植物多酚的抗氧化机理及其在动物生产中的应用

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。

Antioxidant Mechanism of Plant Polyphenols and Its Application in Animal Production

Meat and meat products are easy to oxidize during processing and storage,leading to quality degradation.Dietary supplementation with plant polyphenols in animal feeding will help to inhibit lipid and protein oxidation, and further enhance the oxidative stability of the meat and meat products during the processing and storage.Plant polyphenols has the ability of scavenging free radical anti-oxidant properties due to their phenolic hydroxyl structure.It can improve the content of non-enzymatic antioxidants,or enhance the activity of antioxidant enzymes in the organism or raw meat,or activate the Nrf2/ARE signal pathway to improve the antioxidant capacity of meat or/and meat products during processing and storage.Dietary of plant polyphenols can promote digestion and absorption of nutrients in feed and improve production performance in livestock and poultry.Furthermore,it can increase the antioxidant enzyme activity and total antioxidant capacity of the animal, decrease the content of MDA,and enhance the quality and extended the shelf life of the products.In the paper,the types and representative structures of plant phenolic compounds were introduced, including the structure of flavonoids,phenolic acids,non-flavonoids,and the antioxidant mechanism of plant polyphenols and its application in animal production aiming to provide theoretical references for the application of plant polyphenols to improve the oxidation stability and safety of meat and meat products.