中文摘要：

牛肉蛋白质含量高，脂肪含量低，是人类消费的主要肉类食品之一。随着人们生活水平的日益提高，对低胆固醇、低脂肪、高不饱和脂肪酸的肉类更为亲睐。而牛肉品质的优劣与机体脂质代谢关系密切，脂质代谢多条途径交错成网状，共同调控着牛肉品质。本文通过分析脂质代谢网络通路中对牛肉品质影响最大的胆固醇合成、胆固醇排出、甘油三脂合成三条通路中关键功能基因(PPARα、PPARγ、LXR、RXR、SREBP2)的作用及研究进展，以期探索出通过调控脂质代谢而获得胆固醇含量低且甘油三脂含量低的优质牛肉的新途径，不断满足消费者对高质量肉类的需求。

英文摘要：

Beef is one of the main meat foods of human consumption, which has high protein and low fat content. As people living standard is increasing day by day, meat with low cholesterol, low fat and high unsaturated fatty is more popular. While, the good and bad of beef quality are closely related to the body lipid metabolism, multiple pathways of lipid metabolism staggered into a network, they regulated the quality of beef in common. This article analyzed the role of key functional genes(PPARα、PPARγ、LXR、RXR、SREBP2)and research progress of three pathways about cholesterol synthesis, cholesterol exclusion and triglycerides synthesis which had the greatest impact on beef quality of lipid metabolic network path. Thus, we can explore the new approach through regulating lipid metabolism to get high quality beef with low cholesterol and triglyceride levels, and Meet consumer demand for high-quality meat continuously.