日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响

doi:10.7506/spkx1002-6630-20191217-182

食品科学 ›› 2021, Vol. 42 ›› Issue (1): 25-32.doi: 10.7506/spkx1002-6630-20191217-182

日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响

窦露，刘畅，巴吉木色，杨致昊，苏琳，赵丽华，田建军，郭月英，靳烨

（1.内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特 010018；2.内蒙古乌拉特中旗农牧和科技局，内蒙古乌拉特中旗 015300）

发布日期:2021-01-18
基金资助:
国家自然科学基金地区科学基金项目（31660439）；内蒙古自治区科技成果转化专项（2019CG066）；内蒙古自治区自然科学基金面上项目（2018MS03050；2018MS03054）； “双一流”学科创新团队建设人才培育项目（NDSC2018-13）

Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep

DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye

(1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2. Agriculture, Animal Husbandry and Technology Bureau, Wulate Middle Banner 015300, China)

Published:2021-01-18

摘要/Abstract

摘要： 为探究日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响，选取对照组（基础日粮）和乳酸菌组（基础日粮添加乳酸菌）苏尼特羊各12 只测定生长性能及肠道中乳酸菌和大肠菌群的数量，屠宰后取背最长肌测定肉品质、挥发性风味物质相对含量、抗氧化能力以及抗氧化酶相关调控基因的表达情况。结果表明：乳酸菌组苏尼特羊肠道中的乳酸菌数量显著高于对照组（P＜0.05），大肠杆菌的数量显著低于对照组（P＜0.05）。乳酸菌的添加提高了苏尼特羊的平均日增体质量（P＜0.05）。乳酸菌组的剪切力、b*值和pH24 h显著低于对照组（P＜0.05），pH45 min和熟肉率在两组间无统计学差异（P＞0.05）。乳酸菌可影响苏尼特羊肉的风味组成及相对含量，羊肉中主要脂质氧化产物为辛醛、壬醛、癸醛、1-戊醇、正己醇和庚醇，其相对含量均表现为乳酸菌组显著低于对照组（P＜0.05），说明乳酸菌可抑制肌肉的过度氧化，平衡羊肉风味。与对照组相比，日粮添加乳酸菌可赋予羊肉橙子、洋葱、玫瑰和蘑菇气味。乳酸菌组的过氧化氢酶（catalase，CAT）和总抗氧化能力均显著高于对照组（P＜0.05），谷胱甘肽过氧化物酶（glutathione peroxidases，GPx）的活力高于对照组（P＞0.05）。通过抗氧化酶相关调控基因表达量的分析得出，乳酸菌组的CAT、GPx基因表达量显著高于对照组（P＜0.05），印证了乳酸菌可提高羊肉的抗氧化能力。综上，在日粮中添加乳酸菌可改善苏尼特羊肠道菌群及风味，提高生长性能、肉品质和抗氧化能力。

关键词: 乳酸菌；苏尼特羊；生长；肉品质；挥发性风味物质；抗氧化能力

Abstract: To investigate the effects of dietary lactic acid bacteria on the growth, meat quality, flavor compounds and antioxidant capacity of Sunit sheep, 24 lambs were equally allocated into two groups, which were fed a basic diet alone or supplemented with lactic acid bacteria (LAB). The growth performance of lambs, and the numbers of lactic acid bacteria and Escherichia coli in the intestine were evaluated. Following slaughter, Longissimus dorsi muscles were taken to measure meat quality, volatile flavor substances, antioxidant capacity and the expression of antioxidant enzymes genes. The results showed that the number of LAB in the intestinal tract of the LAB supplementation group was significantly higher than that in the control group (P < 0.05), while the number of E. coli was significantly lower than that in the control group (P < 0.05). The addition of LAB increased the average daily mass gain of Sunit sheep (P < 0.05). Shear force, b* value and pH24 h in the LAB group were significantly lower than those in the control group (P < 0.05), while there was no statistical difference in pH45 min or cooked meat rate between the two groups (P > 0.05). LAB could affect the composition and relative contents of flavor compounds in Sunit lamb meat. The relative contents of the major lipid oxidation products octanal, nonanal, decanal, 1-pentanol, 1-hexanol, and 1-heptanol were significantly lower in the LAB group than in the control group (P < 0.05), which indicates that LAB can inhibit excessive lipid oxidation in muscle tissue and impart a well-balance meat flavor. Compared with control group, adding lactic acid bacteria to the diet imparted orange-like, onion-like, rosy and mushroom-like flavors. Catalase (CAT) activity and total antioxidant capacity (T-AOC) in the LAB group were significantly higher than those in the control group (P < 0.05), and the activity of glutathione peroxidase (GPx) was higher than that in the control group without statistical significance (P > 0.05). According to the analysis of antioxidant enzyme gene expression, the expression levels of CAT and GPx genes were significantly higher than those in the control group (P < 0.05), proving that the addition of LAB to the diet could improve the antioxidant capacity of lamb meat. In summary, the dietary addition of LAB can improve the intestinal microbiota in Sunit lambs and meat flavor, and enhance growth performance, meat quality and antioxidant capacity.

Key words: lactic acid bacteria; Sunit sheep; growth; meat quality; volatile flavor substances; antioxidant capacity

中图分类号:

TS251.5

窦露，刘畅，巴吉木色，杨致昊，苏琳，赵丽华，田建军，郭月英，靳烨. 日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响[J]. 食品科学, 2021, 42(1): 25-32.

DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye. Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep[J]. FOOD SCIENCE, 2021, 42(1): 25-32.

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日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响

Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep

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