Method of improving flavor, softness and/or consumer acceptability of poultry meat
    43.
    发明专利
    Method of improving flavor, softness and/or consumer acceptability of poultry meat 审中-公开
    改善肉食的柔软度和/或消费者接受能力的方法

    公开(公告)号:JP2008131949A

    公开(公告)日:2008-06-12

    申请号:JP2008000555

    申请日:2008-01-07

    IPC分类号: A23K1/18 A23K1/16

    摘要: PROBLEM TO BE SOLVED: To improve flavor, softness and/or consumer acceptability of poultry meat. SOLUTION: Low-level long chain ω-3 and/or ω-6HUFA originating from a microorganism source, an animal source or a genetically modified plant source is fed to domestic fowls such as broiler chickens, capons, turkeys, guinea fowls, quails, ducks and geese preferably in a latter stage of a production cycle to reinforce the meat. This can improve a nutritive value of the meat. COPYRIGHT: (C)2008,JPO&INPIT

    摘要翻译: 要解决的问题:提高家禽肉的风味,柔软度和/或消费者的可接受性。 解决方案:将源自微生物来源,动物来源或转基因植物来源的低级长链ω-3和/或ω-6HUFA饲养到家禽如肉鸡,ons猴,火鸡,豚鼠 ,鹌鹑,鸭和鹅,优选在生产周期的后期,以加强肉类。 这可以提高肉的营养价值。 版权所有(C)2008,JPO&INPIT