饲粮中添加牛至精油对宰后不同成熟时间牛肉品质及抗氧化能力的影响  

Effects of Dietary Supplementation of Oregano Essential Oil on Meat Quality and Antioxidant Capacity of Beef at Different Postmortem Aging Time

作　　者：马越 王瑛 李泽民 贾莉 史金平 张瑞 雷宇 贺鹏迦[1] 马彦男 刘立山 程强 张照 张小强 张晓 雷赵民[1] MA Yue;WANG Ying;LI Zemin;JIA Li;SHI Jinping;ZHANG Rui;LEI Yu;HE Pengjia;MA Yannan;LIU Lishan;CHENG Qiang;ZHANG Zhao;ZHANG Xiaoqiang;ZHANG Xiao;LEI Zhaomin(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Lanzhou Institute of Husbandry and Pharmaceutical Science,Chinese Academy of Agricultural Sciences,Lanzhou 730050,China;College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China;College of Life Science,Northwest Normal University,Lanzhou 730070,China;Animal Husbandry,Pasture and Green Agriculture Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;Gansu Xukang Foodstuff Co.,Ltd.,Pingliang 744300,China;Gansu Huarui Agriculture Co.,Ltd.,Zhangye 734000,China;Jingchuan County Animal Husbandry and Veterinary Center in Gansu Province,Pingliang 744399,China)

机构地区：[1]甘肃农业大学动物科学技术学院,兰州730070 [2]中国农业科学院兰州畜牧与兽药研究所,兰州730050 [3]西北农林科技大学动物科技学院,杨凌712100 [4]西北师范大学生命科学学院,兰州730070 [5]甘肃省农业科学院畜草与绿色农业研究所,兰州730070 [6]甘肃旭康食品责任有限公司,平凉744300 [7]甘肃华瑞农业股份有限公司,张掖734000 [8]甘肃省泾川县畜牧兽医中心,平凉744399

出　　处：《动物营养学报》2023年第3期1729-1739,共11页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：玉米秸秆饲用化与肉牛高效品质化生产技术研究应用(省教育科技创新专项)(GSSYLXM-02);甘肃肉牛品质育肥专项(GSA-XMLZ-2021-01)。

摘　　要：本试验旨在研究饲粮中添加牛至精油对宰后不同成熟时间牛肉品质及抗氧化能力的影响。选取18头健康、体重[(345.19±3.89)kg]相近的10月龄荷斯坦奶公牛,随机分为2组,即对照组(CON组)和牛至精油组(OEO组),每组3个重复,每个重复3头牛。2组试验牛分别补饲0(CON组)和20 g/(头·d)(OEO组)牛至精油。预试期30 d,正试期270 d。饲养试验结束后,每组随机选取6头牛屠宰,取背最长肌6.0 kg,平均分成5份,贮藏在4℃有氧环境中,分别在熟化的0、1、3、5、7 d测定肉品质与抗氧化相关指标。结果显示:1)CON组和OEO组的亮度(L^(*))值分别在成熟5、7 d时达到最高值,红度(a^(*))值和黄度(b^(*))值均在成熟7 d时达到最高值。OEO组的L^(*)值和a^(*)值在成熟1、3、5、7 d均显著高于CON组(P<0.05),b^(*)值在成熟3、5 d显著高于CON组(P<0.05)。2)随着成熟时间的延长,CON组和OEO组滴水损失持续减小,失水率和蒸煮损失先增加后趋于稳定。成熟1、3、5、7 d时,OEO组的滴水损失显著低于CON组(P<0.05);成熟5 d时,OEO组的失水率显著低于CON组(P<0.05)。3)成熟各阶段大理石花纹评分和剪切力2组间均无显著差异(P>0.05)。4)CON组和OEO组的pH均于成熟5 d时降至最低,达到极限pH(pHu)。成熟5、7 d时,OEO组pH显著低于CON组(P<0.05)。成熟各阶段OEO组肌糖原含量显著高于CON组(P<0.05)。5)与CON组相比,成熟0 d时,OEO组超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、过氧化氢酶(CAT)活性以及总抗氧化能力(T-AOC)和还原型谷胱甘肽(GSH)含量显著提高(P<0.05);成熟1 d时,OEO组GSH-Px和CAT活性显著提高(P<0.05);成熟3 d时,OEO组谷胱甘肽S-转移酶(GST)活性显著提高(P<0.05);成熟5 d时,OEO组SOD、GSH-Px活性以及T-AOC和GSH含量显著提高(P<0.05),丙二醛(MDA)含量和GST活性显著降低(P<0.05)。综上所述,饲粮中添加牛至精油可以在一定程度上改善宰后不同成熟时间牛肉的肉色和嫩度,提高宰The purpose of this experiment was to study the effects of dietary supplementation of oregano essential oil on meat quality and antioxidant capacity of beef at different postmortem aging time.Eighteen healthy Holstein dairy bulls approximately tenmonthold with similar body weight[(345.19±3.89)kg]were randomly assigned to 2 groups,the control group(CON group)and the oregano essential oil(OEO group),with 3 replicates per group and 3 bulls per replicate.They were fed a basal diet and extra provided 0(CON group)and 20 g/(d·head)(OEO group)oregano essential oil,respectively.The pretest period was 30 d,and the formal test period was 270 d.At the end of the feeding trial,six test bulls were selected from each group for slaughter,and 6.0 kg of the longissimus dorsi was taken and divided equally into five portions,stored in an aerobic environment at 4℃,and meat quality and antioxidant indexes were measured at 0,1,3,5 and 7 d of postmortem aging,respectively.The results showed as follows:1)the brightness(L^(*))value respectively reached the highest value at the 5 and 7 d of postmortem aging in the CON group and OEO group,and both redness(a^(*))value and yellowness(b^(*))value reached the highest value at the 7 d of postmortem aging.The L^(*)value and a^(*)value in the OEO group were significantly higher than those in the CON group at the 1,3,5 and 7 d of postmortem aging(P<0.05),and the b^(*)value was significantly higher than that in the CON group at the 3 and 5 d of postmortem aging(P<0.05).2)With the extension of aging time,the drip loss continued to decrease,and the water loss rate and cooking loss increased firstly and then tended to be stable.The drip loss in the OEO group was significantly lower than that in the CON group at 1,3,5 and 7 d of postmortem aging(P<0.05),and the water loss rate in the OEO group was significantly lower than that in the CON group at 5 d of postmortem aging(P<0.05).3)There were no significant differences in marbling score and shear force between the two groups at all stages of postmorte

关 键 词：牛至精油 牛肉 宰后成熟 肉品质 抗氧化能力 

分 类 号：S816[农业科学—饲料科学]