酚类化合物在猪脂肪沉积中的作用

The impact of phenolic compounds on pig fat deposition

摘要:

脂肪沉积的数量和部位是影响猪肉品质的重要因素。近年来的研究表明，天然成分在降低皮下和内脏脂肪沉积、提高肌内脂肪沉积方面具有重要作用。并且，天然产物具有绿色、安全、无添加和无残留等优势。而从水果、蔬菜以及草本类植物中提取的酚类化合物是天然成分中的重要一员。本文对酚类化合物在猪脂肪沉积中的作用研究进行了综述，可为利用酚类化合物调控脂肪沉积，改善猪肉品质提供借鉴和参考。

Abstract:

The quantity and distribution of fat deposits are crucial factors that impact the quality of pork. Recent studies have indicated that the utilization of natural ingredients plays a significant role in decreasing subcutaneous and visceral fat deposits, as well as enhancing intramuscular fat. Moreover, natural products possess several advantages including being environmentally friendly, safe, free of additives, and leaving no residue. Phenolic compounds derived from fruits, vegetables and herbs constitute of vital component of these natural ingredients. This article examines the influence of phenolic compounds on pig fat deposition, aiming to provide guidance on the utilization of such compounds to regulate fat deposition and enhance pork quality.