组学技术在肉品质评价中的研究与应用进展

doi:10.19586/j.2095-2341.2024.0193

生物技术进展 ›› 2025, Vol. 15 ›› Issue (3): 365-371.DOI: 10.19586/j.2095-2341.2024.0193

• 进展评述 • 下一篇

组学技术在肉品质评价中的研究与应用进展

李浩杰(), 李鑫璐, 王坤, 葛长荣()

云南农业大学动物科学技术学院，昆明 650201

收稿日期:2024-12-06 接受日期:2025-02-12 出版日期:2025-05-25 发布日期:2025-07-01
通讯作者: 葛长荣
作者简介:李浩杰 E-mail: 1322806263@qq.com；
基金资助:
云南省基础研究计划项目-青年项目(202401AU070079);云南省农业基础研究联合专项项目(202401BD070001-036)

Research and Application Progress of Omics Technology in Meat Quality Evaluation

Haojie LI(), Xinlu LI, Kun WANG, Changrong GE()

College of Animal Science and Technology，Yunnan Agricultural University，Kunming 650201，China

Received:2024-12-06 Accepted:2025-02-12 Online:2025-05-25 Published:2025-07-01
Contact: Changrong GE

摘要/Abstract

摘要：

肉类作为人类饮食中的重要组成部分，其重要性随着社会经济的发展和人们生活水平的提高而日益凸显。目前，消费者对肉类产品的需求不再仅限于基本的营养和卫生要求，而是更加注重产品的健康性、口感和风味，组学技术为肉品质评价（肉色、pH、系水力、嫩度、游离氨基酸、肌内脂肪等）提供了科学手段。介绍了组学技术的概念及其研究策略，总结了组学技术在肉品质评价中的应用进展，以期为进一步利用组学技术提高肉的质量提供参考。

关键词: 肉品质, 物理, 化学, 组学技术

Abstract:

As an important part of human diet， meat is becoming more and more important with the development of social economy and the improvement of living standard. At present， consumers' demand for meat products is no longer limited to basic nutrition and hygiene requirements， they pay more attention to the health， taste and flavor of products， and the omics technology provides scientific means for meat quality evaluation （meat color， pH， water holding capacity， tenderness， free amino acids， intramuscular fat， etc.）. The review introduced the concept and research strategies of omics technology， summarized the application progress of omics technology in meat quality evaluation， in order to provid reference for further improving meat quality by using omics technology.

Key words: meat quality, physical, chemical, omics technology

中图分类号:

Q819

李浩杰, 李鑫璐, 王坤, 葛长荣. 组学技术在肉品质评价中的研究与应用进展[J]. 生物技术进展, 2025, 15(3): 365-371.

Haojie LI, Xinlu LI, Kun WANG, Changrong GE. Research and Application Progress of Omics Technology in Meat Quality Evaluation[J]. Current Biotechnology, 2025, 15(3): 365-371.

图/表 1

参考文献 55

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组学	定义	关键组成部分	研究方法	参考文献
基因组	一个生物体的全部遗传信息，包括所有DNA序列	基因、内含子、外显子、启动子、增强子、miRNA前体、重复序列、线粒体DNA	基因测序、基因注释、比较基因组学、GWAS	[8]
转录组	从基因组中转录出的所有RNA分子的集合，包括mRNA、rRNA、tRNA等	mRNA、rRNA、tRNA、ncRNA、miRNA、siRNA、piRNA、lncRNA	RNA测序、微阵列、qPCR、转录组组装	[9-10]
蛋白质组	细胞或组织中表达的所有蛋白质集合	蛋白质、多肽、蛋白质复合物、蛋白质修饰、蛋白质相互作用	质谱分析、二维凝胶电泳、蛋白质芯片、酵母双杂交、共免疫沉淀	[11]
代谢组	细胞或生物体中的全部代谢物，包括小分子代谢物	代谢物、脂质、糖、氨基酸、核苷酸、辅因子、次级代谢物	质谱分析、核磁共振、色谱技术、代谢通量分析	[12]

组学	定义	关键组成部分	研究方法	参考文献
基因组	一个生物体的全部遗传信息，包括所有DNA序列	基因、内含子、外显子、启动子、增强子、miRNA前体、重复序列、线粒体DNA	基因测序、基因注释、比较基因组学、GWAS	[8]
转录组	从基因组中转录出的所有RNA分子的集合，包括mRNA、rRNA、tRNA等	mRNA、rRNA、tRNA、ncRNA、miRNA、siRNA、piRNA、lncRNA	RNA测序、微阵列、qPCR、转录组组装	[9-10]
蛋白质组	细胞或组织中表达的所有蛋白质集合	蛋白质、多肽、蛋白质复合物、蛋白质修饰、蛋白质相互作用	质谱分析、二维凝胶电泳、蛋白质芯片、酵母双杂交、共免疫沉淀	[11]
代谢组	细胞或生物体中的全部代谢物，包括小分子代谢物	代谢物、脂质、糖、氨基酸、核苷酸、辅因子、次级代谢物	质谱分析、核磁共振、色谱技术、代谢通量分析	[12]

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组学技术在肉品质评价中的研究与应用进展

Research and Application Progress of Omics Technology in Meat Quality Evaluation

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