饲粮抗氧化剂对肌肉嫩度的影响及作用机制  

Effects and Mechanisms of Dietary Antioxidants on Meat Tenderness

作　　者：徐少庭 徐晨晨[1] 罗海玲[1] 

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

出　　处：《动物营养学报》2017年第8期2676-2680,共5页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：基金项目:国家肉羊产业技术体系(CARS-39)

摘　　要：嫩度是肌肉品质重要的感官指标之一,决定肌肉的营养品质和食用品质。而在动物集约化生产过程中,必然产生的氧化应激会对肌肉品质产生巨大的不利影响,因此探索一种有效的措施改善氧化应激对肌肉嫩度的影响至关重要。结合国内外关于肉质嫩度的研究现状,本文主要对氧化应激、抗氧化剂对肌肉嫩度的影响及作用机制进行阐述,旨在为高效合理地利用抗氧化剂改善肌肉嫩度提供借鉴。Tenderness is one of the important sensory indicators of muscle quality, and plays an important role in the nutritional and eating quality of meats. However, the inevitable oxidative stress could have a significant adverse effect on meat quality during intensive animal production. Thus, it is important to seek an effective measure to improve the effect of oxidative stress on meat tenderness. Based on the domestic and foreign re-search references, this paper mainly elaborated the effects of oxidative stress and antioxidants on the tenderness of meat and its action mechanism, which provided a reference for improving the tenderness by using antioxida-nts effectively and reasonably.

关 键 词：肉品质 嫩度 饲粮 抗氧化剂 

分 类 号：S811[农业科学—畜牧学]