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反刍动物肌内脂肪及脂肪酸调控研究进展 预览

Advances in Regulation of Intramuscular Fat and Fatty Acids in Ruminants
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摘要 脂肪作为食物中必不可少的养分,它不仅可以提供能量,还可以提供必需脂肪酸。脂肪的硬度、贮存稳定性受肌内脂肪及脂肪酸组成等影响,进而影响脂肪的营养价值、风味以及食用品质,而脂肪酸组成受动物种类、品种、性别和日粮等因素影响。反刍动物由于瘤胃氢化作用导致其脂肪酸饱和程度和异构程度高于单胃动物,从而使其肌内脂肪以及脂肪酸组成不同,导致其肉品质以及风味都不同。本文旨在综述反刍动物肌内脂肪及其脂肪酸构成调控的研究进展。 Fat is an essential component in human diet,it can provide energy and contains essential fatty acids that must be present in food.Meat nutritional properties are closely related to its fat content and fatty acid composition.Fat nutritional,flavor and sensory quality in meat are determined by fatty acid composition which affect fat hardness and storage stability.The composition of fatty acid varies with animal species,breeds,gender and diet.Due to rumen hydrogenation,the degree of saturation and isomerization of fatty acids in ruminants was higher than that in monogastric animals,then intramuscular fat,composition of fatty acid,meat quality and flavor are different.This paper reviews the research progress on the regulation of intramuscular fat and its fatty acid composition in ruminants.
作者 李鹤琼 罗海玲 LI Heqiong;LUO Hailing(State Key Laboratory of Animal Nutrition,College of Animal Science and Technology,China Agricultural University,Beijing 100193,China)
出处 《中国畜牧杂志》 CAS 北大核心 2019年第8期1-5,12共6页 Chinese Journal of Animal Science
基金 国家重点研发计划(2018YFD0500402) 国家肉羊产业技术体系(CARS-38)
关键词 肌内脂肪 脂肪酸 肉品质 反刍动物 Intramuscular fat Fatty acid Meat quality Ruminants
作者简介 李鹤琼(1991-),女,山西沁水人,博士研究生,研究方向为动物营养与肉品调控,E-mail:Joan374261795@163.com;通讯作者:罗海玲(1965-),女,教授,博士生导师,研究方向为动物营养与肉品调控,E-mail:luohailing@cau.edu.cn
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参考文献5

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