Research Progress on Mutton Quality Evaluation Indicators and Important Candidate Genes
LIU Xing1, KONG Yuan-Yuan1, ZHANG Xue-Ying1, LI Fa-Di1,2, LI Wan-Hong1, YUE Xiang-Peng1,*
1 State Key Laboratory of Grassland Agro-ecosystems / Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs / Engineering Research Center of Grassland Industry, Ministry of Education / College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China; 2 Engineering Laboratory of Mutton Sheep Breeding and Reproduction Biotechnology in Gansu Province, Minqin 733300, China
Abstract：With the improvement of people's living standards, the demand for high-quality lamb is increasing. Meat quality traits such as drip loss, flesh color, marble texture, water power, intramuscular fat content, and muscle fatty acid composition and pH also directly or indirectly affect people's consumption tendency. Because most of the current methods for determining meat quality are carried out after slaughter, it is difficult for conventional breeding methods to quickly and effectively improve the quality of mutton at a low cost. In recent years, breeders have begun to pay attention to the use of molecular biology methods to find candidate genes and molecular markers related to mutton quality, which has opened a new path for accurate and rapid improvement of meat quality. This article reviews the indicators of mutton quality evaluation and important candidate genes related to some indicators, with a view to helping the future genetic improvement and breeding of mutton quality.
刘星, 孔园园, 张雪莹, 李发弟, 李万宏, 乐祥鹏. 羊肉品质评价指标及重要候选基因研究进展[J]. 农业生物技术学报, 2020, 28(10): 1881-1892.
LIU Xing, KONG Yuan-Yuan, ZHANG Xue-Ying, LI Fa-Di, LI Wan-Hong, YUE Xiang-Peng. Research Progress on Mutton Quality Evaluation Indicators and Important Candidate Genes. 农业生物技术学报, 2020, 28(10): 1881-1892.
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