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

doi:10.16431/j.cnki.1671-7236.2025.03.007

摘要/Abstract

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。

关键词: 复合植物添加物; 抗氧化能力; 凝胶特性; 贮藏品质

Abstract: 【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 the microstructures in both groups appeared to be aggregated granular.【Conclusion】 Supplementary complex plant additive was an effective pre-slaughter feeding method to enhance the antioxidant capacity and improve the gel properties of mutton,which could delay the oxidization process of the mutton during long-term storage and make the mutton show better gel properties at the same time.

Key words: complex plant additive; antioxidant capacity; gel properties; storage quality

中图分类号:

S816.7

王童熠, 陈静, 姜昕禹, 张义飞, 王海荣, 呼兵, 杨续金, 云雪艳, 高爱武. 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[J]. 中国畜牧兽医, 2025, 52(3): 1045-1056.

WANG Tongyi, CHEN Jing, JIANG Xinyu, ZHANG Yifei, WANG Hairong, HU Bing, YANG Xujin, YUN Xueyan, GAO Aiwu. Effects of Supplementary Complex Plant Additive on Antioxidant Capacity and Gel Properties of Post-slaughter Mutton[J]. China Animal Husbandry and Veterinary Medicine, 2025, 52(3): 1045-1056.

参考文献

[1] 周颖,刘维平,陈西风.滩羊肉品质营养调控研究进展[J].畜牧与饲料科学,2021,42(5):51-54. ZHOU Y,LIU W P,CHEN X F.Research advances on nutritional regulation of Tan sheep mutton quality[J].Animal Husbandry and Feed Science,2021,42(5):51-54.(in Chinese)
[2] 刘西萍,李艳青.亚急性瘤胃酸中毒对奶牛的影响及预测、监测方法研究进展[J].中国奶牛,2023,2:34-38. LIU X P,LI Y Q.Effects of subacute rumen acidosis on dairy cows and advances in prediction and monitoring methods[J].China Dairy Cattle,2023,2:34-38.(in Chinese)
[3] BAEE H,GHOORCHI T,TOGHDORY A,et al.Growth performance,ruminal fermentation characteristics and microbial protein synthesis of lambs fed palmitic and stearic acid[J].Animal Feed Science and Technology,2023,302:115674.
[4] YAO D,SU R,ZHANG Y,et al.Impact of dietary Lactobacillus supplementation on intramuscular fat deposition and meat quality of Sunit sheep[J].Journal of Food Biochemistry,2022,46(8):e14207.
[5] 马兵祥.植物提取物对舍饲绵羊生长性能的影响[J].中国畜牧业,2023,18:48-49. MA B X.Influence of plant extracts on the growth performance of sheep under captive conditions[J].China Animal Industry,2023,18:48-49.(in Chinese)
[6] 曲魏,李大彪,邢媛媛.植物多酚提取物的生物学功能及其在畜牧生产中的应用[J].饲料研究,2024,47(6):137-142. QU W,LI D B,XING Y Y.Biological function of plant polyphenol extract and its application in animal husbandry production[J]. Feed Research,2024,47(6):137-142.(in Chinese)
[7] NASIRIPOUR S,DAYANI O,SHAHRBABAK M S,et al.Feeding milk thistle (Silybum mariamum) seed powder to fattening lambs:Effects on growth performance,digestibility and rumen metabolism[J].Small Ruminant Research,2024,237:107322.
[8] REDOY M R A,SHUVO A A S,CHENG L,et al.Effect of herbal supplementation on growth,immunity,rumen histology,serum antioxidants and meat quality of sheep[J].Animal,2020,14(11):2433-2441.
[9] 王蕾,陈勇.植物提取物的生物活性及其对反刍动物的影响[J].饲料工业,2023,44(13):66-71. WANG L,CHEN Y.Biological activity of plant extracts and their effects on ruminants[J].Feed Industry,2023,44(13):66-71.(in Chinese)
[10] LI M,HASSAN F,TANG Z,et al.Mulberry leaf flavonoids improve milk production,antioxidant,and metabolic status of water buffaloes[J].Frontiers in Veterinary Science,2020,7:599.
[11] KONG F L,WANG S,DAI D W,et al.Preliminary investigation of the effects of rosemary extract supplementation on milk production and rumen fermentation in high-producing dairy cows[J].Antioxidants,2022,11(9):1715.
[12] GUO X,CHENG L,LIU J,et al.Effects of licorice extract supplementation on feed intake,digestion,rumen function,blood indices and live weight gain of Karakul sheep[J].Animals,2019,9(5):279.
[13] JI F,GU L,RONG G,et al.Using extract from the stems and leaves of Yizhi (Alpiniae oxyphyllae) as feed additive increases meat quality and intestinal health in ducks[J].Frontiers in Veterinary Science,2022,8:793698.
[14] 朱雷.天然植物提取物对畜禽生产性能及肉品质应用研究[J].现代畜牧科技,2023,7:83-85. ZHU L.Study on the application of natural plant extracts on the productive performance and meat quality of livestock and poultry[J]. Modern Animal Husbandry Science & Technology,2023,7:83-85.(in Chinese)
[15] XU Q,CHENG M,JIANG R,et al.Effects of dietary supplement with a Chinese herbal mixture on growth performance,antioxidant capacity,and gut microbiota in weaned pigs[J].Frontiers in Veterinary Science,2022,9:971647.
[16] DA SILVA R B,PEREIRA M N,DE ARAUJO R C,et al.A blend of essential oils improved feed efficiency and affected ruminal and systemic variables of dairy cows[J].Translational Animal Science,2020,4(1):182-193.
[17] JING L,XUE J,JIANG X,et al.Effects of partial replacement of NaCl with KCl on protein properties and quality attributes of lightly salted tilapias fillets[J].Foods,2023,12(6):1184.
[18] 刘冠绪,肖宇,张瑞,等.羊肉后熟过程中肌肉纤维结构变化及氧化特性[J].陕西师范大学学报(自然科学版),2024,52(1):102-110. LIU G X,XIAO Y,ZHANG R,et al.Changes of muscle fiber structural and oxidation characteristics during mutton post-slaughter maturation[J].Journal of Shaanxi Normal University (Natural Science Edition),2024,52(1):102-110.(in Chinese)
[19] 李立敏,张保军,高爱武,等.茶多酚对冻融羊肉糜乳化及凝胶特性的影响[J].中国食品学报,2022,22(3):190-199. LI L M,ZHANG B J,GAO A W,et al.Effects of tea polyphenols on emulsifying and gelling properties of freeze-thaw mutton batters[J].Journal of Chinese Institute of Food Science and Technology,2022,22(3):190-199.(in Chinese)
[20] XU D,WANG Y,JIAO N,et al.The coordination of dietary valine and isoleucine on water holding capacity,pH value and protein solubility of fresh meat in finishing pigs[J].Meat Science,2020,163:108074.
[21] 张海璐,黄翔,杨燃,等.蛋白质氧化对羊肉糜流变与凝胶特性的影响[J].食品科学,2020,41(8):8-13. ZHANG H L,HUANG X,YANG R,et al.Effect of protein oxidation on rheological and gelation properties of mutton batters[J].Food Science,2020,41(8):8-13.(in Chinese)
[22] KIM T,KIM Y,LEE J,et al.Effect of various reducing sugars on the structural and gelling properties of grafted myofibrillar proteins[J]. LWT-Food Science and Technology,2023,182:114812.
[23] COFRADES S,SERRANO A,AYO J,et al.Characteristics of meat batters with added native and preheated defatted walnut[J]. Food Chemistry,2008,107(4):1506-1514.
[24] KIM B,SEO J,KIM H,et al,PSV-3 evaluation of functional properties of chitin as a novel non-meat ingredient for manufacturing meat emulsions[J].Journal of Animal Science,2023,101(2):272-273.
[25] ZHU X J,LI A X,SUN N,et al.Green tea catechin prevents oxidative stress-regulated autophagy and apoptosis signaling,and inhibits tenderness in postmortem bovine longissimus thoracis et lumborum muscle[J]. Food Chemistry:X,2023,19:100758.
[26] FAUSTIN-EVARIS E,SARMIENTO-FRANCO L A,CAPETILLO-LEAL C M,et al.Composition of slow-growing male chicken’s meat and bone quality as affected by dietary Moringa oleifera Lam.meal[J].Animals,2022,12(24):3482.
[27] WOLFE R,BAUM J,STARCK C,et al.Factors contributing to the selection of dietary protein food sources[J].Clinical Nutrition,2018,37(1):130-138.
[28] 康艳梅.日粮中添加百里香对滩羊肉风味物质的影响[D].银川：宁夏大学,2014. KANG Y M.Effect of dietary added thyme on Tan sheep mutton’s flavor substances[D].Yinchuan:Ningxia University,2014.(in Chinese)
[29] MARINO R,CAROPRESE M,ANNICCHIARICO G,et al.Effect of diet supplementation with quinoa seed and/or linseed on immune response,productivity and meat quality in merinos derived lambs[J].Animals,2018,8(11):204.
[30] LI Q,SUN X Y,MUBANGO E,et al.Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp:Eye,dorsal,belly and tail muscles[J]. Food Chemistry,2023,436:136238.
[31] AKBARI B,NAJAFI F,BAHMAEI M,et al.Modeling and optimization of malondialdehyde (MDA) absorbance behavior through response surface methodology (RSM) and artificial intelligence network (AIN):An endeavor to estimate lipid peroxidation by determination of MDA[J].Journal of Chemometrics,2023,37(4):e3468.
[32] ZHENG Q,TAN W,FENG X,et al.Protective effect of flavonoids from mulberry leaf on AAPH-induced oxidative damage in sheep erythrocytes[J].Molecules,2022,27(21):7625.
[33] CAO S,SHEN Z,WANG C,et al.Resveratrol improves intestinal barrier function,alleviates mitochondrial dysfunction and induces mitophagy in diquat challenged piglets[J].Food & Function,2019,10(1):344-354.
[34] 田旭艳.低盐发酵鳊鱼品质提升工艺及冻藏稳定性研究[D].无锡：江南大学,2023. TIAN X Y.Study on the quality improvement technology and frozen storage stability of low-salt fermented bream[D].Wuxi:Jiangnan University,2023.(in Chinese)
[35] ZHANG Y,LUO H,LIU K,et al.Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of longissimus thoracis muscle in Tan sheep[J]. Meat Science,2015,105:38-45.
[36] LIU X,CHI J,LIN Y,et al.Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel[J].Food Chemistry,2024,460:140752.
[37] SOMPONGSE W,ITOH Y,OBATAKE A.Effect of cryoprotectants and a reducing reagent on the stability of actomyosin during ice storage[J].Fisheries Science,1996,62(1):73-79.
[38] NIETO G,JONGBERG S,ANDERSEN M L,et al.Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano,rosemary,or garlic[J]. Meat Science,2013,95(2):177-184.
[39] ÁLVAREZ-RODRIGUEZ J,URRUTÍA O,LOBÒN S,et al.Insights into the role of major bioactive dietary nutrients in lamb meat quality:A review[J].Journal of Animal Science and Biotechnology,2022,13(1):20.
[40] 熊泽语,谢晨,陈百科,等.不同添加物对未漂洗大黄鱼鱼糜品质的影响[J].食品与发酵工业,2021,47(10):151-158. XIONG Z Y,XIE C,CHEN B K,et al.Effects of different additives on the quality of non-rinsed Large Yellow croaker surimi[J].Food and Fermentation Industries,2021,47(10):151-158.(in Chinese)
[41] 汪张贵.肌肉蛋白与脂肪剪切乳化机理的研究[D].南京:南京农业大学,2010. WANG Z G.Study on emulsification mechanisms of muscle proteins and fat during shearing[D].Nanjing:Nanjing Agricultural University,2010.(in Chinese)
[42] 王亚娜.加工条件及乳化剂对肉糜乳化凝胶特性的影响[D].重庆:西南大学,2017. WANG Y N.Effect of processing condition and emulsifier on emulsifying and gelling properties of meat batter[D].Chongqing:Southwest University,2017.(in Chinese)