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肌纤维类型转化与肉品质的关系 被引量：22

The Relationship between the Type Conversion of the Muscle Fiber and Pork Quality
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摘要 猪的肌纤维根据肌球蛋白重链(MyHC)的多态性可分为1,2 a.2b和2x 4种类型,在代谢上分别与慢速氧化型、快速氧化型、快速酵解型和中间类型相对应。肌纤维的生成在分子水平上受到肌细胞生成素基因的精确调控,肌纤维的类型在生长过程中不断发生转化,并受营养和非营养等因素的影响。肌纤维的类型对肉的品质有着重要的影响。 The classification of muscle fiber types according to myosin heavy chain （MyHC） polymorphism is 1,2a, 2b and 2x, which correspond to the slow-oxidative type, fast oxidative-glycolytic type, fast glycolytic type and the mediate type by the metabolism. The generation of muscle fiber is regulated exactly by the myogenin gene on the molecular lever. The muscle fiber type convert in the process of growth constantly, and it is influenced by nutrition and others factors. The type of muscle fiber affects the pork quality remarkably .
作者 李长强 陈强 赖桦 高士争
机构地区 云南农业大学云南省动物营养与饲料重点实验室
出处 《云南农业大学学报》 CAS CSCD 2006年第5期641-645,共5页 Journal of Yunnan Agricultural University
基金 云南省自然科学重点基金项目(2005C0008Z)。
关键词 肌纤维 类型 调控 肉品质 muscle fiber type regulation meat quality
分类号 S828.1 [农业科学—畜牧学]
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参考文献30

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二级参考文献22

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共引文献61

同被引文献277

引证文献22

二级引证文献93

云南农业大学学报
2006年 第5期

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