共轭亚油酸对畜禽肌肉品质影响的研究进展  

Research progress in influences of conjugated linoleic acid on meat quality

作　　者：张晶晶[1] 王锡昌[1] 刘源[1] 

机构地区：[1]上海海洋大学食品学院,上海200090

出　　处：《食品工业科技》2010年第9期386-389,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2006BAD05A03);上海市教委科研创新项目(08YZ117);上海市重点学科建设项目(T1102)

摘　　要：共轭亚油酸(Conjugated linoleic acid,CLA)是亚油酸的一组构象和位置异构体。它作为一种新型功能性脂肪酸,具有许多重要的生理功能,其中调节机体脂肪代谢,降低脂质沉积的功效尤为显著。目前国内外研究人员利用此生物活性在动物饲养方面的研究也日益广泛。文章简要介绍了共轭亚油酸的结构、活性及降脂机制。重点结合近年来国内外在共轭亚油酸和畜禽饲养方面的相关研究报道,从畜禽肌肉品质的主要影响因素展开,综述了共轭亚油酸对畜禽肌肉品质和风味的影响。Conjugated linoleic acid（CLA）is a collective term for a group of positional and geometric isomers of octadecadienoic acid conjugated double bond system.It has many significant physiological functions as a new kind of functionality fatty acid,and the regulation of adipose metabolism as well as reduction of lipid deposition is the most important.Many researches about CLA and livestock are increasingly widespread.The conjugate linoleic acid＇s structure,activity and the mechanism of reduction of lipid deposition were introduced briefly in this paper.The influencing factor of livestock meat quality and the influences of CLA on it were introduced in detail,which included the effect on the meat quality and flavor.

关 键 词：共轭亚油酸 畜禽饲养 品质 风味 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]