[1] DE SMET S,VOSSEN E.Meat:The balance between nutrition and health:A review[J].Meat Science,2016,120:145-156.
[2] PAPUC C,GORAN G V,PREDESCU C N,et al.Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products:A review[J].Comprehensive Reviews in Food Science and Food Safety,2017,16(1):96-123.
[3] DUTHIE G,CAMPBELL F,BESTWICK C,et al.Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked turkey meat patties:Implications for health[J].Nutrients,2013,5(4):1241-1252.
[4] BALASUNDRAM N,SUNDRAM K,SAMMAN S.Phenolic compounds in plants and agri-industrial by-products:Antioxidant activity,occurrence,and potential uses[J]. Food Chemistry,2006,99(1):191-203.
[5] ESTÉVEZ M.Protein carbonyls in meat systems:A review[J].Meat Science,2011,89(3):259-279.
[6] KARWOWSKA M,DOLATOWSKI Z J.Effect of mustard on lipid oxidation in model pork meat pro-duct[J].European Journal of Lipid Science and Technology,2014,116(3):311-318.
[7] LI L,SHAO J,ZHU X,et al.Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage[J].International Journal of Food Science and Technology,2013,48(6):1157-1164.
[8] JIANG J,ZHANG X,TRUE A D,et al.Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhizag labra) extract[J].Journal of Food Science,2013,78(11):1686-1694.
[9] 朱迎春,马俪珍,党晓燕,等.不同天然保鲜液对气调包装冰温贮藏鲶鱼片品质的影响[J].农业工程学报,2017, 33(1):292-300.ZHU Y C,MA L Z,DANG X Y,et al.Effects of different natural preservative on catfish (Clarias gariepinus) fillet quality during storage with combination of super-chilling and high-CO2 packaging[J]. Transactions of the Chinese Society of Agricultural Engineering,2017,33(1):292-300.(in Chinese)
[10] CAMO J,BELTRÁN J A,RONCALÉS P.Extension of the display life of lamb with an antioxidant active packaging[J].Meat Science,2008,80(4):1086-1091.
[11] GOBERT M,RÉMOND D,LOONIS M,et al.Fruits,vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion[J].Food Function,2014,5(9):2166-2174.
[12] 王乐田,贾娜.植物多酚对肉制品脂肪氧化和蛋白氧化的抑制机理及应用[J].中国食品学报,2016,16(8):205-210.WANG L T,JIA N.Mechanisms and application of plant polyphenol in inhibiting lipid and protein oxidation in meat products[J].Journal of Chinese Institute of Food Science and Technology,2016,16(8):205-210.(in Chinese)
[13] AZIZ M,KARBOUNE S.Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables:A review[J].Critical Reviews in Food Science and Nutrition,2016,58(3):486-511.
[14] OROIAN M,ESCRICHE I.Antioxidants:Characterization, natural sources,extraction and analysis[J].Food Research International,2015,74(8):10-36.
[15] ZHANG H,TSAO R.Dietary polyphenols,oxidative stress and antioxidant and anti-inflammatory effects[J].Current Opinion in Food Science,2016,8(4):33-42.
[16] CROFT K D.Dietary polyphenols:Antioxidants or not?[J].Archives of Biochemistry and Biophysics,2016,595(4):120-124.
[17] KIM H S,QUON M J,KIM J.New insights into the mechanisms of polyphenols beyond antioxidant properties:Lessons from the green tea polyphenol,epigallocatechin 3-gallate[J].Redox Biology,2014,2(1):187-195.
[18] PISOSCHI A M,POP A.The role of antioxidants in the chemistry of oxidative stress:A review[J].European Journal of Medicinal Chemistry,2015,97(4):55-74.
[19] MIN B R,NAM K C,CORDRAY J C,et al.Factors affecting oxidative stability of pork,beef,and chicken meat[J].Animal Industry Report,2008,73(6):439-446.
[20] ROSSI R,PASTORELI G,CANNATA S,et al.Effect of long term dietary supplementation with plant extract oncarcass characteristics meat quality and oxidative stability in pork[J].Meat Science,2013,95:542-548.
[21] GOÑI I,BRENES A,CENTENO C,et al.Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility,and susceptibility to meat lipid oxidation in chickens[J].Poultry Science,2007,86(3):508-516.
[22] ORTUÑO J,SERRANO R,BAÑÍN S.Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) VS vitamin E on lamb meat packed under protective atmosphere[J].Meat Science,2015,110:62-69.
[23] MOÑINO I,MARTÍNEZ C,SOTOMAYOR J A,et al.Polyphenolic transmission to Segureno lamb meat from ewes' diet supplemented with the distillate from rosemary (Rosmarinus officinalis) leaves[J].Journal of Agricultural and Food Chemistry,2008,56(9):3363-3367.
[24] ORTUÑO J,SERRANO R,JOSÉ J M,et al.Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes[J].Food Chemistry,2016,190(1):1056-1063.
[25] SAHIN K,ORHAN C,TUZCU M,et al.Epigallocatechin-3-gallate prevents lipid peroxidation and enhances antioxidant defense system via modulating hepatic nuclear transcription factors in heat-stressed quails[J].Poultry Science,2010,89(10):2251-2258.
[26] VOSSEN E,NTAWUBIZI M,RAESL K,et al.Effect of dietary antioxidant supplementation on the oxidative status of plasma in broilers[J].Journal of Animal Physiology and Animal Nutrition,2011,95(2):198-205.
[27] GERASOPOULOS K,STAGOS D,PETROTOS K,et al.Feed supplemented with polyphenolic byproduct from olive mill wastewater processing improves the redox status in blood and tissues of piglets[J].Food and Chemical Toxicology,2015,86(12):319-327.
[28] YESILBAG D,EREN M,AGEL H K,et al.Effects of dietary rosemary,rosemary volatile oil and vitamin E on broiler performance,meat quality and serum SOD activity[J].British Poultry Science,2011,52(4):472-482.
[29] HYE-KYUNG N,YOUNG-JOON S.Modulation of Nrf2-mediated antioxidant and detoxifying enzyme induction by the green tea polyphenol EGCG[J]. Food and Chemical Toxicology,2008,46(4):1271-1278.
[30] ZHONG R Z,FANG Y,QIN G X,et al.Tea catechins protect goat skeletal muscle against H2O2-inducedoxidative stress by modulating expression of phase 2 antioxidant enzymes[J].Journal of Agricultural and Food Chemistry,2015,63(36):7921-7928.
[31] ERLANK H,ELMANN A, KOHEN R,et al.Polyphenols activate Nrf2 in astrocytes via H2O2,semiquinones,and quinines[J].Free Radical Biology & Medicine,2011,51(2):2319-2327.
[32] 晁娅梅,陈代文,余冰,等.茶多酚对育肥猪生长性能、抗氧化能力、胴体品质和肉品质的影响[J].动物营养学报,2016,28(12):3996-4005.CHAO Y M,CHEN D W,YU B,et al.Effects of tea polyphenol on growth performance,antioxidant capacity, carass performance and meat quality of finishing pigs[J].Chinese Journal of Animal Nutrition,2016,28(12):3996-4005.(in Chinese)
[33] 赵俊星,刘向东,金亚倩,等.日粮中添加酿酒葡萄渣对绵羊肉品质及肌肉抗氧化性的影响[J].畜牧兽医学报, 2017,48(8):1481-1490.ZHAO J X,LIU X D,JIN Y Q,et al.Effect of dietary wine grape pomace supplementation on the antioxidant ability and meat quality of lambs[J].Acta Veterinaria et Zootechnica Sinica,2017,48(8):1481-1490.(in Chinese)
[34] 姜义宝,杨玉荣,王成章,等.红车轴草异黄酮对肉鸡生产性能及肉品质的影响[J].草业科学,2011,11(2):2032-2036.JIANG Y B,YANG Y R,WANG C Z,et al.Effects of red clover isoflavone on production performance and meat quality in broiers[J].Pratacultural Science,2011,11(2):2032-2036.(in Chinese)
[35] 宋琼莉,周泉勇,韦启鹏,等.桑叶提取物对矮脚黄鸡生长性能、屠宰性能及肉品质的影响[J].动物营养学报, 2018,30(1):191-201.SONG Q L,ZHOU Q Y,WEI Q P,et al.Effects of mulberry leaf extract on growth performance,slaughter performance and meat quality of Yellow Drarf chickens[J].Chinese Journal of Animal Nutrition,2018,30(1):191-201.(in Chinese)
[36] 杨金玉,王晶,武书庚,等.葡萄原花青素与小麦型饲粮对肉仔鸡生长性能及免疫机能的组合效应[J].动物营养学报,2014,26(8):2270-2280.YANG J Y,WANG J,WU S G,et al.Combination effects between grape procyandins and wheat based diet on growth performance and immunity of broiler chicks[J].Chinese Journal of Animal Nutrition,2014,26(8):2270-2280.(in Chinese)
[37] SU J L,SHI B L,ZHANG P F,et al.Effects of yucca extract on feed efficiency,immune and antioxidative functions in broilers[J].Brazilian Archives of Biology and Technology,2016,59(6):1-8.
[38] 田丽新,史彬林,李倜宇,等.丝兰提取物对奶牛免疫和抗氧化功能的影响[J].饲料研究,2016,436(3):33-35.TIAN L X,SHI B L,LI T Y,et al.Effects of yucca extract on immune and antioxidative functions in dairy cows[J].Feed Research,2016,436(3):33-35.(in Chinese)
[39] 王宝维,隋丽,岳斌,等,发酵葡萄籽粕对5~12周龄五龙鹅消化生理、免疫器官指数和抗氧化指标的影响[J].动物营养学报,2016,28(1):163-171.WANG B W,SUI L, YUE B, et al.Effects of zymotic grape seed meal on digestive physiology,immune organ indices and antioxidant indices of Wulong geese aged from 5 to 12 weeks[J].Chinese Journal of Animal Nutrition,2016,28(1):163-171.(in Chinese)
[40] GENSKOWSKY E,PUENTE L A,PÉREZ-ÁLVAREZ J A,et al.Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui (Aristotelia chilensis (Molina) Stuntz) a Chilean blackberry[J]. Journal of the Science of Food and Agriculture,2016,96(12):4235-4242.
[41] GULLON B,PINTADO M E,PÉREZ-ÁLVAREZ J A,et al.Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction[J].Food Control,2016,59(1):94-98.
[42] 郑锦庆,王小宁,岳杰,等.飞机草总黄酮体外抑菌活性与体内抗大肠埃希菌感染效果[J].广东海洋大学学报, 2015,35(6):53-57.ZHENG J Q,WANG X N,YUE J,et al. In vitro antibacterial activity and in vivo fighting Escherichia coli infection of total flavonoids from Eupatorium odoratum Linn[J].Journal of Guangdong Ocean University,2015,35(6):53-57.(in Chinese)
[43] WILLIAMS A R,KRYCH L,FAUZEN A H,et al.A polyphenol-enriched diet and Ascaris suum infection modulate mucosal immune responses and gut microbiota composition in pigs[J].PLoS One,2017,12(10):e0186546.
[44] ABU HAFSA S H,IBRAHIM S A.Effect of dietary polyphenol-rich grape seed on growth performance,antioxidant capacity and ileal microflora in broiler chicks[J].Journal of Animal Physiology and Animal Nutrition,2018,102(1):268-275.
[45] ALONSO C,RUBIO L,TOURIÑO S,et al.Antioxidative effects and percutaneous absorption of five polyphenols[J].Free Radical Biology and Medicine,2014,75(10):149-155.
[46] SÁNCHEZ-SALCEDO E M,MENA P,GARCÍA-VIGUERA C,et al.(Poly)phenolic compounds and antioxidant activity of white (Morus alba) and black (Morus nigra) mulberry leaves:Their potential for new products rich in phytochemicals[J].Journal of Functional Foods,2015,18(10):1039-1046.
[47] BUJOR O C,GINIÈS C,POPA V I,et al.Phenolic compounds and antioxidant activity of lingonberry (Vaccinium vitis-idaea L.) leaf,stem and fruit at different harvest periods[J].Food Chemistry,2018,252(30):356-365.
[48] 王峰,王继彤,赵茜,等.板栗总苞多酚对奶水牛抗氧化指标及生产性能的影响[J].中国牛业科学,2016,42(2):32-34.WANG F,WANG J T,ZHAO X,et al.Effects of polyphenols from the involucres of Castanea mollissima blume on antioxidative parameters and growth performance of buffalo[J].China Cattle Science,2016,42(2):32-34.(in Chinese)
[49] ZHOU Y,RUAN Z,LI S M,et al.Eucommia ulmoides oliver leaf polyphenol supplementation improves meat quality and regulates myofiber type in finishing pigs[J].Journal of Animal Science,2016,94(S3):164-168.
[50] GUERRA-RIVAS C,VIEIRA C,RUBIO B,et al.Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life[J].Meat Science,2016,116:221-229.
[51] 张海文,管庆丰,吴科榜,等.添加黄秋葵对儋州鸡生长性能、屠宰性能、肉品质及消化酶活性的影响[J].中国畜牧兽医, 2017,44(2):425-431.ZHANG H W,GUAN Q F,WU K B,et al.Effects of adding okra on growth performance,slaughter performance, meat quality and digestive enzymes activity of Danzhou chickens[J].China Animal Husbandry & Veterinary Medicine,2017,44(2):425-431.(in Chinese)
[52] BAÑÍN S,MÉNDEZ L,ALMELA E.Effects of dietary rosemary extract on lamb spoilage under retail display conditions[J].Meat Science,2012,90:579-583.
[53] 李琮,陈俊宏,刘亚伟,等.大豆黄酮、芒柄花素及其组合对奶牛产奶性能、血浆和乳中激素含量的影响[J].动物营养学报,2017,29(1):309-316.LI C,CHEN J H,LIU Y W,et al.Effect of daidzein,formononetin and their combination on milk performance, plasma and milk hormone contents of dairy cows[J].Chinese Journal of Animal Nutrition,2017,29(1):309-316.(in Chinese)
[54] YUAN Z H,ZHANG K Y,DING X M,et al.Effect of tea polyphenols on production performance,egg quality, and hepatic antioxidant status of laying hens in vanadium-containing diets[J].Poultry Science,2016,95(7):1709-1717. |