摘要
VA、VE和VC都是天然的抗氧化剂,在生理功能上有很多相同和相似之处,都具有很强的抗氧化性、保护细胞膜完整性等功能,因此在增强肉的抗氧化性、延长货架期、改善肉品质方面具有重要的作用。笔者简述了3种维生素的生理功能、维生素间的互作以及对肉品质的影响,为探讨通过营养手段改善肉品质提供参考依据。
Vitamin A,Vitamin E and Vitamin C are natural antioxidants. In the body of animals, they have many similar and even same physiological functions. They have been found to be effective in protecting the integrality of cell membrane,lmproving the immunity of animals, elevating the quality and the anti-oxida tion of livestock and poultry meat, and therefore prolonging the period of the meat in market. This paper describes the physiologicol functions of the three Vitamins and their effects on the quality of the meat and the interaction of them. provides the reference for study how to improve the quality of meat by nutritive methodology.
出处
《北京农学院学报》
2005年第4期77-80,共4页
Journal of Beijing University of Agriculture
基金
北京市农委资助项目
作者简介
李新花，女，1979年出生，新疆农业大学北京农学院联合培养2003级研究生，研究方向为家禽营养;
通讯作者
