酵母硒抗氧化作用及其对肥育猪肉品质影响的研究进展

猪肉消费在我国居民的肉类消费中占主导地位,随着生活水平的提高,消费者对猪肉品质提出更高的要求。研究发现,猪肉品质受遗传、营养、饲养管理和环境等因素影响,常用肉色、pH值、肌内脂肪、滴水损失、嫩度和风味等指标表示。氧化应激是影响猪肉品质的主要因素。硒是谷胱甘肽过氧化物酶的重要组成部分,可以通过催化减少有机氢过氧化物生成量而抵抗氧化应激。许多研究表明,在肥育猪日粮中添加酵母硒能有效改善肥育猪肉的抗氧化能力,改善肥育猪的肉色、pH值及系水力等指标,提高肥育猪的肉品质,延长了猪肉货架期。因此综述了酵母硒的抗氧化机理以及对肥育猪肉品质指标的影响,以期为改善肉质的营养措施提供科学依据。

Research Advances in Antioxidant Function of YeastSelenium and Its Effect on Meat Quality of Finishing Pigs

Pork consumption plays a leading role in the meat consumption of Chinese residents. With the improvement of people''s living standards, consumers put forward higher requirements for pork quality. Researches have found that pork quality of pigs can be influenced by genetics, nutrition, feeding management and environmental factors, which can be reflected by many indicators such as meat color, pH, intramuscular fat, drip loss, tenderness, flavor and so on. The oxidative stress is the main factor affecting the pork quality. Selenium is an important part of glutathione peroxidase, which can resistoxidative stress by reducing the production of organic hydroperoxides. Many studies have shown that dietary supplementation with yeast selenium can effectively improve the antioxidant capacity of finishing pigs, and improve the meat color, pH value and water holding capacity, thus contributing to the improvement of meat quality and extending the shelf life of pork. Therefore, this paper reviews the antioxidant mechanism of yeast selenium and its effect on meat quality in finishing pigs, which may provide scientific basis for the nutritional strategies concerning improvement of meat quality.