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

Abstract

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

CLC Number:

S852.2

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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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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