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

Abstract

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

CLC Number:

S816.7

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.

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

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