舍饲条件下日粮策略改善羊肉脂溶性风味物质研究现状
消费者对羊肉风味的接受程度存在很大差异, 其中脂溶性风味物质是羊肉风味来源的主要组成部分, 脂溶性风味物质的影响因素主要包括地域、品种、性别、生长阶段、饲养方式、日粮组成、烹饪加工等, 目前对于舍饲条件下日粮策略改善羊肉风味成为研究的热点之一。本文分析综述了从日粮精粗比及饲料的品质、添加油脂或脂肪酸、添加维生素、添加植物与植物提取物等方面改善羊肉风味, 为进一步科学研究和生产实践提供依据。
There are great differences in consumers' acceptance of mutton flavor requirements. Lipid-soluble flavor substances are the main components of mutton flavor sources. The influencing factors of lipid-soluble flavor substances mainly include region, breed, sex, age, feeding model, diet, cooking, etc. To improve mutton flavor with diet strategy of house-feeding mutton has become one of the research hotspots. This paper analyzed and summarized the improvement of mutton flavor by modifying forage-to-concentrate ratio and feeding quality, adding oil or fatty acids, adding vitamin, adding plants and plant extracts, etc., so as to provide basis for further scientific research and practice.
标题：舍饲条件下日粮策略改善羊肉脂溶性风味物质研究现状
英文标题：Recent review of diet strategies to improve lipid-soluble flavor substance for house-feeding mutton
作者：
王吉峰 中国农业科学院饲料研究所
牛力斌 中国农业科学院饲料研究所
李俊 中国农业科学院饲料研究所
中文关键词:羊肉风味,脂溶性风味物质,日粮策略,
英文关键词:mutton flavor,lipid-soluble flavor substance,diet strategy,
发表日期：2019-02-27
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