肌内脂肪是猪肉风味物质的重要前体物,它与猪肉的p H、肉色、嫩度、系水力、多汁性等肉品性状密切相关,是影响猪肉品质的重要因素之一。猪肉的肌内脂肪含量不仅与猪的品种遗传紧密相关,而且能随日粮养分的变化而改变。这为人们开展通过遗传育种或饲料营养调控的研究从而提高肌内脂肪含量、进一步改善猪肉品质成为了可能。为此,该文对品种遗传和日粮养分对猪肉肌内脂肪含量的影响作一简单综述,以供相关研究者参考。 Intramuscular fat is an important precursor of pork flavor. It is closely related to pork traits such as p H, flesh color, tenderness, hydration, juicy and so on. It is one of the important factors that affect pork quality. The intramuscular fat content of pork is not only closely related to the genetic variation of pig breeds, but also changes with the dietary nutrient. It is for people to carry out genetic breeding or nutrition regulation of the study to increase intramuscular fat content, to further improve the quality of pork has become possible. To this end, this article gives a brief review on the effects of genetic variation and dietary nutrients on intramuscular fat content in pork for reference by relevant researchers.