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| Review on Fatty Acid in Muscle Tissues of Chicken |
| JIANG Linlin;LIU Huagui;QI Desheng;XU Shufang;HUANG Cuifang |
| 1.Research Institute of Animal Husbandry and Vaterinary Medicine Sciences, Beijing Academyof Agriculture and Forestry Sciences,Beijing 100089;2.Animal Science College, Huazhong Agricultural University,Wuhan 430070;3.Animal Science College, Hunan Agricultural University,Changsha 410000 |
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Abstract Because people focus on the nutritional value and the flavor quality of chicken meat, theresearch on the flavor is a hot but difficult point in the animal husbandry. The meat flavor is the reactionresult of a variety of the aroma precursors .The research on the aroma precursors is the starting pointof the flavor development. The article mainly overviews the research advance of aroma precursors-fatty acid in chicken meat.
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2006, Vol. 20 
