共查询到19条相似文献,搜索用时 296 毫秒
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肉及肉制品在加工及贮藏过程中易发生氧化而导致品质下降,在动物日粮中添加植物多酚可抑制脂肪及蛋白质氧化,进而提高肉及肉制品在加工及贮藏过程中的氧化稳定性。植物多酚因具有酚羟基结构而具有清除自由基的抗氧化作用,可提高动物机体及肉制品中抗氧化酶的活性,还可激活Nrf2/ARE信号通路从而提高肉制品在加工及贮藏过程中的抗氧化能力。将植物多酚添加到畜禽日粮中,可促进动物对饲料中营养物质的消化吸收,提高其生产性能,且可提高动物机体的抗氧化酶活性及总抗氧化能力,降低畜禽产品中丙二醛的含量,提高产品的质量,延长产品的货架期。文章介绍了植物多酚,包括黄酮类、酚酸类、非黄酮类化合物及其代表性化合物的结构,并阐述了其抗氧化性机理及其在动物生产中的应用,旨为研究利用植物多酚提高肉制品的氧化稳定性、安全性提供理论参考。 相似文献
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生姜粉在饲料储藏和畜禽生产中应用研究进展 总被引:1,自引:0,他引:1
研究生姜粉在饲料储藏和畜禽生产中应用。将生姜(ginger)风干后40目粉碎,以不同比例添加到含VA(4 500 IU/kg)、VD3(1 250 IU/kg)、VE(12.5 IU/kg)和VB2(3.0 mg/kg)的玉米粉和大豆粉,以及蛋鸡和生长育肥猪配合饲料中,研究生姜粉添加对饲料脂质氧化和维生素保护的功效。同时,系统研究了在商品肉鸡、蛋鸡、繁殖母猪、生长育肥猪、肉牛和肉羊日粮中添加不同梯度生姜粉对畜禽生产性能和机体抗氧化的作用。结果表明:(1)生姜粉可以作为饲料抗氧化剂,减少饲料贮藏过程中脂质氧化和维生素的破坏。1.0%生姜粉可以保护VA、VD3、VE和VB2稳定性(P0.05)。(2)生姜粉可用作改善畜禽生产性能和饲料效率。日粮添加1.0%生姜粉可以改善肉鸡、产蛋鸡、母猪和仔猪的生长性能。牛日粮使用1.0 g/kg生姜粉有利于瘤胃VFA发酵和蛋白质合成,羊日粮使用0.5 g/kg的生姜粉增加丙酸产量(P0.05)。(3)生姜粉可用作动物机体及其产品抗氧化能力提升。日粮添加0.5%的生姜粉可以改善肉鸡抗氧化和产肉性能,而1.5%生姜粉才能改善蛋鸡抗氧化和蛋品质。母猪、生长育肥猪日粮添加1.0%生姜粉可以改善机体和猪肉抗氧化功能。肉牛日粮添加1.5 g/kg生姜粉有利于血液抗氧化指标改善(P0.05)。综上结论:1.0%生姜粉可以作为饲料抗氧化剂,改善饲料的氧化稳定性,保护维生素,改善肉鸡、蛋鸡、母猪和生长育肥猪的生长性能。肉鸡0.5%、猪1.0%和蛋鸡1.5%日粮生姜粉添加能改善机体抗氧化能力。肉牛日粮添加生姜粉能改善机体抗氧化能力(1.5 g/kg)和饲料利用率(1.0 g/kg)。 相似文献
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黄酮类化合物广泛存在于各种植物中,是重要的植物次生代谢产物,具有抗氧化、抗病毒、抗菌、抗炎、抗癌、免疫调节等多种生物活性,能够提高畜禽生长性能、减少应激、调节肠胃、增强免疫力、改善氧化状态和产品质量等,在动物生产中具有重要作用。本文介绍了黄酮类化合物的生物活性,为其在畜牧业中的开发利用提供参考。 相似文献
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在肉品的生产、加工和销售过程中,氧化反应对肉品品质的影响很大。氧化反应导致肉品中的脂肪发生变质酸败,并使肉品中的肌红蛋白发生褐变;氧化反应还可破坏饲料中和动物体内的叶黄素,使鸡的皮肤黄度降低。维生素E是一种天然抗氧化剂,日粮中添加高水平的维生素E不仅可以提高畜禽的生产性能,还可提高动物活体和屠宰后屠体的抗氧化水平,从而提高肉品的质量。 相似文献
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维生素E与肉品质量(上) 总被引:21,自引:0,他引:21
在肉品的生产、加工和销售过程中,氧化反应对肉品品质的影响很大、氧化反应导致肉品中的脂肪发生变质酸败,并使肉品中的肌红蛋白发生褐变,氧化反应还可破坏饲料中和动物体内的叶黄素,使鸡的皮肤黄度降低。维生素E是一种天然抗氧化剂,日粮中添加高水平的维生素E不仅可以提高畜禽的生产性能,还可提高动物活体和屠宰后屠体的抗氧化水平,从而提高肉品的质量。 相似文献
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《国外畜牧学(猪与禽)》2021,41(3)
脂质氧化是导致肉类及肉制品质量变差的主要原因之一,会影响肉的品质(包括风味、颜色和肉质的异常,营养价值改变,甚至产生有毒物质)。在日粮中添加超过动物常规营养需求量的维生素E可以有效减缓肉类及肉制品的脂质氧化。本综述主要阐述:维生素E在猪肉、鸡肉中的沉积和抗氧化作用;在日粮中超量添加维生素E对肉的脂质氧化、肉色、系水力和胆固醇氧化的影响;肌肉中维生素E沉积量与肉品加工、包装和储藏条件之间的相互作用。脂质氧化的过程受屠宰后很多因素的影响,如促进肌肉氧化的物质(铁、肌红蛋白)的含量和状态、肌肉的抗氧化水平(包括α-生育酚、含组氨酸的二肽以及谷胱氨酸过氧化物酶、超氧化物歧化酶和过氧化氢酶等)、肌肉中脂肪的含量和构成以及加工、包装和储存的方式。为了保证肉质最佳,需要考虑从动物活体到最终产品的全过程。最近几年,通过特定动物饲料配制来改善肉质的研究报道逐渐增加。本综述重点讨论在猪和家禽日粮中超量添加α-生育酚醋酸盐对肌肉α-生育酚沉积以及鸡肉和猪肉品质的影响。 相似文献
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K. Augustin R. Blank C. Boesch-Saadatmandi J. Frank S. Wolffram G. Rimbach 《Journal of animal physiology and animal nutrition》2008,92(6):705-711
Supplementation of pigs with vitamin E, the most important lipid-soluble antioxidant, has been shown to improve meat quality and animal health. Previous studies in cultured cells and laboratory animals indicate synergistic effects between polyphenols and vitamin E. The present feeding trial was undertaken to investigate the effects of dietary green tea polyphenols (GTP) on vitamin E status, antioxidative capacity and parameters of meat quality in growing pigs. Eighteen castrated, crossbred, male pigs received a flavonoid-poor diet based on corn starch, caseinate and rapeseed oil with a total vitamin E content of 17 IU/kg diet over a period of 5 weeks. This basal diet was supplemented with green tea extract to provide daily doses of 0 (control), 10 and 100 mg GTP/kg body weight. Dietary supplementation of growing pigs with GTP did not affect serum, liver, lung and muscle vitamin E (α- and γ-tocopherol) concentrations, plasma antioxidant capacity (ferric reducing ability of plasma, trolox equivalent antioxidant capacity) or parameters of meat quality including meat temperature, pH, conductivity, colour and drip loss. In conclusion, supplementation of pig diets with green tea catechins is not associated with improved antioxidant status and meat quality under practice-oriented conditions. 相似文献
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Simone Mancini Sara Minieri Arianna Buccioni Margherita Marzoni Fecia di Cossato Claudia Russo Gisella Paci 《Animal Science Journal》2019,90(5):680-689
Tannins were recently evaluated as feed additives in order to increase antioxidant compounds in animal diet, mainly to enhance resistance to lipid oxidation in meat. Rabbit meat is one of the most susceptible animal products, thus the main aim of this study was to evaluate the capacity of tannins to elongate shelf life of rabbit meat. Ninety hybrid rabbits were fed with three different diets: basal diet (control, C) and basal diet supplemented with 0.3% or 0.6% of tannins mix. Meat samples were refrigerated as raw at 4°C up to 11 days and analysed both as raw and cooked for physical‐chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity. Results showed that dietary tannins affected meat colour of raw samples (mostly yellowness). Lipid peroxidation (TBARS) of raw samples was lower in tannins group than C group; a further inhibition of peroxidation was showed also in cooked samples only by the highest dose of tannins mix. Moreover, antioxidant capacity (ABTS) of raw samples increased with the percentage of tannins. In conclusion, supplementation with 0.6% of tannins mix seems to positively affect the lipid peroxidation and antioxidant capacity of meat without modifying the intrinsic characteristics of rabbit meat. 相似文献
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2改善肉品氧化稳定性和颜色的途径2.1体内抗氧化途径动物体内有两类抗氧化剂:①清除抗氧化剂(Preventiveantiox-idants):包括超氧化物歧化酶、谷胱甘肽过氧化物酶和过氧化氢酶。这些酶主要清除细胞水相中已存在的过氧化物。②断链抗氧化剂... 相似文献
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1. The effect of dietary fat and vitamin E supplementation on quality attributes (drip loss, oxidative stability, sensory quality) in chicken meat and meat products was investigated. Broiler chicks were fed on diets containing tallow (60 g/kg) or olive oil (60 g/kg) at a basal (30 mg/kg diet) or supplemental (200 mg/kg diet) concentration of alpha-tocopheryl acetate for 8 weeks. The alpha-tocopherol content and fatty acid composition of breast and thigh meat was determined. Drip loss was determined in breast fillets. Lipid oxidation (thiobarbituric acid-reacting substances/TBARS) and sensory quality (warmed-over flavour development/WOF) were assessed in minced thigh meat during storage. 2. Dietary olive oil increased the ratio of monounsaturated to saturated fatty acids (MUFA/SFA) in the diets. In breast and thigh, this resulted in approximately a two-fold increase in the MUFA/SFA ratio. Supplemental alpha-tocopherol increased the alpha-tocopherol content of muscles. 3. Dietary fat did not influence drip loss in thawed breast fillets during refrigerated storage, but supplemental alpha-tocopherol reduced drip loss. 4. TBARS and WOF development in minced thigh meat patties were also reduced by supplemental alpha-tocopherol following frozen storage, or cooking and refrigerated storage. Storage stability was not adversely affected by dietary fat. 5. Overall, the results showed that increasing the monounsaturated profile of chicken meat lipids did not adversely affect quality characteristics. Dietary alpha-tocopherol supplementation was a more important factor in the determination of broiler meat quality. 相似文献
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Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long‐term freezer storage 下载免费PDF全文
Tomasz Daszkiewicz Cezary Purwin Dorota Kubiak Maja Fijałkowska Emilia Kozłowska Zofia Antoszkiewicz 《Animal Science Journal》2018,89(9):1323-1330
The aim of this study was to determine changes in the quality of lamb meat (Longissimus thoracis et lumborum), which was vacuum‐packaged and freezer‐stored (?26°C) for 6 and 12 months. The experiment was performed on 12 male lambs of the Kamieniec Longwool breed, raised to 106 days of age. In comparison with fresh meat, thawed meat was characterized by lower ash content, higher pH, greater natural drip loss and cooking loss, and lower scores for taste intensity. Vacuum packaging and low‐temperature storage protected lamb meat against oxidative changes, and alleviated the adverse effects of oxidation on the color, aroma and taste of meat. It can be concluded that freezer storage (?26°C) of vacuum‐packaged meat can help meet consumer demand for lamb meat products in periods when fresh meat is unavailable. However, it should be noted that long‐term frozen storage induces undesirable changes in meat quality, including a decrease in water‐holding capacity and taste intensity. 相似文献