补饲复合植物添加物对宰后羊肉抗氧化能力和凝胶特性的影响  

Effects of Supplementary Complex Plant Additive on Antioxidant Capacity and Gel Properties of Post-slaughter Mutton

作　　者：王童熠 陈静[1] 姜昕禹 张义飞 王海荣[3] 呼兵 杨续金[1,5] 云雪艳 高爱武[1] WANG Tongyi;CHEN Jing;JIANG Xinyu;ZHANG Yifei;WANG Hairong;HU Bing;YANG Xujin;YUN Xueyan;GAO Aiwu(Collage of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Institute of Agriculture and Animal Husbandry Science of Xingan League,Ulanhot 137400,China;College of Animal Science,Inner Mongolia Agricultural University,Hohhot 010018,China;Ordos Grassland Man Food Co.,Ltd.,Ordos 016200,China;Yang Xujin Innovation Studio,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]兴安盟农牧科学研究所,乌兰浩特137400 [3]内蒙古农业大学动物科学学院,呼和浩特010018 [4]鄂尔多斯市草原侠食品有限公司,鄂尔多斯016200 [5]内蒙古农业大学杨续金创新工作室,呼和浩特010018

出　　处：《中国畜牧兽医》2025年第3期1045-1056,共12页China Animal Husbandry & Veterinary Medicine

基　　金：鄂尔多斯市科技重大专项项目(2022EEDSKJZD023);内蒙古自治区科技创新引导项目(kcjl-202207)。

摘　　要：【目的】探究补饲复合植物添加物对羊肉贮藏过程中抗氧化能力与凝胶特性的影响,为复合植物添加物调控改善肉品质和加工性能提供依据。【方法】选择10只体况良好、体重相近的5月龄蒙古绵羊×小尾寒羊的杂交羔羊,随机分为2组,每组5只羔羊,对照组(CG)羔羊饲喂基础饲粮(精粗比为70∶30),试验组(PG)羔羊除基础饲粮外补饲复合植物添加物,补饲量占精料的1.5%。预试期15 d,正试期60 d。试验结束后将两组羊全部屠宰,采集背最长肌样品,测定营养品质及肉色,同时测定羊肉在―20℃下贮藏0、30、90和150 d的氧化稳定性与凝胶特性的变化情况。【结果】①与对照组相比,补饲复合植物添加物可显著提高羊肉中的粗脂肪、粗灰分含量及红度值、黄度值(P<0.05)。②与对照组相比,在贮藏第150天时,试验组羊肉蛋白和脂肪氧化程度显著降低(P<0.05),总抗氧化能力显著升高(P<0.05)。③在贮藏前期,试验组羊肉的凝胶强度(0 d)和保水性(30 d)均显著高于对照组(P<0.05),且在前3个贮藏期试验组羊肉具有比对照组更致密的凝胶微观结构;随着贮藏时间的延长(90、150 d),试验组羊肉凝胶具有比对照组更高的蛋白溶解度(P<0.05),但两组之间凝胶强度和乳化稳定性均无显著差异(P>0.05),微观结构也都出现了聚集的颗粒状。【结论】补饲复合植物添加物是一种通过宰前饲喂措施增强羊肉抗氧化能力、改善羊肉凝胶特性的有效方法,能够延缓羊肉在长期贮藏时的氧化进程,同时使羊肉表现出更好的凝胶特性。【Objective】The aim of this study was to investigate the effects of supplementary complex plant additive on the antioxidant capacity and gel properties of post-slaughter mutton during storage,so as to provide a basis of complex plant additive to improve meat quality and processing performance.【Method】Ten Mongolian sheep×Small-tailed Han sheep crossbred lambs in good conditions and with similar body weights at 5 months age were randomly divided into two groups for 5 lambs of each.The lambs in control group(CG)were fed with a basic ration(concentrate/crude ratio at 70∶30),and the lambs in complex plant additive group(PG)were supplemented with a complex plant additive at 1.5%of the concentrate fraction on the basis of basic ration.The adaptation period was 15 days and the experimental period lasted for 60 days.At the end of experiment,all lambs were slaughtered and the longissimus dorsal muscle was collected as samples to determine the nutritional quality and color.Meanwhile,the changes of oxidative stability and gel properties for samples were determined after storing at―20℃for 0,30,90 and 150 d.【Result】①Compared with CG group,supplementary complex plant additive could significantly increase the crude fat and ash contents,and the redness and yellow value of mutton(P<0.05).②Compared with CG group,the oxidation degree of protein and fat of mutton in PG group at the storage of 150 d was significantly decreased(P<0.05),and the T-AOC activity was significantly increased(P<0.05).③In the early periods of storage,the gel strength(0 d)and water retention of gel(30 d)of mutton in PG group were significantly higher than those in CG group(P<0.05),and the gels of mutton in PG group had a denser microstructure than that of CG group.With the extension of storage time(90 and 150 d),although the gels of mutton in PG group had higher protein solubility than that of CG group(P<0.05),there were no significant differences of gel strength and emulsification stability of mutton between the two groups(P>0.05),and t

关 键 词：复合植物添加物 抗氧化能力 凝胶特性 贮藏品质 

分 类 号：S816.7[农业科学—饲料科学]