影响猪肉肉质的植物饲料添加剂研究进展

为适应人们对安全美味肉品的需求,文章总结了最近5年应用于猪生产改善肉质的植物的试验结果。研究表明,应用于猪生产可改善肉质的天然植物可分为药用植物、可食用植物、经济用植物三大类。天然植物可通过改善风味氨基酸组成、增加多不饱和脂肪酸含量而改善肉的风味和嫩度。植物中的活性成分可通过改善肌肉组织的抗氧化能力而改善肉质,降低滴水损失、蒸煮损失,改善嫩度。可用于改善肉质的植物种类很多,但其应用效果与使用量相关,因此,需要探讨各种特色植物的适宜使用量。目前的研究多集中于探讨植物对肉质的影响,对机制的探讨还不够深入,大多集中于抗氧化功效。未来应结合当地植物资源,通过植物及其有效成分在动物体内的有效沉积,探讨开发特色食品的可能性。

Research progress of plant feed additives affecting meat quality

In order to meet the needs for safe and delicious meat, this review summarize the results of experiments which using natural plants to improve meat quality. Studies showed that plant used in swine production could be classified in three classes, medicinal plants, edible plants, economical plants. Content of flavor amino acid and polyunsaturated fatty acids could be increased after application of natural plant, and then meat quality such as fl avor and tenderness improved. Antioxidant function of muscle was improved by supplementation of natural plant. Application effects has relationship with usage of different plants, so it is necessary to identify the appropriate usage for every plant. Most of the studies showed that application of natural plant has effect on antioxidant ability, but the mechanism how plant affect meat quality still needs further study. Characteristic food can be developed through the effective deposition of plants and their active components in animals.