Abstract: Meat quality is one of the determining factors for consumers' decision to purchase pork. More and more research is dedicated to producing high- quality and delicious pork to meet the needs of consumers. At present, Bacillus and lactic acid bacteria are probiotics commonly used to improve pork quality, which can improve meat color, reduce drip loss and shear force, increase the content of muscle nutrients and flavor substances, and enhance meaty traits and nutritional value in pork. Probiotics regulate the expression of genes related to nutrient metabolism, improving intestinal metabolism and deposition of fat and protein in meat. It can also affect the expression of genes related to fiber type, growth and development of muscle, reduce muscle lipid peroxidation by maintaining cell membrane integrity, lower water loss rate, and thus improve meat quality. This article reviews commonly used probiotics and their applications in meat quality of pigs, in order to provide scientific basis for the application of probiotics in improving meat quality.

Key words: Bacillus, Lactic acid bacteria, Pig, Meat quality

摘要： 猪肉品质是消费者购买决策的决定因素之一。越来越多的研究致力于生产优质美味的猪肉，以满足消费者的需求。目前，常用于改善猪肉品质的益生菌有芽孢杆菌和乳酸菌，这些益生菌能够改善猪肉颜色，减少滴水损失和剪切力，提高肌肉营养物质和风味物质的含量，改善猪肉肉质性状和营养价值。益生菌调节营养物质代谢相关基因表达，改善肠道代谢和脂肪、蛋白质在肌肉中沉积；还可影响肌肉纤维类型和肌肉生长发育相关的基因表达，通过维持细胞膜完整性降低肌肉脂质过氧化，降低失水率，从而改善肉品质。因此，该文综述了常用的益生菌、益生菌在改善猪肉品质方面的应用，以期为益生菌改善猪肉品质的应用提供科学依据。

关键词: 芽孢杆菌, 乳酸菌, 猪, 肉品质