CAJ | 학술논문

肉品质是猪的重要经济性状。随着人们生活水平的提高，消费者对优良的猪肉品质越来越重视，优良肉质性状形成与营养调控已成为畜牧学研究的热点。影响肉质性状的因素较多，且中外品种猪之间的肉质性状差异很大，这为研究肉质性状差异的形成机制提供了很好的素材。本文综述了国内外相关研究进展，比较了中外品种猪的肉质性状差异，并对其形成的遗传机制进行了探讨，旨在为生产更多满足人们需要的优质肉产品提供参考。
육품질시저적중요경제성상。수착인문생활수평적제고，소비자대우량적저육품질월래월중시，우량육질성상형성여영양조공이성위축목학연구적열점。영향육질성상적인소교다，차중외품충저지간적육질성상차이흔대，저위연구육질성상차이적형성궤제제공료흔호적소재。본문종술료국내외상관연구진전，비교료중외품충저적육질성상차이，병대기형성적유전궤제진행료탐토，지재위생산경다만족인문수요적우질육산품제공삼고。
Pork quality is one of the important economic traits in pigs. With the improvement of people’ s liv-ing standard, more and more attentions have been paid to pork quality. The formation of high-quality pork and nutritional intervention are becoming research focus of animal husbandry. There are many factors influencing pork quality, and the meat quality traits differences between Chinese local and foreign pig breeds are obvious, which provides a good material for study on the differences of meat quality traits and their mechanisms. This paper reviewed the progress of related research on the differences of meat quality traits between Chinese local and foreign pigs and their underlying genetic mechanisms, in order to provide reference for producing more high quality meat products to meet people’s needs.