饲粮中添加不同抗氧化剂对熟化期羊肉嫩度的影响及动力学分析

对照组（CON组）饲喂基础饲粮，苜蓿皂苷（alfalfa saponins，AS）处理组的添加水平分别为500（AS500）、1 000（AS1000）、2 000（AS2000）、4 000（AS4000） mg/kg基础日粮，番茄红素（lycopene，LP）处理组的添加水平分别为200（LP200）、400（LP400） mg/kg基础日粮，维生素E（vitamin E，VE）处理组的添加水平分别为200（VE200）、400（VE400）、2 000（VE2000） mg/kg基础日粮。90 d饲养实验结束后屠宰，取羊肉半膜肌，测定其在熟化期的剪切力，研究饲粮中添加不同种类和水平的抗氧化剂对熟化期湖羊半膜肌嫩度的影响。结果表明：不同熟化时间和不同添加水平的抗氧化剂对羊肉嫩度有极显著影响，熟化期第5天羊肉嫩度的变化最大，饲粮中单独添加1 000～4 000 mg/kg基础日粮的AS、200 mg/kg基础日粮的LP或200 mg/kg基础日粮的VE可以不同程度地改善熟化期的羊肉嫩度；动力学分析表明，CON组的嫩度变化既符合零级反应也符合一级反应，AS和VE处理组的嫩度变化更符合一级反应，而LP处理组的嫩度变化符合零级反应。由此可见，选择适宜种类和添加水平的抗氧化剂可以改善熟化期羊肉的嫩度。

关键词：嫩度；熟化期；苜蓿皂苷；番茄红素；VE

Kinetic Analysis of Effects of Different Dietary Antioxidants on Tenderness of Lamb Meat during Aging

XU Chenchen， XU Shaoting， LIU Ce， QU Yanghua， LUO Hailing*

（State Key Laboratory of Animal Nutrition， College of Animal Science and Technology，

China Agricultural University， Beijing 100193， China）

Abstract： The experiment was conducted to investigate the effects of different types and levels of dietary antioxidants on the tenderness of Semimembranosus in Hu sheep during aging. A total of 100 three-month-old Hu sheep ram lambs with identical genetic background were individually kept in pens and randomly divided into 10 groups with 10 ones per group. The control group （CON） was fed a basal diet， four alfalfa saponins （AS） groups were fed a basal diet with 500 （AS500），

1 000 （AS1000）， 2 000（AS2000） and 4 000 （AS4000） mg/kg of AS added， two lycopene （LP） groups were fed a basal diet with 200 （LP200） and 400 （LP400） mg/kg of LP added， and three other groups were fed a basal diet supplemented with 200 （VE200）， 400 （VE400） and 2 000 （VE2000） mg/kg of vitamin E （VE）， respectively. The feeding experiment lasted for 90 d. Then， the animals were killed and Semimembranosus was excised from their carcasses and measured for shear force. The results showed that the tenderness of lamb meat was very significantly influenced by different aging times and levels of antioxidants， and the maximal tenderness change occurred on day 5 of aging. To different extents，

1 000–4 000 mg/kg AS， 200 mg/kg LP or 200 mg/kg VE could improve the tenderness of lamb during aging. It was also shown that the changes of tenderness in the CON group was consistent with both zero-order reaction and

first-order reaction kinetics， the AS and VE groups followed a first-order reaction， and the LP group was consistent with zero-order reaction. From these findings， it is concluded that the appropriate type and level of antioxidants could be useful for the improvement of lamb tenderness during aging.

推荐访问:熟化 抗氧化剂 动力学 羊肉 添加

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