摘要
鸡肉不但具有高蛋白、低脂肪和低胆固醇的优点,而且肉质嫩滑、滋味鲜美,目前肉鸡产量大幅提高与肉品质的下降之间的矛盾日益突出。鸡肉品质受到遗传、营养、饲养和屠宰加工等多种因素的影响。国内外大量研究表明通过营养调控技术能较好地改善鸡肉品质。文章就肉质评定指标、肉质影响因素及鸡肉品质营养调控现状进行综述,以期为相关技术实际应用提供参考。
Chicken meat has the advantages of high protein, low fat and low cholesterol. At present, the contradiction between the increase of broiler production and the decline of meat quality has become increasingly prominent. Chicken quality is influenced by many factors such as genetics, nutrition, feeding and slaughtering. A large number of studies at home and abroad have shown that the quality of chicken meat can be better improved through nutrition regulation technology. The paper reviews the meat quality assessment indicators, meat quality influencing factors and the status of chicken quality and nutrition regulation, in order to provide reference for relevant application.
出处
《饲料研究》
CAS
北大核心
2020年第3期120-123,共4页
Feed Research
基金
国家重点研发计划课题(项目编号:2018YFD0500405)
国家自然科学基金项目(项目编号:31872374)
江苏现代农业产业技术体系建设专项(项目编号:JATS[2019]425)。
关键词
肉鸡
肉质
营养调控
broiler
meat quality
nutrition regulation
作者简介
赵伟,硕士,研究方向为肉品质量安全控制;通信作者:高峰,博士,教授,博士生导师。
