[1] 冯辽辽, 宗荣荣, 刘婉如.地椒研究进展[J].黑龙江农业科学, 2019(4):162-165. FENG L L, ZONG R R, LIU W R.Research progress of
Thymus quinquecostatus[J].Heilongjiang Agricultural Sciences, 2019(4):162-165.(in Chinese)
[2] 刘彩凤, 康艳梅, 李爱华.日粮中添加百里香对滩羊肉中脂肪酸的影响[J].饲料工业, 2014, 35(19):33-38. LIU C F, KANG Y M, LI A H.Effect of adding thyme vulgaris to dietary on sheep mutton's fatty acid[J].Feed Industry, 2014, 35(19):33-38.(in Chinese)
[3] 杨媚, 刘霜莉, 王玉洁, 等.百里香酚的生理功能及其在畜禽生产中的应用[J].饲料研究, 2020, 43(10):131-135. YANG M, LIU S L, WANG Y J, et al.The physiological function of thymol and its application in livestock and poultry production[J].Feed Research, 2020, 43(10):131-135.(in Chinese)
[4] 马小明, 吴建平, 施安, 等.滩羊不同生长发育阶段屠宰性能、肉品质特性比较研究[J].肉类研究, 2020, 34(7):22-27. MA X M, WU J P, SHI A, et al.Comparative on slaughter performance and meat quality characteristics of
Tan sheep at different growth stages[J].Meat Research, 2020, 34(7):22-27.(in Chinese)
[5] ZIDAN D E, KAHILO K A, EL-FAR A H, et al.Ginger (
Zingiber officinale) and thymol dietary supplementation improve the growth performance, immunity and antioxidant status in broilers[J].Global Veterinaria, 2016, 16(6):530-538.
[6] HASHEMIPOUR H, KERMANSHAHI H, GOLIAN A, et al.Effect of thymol and carvacrol feed supplementation on performance, antioxidant enzyme activities, fatty acid composition, digestive enzyme activities, and immune response in broiler chickens[J].Poultry Science, 2013, 92(8):2059-2069.

[7] ABDEL-WARETH A A A.Effect of dietary supplementation of thymol, synbiotic and their combination on performance, egg quality and serum metabolic profile of Hy-Line Brown hens[J].British Poultry Science, 2016, 57(1):114-122.

[8] SU G Q, ZHOU X W, WANG Y, et al.Effects of plant essential oil supplementation on growth performance, immune function and antioxidant activities in weaned pigs[J].Lipids in Health and Disease, 2018, 17(1):139.
[9] VAN NOTEN N, DEGROOTE J, VAN LIEFFERINGE E, et al.Effects of thymol and thymol α-
D-glucopyranoside on intestinal function and microbiota of weaned pigs[J].Animals, 2020, 10(2):329.
[10] 黄崇波, 郭志强, 刁慧, 等.百里香酚对肉兔生长性能、小肠黏膜形态结构和免疫器官的影响[J].中国畜牧杂志, 2021, 57(3):164-168. HUANG C B, GUO Z Q, DIAO H, et al.Effects of thymol on growth performance, intestinal morphology and immune organ of rabbits[J].Chinese Journal of Animal Science, 2021, 57(3):164-168.(in Chinese)
[11] CHOI Y M, KIM B C.Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality[J].Livestock Science, 2009, 122(2/3):105-118.
[12] LUO P, LUO L, ZHAO W J, et al.Dietary thymol supplementation promotes skeletal muscle fibre type switch in
longissimus dorsi of finishing pigs[J].Journal of Animal Physiology and Animal Nutrition, 2020, 104(2):570-578.

[13] DASHDORJ D, AMNA T, HWANG I.Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors:an overview[J].European Food Research and Technology, 2015, 241:157-171.
[14] 吕玉.美拉德反应模型体系的研究及牛肉香精的制备[D].硕士学位论文.北京:北京工商大学, 2010. LYU Y.The research on the model system of Maillard reaction and the preparation of the beef flavoring[D].Master's Thesis.Beijing:Beijing Technology and Business University, 2010.(in Chinese)
[15] RESCONI V C, ESCUDERO A, CAMPO M M.The development of aromas in ruminant meat[J].Molecules, 2013, 18(6):6748-6781.

[16] 王强, 刘益平.大恒优质鸡不同品系胸肌肌苷酸和鲜味氨基酸含量的研究[J].中国畜牧兽医, 2012, 39(10):232-235. WANG Q, LIU Y P.Study on the content of inosine monophosphate and delicious amino acids in different strains of
Daheng high-quality chickens[J].China Animal Husbandry & Veterinary Medicine, 2012, 39(10):232-235.(in Chinese)
[17] 辅宏璞, 蒋小松, 徐亚欧, 等.不同品系优质鸡胸肌肌苷酸和鲜味氨基酸含量的比较[J].四川畜牧兽医, 2009, 36(5):31-33. FU H P, JIANG X S, XU Y O, et al.Comparison of contents of inosinic acid and umami amino acid in breast muscle of chicken from different strains[J].Sichuan Animal & Veterinary Sciences, 2009, 36(5):31-33.(in Chinese)
[18] 章超桦, 洪鹏志, 邓尚贵, 等.翡翠贻贝肉的食品化学特性及其在海鲜调味料的应用[J].水产学报, 2000, 24(3):267-270. ZHANG C H, HONG P Z, DENG S G, et al.Chemical characteristics of
Perna viridis meat and its application to seafood seasoning[J].Journal of Fisheries of China, 2000, 24(3):267-270.(in Chinese)
[19] 黄高凌, 王衍庆.花蛤净化前后主要营养成分及鲜味氨基酸的比较[J].食品科学, 2006, 27(10):477-480. HUANG G L, WANG Y Q.Comparison of nutritious constituents and tasty amino acids of bivalve hemolymph both before and after purification[J].Food Science, 2006, 27(10):477-480.(in Chinese)
[20] 胡子璇, 徐乐, 梁小慧, 等.肉制品挥发性风味物质研究进展[J].食品研究与开发, 2020, 41(19):219-224. HU Z X, XU L, LIANG X H, et al.Progress on volatile flavor compounds of meat products[J].Food Research and Development, 2020, 41(19):219-224.(in Chinese)
[21] 黄凤洪, 黄庆德, 刘昌盛.脂肪酸的营养与平衡[J].食品科学, 2004, 25(增刊1):262-265. HUANG F H, HUANG Q D, LIU C S.Nutrition and balance of fatty acids[J].Food Science, 2004, 25(Suppl.1):262-265.(in Chinese)
[22] KHAN M I, JO C, TARIQ M R.Meat flavor precursors and factors influencing flavor precursors-a systematic review[J].Meat Science, 2015, 110:278-284.
[23] 鲁红军, 张纯.羊肉和羊肉制品中C
6、C
8、C
10脂肪酸分析方法[J].肉类研究, 1990(3):29-30. LU H J, ZHANG C.Methods for analysis of fatty acids of C
6, C
8, C
10 in mutton and mutton products[J].Meat Research, 1990(3):29-30.(in Chinese)
[24] 陈雪, 梁克红, 王靖, 等.膳食中多不饱和脂肪酸对心血管疾病防治研究进展[J].中国油脂, 2020, 45(10):87-94. CHEN X, LIANG K H, WANG J, et al.Progress in prevention and treatment of cardiovascular diseases by dietary polyunsaturated fatty acids[J].China Oils and Fats, 2020, 45(10):87-94.(in Chinese)