综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
蚯蚓粪也能降低猪排泄物中对甲酚、3 甲基吲哚和部分挥发性脂肪酸的浓度；
The concentration ofp cresol and 3 methylindole in the slurry containing vermicompost was lower, compared with control; Vermicompost had also decreased the concentration of most VFAs in pig slurry.
摘要本研究旨在探讨饲粮中添加酵母壁多糖对断奶仔猪肠道挥发性脂肪酸和微生物菌群的影响。
Abstract: an experiment was conducted to determine the effects of yeast cell wall polysaccharides on intestinal volatile fatty acids and microbial flora of weaned piglets.
摘要本研究旨在探讨饲粮中添加酵母壁多糖对断奶仔猪肠道挥发性脂肪酸和微生物菌群的影响。
Abstract: an experiment was conducted to determine the effects of yeast cell wall polysaccharides on intestinal volatile fatty acids and microbial flora of weaned piglets.
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