-12-25

摘要/Abstract

摘要： 牛、羊、猪等家畜的肌肉组织有着优良的营养价值和食用特性,是人类重要的动物蛋白来源之一。然而,如何进一步提高这些家畜的肉品质,始终是畜牧业从业者和研究人员关注的焦点问题。家畜肌肉组织由不同类型的肌纤维构成,肌纤维的类型及其动态转化过程对肉的质地、风味特性及营养组成具有显著影响。肌纤维转化是一个复杂的生物学过程,受到遗传、营养、环境等多因素的协同调控。因此,深入探究家畜肌纤维的组成特征及其转化机制对肉品质的影响,具有重要的理论意义。旨在系统阐述家畜肌纤维类型及其转化机制的研究进展,为肉品质的改良提供科学依据。

关键词: 家畜, 肌纤维, 肉品质, 转化机制, 影响因素

Abstract: Muscle tissue from livestock such as cattle, sheep, and pigs possesses excellent nutritional value and desirable eating characteristics, making it one of the most important sources of animal protein for humans. However, how to further enhance the meat quality of these livestock remains a focal point for researchers and practitioners in the animal husbandry industry. Livestock muscle tissue is composed of different types of muscle fibers, and the muscle fiber type and its dynamic transformation processes significantly affect the meat's texture, flavor characteristics, and nutritional composition. Muscle fiber transformation is a complex biological process synergistically regulated by multiple factors, including genetics, nutrition, and environment. Therefore, an in-depth exploration of the composition characteristics and transformation mechanisms of livestock muscle fibers, and their effects on meat quality, holds significant theoretical importance. This review aims to systematically elaborate on the research progress regarding the muscle fiber types and their transformation mechanisms in livestock, providing a scientific basis for the improvement of meat quality.

Key words: livestock, muscle fiber, meat quality, transformation mechanism, influencing factors

中图分类号:

S852.2

张鹏, 郭焘, 郑亚光, 王文文, 乌达巴拉其其格, 王园, 安晓萍, 齐景伟. 家畜肉品质的关键：肌纤维的形成转化机制及其影响因素研究进展[J]. 畜牧与饲料科学, 2025, 46(5): 84-90.

ZHANG Peng, GUO Tao, ZHENG Yaguang, WANG Wenwen, Wudabalaqiqige, WANG Yuan, AN Xiaoping, QI Jingwei. Research Progress on the Formation and Transformation Mechanisms of Muscle Fibers and Their Influencing Factors-Key Determinants of Livestock Meat Quality[J]. Animal Husbandry and Feed Science, 2025, 46(5): 84-90.

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家畜肉品质的关键：肌纤维的形成转化机制及其影响因素研究进展

Research Progress on the Formation and Transformation Mechanisms of Muscle Fibers and Their Influencing Factors-Key Determinants of Livestock Meat Quality

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