日粮中添加枯草芽孢杆菌对高氧气调包装猪肉蛋白质和脂质氧化的影响

doi:10.7506/spkx1002-6630-20231027-239

食品科学 ›› 2025, Vol. 46 ›› Issue (1): 142-148.doi: 10.7506/spkx1002-6630-20231027-239

日粮中添加枯草芽孢杆菌对高氧气调包装猪肉蛋白质和脂质氧化的影响

张悦，于江，刘飞，张玉玉，张一敏，毛衍伟

（1.山东农业大学食品科学与工程学院，山东泰安 271018；2.山东省农业科学院畜牧兽医研究所，农业农村部畜禽生物组学重点实验室，山东济南 250100）

出版日期:2025-01-15 发布日期:2024-12-30
基金资助:
山东省生猪产业技术体系项目（SDAIT-08-10）；山东省重点研发计划项目（2022TZXD0041）；泰山学者资助项目（tsqn202306303）；山东省农业科学院创新工程项目（CXGC2023F10；CXGC2023A21）

Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging

ZHANG Yue, YU Jiang, LIU Fei, ZHANG Yuyu, ZHANG Yimin, MAO Yanwei

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China)

Online:2025-01-15 Published:2024-12-30

摘要/Abstract

摘要： 为探究日粮添加枯草芽孢杆菌对猪肉抗氧化能力以及高氧气调包装贮藏期间猪肉肉色、蛋白质氧化、脂质氧化和感官品质的影响，选取对照组（只饲喂基础日粮）和处理组（基础日粮添加枯草芽孢杆菌）的三元杂交（杜洛克×长白×大约克）猪各6 只，屠宰后取背最长肌测定抗氧化酶活性，其余背最长肌样品进行高氧气调包装，4 ℃冷库贮藏，分别在0、5、10、15、20 d测定肉色、丙二醛（malondialdehyde，MDA）、羰基和巯基含量，并进行感官评价。结果表明：与对照组相比，处理组能够显著提高超氧化物歧化酶、谷胱甘肽过氧化物酶和过氧化氢酶活性（P＜0.05），增强猪肉的抗氧化能力；日粮中添加枯草芽孢杆菌可以显著改善高氧气调包装猪肉的肉色（P＜0.05）；在低温贮藏期间，处理组能够显著降低MDA含量（P＜0.05），抑制高氧气调包装猪肉的脂肪氧化；日粮中添加枯草芽孢杆菌能够显著抑制高氧气调包装猪肉的蛋白质氧化、羰基的生成和巯基损失（P＜0.05），同时显著提高猪肉打开包装前的颜色和打开包装后的总体喜爱度评分（P＜0.05）。综上，在日粮中添加枯草芽孢杆菌可提高猪肉的抗氧化能力、改善猪肉在高氧气调包装中的肉色、抑制蛋白质和脂质氧化，提高猪肉的食用品质。

关键词: 枯草芽孢杆菌；猪肉；抗氧化能力；脂质氧化；蛋白质氧化

Abstract: To investigate the effect of dietary addition of Bacillus subtilis on the antioxidant capacity, meat color, protein oxidation, lipid oxidation and sensory quality of pork during storage in high-oxygen modified atmosphere packaging, 12 Duroc × Landrace × Yorkshire pigs were equally allocated into 2 groups that were fed a basal diet alone and in combination with B. subtilis, respectively. Following slaughter, the longissimus dorsi muscle was taken and cut into two parts: one part was used to measure the activity of antioxidant enzymes; the other part was packaged under high oxygen conditions and stored at 4 ℃. The meat color and the contents of malondialdehyde (MDA), carbonyl, and sulfhydryl were measured after 0, 5, 10, 15, and 20 d, and sensory evaluation was performed. The results demonstrated that the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) significantly increased in the B. subtilis supplementation group compared with those in the control group (P < 0.05). Furthermore, dietary supplementation with B. subtilis significantly improved the color of pork stored in high-oxygen modified atmosphere packaging (P < 0.05). During low-temperature storage, dietary supplementation with B. subtilis decreased the MDA content (P < 0.05) and inhibited the lipid oxidation of pork stored in high-oxygen modified packaging. In addition, it significantly inhibited the formation of carbonyl compounds and the loss of sulfhydryl compounds (P < 0.05), and significantly increased the sensory color score of high-oxygen modified atmosphere packaged pork and the overall preference score after opening the package (P < 0.05). In summary, dietary addition of B. subtilis could improve the antioxidant capacity of pork, thereby maintaining the color and inhibiting protein and lipid oxidation in pork stored in high-oxygen modified atmosphere packaging, ultimately enhancing the eating quality of pork.

Key words: Bacillus subtilis; pork; antioxidant capacity; lipid oxidation; protein oxidation

中图分类号:

TS251.51

张悦，于江，刘飞，张玉玉，张一敏，毛衍伟. 日粮中添加枯草芽孢杆菌对高氧气调包装猪肉蛋白质和脂质氧化的影响[J]. 食品科学, 2025, 46(1): 142-148.

ZHANG Yue, YU Jiang, LIU Fei, ZHANG Yuyu, ZHANG Yimin, MAO Yanwei. Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging[J]. FOOD SCIENCE, 2025, 46(1): 142-148.

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日粮中添加枯草芽孢杆菌对高氧气调包装猪肉蛋白质和脂质氧化的影响

Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging

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