【摘要】 肌苷酸是影响肉质风味的重要物质,其呈味作用显著。畜禽的饲养方式、屠宰后的储藏条件以及日粮蛋能水平和饲料添加剂是影响肌苷酸含量的主要因素。本文就肌苷酸的形成机理、肌苷酸含量的影响因素及其相关基因的研究进展进行了综述,以期为动物营养工作者在畜禽肉质风味方面的研究提供借鉴与参考。更多还原

【Abstract】 Inosine acid is an important material for the flavor of meat,which has significant effect on umami taste.The feeding manners of livestock,storage conditions after slaughter,protein-energy level of diet and the feed additives are the main factors that affect the content of inosinic acid.In this paper,the formation mechanism,factors affecting content of inosine acid and the study of related genes were reviewed,which aims to providing reference for the future research and development of flavor quality.更多还原