中国肉牛遗传改良研究进展与未来展望：从“追赶”到“创新”的种业振兴之路

doi:10.19543/j.cnki.1673-4556.20260709.001

中国畜禽种业 ›› 2026, Vol. 22 ›› Issue (8): 19-31.doi: 10.19543/j.cnki.1673-4556.20260709.001cstr: 32418.14.j.cnki.1673-4556.20260709.001

中国肉牛遗传改良研究进展与未来展望：从“追赶”到“创新”的种业振兴之路

曹晓瑶¹^,³^,⁵(), 李姣², 王亭¹^,³, 熊兰玲¹^,³, 蔡向庭⁴, 冯思远⁴, 王泽昭¹^,³, 郑彩宏¹, 陈燕¹, 张路培¹, 高雪¹, 高会江¹^,³, 朱波¹^,³^,⁴(), 李俊雅¹^,³^,⁴()

^1. 中国农业科学院北京畜牧兽医研究所，北京 100193
^2. 全国畜牧总站，北京 100125
^3. 国家肉牛遗传评估中心，北京 100193
^4. 北方农牧业技术创新中心，内蒙古呼和浩特 010111
^5. 延边大学，吉林延吉 133000

收稿日期:2026-04-07 出版日期:2026-08-26 发布日期:2026-07-31
通讯作者: 朱波, 李俊雅 E-mail:cxy1163899369@163.com;zhubo@caas.com;lijunya@caas.cn
作者简介:
曹晓瑶（1999—），男，山东博兴人，博士研究生，研究方向：畜牧学，E-mail：cxy1163899369@163.com。
基金资助:
国家重点研发计划(2023YFD1300105); 吉林省聚力攻坚专项(2025-JLJLGJ); 河北省农业科技成果转化资金项目(2025JNZ); 通辽市“揭榜挂帅”项目(TL2024TW002)

Progress and prospects for genetic improvement of beef cattle in China: The pathway to revitalizing the seed industry from "catching up" to "innovation"

Xiaoyao Cao¹^,³^,⁵(), Jiao Li², Ting Wang¹^,³, Lanling Xiong¹^,³, Xiangting Cai⁴, Siyuan Feng⁴, Zezhao Wang¹^,³, Caihong Zheng¹, Yan Chen¹, Lupei Zhang¹, Xue Gao¹, Huijiang Gao¹^,³, Bo Zhu¹^,³^,⁴(), Junya Li¹^,³^,⁴()

^1. The Institute of Animal Sciences, CAAS, Beijing, 100193
^2. National Animal Husbandry Station, Beijing, 100125
^3. National Center of Beef Cattle Genetic Evaluation, Beijing, 100193
^4. Northern Agriculture and Livestock Husbandry Technology Innovation Center of CAAS, Hohhot, 010111, Inner Mongolia
^5. Yanbian University, Yanji, 133000, Jilin

Received:2026-04-07 Online:2026-08-26 Published:2026-07-31
Contact: Bo Zhu, Junya Li E-mail:cxy1163899369@163.com;zhubo@caas.com;lijunya@caas.cn

摘要/Abstract

摘要：

肉牛产业是现代农业和畜牧种业的重要组成部分，与牛肉供给安全、居民消费升级和乡村产业振兴密切相关。遗传改良是提升肉牛生产效率、肉品质和种业竞争力的核心途径。本文结合近年来我国肉牛育种研究进展与产业实践，围绕遗传资源保护与评价、本品种持续选育、杂交创新与新品种（系）培育、分子育种技术应用及现代育种体系建设等方面进行系统梳理。总体来看，我国已形成较为丰富的牛遗传资源保护基础，地方黄牛品种在肉质、适应性和抗逆性等方面具有重要利用价值；以秦川牛、南阳牛、鲁西牛、延边牛等为代表的地方品种持续选育取得一定进展，夏南牛、延黄牛、辽育白牛和华西牛等自主培育品种逐步支撑国产种源供给；基因组选择、多组学整合、分子标记挖掘和智能化育种决策等技术正在加快向生产应用转化；以核心育种场、种公牛站和遗传评估体系为支撑的现代肉牛育种框架也已初步建立。与此同时，我国在核心种源持续创新、高质量表型数据积累、多性状综合选择、育种主体协同和技术产业化应用等方面仍存在短板。未来应围绕高质量表型与基因型数据积累、基因组与多组学信息融合、核心种源自主创制、产学研用协同机制完善和国家肉牛育种大数据平台建设等方向持续发力，以提升我国肉牛遗传改良效率和种业自主创新能力，为肉牛产业高质量发展与种业振兴提供支撑。

关键词: 肉牛, 遗传改良, 种质资源, 基因组选择, 育种体系, 种业振兴

Abstract:

The beef cattle industry is an important component of modern agriculture and livestock seed industry, and is closely associated with beef supply security, consumption upgrading, and rural industrial revitalization. Genetic improvement is a fundamental approach for improving production efficiency, beef quality, and seed industry competitiveness. Based on recent research progress and industrial practices in China, this review systematically summarizes the major advances in beef cattle genetic improvement from the perspectives of genetic resource conservation and evaluation, continuous selection of indigenous breeds, crossbreeding innovation and development of new breeds or lines, application of molecular breeding technologies, and construction of modern breeding systems. Overall, China has established a relatively rich foundation for cattle genetic resource conservation, and indigenous yellow cattle breeds show important value in meat quality, environmental adaptation, and stress resistance. Continuous selection of representative local breeds, including Qinchuan, Nanyang, Luxi, and Yanbian cattle, has achieved measurable progress, while independently developed breeds such as Xia'nan, Yanhuang, Liaoyu White, and Huaxi cattle have gradually strengthened domestic germplasm supply. Meanwhile, genomic selection, multi-omics integration, molecular marker discovery, and intelligent breeding decision-making are accelerating their transition from research to practical breeding. A modern beef cattle breeding framework supported by core breeding farms, bull stations, and national genetic evaluation systems has also been preliminarily established. However, several limitations remain, including insufficient continuous innovation of elite germplasm, inadequate accumulation of high-quality phenotypic data, incomplete multi-trait selection systems, weak coordination among breeding entities, and limited efficiency of technology transfer. Future efforts should focus on high-quality phenotypic and genotypic data accumulation, integration of genomic and multi-omics information, independent creation of elite germplasm, improvement of industry–university–research collaboration mechanisms, and construction of a national beef cattle breeding big data platform. These efforts will help improve the efficiency of beef cattle genetic improvement and support the revitalization of China's beef cattle seed industry.

Key words: Beef cattle, Genetic improvement, Germplasm resources, Genomic selection, Breeding system, Seed industry revitalization

中图分类号:

S823

曹晓瑶, 李姣, 王亭, 熊兰玲, 蔡向庭, 冯思远, 王泽昭, 郑彩宏, 陈燕, 张路培, 高雪, 高会江, 朱波, 李俊雅. 中国肉牛遗传改良研究进展与未来展望：从“追赶”到“创新”的种业振兴之路[J]. 中国畜禽种业, 2026, 22(8): 19-31.

Xiaoyao Cao, Jiao Li, Ting Wang, Lanling Xiong, Xiangting Cai, Siyuan Feng, Zezhao Wang, Caihong Zheng, Yan Chen, Lupei Zhang, Xue Gao, Huijiang Gao, Bo Zhu, Junya Li. Progress and prospects for genetic improvement of beef cattle in China: The pathway to revitalizing the seed industry from "catching up" to "innovation"[J]. Chinese Livestock and Poultry Breeding, 2026, 22(8): 19-31.

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序号NO.	指标Indicator	数值Value	说明Explanation
1	国家牛活体保种场	23个	活体保护基础
2	国家级保护区	2个	原产地保护
3	活体保种群存栏量	12314头	资源活体保存规模
4	国家家畜基因库牛品种数	117个	长期遗传材料保存
5	保存遗传材料总量	22.4万份	含精液、胚胎、体细胞
6	国家家养动物种质资源库牛品种数	78个	血样、组织样等系统保存
7	保存遗传物质总量	6.1万份	异地保存补充
8	2024年新增牛遗传资源	4个	天台牛等

项目 Items	品种 Variety	肌内脂肪含量 Intramuscular fat content/%	剪切力 Shear force	主要脂肪酸特点 Main fatty acid characteristics	风味物质前体 Flavor substance precursors
引进品种 Introduced variety	日本和牛^[23]	16.92 ± 1.08	很低	单不饱和脂肪酸极高	氨基酸丰富
	安格斯牛^[24]	4.1～13.3	低	单不饱和脂肪酸高	谷氨酸含量较高
	西门塔尔牛^[25]	7.42	中等偏低	多不饱和脂肪酸相对较高	肌苷酸含量较高
	利木赞牛^[26]	1.7 ± 0.37	较高	饱和脂肪酸比例相对较高	数据较少，通常风味较淡
地方品种 Local variety	秦川牛^[23]	13.38 ± 1.08	中等偏低	多不饱和脂肪酸/饱和脂肪酸比例良好	风味氨基酸种类丰富
	南阳牛^[23]	12.35 ± 1.22	中等	脂肪酸组成均衡	肌苷酸含量较高
	鲁西牛^[27]	14.75～20.80	中等偏低	部分优质个体大理石花纹较好，脂肪酸组成优良	风味前体物质沉积较好
	延边牛^[28]	9～16	中等	耐寒品种，脂肪沉积能力受季节影响	风味独特
	蒙古牛^[19]	-	较高	多不饱和脂肪酸比例可能较高，但总脂肪少	风味独特

序号NO.	指标Indicator	数值Value
1	种肉牛场	311家
2	年末存栏量	34.6万头
3	种公牛站	51家
4	肉用种公牛（含乳肉兼用牛）	7515头
5	其中采精公牛	3340头
6	肉牛核心育种场	53家
7	核心种公牛站	5家
8	年生产肉牛冷冻精液	5069.6万剂
9	核心种公牛站年生产肉牛冷冻精液	1086.2万剂
10	核心站市场份额	34%

中国肉牛遗传改良研究进展与未来展望：从“追赶”到“创新”的种业振兴之路

Progress and prospects for genetic improvement of beef cattle in China: The pathway to revitalizing the seed industry from "catching up" to "innovation"

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