摘要
风味是反刍动物产品品质的核心指标,也是消费者评估动物源性产品质量的首要感官特征,其形成与挥发性风味物质及滋味呈味物质的组成和含量密不可分。改善反刍动物肉类风味,可以塑造差异化风味特征,满足多元化消费需求。本文综述了反刍动物肉中关键挥发性化合物及滋味呈味物质,深入探讨了饲草中营养成分、活性物质及挥发性成分等对动物源产品风味前体物质合成、脂肪氧化调控及微生物代谢的分子互作机制,以期为饲草高效利用、生产高品质动物源性产品提供理论依据,推动种养结合模式下饲草资源高效转化利用与风味产业的协同发展。
Flavor is a core indicator of ruminant product quality and the primary sensory characteristic for consumers to assess the quality of animal-derived products,and its formation is closely related to volatile flavor substances and taste presenting substances.Improving the flavor of ruminant meat can create differentiated flavor profiles to meet diversified consumer demands.This paper reviewed the key volatile compounds and taste presenting substances in ruminant meat,and explored the molecular interactions among nutrients,active substances and volatile components in forage on the synthesis of flavor precursors,fat oxidation regulation and microbial metabolism,with a view to providing theoretical basis for the efficient use of forage and production of high-quality animal-derived products,and to promote the efficient conversion and utilization of forage resources and the synergistic development of the flavor industry under the combined mode of planting and raising.[Chinese Journal of Animal Nutrition,2025,37(11):7388-7405]
作者
刘金娣
孙明远
辛杭书
钟荣珍
LIU Jindi;SUN Mingyuan;XIN Hangshu;ZHONG Rongzhen(Jilin Province Feed Processing and Ruminant Precision Breeding Cross regional Cooperation Technology Innovation Center,State Key Laboratory of Black Soils Conservation and Utilization,Northeast Institute of Geography and Agroecology,Chinese Academy of Sciences,Changchun 130102,China;College of Resources and Environment,University of Chinese Academy of Sciences,Beijing 101408,China;Jilin GerunjiaBiotechnology Co.,Ltd.,Changchun 130102,China;College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,China)
出处
《动物营养学报》
北大核心
2025年第11期7388-7405,共18页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家自然科学基金区域创新发展联合基金(U23A20234)
国家重点研发计划子课题(2024YFD1301105,2024YFD1301105)
吉林省与中国科学院科技合作高新技术产业化专项资金项目(2024SYHZ0003)
“科技兴蒙”行动重点专项(2022EEDSKJXM001-4)
中国科学院A类战略先导专项子课题(XDA26040305)
吉林省创新创业人才项目(2023QN20)。
关键词
反刍动物
风味物质
饲草成分
营养调控
ruminants
flavor substances
forage composition
nutritional regulation
