Abstract：The focus of China's breeding work previously focused on improving important economic trait indicators such as meat production, daily weight gain, and litter size of livestock. With the improvement of consumption level, breeding livestock and poultry breeds with excellent production performance to produce meat products with good flavor and delicate taste is the key to the high-quality development of China's livestock industry in the future. Skeletal muscle fibers and intramuscular fat are closely related to livestock meat quality and directly affect the juiciness, color, and flavor of meat. In recent years, research methods based on genome sequencing technologies have been evolved, including a selection signaling method that can mine important candidate genes, genome-wide association analysis, and a genome-wide selection method that uses genomic information for variety improvement, which have incomparable advantages over traditional meat quality improvement methods. Based on the summary of livestock meat quality evaluation indexes and important influencing factors, in this paper the application of mainstream genome sequencing technologies in livestock meat quality improvement are reviewed, and the advantages and disadvantages of different methods are analyzed. In addition, the latest technical tools and theoretical studies that can be combined with genome sequencing technology and may play a role in livestock meat quality improvement are introduced. This review provides scientific guidance for the development of genome-wide selection technology and theory for livestock meat quality trait improvement.
喻赫, 李睿, 伊旭东, 庞卫军. 基因组测序技术在家畜肉质改良中的应用研究进展[J]. 农业生物技术学报, 2024, 32(2): 471-483.
YU He, LI Rui, YIN Xu-Dong, PANG Wei-Jun. Research Progress on Application of Genome Sequencing in the Meat Quality Improvement in Domestic Animals. 农业生物技术学报, 2024, 32(2): 471-483.
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