综述 Review

饲料因素对鸡蛋风味的影响及其改善措施

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  • 中国农业科学院饲料研究所, 农业部饲料生物技术重点开放实验室, 北京 100081
龙城(1990-), 男, 江西萍乡人, 硕士研究生, 从事家禽营养调控研究.E-mail:dxfdn666@163.com

收稿日期: 2014-08-15

  网络出版日期: 2015-02-09

基金资助

国家青年自然基金(31301991);国家蛋鸡产业技术体系(CARS-41-K13);家禽产业技术体系北京市创新团队项目(CARS-PSTP)

Influence of Feed Factors on Egg Flavor and the Measures for Flavor Improvement

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  • Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China

Received date: 2014-08-15

  Online published: 2015-02-09

摘要

随着畜牧业的快速发展,畜产品供应日益充裕,人们对畜产品的质量要求不断提高,其安全性、营养性及风味等逐渐成为消费者关注的热点.本文综述了形成鸡蛋风味的前体物质、影响鸡蛋风味的饲料因素及改善鸡蛋风味的措施,旨在为相关研究提供参考.

本文引用格式

龙城, 王晶, 武书庚, 张海军, 岳洪源, 齐广海 . 饲料因素对鸡蛋风味的影响及其改善措施[J]. 动物营养学报, 2015 , 27(2) : 352 -358 . DOI: 10.3969/j.issn.1006-267x.2015.02.004

Abstract

With the rapid development of animal husbandry, the supply of livestock products is becoming abundant, leading to people's ever-growing demands for high quality animal by-products. On the basis of sufficient supply, consumers start to focus on their safety, flavor and nutritional value. Precursor substances in forming egg flavor, the influence of feed factors on the egg flavor and some measures for flavor improvement were reviewed in this paper, which aimed to provide the reference for related research.

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