猪肉鲜味物质及其形成机理研究进展

doi:10.3969/j.issn.1004-1524.20230293

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (3): 719-728.DOI: 10.3969/j.issn.1004-1524.20230293

• 综述 • 上一篇

猪肉鲜味物质及其形成机理研究进展

秦凯鹏¹^,²(), 门小明², 徐子伟²^,^*()

1.中国计量大学生命科学学院,浙江杭州 310018
2.浙江省农业科学院畜牧兽医研究所,浙江杭州 310021

收稿日期:2023-03-09 出版日期:2024-03-25 发布日期:2024-04-09
作者简介:秦凯鹏(1996—),男,河南驻马店人,硕士研究生,主要从事肉质风味方向研究。E-mail:qinkaipeng12@163.com
通讯作者: *徐子伟,E-mail:xzwfyz@sina.com
基金资助:
浙江省农业新品种选育重大科技专项(2021C02068);浙江省重点研发计划(2021C02007);国家现代农业产业技术体系(CARS-36)

Research progress of umami substances and their formation mechanism in pork

QIN Kaipeng¹^,²(), MEN Xiaoming², XU Ziwei²^,^*()

1. College of Life Sciences, China Jiliang University, Hangzhou 310018, China
2. Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2023-03-09 Online:2024-03-25 Published:2024-04-09

摘要/Abstract

摘要：

鲜味是猪肉中最受人们关注的滋味特征,解析猪肉鲜味形成的物质基础和鲜味物质生成机理对猪肉风味品质改良与调控具有重要意义。本文从食品鲜味与感知过程切入,综述了游离氨基酸、呈味核苷酸和呈味肽及其互作效应对猪肉鲜味形成的贡献,从活体和宰后2个层次解析了氨基酸代谢、能量代谢与肌纤维类型等对猪肉鲜味物质生成的影响,并探讨了相关控制基因与分子通路,期望为优质猪肉风味育种与营养调控提供新的科学依据和思路。

关键词: 猪肉, 鲜味物质, 能量代谢, 信号通路

Abstract:

Umami flavor is the most concerned flavor feature of pork. It is of great significance to analyze the material and mechanism of the formation of umami flavor for the improvement and regulation of pork flavor quality. In this paper, the contribution of free amino acids, flavor nucleotides and flavor peptides and their interactions to the formation of pork umami were reviewed from the perspective of food umami and perception process. The influences of protein amino acid metabolism, energy metabolism and muscle fiber type on the formation of pork flavor were analyzed from both in vivo and postmortem levels, and the related controlling genes and molecular pathways were also discussed. It is expected to provide new scientific basis and ideas for quality pork flavor breeding and nutrition regulation.

Key words: pork, umami substance, energy metabolism, signal pathway

中图分类号:

S828

秦凯鹏, 门小明, 徐子伟. 猪肉鲜味物质及其形成机理研究进展[J]. 浙江农业学报, 2024, 36(3): 719-728.

QIN Kaipeng, MEN Xiaoming, XU Ziwei. Research progress of umami substances and their formation mechanism in pork[J]. Acta Agriculturae Zhejiangensis, 2024, 36(3): 719-728.

图/表 5

图1 鲜味感知机制 PLC-β2,磷脂酶C-β2;PIP2,磷脂酰肌醇4,5-二磷酸;DAG,三酰甘油;IP3,肌醇-1,4,5-三磷酸;GC,大脑味觉皮层;IC,大脑岛叶皮层;TRPM5,瞬时受体电位阳离子通道亚家族成员5;ATP,三磷酸腺苷。

Fig.1 Umami perception mechanism PLC-β2, Phospholipase C-β2; PIP2, Phosphatidylinositol 4, 5-diphosphate; DAG, Triacylglycerol; IP3, Inositol-1,4, 5-triphosphate; GC, Cerebral gustatory cortex; IC, Insular cortex of brain; TRPM5, Transient receptor potential cation channel subfamily M member 5; ATP, Adenosine triphosphate.

图2 猪肉主要滋味物质化学结构式 1~5是核糖碳原子位置编号;Glu,谷氨酸;Asp,天冬氨酸;Ala,丙氨酸;Gly,甘氨酸;AMP,腺苷酸;IMP,肌苷酸;GMP,鸟苷酸。

Fig.2 Chemical structure of main flavor substances of pork 1-5 are the position number of the ribocarbon atom; Glu, Glutamate; Asp, Aspartate; Ala, Alanine; Gly, glycine; AMP, Adenosine monophosphate; IMP, Inosine monophosphate; GMP, Guanylic acid.

图3 蛋白质营养代谢与宰后降解

Fig.3 Nutrition metabolism and postmortem degradation of proteins

图4 糖酵解与三羧酸循环途径

Fig.4 Glycolysis and tricarboxylic acid cycle pathways

图5 屠宰后IMP生成途径

Fig.5 Post-slaughter pathway of IMP generation

参考文献 68

[1]	IKEDA K. New seasonings[J]. Chemical Senses, 2002, 27(9): 847-849.
[2]	WILKIE L M, CAPALDI PHILLIPS E D. Heterogeneous binary interactions of taste primaries: perceptual outcomes, physiology, and future directions[J]. Neuroscience & Biobehavioral Reviews, 2014, 47: 70-86.
[3]	CHAUDHARI N, YANG H, LAMP C, et al. The taste of monosodium glutamate: membrane receptors in taste buds[J]. The Journal of Neuroscience, 1996, 16(12): 3817-3826.
[4]	TOYONO T, SETA Y, KATAOKA S, et al. Expression of the metabotropic glutamate receptor, mGluR4a, in the taste hairs of taste buds in rat gustatory papillae[J]. Archives of Histology and Cytology, 2002, 65(1): 91-96.
[5]	BYSTROVA M F, ROMANOV R A, ROGACHEVSKAJA O A, et al. Functional expression of the extracellular-Ca²⁺-sensing receptor in mouse taste cells[J]. Journal of Cell Science, 2010, 123(Pt 6): 972-982.
[6]	HAID D, WIDMAYER P, VOIGT A, et al. Gustatory sensory cells express a receptor responsive to protein breakdown products (GPR92)[J]. Histochemistry and Cell Biology, 2013, 140(2): 137-145.
[7]	谢晓霞. 文蛤与蓝蛤鲜味肽的呈味特性及其与鲜味受体T1R1/T1R3的分子作用研究[D]. 锦州: 渤海大学, 2019.
	XIE X X. Flavor Characteristics of Umami Peptides from Meretrix Meretrix (Linnaeus) and Aloididae Aloidi and Their Interactions with Umami Receptor T1R1/T1R3[D]. Jinzhou: Bohai University, 2019. (in Chinese with English abstract)
[8]	ROPER S D, CHAUDHARI N. Taste buds: cells, signals and synapses[J]. Nature Reviews Neuroscience, 2017, 18(8): 485-497.
[9]	LI X P, XIE X X, WANG J X, et al. Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus[J]. Food Chemistry, 2020, 312: 126053.
[10]	WU X, TOKO K. Taste sensor with multiarray lipid/polymer membranes[J]. TrAC Trends in Analytical Chemistry, 2023, 158: 116874.
[11]	CHEN X K, GABITTO M, PENG Y Q, et al. A gustotopic map of taste qualities in the mammalian brain[J]. Science, 2011, 333(6047): 1262-1266.
[12]	SPENCE C. The tongue map and the spatial modulation of taste perception[J]. Current Research in Food Science, 2022, 5: 598-610.
[13]	YAMAGUCHI S. Basic properties of umami and effects on humans[J]. Physiology & Behavior, 1991, 49(5): 833-841.
[14]	齐珂珂, 门小明, 吴杰, 等. 饲养方式对“绿嘉黑” 黑猪胴体性状、血液指标和肉品质的影响[J]. 中国畜牧杂志, 2023, 59(1): 296-301.
	QI K K, MEN X M, WU J, et al. Effects of feeding methods on carcass traits, blood indexes and meat quality of “Lvjiahei” black pig[J]. Chinese Journal of Animal Science, 2023, 59(1): 296-301. (in Chinese)
[15]	蒋恒, 王昊然, 王怀树, 等. 苜蓿草粉对育肥猪胴体性状、肉品质以及肌肉中氨基酸、脂肪酸的影响[J]. 中国饲料, 2023(4): 57-62.
	JIANG H, WANG H R, WANG H S, et al. Effects of alfalfa grass powder on carcass traits, meat quality, amino acids and fatty acids in the muscles of fattening pigs[J]. China Feed, 2023(4): 57-62. (in Chinese with English abstract)
[16]	CHEN Q Q, ZHANG W, CAI J F, et al. Transcriptome analysis in comparing carcass and meat quality traits of Jiaxing Black Pig and Duroc×Duroc×Berkshire×Jiaxing Black Pig crosses[J]. Gene, 2022, 808: 145978.
[17]	孟令军. 荣昌乳猪理化特性及主体风味物质的研究[D]. 重庆: 西南大学, 2008.
	MENG L J. Study on the physicchemical characteristics and main flavor substances of Rongchang suckling swine[D]. Chongqing: Southwest University, 2008. (in Chinese with English abstract)
[18]	郇思琪, 刘登勇, 王笑丹, 等. 食品中呈鲜味物质研究进展[J]. 食品工业科技, 2020, 41(21): 333-339.
	HUAN S Q, LIU D Y, WANG X D, et al. Research advances on umami substances in food[J]. Science and Technology of Food Industry, 2020, 41(21): 333-339. (in Chinese with English abstract)
[19]	林淑玲. 代谢型谷氨酸受体的结构与功能研究[D]. 北京: 中国科学院大学, 2022.
	LIN S L. Study on structure and function of metabolic glutamate receptor[D]. Beijing: University of Chinese Academy of Sciences, 2022. (in Chinese with English abstract)
[20]	赵春萍, 张雄, 张静, 等. 柯乐猪的肉品质和风味指标测定及相关性分析[J]. 贵州畜牧兽医, 2022, 46(1): 12-16.
	ZHAO C P, ZHANG X, ZHANG J, et al. Determination and correlation analysis of meat quality and flavor index of Kele pig[J]. Guizhou Journal of Animal Husbandry & Veterinary Medicine, 2022, 46(1): 12-16. (in Chinese with English abstract)
[21]	张吉成. 不同体重皖岳黑猪屠宰性能及肉品质差异的研究[D]. 合肥: 安徽农业大学, 2022.
	ZHANG J C. Study on slaughter performance and meat quality of Wanyue black pigs with different weight[D]. Hefei: Anhui Agricultural University, 2022. (in Chinese with English abstract)
[22]	顾俊浩, 俞铮, 张佳汇, 等. 鲜味物质及鲜味调味料的研发进展[J]. 食品工业科技, 2023, 44(15): 418-426.
	GU J H, YU Z, ZHANG J H, et al. Progress on research and development of umami substances and umami-based seasonings[J]. Science and Technology of Food Industry, 2023, 44(15): 418-426. (in Chinese with English abstract)
[23]	LU P, LI D F, YIN J D, et al. Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)[J]. Food Chemistry, 2008, 107(4): 1529-1537.
[24]	MERLO T C, LORENZO J M, SALDAÑA E, et al. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon[J]. Meat Science, 2021, 181: 108596.
[25]	张俊. 茉莉花茶品质的近红外化学计量学研究[D]. 杭州: 浙江大学, 2012.
	ZHANG J. Quality evaluation of jasmine tea using NIR and chemometrics[D]. Hangzhou: Zhejiang University, 2012. (in Chinese with English abstract)
[26]	ZHAO C J, SCHIEBER A, GÄNZLE M G. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations: a review[J]. Food Research International, 2016, 89: 39-47.
[27]	RAMALINGAM V, SONG Z, HWANG I. The potential role of secondary metabolites in modulating the flavor and taste of the meat[J]. Food Research International, 2019, 122: 174-182.
[28]	翁世兵, 孙恢礼. 海产鲜味物质及海产品特征滋味的研究进展[J]. 中国调味品, 2007, 32(11): 21-27.
	WENG S B, SUN H L. Marine umami substances and characteristic tastes of seafood[J]. China Condiment, 2007, 32(11): 21-27. (in Chinese with English abstract)
[29]	葛倩倩. 猪肉中呈味核苷酸变化规律及肌苷酸基体标准样品研制[D]. 北京: 中国农业科学院, 2020.
	GE Q Q. Studies on the changes of flavored nucleotides and development of a reference materials for inosine acid in pork[D]. Beijing: Chinese Academy of Agricultural Sciences, 2020. (in Chinese with English abstract)
[30]	葛倩倩, 汤晓艳, 涂婷, 等. 不同品种猪肉鲜味特征比较研究[J]. 肉类研究, 2020, 34(9): 1-5.
	GE Q Q, TANG X Y, TU T, et al. Comparative study on the umami characteristics of pork from different breeds[J]. Meat Research, 2020, 34(9): 1-5. (in Chinese with English abstract)
[31]	HAN D, ZHANG C H, FAUCONNIER M L, et al. Characterization and comparison of flavor compounds in stewed pork with different processing methods[J]. LWT, 2021, 144: 111229.
[32]	赵樑, 吴娜, 王锡昌, 等. 不同生长阶段下中华绒螯蟹滋味成分差异研究[J]. 现代食品科技, 2016, 32(7): 261-269.
	ZHAO L, WU N, WANG X C, et al. Comparison of the flavor components of Chinese mitten crab at different growth stages[J]. Modern Food Science and Technology, 2016, 32(7): 261-269. (in Chinese with English abstract)
[33]	呼红梅, 郭建凤, 朱荣生, 等. 不同品种猪背最长肌肌苷酸和肌内脂肪含量的比较[J]. 扬州大学学报(农业与生命科学版), 2011, 32(3): 34-36.
	HU H M, GUO J F, ZHU R S, et al. Comparison of inosine monophosphate and intramuscular fat content in longissimus dorsi muscle of different breeds of pigs[J]. Journal of Yangzhou University(Agricultural and Life Science Edition), 2011, 32(3): 34-36. (in Chinese)
[34]	席斌, 郭天芬, 杨晓玲, 等. 对不同品种猪肉中脂肪酸、氨基酸及肌苷酸的比较研究[J]. 饲料研究, 2019, 42(7): 31-34.
	XI B, GUO T F, YANG X L, et al. Comparative research on fatty acid, amino acid and IMP of pork from different breeds[J]. Feed Research, 2019, 42(7): 31-34. (in Chinese with English abstract)
[35]	DOLORES GARRIDO M, EGEA M, BELÉN LINARES M, et al. Sensory characteristics of meat and meat products from entire male pigs[J]. Meat Science, 2017, 129: 50-53.
[36]	GALLEGO M, MORA L, TOLDRÁ F. The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham[J]. Food Production, Processing and Nutrition, 2019, 1(1): 2.
[37]	KĘSKA P, STADNIK J. Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: an in-silico study[J]. Journal of Sensory Studies, 2017, 32(6): e12301.
[38]	ZHOU C Y, WU J Q, TANG C B, et al. Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures[J]. Food Control, 2019, 106: 106694.
[39]	LIU Z Y, ZHU Y W, WANG W L, et al. Seven novel umami peptides from Takifugu rubripes and their taste characteristics[J]. Food Chemistry, 2020, 330: 127204.
[40]	XU X R, YU M G, RAZA J, et al. Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract[J]. LWT-Food Science & Technology, 2021, 137: 110371.
[41]	YU X Q, ZHANG L J, MIAO X D, et al. The structure features of umami hexapeptides for the T1R1/T1R3 receptor[J]. Food Chemistry, 2017, 221: 599-605.
[42]	YAMAGUCHI S, YOSHIKAWA T, IKEDA S, et al. Measurement of the relative taste intensity of some l-α-amino acids and 5'-nucleotides[J]. Journal of Food Science, 1971, 36(6): 846-849.
[43]	布丽君, 解华东, 张晓春, 等. 游离氨基酸对10月龄荣昌猪猪肉滋味的影响研究[J]. 农产品加工, 2016(21): 29-31.
	BU L J, XIE H D, ZHANG X C, et al. Research on the free amino acid impact on taste of 10 months old Rongchang pig[J]. Farm Products Processing, 2016(21): 29-31. (in Chinese with English abstract)
[44]	ROCHA R A R, RIBEIRO M N, SILVA G A, et al. Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride[J]. Journal of Food Science, 2020, 85(5): 1565-1575.
[45]	CAIROLI P, PIERACCINI S, SIRONI M, et al. Studies on umami taste. Synthesis of new guanosine 5'-phosphate derivatives and their synergistic effect with monosodium glutamate[J]. Journal of Agricultural and Food Chemistry, 2008, 56(3): 1043-1050.
[46]	YUE J, ZHANG Y F, JIN Y F, et al. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles[J]. Food Chemistry, 2016, 194: 12-19.
[47]	TOLDRÁ F, GALLEGO M, REIG M, et al. Bioactive peptides generated in the processing of dry-cured ham[J]. Food Chemistry, 2020, 321: 126689.
[48]	TAMURA M, NAKATSUKA T, TADA M, et al. The relationship between taste and primary structure of “delicious peptide” (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from beef soup[J]. Agricultural and Biological Chemistry, 1989, 53(2): 319-325.
[49]	MAEHASHI K, MATSUZAKI M, YAMAMOTO Y, et al. Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties[J]. Bioscience, Biotechnology, and Biochemistry, 1999, 63(3): 555-559.
[50]	LIANG L, ZHOU C C, ZHANG J C, et al. Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3[J]. Food Chemistry, 2022, 387: 132870.
[51]	DANG Y L, HAO L, CAO J X, et al. Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3[J]. Food Chemistry, 2019, 271: 697-706.
[52]	GUO Q, KONG X F, HU C J, et al. Fatty acid content, flavor compounds, and sensory quality of pork loin as affected by dietary supplementation with l-arginine and glutamic acid[J]. Journal of Food Science, 2019, 84(12): 3445-3453.
[53]	邓雪娟, 刘国华, 蔡辉益, 等. 理想氨基酸水平对肉鸡生长发育调控技术的研究进展[J]. 中国畜牧兽医, 2011, 38(3): 34-38.
	DENG X J, LIU G H, CAI H Y, et al. Research progress on control technology of dietary ideal amino acid levels on growth and development in broilers[J]. China Animal Husbandry & Veterinary Medicine, 2011, 38(3): 34-38. (in Chinese with English abstract)
[54]	胡诚军. 饲粮添加精氨酸和谷氨酸对肥育猪肉品质的影响及机制研究[D]. 广州: 华南农业大学, 2017.
	HU C J. Effects of dietary supple mentation with arginine and glutamate on meat quality and its mechanism in growing-finishing pigs[D]. Guangzhou: South China Agricultural University, 2017. (in Chinese with English abstract)
[55]	胡诚军, 张婷, 李华伟, 等. 饲粮添加亮氨酸和谷氨酸对肥育猪生长性能、胴体性状和肉品质的影响[J]. 动物营养学报, 2017, 29(2): 590-596.
	HU C J, ZHANG T, LI H W, et al. Effects of dietary leucine and glutamate on growth performance, carcass traits and meat quality of finishing pigs[J]. Chinese Journal of Animal Nutrition, 2017, 29(2): 590-596. (in Chinese with English abstract)
[56]	SONG J, ZHOU Y Z, PANG Y Y, et al. The anti-aging effect of Scutellaria baicalensis Georgi flowers extract by regulating the glutamine-glutamate metabolic pathway in D[J]. Experimental Gerontology, 2020, 134: 110843.
[57]	李继强, 朱立贤, 仝林, 等. 宰后肌肉能量代谢对肉品质的影响研究进展[J]. 肉类研究, 2023, 37(1): 31-38.
	LI J Q, ZHU L X, TONG L, et al. A review of the effect of postmortem muscle energy metabolism on meat quality[J]. Meat Research, 2023, 37(1): 31-38. (in Chinese with English abstract)
[58]	MORENO GARCÍA C A, ZHOU H T, ALTIMIRA D, et al. The glutamate metabotropic receptor 5 (GRM5) gene is associated with beef cattle home range and movement tortuosity[J]. Journal of Animal Science and Biotechnology, 2022, 13(1): 111.
[59]	HUANG Y Z, CAI L P, DUAN Y Y, et al. Whole-genome sequence-based association analyses on an eight-breed crossed heterogeneous stock of pigs reveal the genetic basis of skeletal muscle fiber characteristics[J]. Meat Science, 2022, 194: 108974.
[60]	WANG C C, MATARNEH S K, GERRARD D, et al. Contributions of energy pathways to ATP production and pH variations in postmortem muscles[J]. Meat Science, 2022, 189: 108828.
[61]	ENGLAND E M, MATARNEH S K, SCHEFFLER T L, et al. Perimortal muscle metabolism and its effects on meat quality[M]// New aspects of meat quality. Amsterdam: Elsevier, 2017: 63-89.
[62]	LI D P, QIN N, ZHANG L T, et al. Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinus carpio) fillets stored at 4 ℃: an in vivo study[J]. Food Chemistry, 2016, 211: 812-818.
[63]	路伏增, 罗卫斌, 盛春生, 等. 生鲜猪肉鲜度指标评定及呈味核苷酸降解规律的研究[J]. 浙江农业学报, 2015, 27(9): 1514-1518.
	LU F Z, LUO W B, SHENG C S, et al. Evaluation of fresh pork umami index and study on flavor nucleotides degradation process[J]. Acta Agriculturae Zhejiangensis, 2015, 27(9): 1514-1518. (in Chinese with English abstract)
[64]	杨雅媛, 宋仁德, 韩玲, 等. 不同海拔高度牛宰后牛肉AMPK活性及能量代谢研究[J]. 农业机械学报, 2018, 49(10): 370-374, 380.
	YANG Y Y, SONG R D, HAN L, et al. AMPK activity and glycolysis of postmortem beef at different altitudes[J]. Transactions of the Chinese Society for Agricultural Machinery, 2018, 49(10): 370-374, 380. (in Chinese with English abstract)
[65]	HUANG X J, LIU G H, GUO J, et al. The PI3K/AKT pathway in obesity and type 2 diabetes[J]. International Journal of Biological Sciences, 2018, 14(11): 1483-1496.
[66]	ZHOU M, WU T Z, CHEN Y, et al. Functional attenuation of UCP1 as the potential mechanism for a thickened blubber layer in cetaceans[J]. Molecular Biology and Evolution, 2022, 39(11): msac230.
[67]	HU J, YU P, DING X L, et al. Genetic polymorphisms of the AMPD1 gene and their correlations with IMP contents in Fast Partridge and Lingshan chickens[J]. Gene, 2015, 574(2): 204-209.
[68]	徐子伟, 门小明. 猪肉质风味成因及其品种与饲料营养效应探究[J]. 动物营养学报, 2022, 34(10): 6291-6297.
	XU Z W, MEN X M. Pork flavor formation and its influencing factors exploration from breeds and feed nutrition[J]. Chinese Journal of Animal Nutrition, 2022, 34(10): 6291-6297. (in Chinese with English abstract)

猪肉鲜味物质及其形成机理研究进展

Research progress of umami substances and their formation mechanism in pork

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 5

参考文献 68

相关文章 15

编辑推荐

Metrics

本文评价

[1]	温红瑞, 齐明江, 高昌鹏, 田晓雨, 李雪梅, 周玉香. 单宁对育肥滩羊生长性能、消化代谢以及屠宰性能的影响[J]. 浙江农业学报, 2023, 35(12): 2809-2817.
[2]	谭天宇, 才冬杰, 王之盛, 左之才. 糖浓度变化对牛肺泡巨噬细胞促炎细胞因子释放的影响[J]. 浙江农业学报, 2022, 34(3): 464-470.
[3]	蒋婧, 任航行, 周鹏, 孙晓燕, 李杰, 付琳, 张丽, 刘良佳, 王高富. MC1R c.676A>G与山羊皮肤色素沉积的关系及其对黑色素合成的影响[J]. 浙江农业学报, 2022, 34(12): 2629-2639.
[4]	欧秀琼, 李睿, 张晓春, 钟正泽, 李星, 景绍红, 郭宗义, 李兴桂. 肌纤维类型组成对猪肌肉品质与能量代谢的影响研究进展[J]. 浙江农业学报, 2022, 34(1): 196-203.
[5]	金俪雯, 刘增金, 刘爱军. 猪肉销售商可追溯体系参与行为及其影响因素——基于北京、上海、济南3市636位销售商的实证分析[J]. 浙江农业学报, 2021, 33(3): 541-552.
[6]	韩玉梅, 谢晶莹, 毕英杰, 许淑娟, 冯若飞. 脑心肌炎病毒VP1蛋白抑制Ⅰ型IFN信号通路和促进病毒体外增殖[J]. 浙江农业学报, 2021, 33(1): 18-26.
[7]	李秋玲, 齐颖, 王琛, 张一名, 王新妤, 尚校兰, 贾永红, 李美茹, 储明星. 热应激对中国荷斯坦牛乳腺组织基因表达及信号通路的影响[J]. 浙江农业学报, 2020, 32(5): 770-778.
[8]	宋志强, 丁祥, 唐贤, 朱淼, 侯怡铃. 松乳菇子实体两个发育时期的转录组分析[J]. 浙江农业学报, 2020, 32(2): 337-347.
[9]	阳明贤, 左之才, 李碧, 王宇. 牛抵抗素对牛肺泡巨噬细胞TLR4/MyD88非依赖信号通路基因表达的影响[J]. 浙江农业学报, 2019, 31(3): 379-383.
[10]	彭成璐, 张瑜, 丁雪东, 李玉, 冯士彬, 王希春, 李锦春, 吴金节. 11S通过NF-κB信号通路引起猪小肠上皮细胞损伤[J]. 浙江农业学报, 2019, 31(3): 384-391.
[11]	顾静秋, 彭程, 吴华瑞, 吴建寨. 猪肉价格的时空分布格局和影响因素分析[J]. 浙江农业学报, 2018, 30(5): 872-879.
[12]	林墨, 李官浩, 杨慧娟, 唐洪刚, 肖朝耿, 谌迪, 叶梦迪, 李希兹恩·安德烈·鲍里索维奇, 陈黎洪. 不同解冻方式对猪肉食用品质的影响[J]. 浙江农业学报, 2018, 30(4): 666-671.
[13]	路伏增1，罗卫斌1，盛春生2，徐如海1，戴丽荷1，姜红进1，褚晓红1，*. 生鲜猪肉鲜度指标评定及呈味核苷酸降解规律的研究[J]. 浙江农业学报, 2015, 27(9): 1514-.
[14]	吕玉丽;久保长政;刘建新;徐子伟. 饲料中添加鱼油对肥育猪脂肪酸组成的影响[J]. , 2008, 20(6): 0-486.
[15]	徐震宇;蒋经伟;鲍伟华;刘建新. 宁波市盐酸克仑特罗使用的监控与消长动态[J]. , 2004, 16(1): 0-32.