益生菌对畜禽肉质的影响及作用机制  

Effect of probiotics on the meat quality of livestock and poultry and its mechanism

作　　者：周金影 栾嘉明 冯鑫 张敏[1] 耿春银[1] ZHOU Jin-ying;LUAN Jia-ming;FENG Xin;ZHANG Min;GENG Chun-yin

机构地区：[1]延边大学农学院,吉林延吉133000

出　　处：《饲料研究》2020年第11期124-127,共4页Feed Research

基　　金：国家自然科学基金(项目编号:31660669);吉林省“十三五”科研规划项目(项目编号:JJKH20180904KJ)。

摘　　要：乳酸菌、酵母菌、芽孢杆菌作为饲用益生菌在动物生产中广泛应用。文章综述乳酸菌、酵母菌、芽孢杆菌对畜禽肉质的影响,进一步分析其对肉质影响的机制,旨为乳酸菌、酵母菌、芽孢杆菌等饲用益生菌在动物肉质调控中的科学应用提供参考。Lactic acid bacteria,yeasts and Bacillus are used as feed probiotics,which have been widely used in animal production.The article reviews the effect of lactic acid bacteria,yeasts,and Bacillus on meat quality of livestock and poultry,and further analyzes the mechanism of the effect on meat quality,aiming at the scientific application of feed probiotics such as lactic acid bacteria,yeast and Bacillus in the regulation of animal meat quality for reference.

关 键 词：乳酸菌 酵母菌 芽孢杆菌 牛肉 猪肉 鸡肉 

分 类 号：S816.7[农业科学—饲料科学]