羊肉脂肪酸组成的营养调控途径  

Nutrition regulation pathway of mutton fatty acid composition

作　　者：徐晨晨[1] 罗海玲[1] 

机构地区：[1]中国农业大学动物科技学院,动物营养学国家重点实验室,北京100193

出　　处：《现代畜牧兽医》2016年第8期28-31,共4页Modern Journal of Animal Husbandry and Veterinary Medicine

基　　金：国家肉羊产业技术体系(CARS-39)

摘　　要：羊肉中饱和脂肪酸高,多不饱和脂肪酸低,这对人类的饮食健康有不利影响。本文综述了国内外不同的营养调控途径改变羊肉脂肪酸组成的最新研究进展,旨在为今后羊肉中脂肪酸的相关研究提供理论依据。Mutton is characterized as being high in saturated fatty acids and low in polyunsaturated fatty acids, which is regarded as being disadvantageous within the human diet. This paper reviews the research that has been conducted with the aim of altering the fatty acid composition of sheep meat through different nutrition regulatory pathways at domestic and foreign, in order to provide a theoretical basis for future studies of fatty acids of sheep meat.

关 键 词：羊肉 动物营养 脂肪酸组成 综述 

分 类 号：S826.5[农业科学—畜牧学]