日粮中添加酿酒葡萄渣对绵羊肉品质及肌肉抗氧化性的影响

发布时间：2019-01-11 08:29

【摘要】：旨在研究日粮中添加酿酒葡萄渣对舍饲公羔肌肉抗氧化性及肉品质的影响。选取24只杜泊×小尾寒羊杂交公羔(5月龄,(25±1)kg),采用完全随机设计平均分为4组,其中1组允许自由活动,剩余3组单栏饲养。自由活动组公羔饲喂基础日粮,单栏饲养组公羔分别饲喂含有不同WGP添加量(0%、5%、10%,DM)的日粮。试验结束后,屠宰并取样,测定肉质相关指标与肌肉抗氧化酶活性及表达。结果显示:1)单栏饲养方式极显著增加了羔羊背最长肌中活性氧自由基(ROS,P0.01),显著提高了丙二醛浓度(MDA,P0.05)。日粮中添加WGP可显著降低二者水平(P0.05)。2)日粮中添加WGP对羊肉pH、肉色、蒸煮损失、肌内脂肪含量影响均不显著,但可显著降低背最长肌剪切力(P0.05)与胶原蛋白含量(P0.05)。3)日粮中添加10%WGP可显著提高T-AOC与GPx4活性(P0.05),而5%与10%的WGP添加量可显著提高SOD活性(P0.05),但对catalase活性影响不显著。日粮中添加WGP不改变SOD与catalase表达,但可显著提高Nrf2的mRNA与蛋白质表达丰度(P0.05)。WGP添加后不影响GPx4的mRNA表达,但5%WGP可显著提高其蛋白质含量(P0.05)。结果表明,日粮中添加10%酿酒葡萄皮渣可提高单栏饲养方式下肉羊骨骼肌抗氧化性,减缓氧化应激,并提高羊肉品质。
[Abstract]:The aim of this study was to study the effects of wine grape residue on muscle antioxidant and meat quality of male lambs. 24 male lambs (5 months old, 25 卤1) kg),) were randomly divided into 4 groups. The male lambs of the free activity group were fed with basic diet, and the male lambs of the single column group were fed the diets containing different WGP supplementation. After the experiment, slaughtering and sampling, meat quality related indexes and muscle antioxidant enzyme activity and expression. The results showed that: 1) the single column feeding method significantly increased the reactive oxygen free radicals (ROS,P0.01) and the malondialdehyde (MDA,P0.05) concentration in the longissimus dorsi muscle of lambs. Supplementation of WGP in diet significantly decreased both levels (P0.05). The effects of WGP supplementation on meat color, cooking loss and intramuscular fat content of mutton were not significant. But the shear stress (P0.05) and collagen content (P0.05) of longissimus dorsi muscle were significantly decreased by adding 10%WGP to the diet, the activities of T-AOC and GPx4 were significantly increased (P0.05). The addition of 5% and 10% WGP could significantly increase the activity of SOD (P0.05), but had no significant effect on the activity of catalase. Dietary supplementation of WGP did not change the expression of SOD and catalase, but significantly increased the abundance of mRNA and protein expression of Nrf2 (P0.05). WGP added did not affect the mRNA expression of GPx4, but 5%WGP significantly increased its protein content (P0.05). The results showed that the addition of 10% wine grape skin residue to diet could improve the antioxidant ability of skeletal muscle of meat sheep under single column feeding, slow down oxidative stress, and improve the quality of mutton.
【作者单位】：山西农业大学动物科技学院;
【基金】：国家现代肉羊产业技术体系专项(CARS-39) 山西省重点研发项目(201603D221026-1) 山西省协同创新项目
【分类号】：S826.5

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