驴肉品质及其影响因素的研究进展

doi:10.16431/j.cnki.1671-7236.2019.06.037

Abstract

Abstract:

With the development of society and the transformation of production mode,the labor function of donkey has gradually disappeared,and turned to meat production leading to rapid development of donkey industry in recent years.The present study reviewed the effect factors on nutritional characteristics and meat quality of donkey such as breed,age,feed nutrition,slaughter and processing,and identification.Previous studies had shown that donkey meat had three high three low characteristics,which were high protein,high essential amino acids,high unsaturated fatty acids and low fat,low cholesterol,low calories,and was considered as a high quality protein source.The protein and fat content of donkey meat were affected by breed and slaughter age.The supplementation of plant extracts could increase the feed digestibility and improve the meat quality of donkey.The nutritional content of donkey meat in different parts were different,which the edible quality of the longissimus dorsi was higher than that of the buttock meat comparison of protein,fat,shear force and cooked meat rate.Electric stimulation could improve the tenderness of donkey meat through accelerating the acid removal process,changing the muscle fiber structure and promoting calpain degradation.Fourier transform infrared spectroscopy could be used for discrimination of donkey meat.The authors summarized the influencing factors of donkey meat quality and nutritional value in order to provide references for the standards of donkey meat production and guarantee donkey meat quality.

Key words: donkey; meat quality; nutritional content; influencing factor

CLC Number:

S879.2

LIN Jingkai, LIU Guiqin, GERELCHIMEG, ZHAO Yiping, ZHANG Xinzhuang, MANG Lai. Research Progress on Quality of Donkey Meat and Its Influencing Factors[J]. , 2019, 46(6): 1873-1880.

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Research Progress on Quality of Donkey Meat and Its Influencing Factors

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