肌内脂肪的含量是影响肉品质的重要因素之一,其含量会影响肉的嫩度及风味等理化性质。文章结合肌内脂肪沉积的相关过程,包括脂肪酸的转运、脂肪的合成代谢、脂肪的分解代谢,阐述了脂肪酸结合蛋白(FABPs)、脂肪酸合成酶(FAS)、乙酰辅酶A羧化酶(ACC)、激素敏感脂酶(HSL)、脂蛋白酯酶(LPL)作为肌内脂肪沉积的候选基因在不同品种中的表达规律,旨在为提高畜肉品质提供一定参考,并对未来的研究方向进行展望。

Intramuscular fat content( IMF) is one of the important factors affecting meat quality because it can influence meat tenderness and flavor and other physical and chemical properties. The article summarized the intramuscular fat deposition process including the fatty acid transport,Lipogenesis,and Lipolysis,and the expression levels of candidate genes of intramuscular fat deposition( the fatty acid binding protein( FABPs),fatty acid synthase( FAS),acetyl-coa carboxylase( ACC),hormone sensitive lipase( HSL),lipoprotein lipase( LPL)) in different breeds. All of these investigations will provide a reference for improving IMF content and future research progress.