| 驴肉的营养价值及其品质影响因素研究进展 |
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| 引用本文： | 陈建兴,洪俊,李静,马芷妍,刘桂芹,孙玉江.驴肉的营养价值及其品质影响因素研究进展[J].畜牧与饲料科学,2019,40(7):60-64. |
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| 作者姓名： | 陈建兴 洪俊 李静 马芷妍 刘桂芹 孙玉江 |
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| 作者单位： | 1.赤峰学院化学与生命科学学院，内蒙古 赤峰 0240002.聊城大学农学院，山东 聊城 2520593.青岛农业大学动物科技学院，山东 青岛 2661094.东营职业学院，山东 东营 257091 |
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| 基金项目： | 山东省农业良种工程项目重大课题（2013LZ016，2017LZGC020，2017LZN022）；国家外国专家局教科文卫重点引智项目（20173702055，20183500044）；山东省现代农业产业技术体系驴创新团队建设专项基金（SDAIT-27）；2019年山东省重点扶持区域引进急需人才项目；2018年赤峰学院大学生创新创业项目“不同毛色驴股二头肌风味物质的研究”（2018DC-43，洪俊主持）。 |
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| 摘 要： | 驴肉是良好的动物性食品来源，因其味道鲜美、营养价值高而深受消费者的喜爱。但由于驴肉产品质量良莠不齐，影响了驴肉生产的利润空间和驴肉在国内外市场上的销售量，因此，只有解决影响驴肉品质的问题，才能使我国肉驴产业得到长远发展。影响驴肉品质的因素较多，包括遗传、环境、饲养、肉品加工等方面。介绍了驴肉的主要营养价值，从品种、年龄、性别、日粮营养水平、部位、存储加工等方面对影响驴肉品质的因素进行了综述，以期为打造高附加值的肉驴产业体系提供新思路。
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| 关 键 词： | 驴肉 营养价值 肉品质 影响因素 |
| 收稿时间： | 2019-05-08 |
Research Progress on Influencing Factors of Nutritional Value and Quality of Donkey Meat |
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| CHEN Jian-xing,HONG Jun,LI Jing,MA Zhi-yan,LIU Gui-qin,SUN Yu-jiang.Research Progress on Influencing Factors of Nutritional Value and Quality of Donkey Meat[J].Animal Husbandry and Feed Science,2019,40(7):60-64. |
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| Authors: | CHEN Jian-xing HONG Jun LI Jing MA Zhi-yan LIU Gui-qin SUN Yu-jiang |
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| Institution: | 1.College of Chemistry and Life Science，Chifeng University，Chifeng 024000，China；2.College of Agronomy，Liaocheng University，Liaocheng 252059，China；3.College of Animal Science and Technology，Qingdao Agricultural University，Qingdao 266109，China；4.Vocational College of Dongying，Dongying 257091，China |
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| Abstract: | Donkey meat is a good source of animal origin food. It is very popular with consumers due to its delicious taste and high nutritional value. However, the uneven quality of donkey meat products has affected its production profit and the sales in domestic and foreign markets. Therefore, solving the problems affecting the quality of donkey meat is conductive to the long-term development of China′s donkey meat industry. There are many factors affecting the quality of donkey meat, including genetics, environment, breeding and meat processing. This paper introduced the main nutritional value of donkey meat, and reviewed the influencing factors associated with donkey meat quality from the aspects of variety, age, gender, dietary nutrition level, location, storage and processing, in hoping to provide new ideas for building a donkey meat industry system with high additional value. |
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| Keywords: | donkey meat nutritional value meat quality influencing factors |
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