Advances in Understanding Changes in Meat Quality during Multiple Hybridization
ZHOU Yuxi, KANG Shuai, REN Xiaopu, QIAN Wenxi
1. College of Food Science and Engineering, Tarim University, Alar 843300, China; 2. Key Laboratory of Tarim Animal Husbandry Science and Technology, Tarim University, Alar 843300, China
Abstract：In recent years, with the improvement of people’s living standards and the adjustment of dietary structure, people’s demand for meat has gradually increased, and the livestock breeding industry has developed rapidly. In order to improve the meat production performance and meat quality of livestock, new crossbreeds with excellent meat production performance meat quality have been developed between indigenous breeds and imported excellent breeds. However, at present, a comparative analysis between purebred and crossbred offspring is still lacking. This paper reviews and analyzes recent achievements in understanding the differences in meat production performance meat quality between purebred and crossbred livestock, and pinpoints the advantages of pure breeds and crosses. It is anticipated that this review will provide a reference for further promoting the formation of livestock improvement system.
2023, Vol. 37 
