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| Recent Advances in Nutrition Regulation and Related Mechanisms of Fat Deposition and Fatty Acid Composition in Pigs (Sus scrofa) |
| JIANG Su-Su1,2, ZHANG Guo-Hua1, LU Jian-Xiong1,* |
1 College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730030, China;
2 Department of Animal Science and Technology, Gansu Agriculture Technology College, Lanzhou 730000, China |
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Abstract Fat mass and distribution are important factors determining the economic traits of pigs (Sus scrofa). Subcutaneous fat influences carcass quality, and intramuscular fat (IMF) content is strongly correlated with meat quality traits such as tenderness, juiciness and flavor. There is a genetic correlation between fat deposition in meat and subcutaneous adipose tissue, so it has been widely concerned improving IMF content and fatty acid composition through nutrition, thereby increasing the sensory quality and nutritional value of pork. This paper aimes to review on progresses in effect of dietary energy and protein levels, amino acids, polyunsaturated fatty acid (PUFA) and other nutrients on the fat deposition and fatty acid composition in meat and subcutaneous adipose tissue of pigs and their potential molecular mechanism, and provides reference for taking nutritional measures to improve pork quality.
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Received: 04 January 2022
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Corresponding Authors:
*lu2003jx@163.com
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