文献类型： 外文期刊
作者： Ma, Xianyong 1 ; Yu, Miao 1 ; Liu, Zhichang 1 ; Deng, Dun 1 ; Cui, Yiyan 1 ; Tian, Zhimei 1 ; Wang, Gang 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Inst Anim Sci, Guangzhou, Peoples R China
2.Minist Agr, Key Lab Anim Nutr & Feed Sci, Guangzhou, Peoples R China
3.State Key Lab Livestock & Poultry Breeding, Guangzhou, Peoples R China
4.Guangdong Key Lab Anim Breeding & Nutr, Guangzhou, Peoples R China
5.Guangdong Engn Technol Res Ctr Anim Meat Qual & S, Guangzhou 510640, Peoples R China
关键词： Amino acid; Meat quality; Finishing pig; Flavor; Amino acid derivatives
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）
ISSN： 0022-1155
年卷期： 2020 年 57 卷 2 期
页码：
收录情况： SCI
摘要： Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and their derivatives (e.g. tryptophan, threonine, arginine, lysine, leucine, glutamate, threonine, sarcosine, betaines, and cysteamine) can influence these attributes. The available data shows that the quality of the meat is subject to the amino acids that are provided in the animal feed.
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