| 鱼粉中脂肪氧化的研究进展 |
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| 引用本文： | 周凯,付志欢,胡洪超,舒绪刚.鱼粉中脂肪氧化的研究进展[J].仲恺农业工程学院学报,2018,31(3):57-63. |
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| 作者姓名： | 周凯 付志欢 胡洪超 舒绪刚 |
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| 作者单位： | 广州天科生物科技有限公司;仲恺农业工程学院化学化工学院 |
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| 摘 要： | 鱼粉是水产、禽畜饲料中常用的高蛋白质饲料原料，与其他饲料原料相比，鱼粉蛋白质和粗脂肪含量高，且富含多不饱和脂肪酸，容易发生氧化变质，降低其营养价值和适口性，因而鱼粉脂肪氧化是影响其质量的重要因素．文章对影响鱼粉脂肪氧化的因素、脂肪氧化的特性和危害以及预防方法进行了综述，并对鱼粉今后的发展前景进行了展望
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| 收稿时间： | 2020-09-18 |
Research progress of the lipid oxidation in fishmeal |
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| Abstract: | Fish meal were mainly used in aquaculture and livestock feeds as its superior protein source with high protein level, abundant and balanced amino acids, and high digestibility and absorption for animals, which was mainly used in aquaculture and livestock feeds. Compared with other feed stuff, fish meal has high fat content and it is rich in polyunsaturated fatty acids, which was easily to be oxidized and deteriorated, resulting in impaired nutritive values, palatability and security problems. Therefore, lipid oxidation of fish meal was an important factor affecting its quality. The factors affecting the oxidation of fish meal lipid, the characteristics and harmfulness of lipid oxidation, and the prevention methods were reviewed. |
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