动物肌肉氨基酸谱对肉品质的影响  

Impact of Amino Acid Profile in Animal Muscle on Meat Quality

作　　者：何飞扬 刘郜 吴慧思 王梦芝[1] 张浩[1] HE Feiyang;LIU Gao;WU Huisi;WANG Mengzhi;ZHANG Hao(College of Animal Science and Technology,Yangzhou University,Jiangsu Yangzhou 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：《饲料工业》2025年第3期130-135,共6页Feed Industry

基　　金：科技部“十四五”国家重点研发项目子课题[2023YFD1301705];新疆生产建设兵团重大科技“揭榜挂帅”项目[2023AB078]。

摘　　要：随着人们经济水平和健康意识的不断提高,肉类食品在日常饮食中比例上升。肌肉中氨基酸的种类和含量在一定程度上影响肉的品质和消费者的饮食健康。因此,揭示肌肉中氨基酸对肉品质的影响十分必要。文章综述了动物肌肉氨基酸对肉品质影响的研究进展,主要针对动物肌肉氨基酸对肉质风味、肉色、氧化稳定性、肌纤维类型的影响,旨在了解氨基酸对肉品质的具体影响,以期来改善肉品质,获得更好的畜产品和经济效益。With the continuous improvement of people's economic status and health awareness,the proportion of meat consumption in daily diets gradually increased.The types and levels of amino acids in muscles have a certain influence on the quality of meat and the dietary health of consumers.Therefore,it is essential to elucidate the impact of amino acids in muscles on meat quality.This article reviews the research progress on the influence of animal muscle amino acids on meat quality,focusing on their effects on meat flavor,color,oxidative stability,and muscle fiber types.The aim is to understand the specific impact of amino acids on meat quality,with the hope of enhancing meat quality and achieving better livestock products and economic benefits.

关 键 词：氨基酸谱 肉品质 抗氧化性能 肌纤维 肌肉 

分 类 号：S816.15[农业科学—饲料科学]