风味氨基酸在猪、鸡生产中的应用研究进展

doi:10.16431/j.cnki.1671-7236.2025.03.011

摘要/Abstract

摘要： 氨基酸是合成蛋白质的基本单位，是生物体生长发育和能量代谢的重要物质，同时也是饲料中不可或缺的营养成分。根据氨基酸的呈味特征，可将其分为甜味氨基酸、鲜味氨基酸、酸味氨基酸和苦味氨基酸，统称为风味氨基酸。常见的风味氨基酸主要包括丝氨酸、甘氨酸、谷氨酸、天冬氨酸和丙氨酸等。近年来，风味氨基酸作为饲料添加剂已广泛应用于猪、鸡生产，可以促进动物生长、缓解热应激、增强肠道健康、提高抗氧化水平和改善肉品质等。尽管氨基酸在饲料中具有大量的优势，但添加量过多会对动物造成不良反应，因此要根据动物生长发育的需要和饲料中氨基酸含量的缺口来确定适宜添加量。基于此，作者综述了风味氨基酸在不同生长阶段的猪和不同生产用途的鸡中的应用研究进展，旨在为其今后在猪、鸡生产和饲料中的应用提供参考。

关键词: 风味氨基酸; 猪; 鸡; 肠道健康; 抗氧化能力; 肉品质

Abstract: Amino acid is the basic unit of protein synthesis,an important substance for growth and energy metabolism of organisms,and also an indispensable nutrient in feed.According to the taste characteristics of amino acids,they can be divided into sweet amino acids,umami amino acids,sour amino acids and bitter amino acids,collectively referred to as flavor amino acids.Common flavor amino acids mainly include serine,glycine,glutamic acid,aspartic acid and alanine.Recent studies have shown that the application of flavor amino acids as feed additives in pig and chicken production can promote animal growth and intestinal health,alleviate heat stress,improve antioxidant levels and meat quality.Although amino acids have a lot of advantages in feed,excessive addition will cause adverse reactions to animals.Therefore,it is necessary to determine the appropriate addition amount according to the needs of animal growth and development and the gap of amino acid content in feed.Based on this,the authors review the research progress on the application of flavor amino acids in pigs at different growth stages and chickens with different production uses,aiming to provide reference for its future application in pig and chicken production and feed.

Key words: flavor amino acids; pigs; chickens; intestinal health; antioxidant capacity; meat quality

中图分类号:

S816.71

韦莹, 段叶辉, 邓近平. 风味氨基酸在猪、鸡生产中的应用研究进展[J]. 中国畜牧兽医, 2025, 52(3): 1089-1101.

WEI Ying, DUAN Yehui, DENG Jinping. Research Progress on the Application of Flavor Amino Acids in Pig and Chicken Production[J]. China Animal Husbandry and Veterinary Medicine, 2025, 52(3): 1089-1101.

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