肉牛胃肠道微生物对肌内脂肪沉积影响的研究进展

Research progress on the effect of gastrointestinal microbiota on intramuscular fat deposition in beef cattle

中文关键词: 胃肠道微生物  肌内脂肪  肉牛

英文关键词: Gastrointestinal microbiota  Intramuscular fat  Meat Cattle

中文摘要:

      摘 要：【目的】改善肉质是肉用育种工作的重要目标之一，肉质性状受遗传、饲料营养和管理等多种因素的影响，新近研究提示瘤胃微生物也可能是其中一个关键因素。【方法】查阅国内外相关文献，汇总分析文献结果。【结果】瘤胃微生物是一个复杂的系统，随着肉牛出生后与外界环境的接触，逐渐形成并完善，且在肉牛生长发育过程中具有重要作用。肉牛瘤胃微生物方向之前的研究主要集中对宿主营养物质的消化吸收以及免疫系统的影响方面；近年来，出现了通过胃肠道微生物改善肌肉品质这一新领域的探究，主要聚焦肌内脂肪沉积含量和肌肉代谢这些方面。因此，本文在简要介绍肌内脂肪沉积以及胃肠道微生物组成与作用的基础上，对瘤胃微生物调控肌肌内脂肪沉积和脂肪代谢改善肉质的研究进行了综述。【结论】牛肉品质可以受到胃肠道微生物的调控，主要体现在肠道微生物可以通过产生挥发性脂肪酸、短链脂肪酸等一些代谢产物，来调节体内脂肪沉积，进而影响牛肉的风味和大理石花纹。

英文摘要:

      Abstract: 【Objective】Improving meat quality is one of the important goals of meat breeding work. Meat quality traits are influenced by various factors such as genetics, feed nutrition, and management. Recent studies suggest that rumen microbiota may also be a key factor.【Method】Review relevant literature both domestically and internationally, and summarize and analyze the results of the literature.【Result】Rumen microbiota is a complex system that gradually forms and improves with the contact between meat brown cattle and the external environment after birth, and plays an important role in the growth and development of meat brown cattle. Previous research on rumen microbiota in beef cattle mainly focused on the digestion and absorption of host nutrients, as well as their impact on the immune system; In recent years, there has been a new field of exploration on improving muscle quality through gastrointestinal microbiota, mainly focusing on aspects such as intramuscular fat deposition and muscle metabolism. Therefore, based on a brief introduction to intramuscular fat deposition and the composition and role of gastrointestinal microbiota, this article reviews the research on rumen microbiota regulating intramuscular fat deposition and fat metabolism to improve meat quality.【Conclusion】The quality of beef can be regulated by gastrointestinal microbiota, mainly reflected in the fact that gut microbiota can regulate fat deposition in the body by producing volatile fatty acids, short chain fatty acids and other metabolic products, thereby affecting the flavor and marbling pattern of beef.