畜禽肌肉肌苷酸研究进展  

Recent Advances on Inosinic Acid of Animal Muscle

作　　者：王晓方[1] 常文环[1] 刘国华[1] 张姝[1] 郑爱娟[1] 蔡辉益[1] 

机构地区：[1]中国农业科学院饲料研究所,北京100081

出　　处：《中国畜牧兽医》2012年第5期221-225,共5页China Animal Husbandry & Veterinary Medicine

基　　金：国家肉鸡产业技术体系建设专项(nycytx-42-G4-036077)

摘　　要：文章综述了畜禽肌肉呈味物质肌苷酸的研究现状、呈味机理、代谢途径和影响因素,提出了现阶段肌苷酸研究过程中存在的问题并对未来的研究方向进行了展望,以期为目前动物营养工作者在畜禽风味品质方面的研究提供借鉴与参考。Inosinic acid is the flavor-producing substances of animal muscle. This paper reviewed the recent advances on in- osinic acid, the flavor mechanism of inosinic aicd, as well as its metabolic pathway and influencing factors. The problem in current research work of inosinic acid and research direction in the future were proposed in this paper in order to provide references for further researches on animal flavor quality.

关 键 词：肌苷酸 呈味机理 代谢机理 研究展望 

分 类 号：S879.2[农业科学—畜牧兽医]