饲养方式对牦牛肌肉脂肪酸组成和挥发性风味物质的影响研究进展  

Research Advance on Effects of Feeding Methods on Fatty Acid Composition and Volatile Flavor Compounds in Yak Meat

作　　者：王莉 魏健 吴斌 王玉涛 WANG Li;WEI Jian;WU Bin;WANG Yutao(Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region,College of Life and Geography Sciences,Kashi University,Kashi 844000,China;Shihezi University,Shihezi 832003,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆帕米尔高原生物资源与生态重点实验室,喀什844000 [2]石河子大学,石河子832003

出　　处：《动物营养学报》2025年第1期87-100,共14页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：新疆维吾尔自治区自然科学基金项目(2021D01B07)。

摘　　要：肌肉脂肪酸组成和挥发性风味物质是呈现牦牛肉质的关键指标。饲养方式(饲粮组成)对牦牛肌肉脂肪酸组成有较大影响,而肌肉脂肪酸组成差异则是影响其挥发性风味物质种类、组成及含量的主要直接因素。本文主要总结分析了牦牛肉脂肪酸对挥发性风味物质形成的作用及饲养方式对牦牛肌肉脂肪酸组成及挥发性风味物质的影响效应,旨在为牦牛肉品质调控提升及高质化利用提供参考借鉴。Fatty acid composition and volatile flavor compounds are the key indicators of yak meat quality.Feeding methods(diet composition)have great effects on the fatty acid composition in yak meat;however,the difference of fatty acid composition in yak meat is the main direct factor affecting the species,composition and contents of volatile flavor compounds.In this paper,the effects of fatty acids in yak meat on the formation of volatile flavor compounds and the effects of feeding methods on fatty acid composition and volatile flavor compounds in yak meat were summarized and analyzed.This review provides reference for the quality regulation,improvement and the high-quality utilization of yak meat.[Chinese Journal of Animal Nutrition,2025,37(1):87-100]

关 键 词：饲养方式 牦牛肉 脂肪酸组成 挥发性风味物质 

分 类 号：S815[农业科学—畜牧学]