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猪胴体脂肪的沉积、分布以及脂肪酸组成不仅影响胴体的经济价值，还直接影响消费者的健康。基于对健康的关注，消费者更加愿意选择皮下、内脏脂肪含量低的猪肉。肌内脂肪的含量直接影响猪肉的嫩度、多汁性及风味，如何在不增加皮下、内脏脂肪沉积的基础上，提高肌内脂肪的含量成为当前畜牧学科的研究热点。猪的脂肪代谢主要受遗传、营养以及环境应激等因素的影响。本文主要针对环境高温对猪不同部位脂肪代谢的影响及其可能的调控机制进行综述。“,”Carcass fat deposition, distribution and fatty acid composition not only affect the economic value of the carcass, but also directly affect consumers’ health. Consumers are more willing to choose pork with less content of subcutaneous and visceral fat. The content of intramuscular fat directly affects the tenderness, juici-ness and flavor of pork. It has been a hotspot to improve the content of intramuscular fat without increasing subcutaneous and visceral fat deposition. Fat metabolism is mainly affected by heredity, nutrition and environ-mental stress. This paper reviewed the effects of high ambient temperature on fat metabolism in different parts of pigs and underlying regulatory mechanisms.