摘要
为研究日粮添加沙葱粉和排酸时间对安格斯牛肉的理化特性及抗氧化力的影响,选取24头、(14±2)月龄、健康、体质量((271.17±17.6)kg)相近的安格斯肉牛,随机分为对照组饲喂基础日粮,实验组为低水平组、中水平组和高水平组,每头牛每天分别在基础日粮中添加沙葱粉10、15 g和20 g,实验持续135 d。结果表明:日粮中添加不同梯度沙葱粉可以改善牛肉的肉色,随着排酸时间的延长,剪切力在第3天时达到稳定(P>0.05)。日粮中添加沙葱粉对质构特性无显著影响(P>0.05),随着排酸时间的延长,弹性先上升(1~5 d)(P<0.05),而后处于平台期(5~7 d)(P>0.05),最后显著下降(7~9 d)(P<0.05)。日粮中添加15 g/d沙葱粉有利于脂肪的沉积,随着排酸时间的延长,脂肪含量逐渐升高(P<0.05)。日粮中添加10 g/d沙葱粉可以提高总超氧化物歧化酶活性;添加20 g/d沙葱粉可以显著提高总抗氧化能力,降低丙二醛含量。随着排酸时间的延长,沙葱粉提高了牛肉的抗氧化能力,尤其改善了排酸第5天时牛肉的抗氧化能力。与对照组相比,低水平组的酸价极显著提高(P<0.01);整个排酸期内,酸价先降低后趋于平稳,过氧化物酶极显著降低(P<0.01)。
The purpose of this study was to investigate the effects of dietary addition of Allium mongolicum Regel powder(AMRP)and aging time on the physicochemical properties and antioxidant capacity of Angus beef.In this experiment,24 healthy Angus cattle at(14±2)months of age with similar body mass of(271.17±17.6)kg were randomly divided into a control group and three experiment groups.The control group was fed a basal diet,and the experimental groups,LAMR,MAMR and HAMR,were fed a basal diet supplemented daily with 10,15 and 20 g of AMRP per animal,respectively.The experimental period lasted for 135 days.The results showed that adding AMRP at different gradients to the diet improved the color of beef.With increasing aging time,the shear force first decreased and then leveled off on the third day(P>0.05).Adding AMRP to the diet had no significant effect on the texture characteristics(P>0.05).With increasing aging time,the springiness first increased(days 1 to 5)(P<0.05),then reached a plateau(days 5 to 7)(P>0.05),and finally decreased significantly(days 7 to 9)(P<0.05).Adding 15 g/d of AMRP to the diet increased intramuscular fat deposition,and with the increase in aging time,the content of intramuscular fat gradually increased(P<0.05).Adding 10 g/d of AMRP to the diet improved the activity of total superoxide dismutase(T-SOD).In contrast,adding 20 g/d of AMRP to the diet improved the content of total antioxidant capacity(T-AOC)and reduced the content of malondialdehyde(MDA).AMRP improved the antioxidant capacity of beef with aging time,especially on the 5th day.Compared with the control group,the acid value of the LAMR group significantly increased(P<0.01).During the whole aging period,the acid value first decreased and then tended to be stable,and the peroxidase activity decreased significantly(P<0.01).
作者
谢耀弟
高会霞
何瑊瑊
孙晨旭
于爱缓
姚海博
徐磊
胡晋升
王贺
段月岩
唐德富
雷赵民
刘旺景
XIE Yaodi;GAO Huixia;HE Jianjian;SUN Chenxu;YU Aihuan;YAO Haibo;XU Lei;HU Jinsheng;WANG He;DUAN Yueyan;TANG Defu;LEI Zhaomin;LIU Wangjing(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Aoxin Animal Husbandry(Tianjin)Co.Ltd.,Tianjin 300384,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第23期62-71,共10页
Food Science
基金
甘肃农业大学科技创新基金——盛彤笙创新基金资助项目(GSAU-STS-2021-20)
甘肃农业大学科技创新基金——公招博士科研启动基金项目(GAU-KYQD-2020-24)
国家自然基金地区科学基金项目(32260846)
甘肃农业大学学科团队项目(GAU-XKTD-2022-24,GAU-XKTD-2022-22)
澳新牧业(天津)有限公司研发专项(GSAU-JSYF-2021-025)。
关键词
沙葱粉
安格斯牛肉
排酸时间
抗氧化力
Allium mongolicum regel powder
Angus beef
aging time
antioxidant capacity
作者简介
第一作者:谢耀弟(1997-)(ORCID:0009-0005-6320-0506),女,硕士研究生,研究方向为反刍动物营养与畜产品品质调控。E-mail:Xieyd419@163.com;通信作者:刘旺景(1991-)(ORCID:0000-0002-0062-3756),男,副教授,博士,研究方向为反刍动物营养与畜产品品质调控。E-mail:liuwj@gsau.edu.cn。
