维生素E调控羊肉品质的研究进展  

Advances in Research on Vitamin E Regulating Quality of Mutton

作　　者：芦伟 高月锋 简路洋 王波[1] 罗海玲[1] Lu Wei;Gao Yuefeng;Jian Luyang;Wang Bo;Luo Hailing(State Key Laboratory of Animal Nutrition,College of Animal Science and Technology,China Agricultural University,Beijing 100193)

机构地区：[1]中国农业大学动物科技学院动物营养国家重点实验室,北京100193

出　　处：《现代畜牧兽医》2018年第11期53-59,共7页Modern Journal of Animal Husbandry and Veterinary Medicine

基　　金：国家肉羊产业技术体系项目(CARS-38)

摘　　要：本文主要综述了维生素E对于羊肉品质的调控及其作用机理。维生素E作为一种脂溶性抗氧剂,不仅可以延缓羊肉脂质氧化,保持肉色,还能改变脂肪酸组成。维生素E的抗氧化性和对脂类代谢相关基因的调控在一定程度上解释维生素E对羊肉品质的调控机理。This paper mainly reviews the regulation of vitamin E on the quality of mutton and its mechanism.As a fat-soluble antioxidant,vitamins not only delay the oxidation of lipids of mutton,but also change the fatty acid composition.The antioxidant activity of vitamin E and the regulation of genes involved in lipid metabolism explain to some extent the regulation mechanism of vitamin E on mutton.

关 键 词：维生素E 脂质氧化 肉色 脂肪酸 抗氧化性 脂质代谢 

分 类 号：S827.4[农业科学—畜牧学]