维生素D3对畜禽肌肉品质的影响及其研究进展

维生素D，又名胆钙化醇，是维生素D的天然存在形式之一。对于维生素D，的研究主要集中在对钙磷代谢的影响及其预防治疗佝偻病方面。最近国外有研究报道，维生素D，有改善肌肉嫩度及其他肉质的作用，本文就维生素D，就对肌肉品质的作用效果及研究现状进行综述，并对维生素D，改善肌肉嫩度的作用机制进行分析。     

补饲维生素D3对肌肉嫩化的影响

本文对补饲维生素D_3对肌肉嫩度影响的机理和研究进展作一概述。     

维生素D3与肌肉品质

VitD3又名胆钙化醇,是VitD的天然存在形式之一。对于VitD3的研究主要集中在对钙磷代谢的影响及其预防治疗佝偻病方面。最近国外有研究报道,VitD3有改善肌肉嫩度及肉质的作用,本文就VitD3对肌肉品质的作用效果及研究现状进行综述．并对VitD3改善肌肉嫩度的作用机制进行分析.     

维生素D3对畜禽肉质的影响及研究进展

系统地阐述了维生素D3对畜禽肌肉品质的影响及其研究现状,并对维生素D3改善肌肉嫩度的作用机理进行了深入分析。     

钙和维生素D3对黄羽肉鸡肌肉嫩度的影响及机理

本试验研究了宰前2周添加钙和维生素D3对黄羽肉鸡肌肉嫩度的影响.试验采用2×3因子随机试验设计,选用1 440只43日龄的黄羽肉鸡(母鸡),随机分为9组,每组4个重复,每个重复40只鸡.预饲1周后在基础日粮(含钙0.8%、维生素D3 1 000 IU/kg)中添加钙与维生素D3水平分别为:钙,0.0%、0.4%、0.8%;维生素D3,0、1 000、2 000 IU/kg.鸡饲养至63日龄结束.结果表明,在黄羽肉鸡宰前2周添加钙与维生素D3对黄羽肉鸡的生长性能无显著影响(P＞0.05).添加维生素D3对黄羽肉鸡肌肉嫩度无显著影响(P＞0.05),添加0.4%钙显著提高黄羽肉鸡肌肉嫩度(P＜0.05),添加维生素D3能协同钙提高肌肉嫩度,但钙的添加剂量超过0.4%时维生素D3协同作用效果下降.单独添加维生素D3对Ca-ATP酶活性及肌钙蛋白降解度无显著影响(P＞0.05);添加0.4%的钙,Ca-ATP酶活性趋于提高,肌钙蛋白降解度趋于降低,钙蛋白酶抑制蛋白的基因表达显著提高(P＜0.05).由此可知,黄羽肉鸡饲料中添加0.4%钙能提高肌肉嫩度,单独添加维生素D3不能改善肌肉嫩度但是可以协同钙提高肌肉嫩度.     

补饲维生素D3对羊肉品质的影响

目前,关于在宰前补饲维生素D3改善肉品嫩度,国外在牛上已做了大量研究,且效果很好;在羊上做过1次试验,但效果不明显。而在国内的养羊业中的研究及应用还是空白。此次试验通过给肉羊短期高倍量补饲维生素D3,初步研究其对羊肉品质的影响,试图从营养学的角度寻求提高羊肉嫩度的措施,为提高肉品品质提供理论依据并指导实际生产。1材料与方法1.1试验动物及分组选用健康、体重均一(39.65~41.35 kg)的夏洛来×小尾寒羊杂交3代4月龄公羔63只,按体重随机分为7组,每组设3个重复,每个重复3只羊。第1组为对照组,饲喂基础日粮;第2,3,4组为试验组,分别于…     

乳牛口服过量维生素A对维生素D3及钙磷代谢的影响

从北京郊区某农场选取１０头健康成年黑白花乳牛，随机分为试验（５头，每周每头口服维生素Ａ１００万单位）和对照（５头，不作任何处理）两组。８周以后检测发现，试验组血清钙和无机磷水平呈下降趋势；尾椎骨皮质变薄，密度下降，呈现骨质吸收现象；血清碱性磷酸酶显著下降（Ｐ＜０．０５）；其活性代谢产物２５－羟维生素Ｄ３（２５－ＯＨ－Ｄ３）极显著下降（Ｐ＜０．０１）；１，２５－二羟维生素Ｄ３［１，２５－（ＯＨ）２－     

补饲维生素D3对肌肉嫩度影响的研究

肉是人们摄入蛋白质的主要来源之一，随着生活水平的提高，人们越来越重视肉品的适口性，嫩度是肉品质适口性的一个重要方面，是肉品质地和蛋白质结构特性的反映。客观评定肌肉嫩度通常用肌肉的咬力值和剪切力值来表示。在日粮中补饲维生素D3可在一定程度上改善肉的嫩度。本文对补饲维生素D3对肌肉嫩度的影响做一综述，旨在为从营养学角度进一步提高肌肉的嫩度提供参考。     

钙蛋白酶抑制蛋白对畜禽肉品质影响的研究进展

钙蛋白酶抑制蛋白(calpastatin, CAST)是由CAST基因编码,是内源性专一抑制钙蛋白酶(calpain, CAPN)活性的抑制蛋白,是CAPN系统家族成员之一,可以调节脊椎动物体内CAPN活性。CAST能控制肌原纤维中蛋白质降解,影响肌细胞的生长速度及肌肉嫩度。CAST活性减弱或活化CAPN都能增加肌肉嫩度,从而改善肉品质。CAST基因可作为猪、牛、羊改善肉品质的候选基因。文章综述了CAST结构、CAST调控机制,分析了其对畜禽肉品质的影响,以期为推进CAST在改善畜禽肉品质中的进一步应用提供参考。     

维生素D_3对家畜肉质的影响

近年的研究发现,补饲维生素D3能够提高牛肉的嫩度,还能改善猪肉的色泽。本文阐述了维生素D3对家畜肉质的影响及研究现状,并对维生素D3改善家畜肉质的作用途径进行了分析。     

维生素D3对畜禽肉质的影响及其研究进展

本文系统地阐述了VD3对畜禽肉质的影响及其研究现状,并对VD3改善肌肉嫩度的作用机理进行深入的分析。     

Sensory meat quality and its assessment

Several aspects of meat quality are briefly discussed, outlining the complex of parameters affecting meat quality as a whole. Particular attention is paid to the main sensory meat quality characteristics, which can be assessed analytically, and are known to be related to consumers' appreciation, when buying, preparing and consuming meat. After some compositional and structural characteristics of muscle have been outlined, the major physiological factors effecting the conversion of muscle into meat are discussed. Finally commonly used methods for the assessment of sensory meat quality are reviewed.     

植酸酶和VD3协同对肉仔鸡生产性能和矿物元素利用率的影响

研究了植酸酶和ＶＤ３协同对采食低磷正常钙日粮的２１日龄肉仔鸡生产性能和矿物元素利用率的影响。结果表明：植酸酶和ＶＤ３显著提高了鸡采食量和日增重,降低了料肉比;植酸酶提高了胫骨灰分及其镁和锌含量;降低了血浆中钙含量,提高了磷和铜含量,ＶＤ３也显著提高了胫骨灰分含量,但其所含矿物元素含量不受影响;日粮中同时添加植酸酶和ＶＤ３,效果更为理想,二者产生了明显的协同效应,显著提高了矿物元素的利用率。     

蛋白酶体及其与肉品质的关系

本文综述了蛋白酶体结构、功能及其与蛋白质降解相关生化机制等研究进展,并讨论了蛋白酶体与肉质形成和肌肉嫩化过程的关系。     

Effect of strain on duck breast meat quality

Duck meat consumption is low but steady in the United States (US), while rapidly expanding in other countries. The duck industry is moving from a traditional whole carcass product towards deboned breast fillets and other portions, which has prompted strain selection for breast weight and yield. The effect of bird strain was therefore evaluated for fillet weight, yield, and breast meat quality characteristics. Eighty butterflied paired fillets were obtained from each of 4 Pekin duck strains after carcasses were sized by weight at the processing plant (n = 640). All fillets were weighed and then half of the fillets were evaluated for color. One fillet from each carcass-pair was either frozen or kept fresh for cooking, reweighing, and subsequent color analysis (Commission Internationale de I'Eclairage (CIE) lightness L*, redness a*, and yellowness b*). Both fillets in each carcass-pair were evaluated using Allo–Kramer (AK) and Warner–Bratzler (WB) shear. Strain affected (P < 0.05) raw and cooked fillet weight. Strain C, with the largest BW and selected for both breast yield and growth rate, had higher raw and cooked breast weight. Cooked yield was not affected by strain and averaged 64.4%. Neither AK nor WB shear values were affected by strain, and averaged 4.8 kg/g and 4.2 kg, respectively. Strain had a slight but significant effect on color, affecting lightness (L*) values of all categories, and redness (a*) values of raw and cooked meat. Freezing and thawing produced large and significant thaw losses ranging from 10.4 to 13.6%; differing losses depended on the strain of duck. Duck strain affected breast fillet weights and lightness to a slight extent, but not cook yield or shear values.     

钙和维生素D3对肉仔鸡肉品质和血液生化指标的影响

本试验旨在研究饲粮中添加高水平的钙和维生素D3对AA肉仔鸡肉品质和血液生化指标的影响。试验采用2×2完全随机因子设计,选用240只21日龄AA肉仔鸡,随机分成4个处理,每个处理6个重复,每个重复10只。试验期为28 d。玉米-豆粕型基础日粮中含钙0.90%、维生素D3 750 IU/kg,日粮中共设两个钙水平(0.9%,1.15%)和两个维生素D3水平(750、5000 IU/kg)。结果表明:(1)在AA肉仔鸡饲粮中单独添加1.15%的钙对肌肉嫩度影响显著(P<0.05),5000 IU/kg维生素D3对肌肉嫩度影响不显著(P>0.05),同时添加钙和维生素D3的互作效应对肌肉嫩度影响显著(P<0.05);(2)1.15%的钙显著降低胆固醇、甘油三酯、低密度脂蛋白的含量(P<0.05),显著升高了高密度脂蛋白的含量(P<0.05);(3)单独添加5000 IU/kg维生素D3显著降低了低密度脂蛋白的含量(P<0.05)。以上研究结果表明,玉米-豆粕型基础日粮中长期添加1.15%钙和5000IU/kg维生素D3能够减小肌肉剪切力,降低血液中总胆固醇和甘油三酯的含量,从而提高肉品质。     

Effect of defatting on quality of meat and bone meal

Meat and bone meal (MBM), a type of protein feed source, with high nutritional value, has been widely used as feed in China. In order to study the effect of defatting on the quality of MBM, MBM were defatted by hexane, and their basic nutritional components, color, flavor, protein characteristics, freshness indexes before and after defatting, were investigated. The crude protein content of the defatted MBM was increased from 54.5% to 61.2%, lysine content increased from 1.83 to 1.96%, pure protein content and in vitro digestibility of MBM were increased to 50.7% and 90.45%, respectively. Acid value decreased from 9.0 to 2.6 mg potassium hydroxide/g, and the color and flavor were also improved after defatting. Furthermore, volatile basic nitrogen content decreased from 60 to 40 mg/100 g and histamine content did not change significantly (decreasing from 20.1 to 19.6 mg/kg). Therefore, defatting treatment was good for the quality improvement of MBM.     

钙与维生素D_3对肉品质的影响

本文首次系统阐述了钙与维生素D3对肉的嫩度及其他食用品质与感官品质的影响 ,并对二者改善肉品质的机理作了深入分析 ,最后指出了今后的研究方向