摘要
采用文献内容分析方法对国内中草药饲料添加剂影响鸡肉风味的研究成果进行评述。结果表明,鸡肉的风味来源于鸡体内化学风味物质的积累;中草药所含的有效成分能够通过多种反应在鸡体内合成风味物质。影响鸡肉风味的中草药添加剂分单方与复方,主要包含生姜、大蒜、辣椒、丁香等70多个中草药品种。结果提示,鸡肉风味的形成机理明确,鸡肉风味中草药添加剂组方有特色,研究方法成熟。
Research about the effect of domestic Chinese herbal feed additives on chicken flavor was reviewed by using literature analysis method. The results indicated that the flavor of chicken was rooted in the accumulation of chemical flavor substances; the effective ingredients contained in Chinese herbal could synthesize flavor substances in chicken body through a variety of reactions. The Chinese herbal feed additives affecting the flavor of chicken include single prescription and compound prescription, mainly consisting of ginger, garlic, chili peppers, cloves and more than 70 varieties of herbs. It is concluded the formation mechanism of chicken flavor is clear, the formula is distinctive and the research method is mature.
出处
《中兽医医药杂志》
2015年第5期76-78,共3页
Journal of Traditional Chinese Veterinary Medicine
基金
甘肃省教育厅甘肃省高等学校研究生导师科研项目"定西道地中药材产业关键生物技术的分析与研究"(1127-03)
2013年定西师范高等专科学校校级重点项目"地产中草药专用饲料添加剂的研制与技术推广示范"(1309)
关键词
中草药
饲料添加剂
鸡肉风味
Chinese herbal
feed additives
chicken flavor
