摘要
随着消费升级和膳食结构优化,羊肉因其高蛋白质、低脂肪的营养特性逐渐成为健康饮食的重要选择。然而,羊肉特征性膻味已成为制约其消费增长的关键因素。4-烷基支链脂肪酸、3-甲基吲哚和4-甲基苯酚是羊肉膻味的主要成分,其形成机制与瘤胃微生物代谢及脂质氧化过程等密切相关。本文系统综述了具有膻味特征化合物的来源,从遗传因素、饲养方式和饲粮以及性别和月龄等角度阐述其对羊肉膻味的影响,并从品种杂交、营养调控及羊肉加工处理等角度分析羊肉降膻的有效方式,旨在为提升羊肉品质和推动产业高质量发展提供参考依据。
With the upgrading of consumption and the optimization of dietary structure,mutton has gradually become an important choice for healthy eating due to its high-protein and low-fat nutritional characteristics.However,the characteristic odor of mutton has become a key factor restricting the growth of its consumption.4-alkyl branched-chain fatty acids,3-methylindole and 4-methylphenol are the main components of the mutton odor,and their formation mechanism is closely related to rumen microbial metabolism and lipid oxidation processes,etc.This article systematically reviews the sources of compounds with odor characteristics,elaborates on their influences on the mutton odor from the perspectives of genetic factors,feeding methods and diets,as well as gender and months of age,and analyzes the effective ways to reduce the mutton odor from the perspectives of breed hybridization,nutritional regulation and mutton processing,aiming to provide reference basis for improving the quality of mutton and promoting the high-quality development of the industry.
作者
刘丽丽
员炜圩
普宣宣
郭雪峰
LIU Lili;YUAN Weiwei;PU Xuanxuan;GUO Xuefeng(College of Animal Science and Technology,Tarim University,Alar 843300,China;Key Laboratory of Livestock and Grass Resources Utilization Around Tarim,Ministry of Agriculture and Rural Affairs(Co-Built by Ministry and Province),Alar 843300,China)
出处
《动物营养学报》
北大核心
2026年第1期77-87,共11页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
塔里木大学人才类项目(TDZKBS202518)
重点实验室开放课题项目(HS202505)。
关键词
羊肉
膻味物质来源
影响因素
降膻方式
mutton
sources of odor substances
influencing factors
odor reduction methods
