鸡肉肌苷酸含量影响因素研究进展  

Research Progress on Influencing Factors of Inosinic Acid Content in Chicken

作　　者：金睿 曹满湖 黄泰来 温建崇 JIN Rui;CAO Manhu;HUANG Tailai;WEN Jianchong(Hunan Collaborative Innovation Center of Animal Production Safety,College of Animal Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128)

机构地区：[1]湖南农业大学动物科学技术学院,湖南畜禽安全生产协同创新中心,湖南长沙410128

出　　处：《中国家禽》2021年第10期87-93,共7页China Poultry

基　　金：湖南省教育厅双一流学科建设重点项目(19A241)。

摘　　要：风味是衡量鸡肉品质的重要指标。肌苷酸具有显著的鲜味呈味作用,开展其含量、沉积规律和代谢调控的研究对提高鸡肉品质具有重要意义。文章在介绍肌苷酸的结构、性质的基础上,综述了肌苷酸合成和代谢途径以及影响鸡肉肌苷酸含量的因素的研究进展,旨在为鸡肉风味的改善措施和营养研究方向的选择提供理论基础和科学依据。Flavor is an important index of chicken quality.Inosinic acid has a significant role in flavor.It is of great significance to study its content,deposition and metabolic regulation to improve the quality of chicken.Based on the introduction of the structure and properties of inosinic acid,this paper reviewed the research progress of inosinic acid synthesis and metabolism pathway and the factors affecting the inosinic acid content in chicken,aiming to provide theoretical and scientific basis for the improvement of chicken flavor and the selection of nutrition research direction.

关 键 词：鸡肉 肌苷酸含量 影响因素 风味物质 

分 类 号：S831.5[农业科学—畜牧学]