| 日粮中添加不同水平的维生素E对小白牛肉贮存期间滴水损失率和TBA值的影响 |
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| 引用本文： | 杨再俊,李胜利,邓磊.日粮中添加不同水平的维生素E对小白牛肉贮存期间滴水损失率和TBA值的影响[J].中国奶牛,2008(11). |
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| 作者姓名： | 杨再俊 李胜利 邓磊 |
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| 作者单位： | 中国农业大学动物科技学院,北京,100193 |
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| 摘 要： | 本试验考察了饲料中添加维生素E(VE)对小白牛肉(中国荷斯坦公犊牛)贮存期间滴水损失率和TBA值的影响。试验选取16头小白牛,按体重随机分为4组,每组4头。在屠宰前30d每天添加不同水平的VE,添加水平分别为0mg/d、500mg/d、800mg/d和2 000mg/d。屠宰后将牛肉贮存14d。贮存期间选取滴水损失率和TBA值作为肉品质的考察依据。结果表明:随着贮存时间的延长,各组牛肉滴水损失率增加,而不同添加水平间差异不显著(P>0.05)。TBA值随时间延长而升高,从第4天开始,VE0组和VE500组,与VE800组和VE2000组之间差异显著(P>0.05),VE0组与VE500组,VE800与VE2000组之间差异均不显著(P>0.05)。表明饲料中添加VE800mg/d可使小白牛肉有很好的抗氧化效果。
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| 关 键 词： | 小白牛肉 肉品质 维生素E 滴水损失 TBA值 |
Effects of Feeding Different Levels of VE on the Drip Loss and Oxidative Stability During the Shelf Life(the TBA Value)of White Veals |
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| Yang Zaijun,Li Shengli,Deng Lei.Effects of Feeding Different Levels of VE on the Drip Loss and Oxidative Stability During the Shelf Life(the TBA Value)of White Veals[J].China Dairy Cattle,2008(11). |
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| Authors: | Yang Zaijun Li Shengli Deng Lei |
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| Abstract: | Sixteen Chinese Holstein veals were separated to 4 groups to study on the influence of VE on the drip loss and oxidative stability during the shelf life(the TBA value) of the white veal.The groups were fed with milk replacer which were supplied with different levels of Vitamin E 0,500,800,2000mg/d(VE0,VE500,VE800,VE2000)during the last 30 days before slaughtered.Compared with the group VE0,VE500,the susceptibility to lipid oxidation during the storage(the TBA value) was distinctly reduced in group VE800,VE2000(P>0.05),but it was no significant difference between group VE0 and group VE500,nor between group VE800 and group VE2000.The drip loss was not affected significantly.There were no statistically significant difference in the drip loss supplied with VE or not,nor between the groups with different levels of VE. |
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| Keywords: | White veal Meat quality Vitamin E Drip loss TBA value |
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