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ZHANG Li-xia, GUO Yue-ying, CHENG Hai-xing, WANG Le, JING Ye. Progress of fatty acid metabolism and skeletal muscle contraction genes affecting lamb quality[J]. Science and Technology of Food Industry, 2016, (04): 374-377. doi: 10.13386/j.issn1002-0306.2016.04.067
Citation: ZHANG Li-xia, GUO Yue-ying, CHENG Hai-xing, WANG Le, JING Ye. Progress of fatty acid metabolism and skeletal muscle contraction genes affecting lamb quality[J]. Science and Technology of Food Industry, 2016, (04): 374-377. doi: 10.13386/j.issn1002-0306.2016.04.067

Progress of fatty acid metabolism and skeletal muscle contraction genes affecting lamb quality

doi: 10.13386/j.issn1002-0306.2016.04.067
  • Received Date: 2015-06-10
  • Meat traits were effected by many factors,and the genes play an important role in genetic factors.Fatty acid metabolism and skeletal muscle contraction were related with the flavor and tenderness of muscle,diameter and density of muscle fiber which influence accumulation of the intermuscular fat,development of muscle fiber,the moisture of muscle and so on. The function,regulation mechanism and research status on meat quality of qualityfat-1 gene,diethyl diacylglycerol acyltransferase 1 gene,adipose tissue triglyceride hydrolase gene,skeletal muscle troponin fast gene,tropomyosin 3 gene were reviewed in this article.
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