Ma Xianyong, Yu Miao, Liu Zhichang, Deng Dun, Cui Yiyan, Tian Zhimei, Wang Gang
1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China.
J Food Sci Technol. 2020 Feb;57(2):404-412. doi: 10.1007/s13197-019-04077-x. Epub 2019 Sep 4.
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.
氨基酸具有关键的营养价值，并对肉的味道和风味有显著贡献。在此，我们综述了游离氨基酸在肌肉纤维中对肉质和感官信号的作用。我们还讨论了膳食补充游离氨基酸及其衍生物（如色氨酸、苏氨酸、精氨酸、赖氨酸、亮氨酸、谷氨酸、苏氨酸、肌氨酸、甜菜碱和半胱胺）如何影响这些特性。现有数据表明，肉的品质取决于动物饲料中提供的氨基酸。
