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《Sichuan Animal & Veterinary Sciences》 2018-02
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The Effect of Feeding Modes on Volatile Flavor Compounds of Gushi Chicken Eggs

Liu Wenlong;Yan Chenran;Zhang Jiao;Meat Processing Key Laboratory of Sichuan Province,Chengdu University;Pharmaceutical and Biological Engineering College of Chengdu University;  
The effects of four feeding modes on volatile flavor compounds of Gushi chicken eggs were studied in this experiment,the feeding modes as follows,free-range or not,adding antibiotics or not. The results showed that total amount of volatile flavor,hydrocarbon,aldehyde,alcohol and ketone in the group of free-range mode were significantly higher than those of not free-range mode group. Compared with the group of adding antibiotics,without antibiotics could significantly improve the contents of volatile flavor compounds.
【Fund】: 国家自然科学青年基金(31601529);; 欧盟创新中心国际合作项目;; 肉类加工四川省重点实验室开放基金项目(16R-07);; 肉鸡现代产业链关键技术集成研究与产业化示范(2016NZ0003)
【CateGory Index】: S831
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