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Position: Home > Articles > Research Progress on Manipulation about Beef Abundance of Functional Fat Acid Production Technology China Animal Husbandry & Veterinary Medicine 2012,39 (10) 117-121

富含功能性脂肪酸牛肉生产技术的研究进展

作  者:
赵晓静;曹玉凤
单  位:
河北农业大学动物科技学院;保定职业技术学院畜牧兽医系
关键词:
功能性脂肪酸;牛肉;共轭亚油酸;n-3长链多不饱和脂肪酸
摘  要:
牛肉是一种营养价值较高的食品,具有高蛋白、低脂肪、低胆固醇等优点。随着健康水平和保健意识的提高,人们越来越意识到健康和饮食的关系,这使消费者不仅仅注重牛肉的营养价值,而且要求生产出富含功能性成分的保健型牛肉来提高消费者的健康水平,防止疾病的发生。因此,生产富含功能性成分的牛肉日益成为研究的热点。作者对富含功能性脂肪酸牛肉生产的意义、生产机理及日粮营养调控技术进行了综述。
译  名:
Research Progress on Manipulation about Beef Abundance of Functional Fat Acid Production Technology
作  者:
ZHAO Xiao-jing 1,CAO Yu-feng 2(1.Baoding Vocational and Technical College,Baoding 071051,China;2.College of Animal Science and Technology,Hebei Agricultural University,Baoding 071001,China)
关键词:
functionality fatty acid;beef;conjugated linoleic acid(CLA);n-3polyunsaturated fatty acid(n-3PUFA)
摘  要:
Beef is a nutritional value of food which has high protein,low fat and low cholesterol.With the level of health and health awareness increased,more and more people were conscious of health and diet,the consumers just paid attention to evaluate the value of beef nutrition and asked to produce functional beef to improve the health and prevent the occurrence of diseases.So it had been the hotspot that all kinds of beef production contained functional constituents.In this article,recent re-

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