CAJ | 학술논문

随着畜牧业的快速发展，畜产品供应日益充裕，人们对畜产品的质量要求不断提高，其安全性、营养性及风味等逐渐成为消费者关注的热点。本文综述了形成鸡蛋风味的前体物质、影响鸡蛋风味的饲料因素及改善鸡蛋风味的措施，旨在为相关研究提供参考。
수착축목업적쾌속발전，축산품공응일익충유，인문대축산품적질량요구불단제고，기안전성、영양성급풍미등축점성위소비자관주적열점。본문종술료형성계단풍미적전체물질、영향계단풍미적사료인소급개선계단풍미적조시，지재위상관연구제공삼고。
With the rapid development of animal husbandry, the supply of livestock products is becoming a-bundant, leading to people’ s ever-growing demands for high quality animal by-products. On the basis of suffi-cient supply, consumers start to focus on their safety, flavor and nutritional value. Precursor substances in forming egg flavor, the influence of feed factors on the egg flavor and some measures for flavor improvement were reviewed in this paper, which aimed to provide the reference for related research.