猪骨骼肌可塑性及其对胴体和肉质遗传改良的影响综述。

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Andrzej Sosnicki , John Gonzalez , Brandon Fields , Pieter Knap
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引用次数: 0

摘要

骨骼肌具有显著的可塑性,能适应收缩活动、负荷条件、基质供应或环境因素等刺激。有关肌肉可塑性的现有知识以及发达的遗传和基因组技术有助于制定动物育种策略,并成功实施猪遗传改良计划。本综述论文的主要重点是猪骨骼肌可塑性,因为它与理想胴体成分和猪肉品质性状的遗传改良有关。本文还讨论了实际实现的育种目标、猪骨骼肌生物学特性和猪肉品质之间的生物学制约因素。此外,还提出了基因和基因组技术的未来应用,以及提高猪肉生产可持续性的新育种目标的合理重点。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A review of porcine skeletal muscle plasticity and implications for genetic improvement of carcass and meat quality*
Skeletal muscle is characterized by a remarkable plasticity to adapt to stimuli such as contractile activity, loading conditions, substrate supply or environmental factors. The existing knowledge of muscle plasticity along with developed genetic and genomic technologies, have enabled creating animal breeding strategies and allowed for implementing agriculturally successful porcine genetic improvement programs. The primary focus of this review paper is on pig skeletal muscle plasticity as it relates to genetic improvement of desirable carcass composition and pork quality traits. Biological constraints between practically realized breeding objectives, pig skeletal muscle biology, and pork quality are also discussed. Future applications of genetic and genomic technologies and plausible focus on new breeding objectives enhancing pork production sustainability are proposed as well.
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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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