牛肉黄脂现象研究进展

doi:10.12160/j.issn.1672-5190.2019.10.014

Abstract

Abstract: In recent years, the price of beef has continued to rise in domestic and foreign markets. In China, the gap between market demand and supply is constantly increasing. Fat color is one of the important factors affecting the price and quality of beef. The fat coloring is mainly associated with the deposition of carotenoids in adipose tissue in vivo. Non-genetic and genetic factors are considered to be related to this phenomenon. In this paper, the genetic and non-genetic mechanisms underlining the formation of fat color in beef were discussed. Firstly, the data on effect of beef fat coloring on its price and rating were collected, the reasons involving the formation of yellow fat in beef cattle were analyzed, and the genetic and non-genetic factors influencing the fat color in beef was discussed. Secondly, the metabolism process of β-carotene and two associated genes of BCO2 and BCMO1 were briefly introduced. Finally, the research status of fat was summarized. We hope this review may provide new insights into the further study on fat color in beef.

Key words: beef, fat color, β-carotene, BCO2, BCMO1

TIAN Ru-gang, WANG Xiao, LI Hui, ZHAO Meng, ZHAO Yan-fang, WEI Xia, AO Yong-ping, WANG Le-le. The Research Progress of Yellow Fat in Beef[J]. Animal Husbandry and Feed Science, 2019, 40(10): 70-76.

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The Research Progress of Yellow Fat in Beef

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