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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

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.

Cite this article

LONG Cheng, WANG Jing, WU Shugeng, ZHANG Haijun, YUE Hongyuan, QI Guanghai . Influence of Feed Factors on Egg Flavor and the Measures for Flavor Improvement[J]. Chinese Journal of Animal Nutrition, 2015 , 27(2) : 352 -358 . DOI: 10.3969/j.issn.1006-267x.2015.02.004

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