对新兴技术,营养实践和管理策略的审查,以改善肉牛肉牛的肌肉脂肪成分
Belete Kuraz Abebe1,2, Jianfang Wang1, Juntao Guo1
1College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China.
Animal biotechnology
|August 12, 2024
概括
改善牛肉质量取决于增加肌肉内脂肪 (IMF). 本综述综合了新兴技术,营养和管理策略,以提高肉牛的IMF成分,以获得更好的风味和柔软度.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 遗传学 遗传学 是一个
背景情况:
- 肌肉内脂肪 (IMF) 显著影响牛肉的质量属性,如味道,柔软性和果汁性.
- 提高肉牛的IMF含量是该行业的一个关键研究目标.
研究的目的:
- 审查和综合有关新兴技术,营养实践和管理策略的当前知识,以改善IMF在肉牛中的组成.
- 为影响国际货币基金组织的因素及其增强方法提供全面的概述.
主要方法:
- 对管理技术 (动物处理,断奶,割,品种选择,环境因素,放牧,屠宰参数) 的文献综述.
- 探索营养方法 (饮食能量,脂肪酸概况,料添加剂,激素植入物).
- 研究新兴技术 (基因组选择,基因组编辑,表观基因组学,微生物组操纵,转录基因组学,代谢基因组学).
主要成果:
- 品种选择和优化放牧方法等管理实践可以影响IMF.
- 营养策略,包括饮食能量水平和脂肪酸概况,是调节IMF的关键.
- 像基因组选择和微生物组操纵这样的先进技术为IMF增强提供了新的途径.
结论:
- 综合基因组选择,量身定制的营养和精细的管理策略的多方面的方法对于实现IMF所希望的水平至关重要.
- 通过整体战略优化IMF内容对于持续生产高质量的牛肉至关重要.
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