| 枣粉对陕北白绒山羊肉抗氧化性能的影响 |
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| 引用本文： | 冯平,孙旺斌,张骞,薛瑞林,付琪.枣粉对陕北白绒山羊肉抗氧化性能的影响[J].农业工程学报,2020,36(11):310-317. |
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| 作者姓名： | 冯平 孙旺斌 张骞 薛瑞林 付琪 |
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| 作者单位： | 榆林学院生命科学学院,榆林 719000;榆林市佳县方塌镇瑞兴种羊场,榆林 719208 |
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| 基金项目： | 国家自然科学基金（31960710） |
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| 摘 要： | 为研究饲料中不同枣粉添加量(0,10%,15%,20%和25%)下陕北白绒山羊肉的抗氧化性能,选取初始体质为(20.15±1.63)kg的40只6月龄健康白绒山羊,随机分为5组,分别饲喂无枣粉添加(对照组)、10%(I试验组)、15%(II试验组)、20%(III试验组)、25%(IV试验组)的日粮,饲养试验预试期10 d,饲喂期70 d;分别饲喂基础日粮和试验日粮,测定瘤胃降解率和生长性能。饲喂试验结束后屠宰全部试验羊,以山羊背最长肌为试验材料,分别测定羊肉的色泽、丙二醛、肌红蛋白氧化状态、抗氧化能力和抗氧化酶基因并进行比较分析。结果表明:随着枣粉添加量增加,绒山羊的干物质消化率(Dry Matter Digestibility,DMD)、粗蛋白消化率(Crude Protein Digestibility,CPD)、平均日采食量(Average Daily Feed Intake,ADFI)、平均日增重(Average Daily Gain,ADG)、肌红蛋白(Myoglobin,Mb)含量、超氧化物歧化酶(Superoxide Dismutase,SOD)和SOD基因表达量逐渐增加,而料肉比(Feed Conversion Ratio,FCR)和丙二醛(Malondialdehyde,MDA)含量逐渐降低;其中III组的DMD、ADFI和ADG均显著高于对照组(P<0.05)。III组的红度值、肌红蛋白含量、氧合肌红蛋白(Oxymyoglobin,OMb)相对含量显著高于对照组、I和II组(P<0.05);在抗氧化中,III组的SOD酶活、谷胱甘肽过氧化物酶(Glutathione Peroxidase,GSH-Px)活力显著高于对照组和I组(P<0.05);III组的过氧化氢酶(Catalase,CAT)活力显著高于对照组、I和IV组(P<0.05);在抗氧化酶基因中,III组的SOD、GSH-Px基因表达量显著高于对照组、I和II组(P<0.05),而脂氧合酶(Lipoxygenase,LOX)基因表达量低于对照组、I和II组(P<0.05)。总体上饲料中添加枣粉能够增加羊肉的抗氧化机制,抑制脂质氧化并改善肉色,在枣粉水平为20%时,能有效缓解山羊肉组织中的氧化应激,提高抗氧化能力。
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| 关 键 词： | 色泽 抗氧化性能 陕北白绒山羊 枣粉 氧化状态 抗氧化酶基因 |
| 收稿时间： | 2020/2/25 0:00:00 |
| 修稿时间： | 2020/5/5 0:00:00 |
Effects of jujube powder on the antioxidant capability of north Shaanxi white cashmere goat meat |
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| Feng Ping,Sun Wangbin,Zhang Qian,Xue Ruilin,Fu Qi.Effects of jujube powder on the antioxidant capability of north Shaanxi white cashmere goat meat[J].Transactions of the Chinese Society of Agricultural Engineering,2020,36(11):310-317. |
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| Authors: | Feng Ping Sun Wangbin Zhang Qian Xue Ruilin Fu Qi |
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| Institution: | 1.College of Life Sciences, Yulin University, Yulin 719000, China;;2.Ruixing Sheep & Goat Breeding Farm, Yulin 719208, China |
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| Abstract: | Abstract: In order to study the effect of different jujube powder levels(0,10,15,20,25%) in feed on the meat antioxidant capacity of north Shaanxi white Cashmere goat. Forty healthy goats with a birth weight of (20.15 ± 1.63) kg were randomly divided into 5 groups. The control group was fed with basic diet, the experimental group I to IV were fed with 10%, 15%, 20%, 25% jujube powder. The pre-feeding period was 10 days, and the formal period was 70 days. Rumen degradation rate and growth performance were measured. At the end of the feeding experiment, all the goats were slaughtered. The meat color, malondialdehyde, myoglobin oxidation state, antioxidant activity and antioxidant enzyme genes of longissimus dorsi muscles were determined. The results showed that with the increase of jujube powder, Dry Matter Digestibility (DMD), Crude Protein Digestibility (CPD), Average Daily Feed Intake (ADFI), Average Daily Gain (ADG), Myoglobin (Mb), Superoxide Dismutase (SOD) and SOD gene expression of cashmere goat were increased gradually, while the Feed Conversion Ratio (FCR) and Malondialdehyde (MDA) content decreased gradually; DMD, ADFI and ADG in III group were significantly higher than control group (P < 0.05), a* value, myoglobin (Mb), Oxymyoglobin (OMb) in III group were significantly higher than control group, I and II group (P < 0.05). In terms of antioxidant system, SOD and Glutathione Peroxidase (GSH-Px) in III group were significantly higher than control group and I group (P < 0.05); Catalase (CAT) in III group were significantly higher than control group, I and IV group (P < 0.05). The gene expression of SOD, GSH-Px in III group were significantly higher than control group, I and II group (P < 0.05), while the gene expression of LOX was lower than that of control group, I and II group (P < 0.05). I On the whole, adding jujube powder to feed can increase the antioxidant mechanism in Cashmere goat meat, inhibit lipid oxidation and improve meat color. In conclusion, adding 20% jujube powder to the diet can effectively alleviate the oxidative stress in goat meat and improve the antioxidant capacity. |
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| Keywords: | color antioxidant capability north Shaanxi white Cashmere goat jujube power oxidation state antioxidant enzyme genes |
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