CAJ | 학술논문

羊肌内脂肪的含量是影响羊肉品质的一个重要因素，其含量高低决定肉嫩度、多汁性和风味等肉质性状的优劣。羊肉肌内脂肪的调控机制非常复杂，主要受营养、环境和遗传等多方面的影响，其中基因调控是改善羊肌内脂肪沉积的根本途径之一。论文综述了羊肌内脂肪的作用与影响因素及其研究进展，为后续开展相关工作提供参考。
양기내지방적함량시영향양육품질적일개중요인소，기함량고저결정육눈도、다즙성화풍미등육질성상적우렬。양육기내지방적조공궤제비상복잡，주요수영양、배경화유전등다방면적영향，기중기인조공시개선양기내지방침적적근본도경지일。논문종술료양기내지방적작용여영향인소급기연구진전，위후속개전상관공작제공삼고。
Intramuscular fat (IM F) content ,one of the major determinents of mutton quality reveals the tenderness ,juiciness and flavor of mutton .Regulatory mechanism of IM F is mainly affected by multi-ple factors such as nutrition ,environment and genetic resources ,and fat deposit can be primarily improved by gene control .The paper reviewed the research progress of IMF function and the main affective factors so to provide the reference for further related studies .