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影响驴肉质量和营养价值的因素:全面审查
Wei Zhang1, Min Zhang2, Yujiang Sun1,3
1College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China.
驴肉是一种高质量的蛋白质来源,富含营养和低脂肪. 诸如品种,遗传学和养等因素显著影响其营养价值和质量.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 驴肉因其有利的营养状况而闻名,包括高蛋白和必需氨基酸,低脂肪和低胆固醇.
- 了解影响驴肉质量的因素对于行业发展至关重要.
研究的目的:
- 审查和综合当前有关影响驴肉质量和营养价值的因素的知识.
- 为改善驴肉生产和营销提供见解.
主要方法:
- 在过去10年中,PubMed和Web of Science发表的研究的系统文献综述.
- 对包括品种,遗传学,性别,年龄,肌肉类型,养和加工在内的因素的分析.
主要成果:
- 品种,性别,年龄和食方式都会影响肌内脂肪和尸体质量.
- 肌肉类型,储存和加工条件会影响软度和味道.
- 遗传因素,特别是基因多态性,从根本上影响肉质.
结论:
- 多种内在和外在因素显著调节驴肉的营养和感官属性.
- 本综述为优化驴肉生产,质量和行业增长提供了指导.
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