Research Progress on the Flavor Quality of Livestock and Poultry Meat and Its Nutritional Regulation Strategies
DUAN Xinyue, LI Qilong, HAN Mengmeng, GUO Qiuping, LI Fengna
1. Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; 2. College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
Abstract：The flavor of meat products is a combination of taste and aroma attributes. Its chemical perception arises from the synergistic interaction between the gustatory and olfactory systems. Taste receptors detect non-volatile flavor components such as amino acids, while volatile compounds serve as primary stimuli for the olfactory system. Their combined input establishes a holistic flavor perception. The generation of flavor compounds involves intricate biochemical pathways, based on amino acids, lipids, and other precursors. Flavor components are generated through degradation, oxidation, and other reactions, contributing to the characteristic flavor of meat products. Nutritional intervention strategies, including feed optimization and improved feeding regimens, can regulate the metabolism of flavor precursors, thereby influencing the formation and release of flavor compounds. This review systematically examines the development mechanism and nutritional regulation strategies for meat flavor to provide a reference for enhancing meat product quality.
段昕玥，李奇隆，韩萌萌，郭秋平，李凤娜. 畜禽肉风味品质及其营养调控策略研究进展[J]. 肉类研究, 2026, 40(5): 73-81.
DUAN Xinyue, LI Qilong, HAN Mengmeng, GUO Qiuping, LI Fengna. Research Progress on the Flavor Quality of Livestock and Poultry Meat and Its Nutritional Regulation Strategies. Meat Research, 2026, 40(5): 73-81.
2026, Vol. 40 
