影响畜禽肌肉肌苷酸含量的因素及其相关基因的研究进展  

Research advance of influencing factors on inosine acid content in meat and its related genes

作　　者：李仲玉[1] 刘培峰[1] 李佳凝[1] 刘洋[1] 任海轮 陈盈霖 王超[1] 徐良梅[1] 

机构地区：[1]东北农业大学动物科学技术学院,黑龙江哈尔滨150030

出　　处：《中国饲料》2017年第3期8-11,19,共5页China Feed

基　　金：黑龙江省教育厅科学技术研究项目(12531036)

摘　　要：肌苷酸是影响肉质风味的重要物质,其呈味作用显著。畜禽的饲养方式、屠宰后的储藏条件以及日粮蛋能水平和饲料添加剂是影响肌苷酸含量的主要因素。本文就肌苷酸的形成机理、肌苷酸含量的影响因素及其相关基因的研究进展进行了综述,以期为动物营养工作者在畜禽肉质风味方面的研究提供借鉴与参考。Inosine acid is an important material for the flavor of meat ,which has significant effect on umami taste.The feeding manners of livestock, storage conditions after slaughter,protein-energy level of diet and the feed additives are the main factors that affect the content of inosinie acid.In this paper,the formation mechanism ,factors affecting content of ino- sine acid and the study of related genes were reviewed ,which aims to providing reference for the future research and de- velopment of flavor quality.

关 键 词：肌苷酸 影响因素 相关基因 

分 类 号：S811.3[农业科学—畜牧学]