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Updated: Jan 20, 2026

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洞察不同高度的西藏绵羊的肉质差异,基于代谢学

Ruisi Liu1, Jianing Fu1, Shaobo Li1

  • 1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Food chemistry
|January 18, 2026
PubMed
概括

由于新陈代谢的变化,西藏绵羊肉的质量因高度而异. 高海拔增加了肉衍生物,并影响肉的颜色和脂肪,受低氧和氧化应激的影响.

关键词:
过程中的损失.在HIF-1α信号传输中.适应高海拔地区的适应.lysine 的降解降解.肉的颜色是肉的颜色.

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