舍饲条件下日粮策略改善羊肉脂溶性风味物质研究现状

Recent review of diet strategies to improve lipid-soluble flavor substance for house-feeding mutton

中文关键词:  羊肉风味  脂溶性风味物质  日粮策略

英文关键词:mutton flavor  lipid-soluble flavor substance  diet strategy

中文摘要:

      消费者对羊肉风味的接受程度存在很大差异, 其中脂溶性风味物质是羊肉风味来源的主要组成部分, 脂溶性风味物质的影响因素主要包括地域、品种、性别、生长阶段、饲养方式、日粮组成、烹饪加工等, 目前对于舍饲条件下日粮策略改善羊肉风味成为研究的热点之一。本文分析综述了从日粮精粗比及饲料的品质、添加油脂或脂肪酸、添加维生素、添加植物与植物提取物等方面改善羊肉风味, 为进一步科学研究和生产实践提供依据。

英文摘要:

      There are great differences in consumers' acceptance of mutton flavor requirements. Lipid-soluble flavor substances are the main components of mutton flavor sources. The influencing factors of lipid-soluble flavor substances mainly include region, breed, sex, age, feeding model, diet, cooking, etc. To improve mutton flavor with diet strategy of house-feeding mutton has become one of the research hotspots. This paper analyzed and summarized the improvement of mutton flavor by modifying forage-to-concentrate ratio and feeding quality, adding oil or fatty acids, adding vitamin, adding plants and plant extracts, etc., so as to provide basis for further scientific research and practice.