畜禽肉中代谢物质对肉品质的影响及相关基因研究进展

doi:10.11843/j.issn.0366-6964.2022.08.004

Abstract

Abstract: Meat flavor is the sensory impression of taste and smell perception, which is fundamentally determined by the content of meat metabolites and complex chemical processes. With the continuous progress of metabolite determination technology, the effect of the content of metabolites in meat on meat quality has attracted more and more attention. The content of metabolites in meat has gradually become a hot spot in research and breeding. Thus digging out candidate genes for metabolic regulation. This paper reviews the types of metabolites in livestock and poultry meat, chemical reactions of flavor-forming metabolites, effects of metabolites on meat quality, and genetic regulation of metabolites. This overview aims to clarify the regulatory mechanism of meat metabolites on meat flavor formation, and provide theoretical basis and research ideas for the improvement of meat flavor in livestock and poultry.

Key words: flavour precursor, hydrophilic substance, meat quality, genetic regulation, lipid

CLC Number:

S811

ZHANG Run, YANG Man, WANG Lixian, ZHANG Longchao. Research Progress of Effects of Metabolic Substances in Meat of Livestock and Poultry on Meat Quality and the Related Genes[J]. Acta Veterinaria et Zootechnica Sinica, 2022, 53(8): 2444-2452.

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Research Progress of Effects of Metabolic Substances in Meat of Livestock and Poultry on Meat Quality and the Related Genes

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