日粮添加沙葱对牛肉冷藏保鲜品质及脂肪酸谱的影响

doi:10.7506/spkx1002-6630-20241206-050

食品科学 ›› 2025, Vol. 46 ›› Issue (12): 278-286.doi: 10.7506/spkx1002-6630-20241206-050

日粮添加沙葱对牛肉冷藏保鲜品质及脂肪酸谱的影响

于爱缓，王雨珊，高会霞，何瑊瑊，孙晨旭，谢耀弟，姚海博，徐磊，陶文亮，胡晋升，王贺，段月岩，唐德富，雷赵民，胡江，刘旺景

（1.甘肃农业大学动物科学技术学院，甘肃?兰州 730070；2.澳新牧业（天津）有限公司，天津 300384）

出版日期:2025-06-25 发布日期:2025-05-23
基金资助:
甘肃省2025年重大科技项目（25ZDNA008）；甘肃省高校产业支撑计划项目（2024CYZC36）；国家自然科学基金青年科学基金项目（32402789）；国家自然科学基金地区科学基金项目（32260846）；澳新牧业（天津）有限公司研发专项（GSAU-JSYF-2021-025）；甘肃农业大学学科团队项目（GAU-XKTD-2022-22）

Effect of Dietary Allium mongolicum Regel Supplementation on the Quality and Fatty Acid Profile of Beef during Cold Storage

YU Aihuan, WANG Yushan, GAO Huixia, HE Jianjian, SUN Chenxu, XIE Yaodi, YAO Haibo, XU Lei, TAO Wenliang, HU Jinsheng, WANG He, DUAN Yueyan, TANG Defu, LEI Zhaomin, HU Jiang, LIU Wangjing

(1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;2. AoXin Animal Husbandry (Tianjin) Co., Ltd., Tianjin 300384, China)

Online:2025-06-25 Published:2025-05-23

摘要/Abstract

摘要： 24 头安格斯肉牛随机分为4 组（n＝6），对照组饲喂基础日粮，实验组（LAMR、MAMR和HAMR组）每头牛每天分别在基础日粮中添加10、15、20 g的沙葱粉，饲喂周期为135 d。实验结束后屠宰并采集牛腰最长肌样本，分析肉品质（pH值、剪切力、肉色、质构特性）和脂肪酸组成。同时，评估抗氧化能力、脂质和蛋白氧化及脂肪酸营养性指标（动脉粥样硬化指数、血栓形成指数、高/低胆固醇比值和过氧化指数）。结果表明，与对照组相比，3 个实验组的pH值、剪切力和丙二醛含量均显著降低（P＜0.05）；LAMR和MAMR组的饱和脂肪酸含量显著降低，总抗氧化能力、谷胱甘肽过氧化物酶活性、多不饱和脂肪酸含量和过氧化指数均显著增加（P＜0.05）；MAMR组的酸价和动脉粥样硬化指数指数显著降低（P＜0.05）。在冷藏期间，牛肉的pH值、剪切力、弹性和抗氧化能力均呈现先上升后下降的趋势，分别在冷藏第5天达到高峰后趋于稳定或下降。综上所述，日粮添加沙葱能降低牛肉pH值和剪切力，改善肉色，延缓冷藏期间质构变化，提高抗氧化能力，延长货架期，并优化脂肪酸组成，特别是在降低饱和脂肪酸、增加多不饱和脂肪酸及n-3脂肪酸方面表现出最佳效果。

关键词: 天然植物；肉品质；质构特性；抗氧化能力；脂肪酸谱

Abstract: Twenty-four Angus cattle were randomly divided into four groups (n = 6). The control group was fed a basal diet, while the experimental groups, LAMR, MAMR, and HAMR, were fed a basal diet supplemented with Allium mongolicum Regel at 10, 15, 20 g per head per day, respectively. The feeding period lasted for 135 days. After completion of the feeding period, the cattle were slaughtered, and samples of the longissimus lumborum muscle were collected for the analysis of meat quality (pH, shear force, color, and textural properties) and fatty acid composition. Additionally, antioxidant capacity, lipid and protein oxidation, and fatty acid nutritional indicators (atherosclerosis index (AI), thrombosis index, hyper/hypo cholesterol ratio, and peroxidation index) were evaluated. The results showed that, compared with the control group, the three experimental groups had significantly lower pH, shear force, and malondialdehyde (MDA) contents (P < 0.05). The LAMR and MAMR groups exhibited significantly lower saturated fatty acid (SFA) content and significantly increased levels of total-antioxidant capacity (T-AOC), glutathione peroxidase (GSH-Px) activity, polyunsaturated fatty acid (PUFA) content, and peroxidisability index (PI) (P < 0.05). The MAMR group showed a significant decrease in atherogenicity value (AV) and AI (P < 0.05). During the cold storage period, the pH, shear force, elasticity, and antioxidant capacity of beef initially increased and subsequently decreased, reaching a peak on the 5th day of cold storage before stabilizing or continuing to decrease. In summary, dietary supplementation with A. mongolicum Regel can reduce the pH and shear force, improve the color, delay textural changes during cold storage, enhance the antioxidant capacity, extend the shelf life, and optimize the fatty acid composition of beef, particularly reducing SFA levels and increasing the levels of PUFA and n-3 fatty acids.

Key words: natural plants; meat quality; texture properties; antioxidant capacity; fatty acid profile

中图分类号:

TS251.5＋2

于爱缓，王雨珊，高会霞，何瑊瑊，孙晨旭，谢耀弟，姚海博，徐磊，陶文亮，胡晋升，王贺，段月岩，唐德富，雷赵民，胡江，刘旺景. 日粮添加沙葱对牛肉冷藏保鲜品质及脂肪酸谱的影响[J]. 食品科学, 2025, 46(12): 278-286.

YU Aihuan, WANG Yushan, GAO Huixia, HE Jianjian, SUN Chenxu, XIE Yaodi, YAO Haibo, XU Lei, TAO Wenliang, HU Jinsheng, WANG He, DUAN Yueyan, TANG Defu, LEI Zhaomin, HU Jiang, LIU Wangjing. Effect of Dietary Allium mongolicum Regel Supplementation on the Quality and Fatty Acid Profile of Beef during Cold Storage[J]. FOOD SCIENCE, 2025, 46(12): 278-286.

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日粮添加沙葱对牛肉冷藏保鲜品质及脂肪酸谱的影响

Effect of Dietary Allium mongolicum Regel Supplementation on the Quality and Fatty Acid Profile of Beef during Cold Storage

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