日粮中添加植物多酚调控肉色稳定性的作用机制  

Mechanism of Plant Polyphenols Addition in Diet Regulating Meat Color Stability

作　　者：赵亚亚 常江[1] 剧柠[1] 罗玉龙 ZHAO Yaya;CHANG Jiang;JU Ning;LUO Yulong(School of Food&Wine,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750021

出　　处：《畜牧兽医学报》2023年第1期36-47,共12页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：宁夏回族自治区重点研发计划(引才专项)(2020BEB04023);宁夏回族自治区自然科学基金(2021AAC03098)。

摘　　要：肉色是衡量肉品质的重要感官指标,直接影响消费者的购买意愿。植物多酚是天然的抗氧化剂,日粮添加植物多酚可通过影响肌红蛋白氧化还原状态、脂质氧化程度及肌纤维类型来改善肉色及其稳定性。为进一步明确日粮中添加植物多酚调控肉色的作用机制,本文对植物多酚介导肉色稳定性的信号途径进行了综述,以期为今后通过在日粮中补充植物多酚调控机体抗氧化能力、促进肌纤维类型转化进而改善肉色提供理论依据。Meat color is an important organoleptic indicator of meat quality and directly affects consumers’ purchase intention. Plant polyphenols are natural antioxidants and their addition to diets can improve meat color and its stability by affecting the redox status of myoglobin, the degree of lipid oxidation and the type of muscle fibres. To further clarify the mechanism of dietary plant polyphenols addition in regulating meat color, this paper reviews the signaling pathways mediated by plant polyphenols for meat color stability, with a view to providing a theoretical basis for the future regulation of the body’s antioxidant capacity by supplementing plant polyphenols to the diets and promoting the transformation of muscle fibre type to improve meat color.

关 键 词：植物多酚 肉色稳定性 氧化状态 肌纤维类型 信号通路 

分 类 号：S816.7[农业科学—饲料科学]