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共轭亚油酸对肉品质的影响及其作用机理的研究 被引量：1

The Research of the Influence of CLA on the Pork Quality and its Mechanism
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摘要 共轭亚油酸（简称CLA）是一系列含有共轭双键亚油酸的总称，包括几何异构体和位置异构体。它具有改变肉中脂肪酸组成，影响脂肪代谢，优化肉的健康性，完善肉的表现性等一系列改善肉品质的功能。本文综述了共轭亚油酸对肉品质的影响及其作用机制。 Conjugated linoleic acids （CLA） were naturally occurred isomers of linoleic acid. CLA refered to a group of positional and geometric isomers of linoleic acid. CLA had a wries of functions of improving meat quality. CLA might change overall fatty acid composition, affect the metabolism, optimize the health of meat, perfect the appearance of meat and so on. This paper summarized these functions of CLA.
作者 庄滨峰 单安山 朱正鹏
机构地区 东北农业大学动物营养研究所
出处 《中国饲料添加剂》 2006年第3期1-4,共4页 China Feed Additive
关键词 共轭亚油酸 肉品质 作用机制 conjugated linoleic acids meat quality mechanism
分类号 S816.7 [农业科学—饲料科学]
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参考文献16

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二级参考文献21

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中国饲料添加剂
2006年 第3期

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