宰前补饲维生素D_(3)调控牛肉嫩度的研究进展  

Research Progress of Regulation of Beef Tenderness by Pre-slaughter Supplementation with Vitamin D3

作　　者：郝贝贝 宋霁轩 白锦蕙 张聪聪 张馨心 司马胜雪 夏广军[1,2] HAO Beibei;SONG Jixuan;BAI Jinhui;ZHANG Congcong;ZHANG Xinxin;SIMA Shengxue;XIA Guangjun(College of Integration Science,Yanbian University,Yanji 133002,China;College of Agriculture,Yanbian University,Yanji 133002,China)

机构地区：[1]延边大学融合学院,延吉133002 [2]延边大学农学院,延吉133002

出　　处：《吉林农业大学学报》2023年第4期437-443,共7页Journal of Jilin Agricultural University

基　　金：吉林省科技发展计划重点研发项目(20200402053NC);吉林省科技发展计划重大科技专项(YDZJ202203CGZH037)。

摘　　要：嫩度是影响消费者选择牛肉的重要因素,嫩度好、品质高的牛肉也是生产者追求的目标。宰前补饲维生素D_(3)能够提高血清和肌肉中钙离子浓度,激活肌肉中钙蛋白酶系统,促进关键肌原纤维蛋白降解,从而降低肌肉剪切力,提高肉质嫩度。从维生素D_(3)的代谢及功能、牛肉嫩度改变的机制等方面着手,对宰前补饲维生素D_(3)改善牛肉嫩度的研究进展及机制进行综述,以期为促进维生素D_(3)改善牛肉品质和高档牛肉生产提供参考。Tenderness is a critical factor influencing the choice of consumer for beef,and good tenderness and high quality beef are also a goal sought by producers.Pre-slaughter supplementation with vitamin D_(3)can increase Ca2+concentration in serum and muscle,then activate calpain system in muscle and promote the degradation of key myogenic fibrin,thereby reducing muscle shear and improving meat tenderness.This paper reviews the research progress and mechanism of pre-slaughter supplementation of vitamin D_(3)to improve beef tenderness from the aspects of vitamin D_(3)metabolism and function,and the mechanism of beef tenderness change,in order to provide reference for promoting vitamin D_(3)to improve beef quality and high-grade beef production.

关 键 词：牛肉 维生素D_(3) 肉品质 嫩度 

分 类 号：S823[农业科学—畜牧学]