日粮中添加白藜芦醇对不同部位牛肉抗氧化性能的影响  

Effects of dietary resveratrol on antioxidant properties ofbeef from different muscles

作　　者：崔莹 李继强 罗欣[1] 朱立贤[1] 杨啸吟[1] 郝剑刚 张一敏[1] 梁荣蓉[1] CUI Ying;LI Jiqiang;LUO Xin;ZHU Lixian;YANG Xiaoyin;HAO Jiangang;ZHANG Yimin;LIANG Rongrong(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Wulagai Station of China Agriculture Research System(Beef),Wulagai 026321,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]国家肉牛牦牛产业技术体系乌拉盖站,内蒙古乌拉盖026321

出　　处：《食品与发酵工业》2024年第16期68-76,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32072239,31871731);山东省现代农业产业技术体系创新团队建设专项(SDAIT-09-09);国家肉牛牦牛产业技术体系建设专项项目(CARS-37)。

摘　　要：为研究肉牛日粮中添加白藜芦醇对血清抗氧化性能及高氧气调包装牛肉抗氧化性能的影响,选用12头杂交牛(西门塔尔牛×鲁西黄牛),随机分为全混合日粮(对照组)和补充白藜芦醇[5 g/(头·d),白藜芦醇组]饲喂120 d。检测饲养60 d和120 d时血清抗氧化能力和宰后45 min不同部位肌肉中抗氧化酶活性、mRNA和蛋白表达的差异,并分析不同部位牛肉高氧气调包装贮藏期间脂质和蛋白质氧化程度的变化。研究发现,与对照组相比,日粮中添加白藜芦醇显著增强了血清和肌肉中的抗氧化酶活性(P<0.05),增加了Nrf2及其下游靶基因的表达(P<0.05),降低了高氧气调包装牛肉在贮藏期间的脂质和蛋白质氧化程度(P<0.05)。因此,日粮中添加白藜芦醇提高了不同部位牛肉的抗氧化性能,可以作为一种有效的方法来缓解牛肉贮藏流通期间的氧化缺陷。To investigate the effects of dietary resveratrol supplementation on serum antioxidant properties and antioxidant capacity under high-oxygen modified atmosphere packaging,twelve cattle(Simmental×Luxi)were randomly selected and fed with a total mixed ration(control)or supplemented with resveratrol[5 g/(animal·day),resveratrol]for 120 days.Differences in serum antioxidant capacity at 45 min after slaughter and antioxidant enzyme activity,mRNA and protein expression in different muscles at 60 and 120 days of feeding,and changes in the degree of lipid and protein oxidation during storage under high-oxygen modified atmosphere packaging(HiOx-MAP,80%O_(2)/20%CO_(2))of beef from different parts were analyzed.It was found that the dietary resveratrol significantly enhanced antioxidant enzyme activities in serum and muscle(P<0.05),increased the expression of Nrf2 and its downstream target genes(P<0.05),and decreased lipid and protein oxidation during storage under HiOx-MAP of beef compared with the control group(P<0.05).So,dietary resveratrol improved the antioxidant capacity of different muscles of beef under HiOx-MAP and could be an effective method to mitigate oxidative defects in beef during storage and circulation.

关 键 词：白藜芦醇 牛肉 抗氧化性能 高氧气调包装 氧化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]