综述 Review

鱼腥味鸡蛋形成机制及其影响因素的研究进展

  • 鲍延娥 ,
  • 董晓芳 ,
  • 佟建明 ,
  • 翟钦辉
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  • 1. 中国农业科学院北京畜牧兽医研究所, 北京 100193;
    2. 西北农林科技大学动物科技学院, 杨凌 712100

收稿日期: 2013-01-22

  网络出版日期: 2013-06-17

基金资助

国家蛋鸡产业技术体系建设专项经费(CARS-41-K16)

Formation Mechanism and Influencing Factors of Fishy-Tainted Eggs

  • BAO Yan ,
  • DONG Xiaofang ,
  • TONG Jianming ,
  • ZHAI Qinhui
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  • 1. Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. College of Animal Science and Technology, Northwest A & F University, Yangling 712100, China

Received date: 2013-01-22

  Online published: 2013-06-17

摘要

鱼腥味是一种难闻的令人不悦的刺激性气味,严重影响鸡蛋的品质和风味,给蛋鸡生产者带来了一定的困扰。本文总结了鱼腥味鸡蛋的形成机制及其影响因素,以期为其相关研究提供一定的参考。

本文引用格式

鲍延娥 , 董晓芳 , 佟建明 , 翟钦辉 . 鱼腥味鸡蛋形成机制及其影响因素的研究进展[J]. 动物营养学报, 2013 , 25(7) : 1412 -1417 . DOI: 10.3969/j.issn.1006-267x.2013.07.003

Abstract

The fish taint is a repulsive, unpleasant and pungent odor, seriously affecting the quality and flavor of eggs, which confuses the producers. This article mainly reviewed the formation mechanism and influencing factors of fishy-tainted eggs in order to provide references for the related researches.

Key words: egg; fishy-tainted; TMA; FMO3

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