家禽肉品质评价指标及其影响因素研究进展  

Research progress on evaluation indices of poultry meat quality and its influencing factors

作　　者：陈安琪 杨春彦 董丙强 周婷婷 陈世豪[1] 白皓[1] 江勇 常国斌[1] 王志秀 CHEN Anqi;YANG Chunyan;DONG Bingqiang;ZHOU Tingting;CHEN Shihao;BAI Hao;JIANG Yong;CHANG Guobin;WANG Zhixiu(School of Animal Science and Technology,Yangzhou University,Yangzhou Jiangsu 225009,China)

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009

出　　处：《东北农业大学学报》2024年第5期90-100,共11页Journal of Northeast Agricultural University

基　　金：国家自然科学基金项目(32002159);江苏省重点研发计划(现代农业)项目(BE2021332);国家现代农业(水禽)产业技术体系项目(CARS-42-3);国家重点研发计划项目(2023YFD1300300N)。

摘　　要：近年来,随着人口持续增长,人们生活水平不断提高,禽肉需求量不断增长,消费者对其品质要求也越来越高。目前,禽肉市场存在许多问题,食品安全问题日益增加。从评价肉品质的重要指标(肉色、pH、系水力、剪切力、水分含量、蛋白质含量、脂肪含量及风味物质中存在的氨基酸、脂肪酸和肌苷酸)及影响家禽肉品质的品种、性别、日龄以及饲养管理和环境等方面多角度分析养殖过程中影响肉质优劣的重要影响因素,以期为生产优质禽肉的饲养管理及遗传育种提供参考。In recent years,with the continuous growth of the population and the improvement of people's living standards,the demand for poultry meat has been growing continuously,while consumers'demand for its quality has also become higher and higher.At present,there are many outstanding problems in the poultry meat market,and the food safety problem is increasing.The important influencing factors affecting the quality of meat in the breeding process from multiple perspectives were analysed,such as the important indices for evaluating the quality of meat(meat colour,pH,tethering force,shear force,water content,protein content,fat content and amino acids,fatty acids and inosinic acid present in the flavouring substances),as well as breeds,sexes,age of the day,and feeding management and environmental aspects affecting poultry meat quality,with a view to provide a comprehensive analysis of the factors affecting meat quality in the production of high-quality poultry meat.In order to provide a reference for the production of high quality poultry meat in feeding management and genetic breeding.

关 键 词：家禽 肉品质 评价指标 影响因素 

分 类 号：S83145[农业科学—畜牧学]