

摘 要:近年來,隨著生活水平的提高與膳食結構的調整,人們對肉類的需求量逐年提高,畜類養殖業獲得快速發展。為了提高畜類的產肉性能和畜肉品質,從國外引入優良畜類品種與地方畜類品種進行雜交,以繁育出在產肉性能和畜肉品質方面表現出優良性狀的雜交肉用型新品種。然而,目前不同畜種雜交后代與純繁畜種后代缺少相應的對比分析。本文主要圍繞豬、牛、羊3 種主要畜類品種,綜述分析國內外學者對純繁畜種和雜交獲得的新畜種的產肉性能和畜肉品質差異的研究成果,明確純種和雜交的優勢,旨在總結3 種畜類的雜交改良工作,為進一步推動畜類改良體系的形成提供參考。
關鍵詞:畜類;雜交;產肉性能;畜肉品質
Advances in Understanding Changes in Meat Quality during Multiple Hybridization
ZHOU Yuxi1, KANG Shuai1, REN Xiaopu1,*, QIAN Wenxi2
(1. College of Food Science and Engineering, Tarim University, Alar 843300, China;
2. Key Laboratory of Tarim Animal Husbandry Science and Technology, Tarim University, Alar 843300, China)
Abstract: In recent years, with the improvement of people’s living standards and the adjustment of dietary structure, people’s demand for meat has gradually increased, and the livestock breeding industry has developed rapidly. In order to improve the meat production performance and meat quality of livestock, new crossbreeds with excellent meat production performance meat quality have been developed between indigenous breeds and imported excellent breeds. However, at present, a comparative analysis between purebred and crossbred offspring is still lacking. This paper reviews and analyzes recent achievements in understanding the differences in meat production performance meat quality between purebred and crossbred livestock, and pinpoints the advantages of pure breeds and crosses. It is anticipated that this review will provide a reference for further promoting the formation of livestock improvement system.
Keywords: livestock; hybridization; meat performance; livestock meat quality
中圖分類號:TS251.1 " " " " " " " " " " " " " " " " " " " 文獻標志碼:A 文章編號:1001-8123(2023)10-0066-06
引文格式:
周玉溪, 康帥, 任曉鏷, 等. 多元雜交過程中畜肉品質的變化研究進展[J]. 肉類研究, 2023, 37(10): 66-71. DOI:10.7506/rlyj1001-8123-20230902-082. " "http://www.rlyj.net.cn
ZHOU Yuxi, KANG Shuai, REN Xiaopu, et al. Advances in understanding changes in meat quality during multiple hybridization[J]. Meat Science, 2023, 37(10): 66-71. (in Chinese with English abstract) DOI:110.7506/rlyj1001-8123-20230902-082. " "http://www.rlyj.net.cn
近年來,隨著我國居民飲食結構不斷變化,飲食特點逐漸從“吃得飽”轉向“吃得好”。肉是人類飲食的重要組成部分,富含各種營養物質,例如蛋白質、水分、脂肪、礦物質元素和維生素等[1]。肉類相比于谷物、蔬菜和水果等其他種類的主要食物,往往被認為是更高級也更難以得到的食物[2]。據聯合國預測,2030年世界人口將達到86億,2050年將達到98億[3],因此,人類對肉類的需求將持續增加。根據聯合國糧食及農業組織發布的數據可知,2020年全球肉類產量高達3.52億 t,預計到2029年人類對肉的需求會增加12%,達到3.77億 t[4];……