姜黄素调控脂质代谢及改善猪肉品质的研究进展OA
Research Progress on Curcumin in Regulating Lipid Metabolism and Improving Pork Quality
通过营养干预改善猪肉品质是生猪养殖的重要研究方向.姜黄素是从姜黄中提取的天然多酚类化合物,能通过调控猪脂质代谢而改善肉品质.本文从氧化还原稳态、脂肪细胞增殖分化、脂肪酸合成与分解、脂质积累分布、肠道菌群及其代谢物 5 个方面归纳姜黄素调控脂质代谢的作用机制,并进一步总结了日粮中添加姜黄素对猪肉品质的影响,以期为姜黄素的应用及提升猪肉品质的精准调控技术提供理论依据和支撑.
Improving pork quality through nutritional intervention is an important research focus in swine production.Curcumin,a natural polyphenolic compound extracted from turmeric,can enhance meat quality by regulating lipid metabolism in pigs.This review summarizes the mechanisms by which curcumin modulates lipid metabolism from five aspects:redox homeostasis,adipocyte proliferation and differentiation,fatty acid synthesis and degradation,lipid accumulation and distribution,and gut microbiota along with their metabolites.It further generalizes the effects of dietary curcumin supplementation on pork quality,aiming to provide theoretical support and evidence for the application of curcumin and precision regulation of pork quality improvement.
陆倩;聂作明;张瑾;彭永佳
浙江理工大学生命科学与医药学院,浙江 杭州 310029||嘉兴大学生物与化学工程学院,浙江 嘉兴 314001浙江理工大学生命科学与医药学院,浙江 杭州 310029嘉兴大学生物与化学工程学院,浙江 嘉兴 314001||丽水学院中医药与健康(现代)产业学院,浙江 丽水 323000嘉兴大学生物与化学工程学院,浙江 嘉兴 314001
农业科技
姜黄素脂质代谢脂肪沉积肉品质
CurcuminLipid metabolismFat depositionPork quality
《中国畜牧杂志》 2026 (8)
16-25,10
国家自然科学基金项目(32172708)浙江省自然基金重点项目(LZ23C170002)浙江省农业(畜禽)新品种选育重大科技专项(2021C02068-5)
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