牛至精油对平凉红牛半腱肌肉品质、脂肪酸及挥发性风味物质的影响  

Effects of Oregano Essential Oil on Meat Quality,Fatty Acids and Volatile Flavor Compounds in Semitendinosus of Pingliang Red Cattle

作　　者：张瑞 白云鹏 贾莉 孙建祥 李佳龙 孔繁云 王憭 张晓 王瑛 刘婷[1] 程强 张小强 张科[4] 吴建平 赵生国[1] 雷赵民[1] ZHANG Rui;BAI Yunpeng;JIA Li;SUN Jianxiang;LI Jialong;KONG Fanyun;WANG Liao;ZHANG Xiao;WANG Ying;LIU Ting;CHENG Qiang;ZHANG Xiaoqiang;ZHANG Ke;WU Jianping;ZHAO Shengguo;LEI Zhaomin(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Gansu Xukang Food Co.,Ltd.,Pingliang 745000,China;Jingchuan County Animal Husbandry and Veterinary Center in Gansu Province,Pingliang 744399,China;College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China;Institute of Rural Development,Northwest Normal University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学动物科学技术学院,兰州730070 [2]甘肃旭康食品有限责任公司,平凉745000 [3]甘肃省泾川县畜牧兽医中心,平凉744399 [4]西北农林科技大学,杨凌712100 [5]西北师范大学新农村发展研究院,兰州730070

出　　处：《动物营养学报》2022年第7期4452-4463,共12页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：甘肃省科技厅项目(17ZD2NC020);甘肃省高校产业支撑项目(2020C-08);甘肃省现代丝路寒旱农业专项(GSSLCSX-2020-1);甘肃现代农业(草食畜)产业技术体系项目(GARS-CS-1);甘肃省教育厅“双一流”科研重点项目(GSSYLXM-02)。

摘　　要：本试验旨在研究牛至精油对平凉红牛半腱肌肉品质、脂肪酸和挥发性风味物质的影响。选取27头初始体重为(270.47±16.26)kg的平凉红牛阉牛,随机分为3组(每组9头),在饲喂基础饲粮的同时分别补饲0(Con组)、130(L组)和260 mg/d(H组)的牛至精油。饲喂404 d后屠宰,其中预试期14 d,正试期390 d,每30 d为1个阶段。结果显示:1)H组半腱肌的亮度值显著低于Con组(P<0.05);L组半腱肌的pH和熟肉率显著高于Con组(P<0.05),而失水率和剪切力显著低于Con组(P<0.05)。2)L组和H组半腱肌中饱和脂肪酸的含量显著低于Con组(P<0.05),而不饱和脂肪酸的含量显著高于Con组(P<0.05);L组和H组半腱肌中肉豆蔻酸和十七烷酸的含量显著低于Con组(P<0.05),而油酸的含量显著高于Con组(P<0.05);L组半腱肌中二十三烷酸的含量显著低于Con组(P<0.05),而α-亚麻酸和共轭亚油酸的含量显著高于Con组(P<0.05)。3)在平凉红牛半腱肌中共检测到50种挥发性风味物质,其中醛类11种,醇类4种,酮类3种,酯类5种,酸类2种,烃类22种,其他类3种。L组半腱肌中庚醛和戊醛的相对含量显著高于Con组(P<0.05),1-辛烯-3-醇的相对含量显著高于Con组和H组(P<0.05),2-戊基呋喃的相对含量显著高于H组(P<0.05),乙酸乙酯仅在L组和H组中检测到。根据相对气味活度值(ROAV)判断得出,壬醛为平凉红牛肉的关键风味物质(ROAV=100),在3个组中分别找到了9、10、7个关键风味物质,其中乙酸乙酯为L组的特有关键风味物质。综上所述,牛至精油降低了平凉红牛半腱肌的嫩度,提高了半腱肌的多汁性和适口性,并可提供理想的脂肪酸组成和含量以及丰富的挥发性风味物质,且当补饲量为130 mg/d时,牛肉的品质最佳。This study investigated the oregano essential oil(OEO)on meat quality,fatty acids and volatile flavor compounds in the semitendinosus of Pingliang red cattle.Twenty-seven castrated Pingliang red cattle with an initial body weight of(270.47±16.26)kg were randomly divided into 3 groups with 9 cattle per group,they were fed a basal diet and extra provided 0(Con group),130 mg/d(L group)and 260 mg/d(H group)OEO,respectively.The experimental period was 404 d prior to harvest during which time 14 d for pre-experiment period and 390 d for formal experiment period,and each 30 days was a stage.The results showed as follows:1)the lightness value of semitendinosus of the H group was significantly decreased compared with the Con group(P<0.05);the pH and cooked meat rate of semitendinosus of the L group were significantly increased(P<0.05),while the water lose rate and shear force were significantly decreased compared with the Con group(P<0.05).2)Saturated fatty acid content in semitendinosus of the L and H groups was significantly lower than that of the Con group(P<0.05),while the unsaturated fatty acid content was significantly higher than that of the Con group(P<0.05);the contents of myristic and margaric acids in semitendinosus of the L and H groups were significantly lower than those of the Con group(P<0.05),while the oleic acid content was significantly higher than that of the Con group(P<0.05);tricosanoic acid content in semitendinosus of the L group was significantly lower than that of the Con group(P<0.05),while the contents ofɑ-linolenic acid and conjugate linoleic acid were significantly lower than those of the Con group(P<0.05).3)A total of 50 volatile flavor compounds were detected in semitendinosus of Pingliang red cattle,including 11 aldehydes,4 alcohols,3 ketones,5 esters,2 acids,22 hydrocarbons and 3 others.The relative contents of heptanal and pentanal in semitendinosus of the L group were significantly higher than those of the Con group(P<0.05);the oct-1-en-3-ol relative content in semitendinosus of the L

关 键 词：牛至精油 肉品质 脂肪酸 挥发性风味物质 

分 类 号：S816[农业科学—饲料科学]