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家禽产品质量的改善不仅在于其滋味、质地和色泽的改善。利用鸡体贮存重要养分的能力 ,也许能使禽肉和禽蛋增强其对消费者健康的有利作用从而为人类健康作出新的贡献
The quality of poultry products is improved not only by its taste, texture and color. Using the capacity of chickens to store vital nutrients may allow poultry and eggs to enhance their beneficial effects on the health of consumers and thus make a new contribution to human health