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

Abstract

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

CLC Number:

S823

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%

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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