影响家禽肉质的因素及研究现状  

Research Status on Factors Affecting Poultry Meat Quality

作　　者：赫云桐 周长海[1] 梁芳芳[1] 段楚枫 孙睿鸿 李玉梅[1] 张晶[1] 刁继辙 HE Yuntong;ZHOU Changhai;LIANG Fangfang;DUAN Chufeng;SUN Ruihong;LI Yumei;ZHANG Jing;DIAO Jizhe(College of Animal Sciences,Jilin University,Jilin Provincial Key Laboratory of Livestock and Poultry Feed and Feeding in Northeastern Frigid Area,Jilin Changchun 130062,China;Unit 95935 of the PLA,Heilongjiang Harbin 150100,China)

机构地区：[1]吉林大学动物科学学院,吉林省东北寒区畜禽饲料与饲养重点实验室,吉林长春130062 [2]中国人民解放军95935部队,黑龙江哈尔滨150100

出　　处：《饲料工业》2023年第5期20-24,共5页Feed Industry

基　　金：新希望六和股份有限公司畜禽饲料与畜禽产品质量安全控制四川省重点实验室[NH2021022205];吉林省市场监察管理厅项目[DBXM046-2020]。

摘　　要：肉品质的评价指标主要包括pH、肉色、嫩度、系水力以及风味。近年来禽类肉质问题日益突出,其品质直接影响消费者的感官印象,从而影响禽肉的经济效益,因此探究禽肉品质影响因素对于生产具有指导意义。文章综述了禽肉评价指标的影响因素,以期为后续研究提供参考。The sensory evaluation of the meat quality generally consist of pH,meat color,tenderness,water-holding capacity and flavour.In recent years,poultry meat quality has become a growing issue.Poultry quality directly affects consumers′sensory impression,thus affecting the economic benefit of poultry meat,so it is of guiding significance to explore the influencing factors of poultry quality.The article reviewed the factors that affect the sensory evaluatin of meat quality to provide theoretical reference for future research.

关 键 词：家禽 肉品质 氨基酸 脂肪酸 微量元素 维生素 肌苷酸 环境温度 

分 类 号：S815.5[农业科学—畜牧学]