温柔
大理石纹肉
丙二醛
谷胱甘肽过氧化物酶
维生素E
肌内脂肪
动物科学
抗氧化剂
食品科学
肉牛
化学
抗氧化能力
超氧化物歧化酶
生物
生物化学
作者
Jiaming Luan,Yinghai Jin,Tai Zhang,Xin Feng,Kangkang Geng,Min Zhang,Chunyin Geng
出处
期刊:Meat Science
[Elsevier]
日期:2023-08-30
卷期号:206: 109322-109322
被引量:3
标识
DOI:10.1016/j.meatsci.2023.109322
摘要
This study was conducted to investigate the effects of dietary supplementation of vitamin E (VE) on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls. Twenty Yanbian cattle (bulls) with initial body weight (BW) 485 ± 42 kg were randomly divided into two groups (control and treatment groups) and participated in a100-day finishing trial. The control group (CON) was fed a basal diet (total mixed ration, TMR). The treatment group was fed a basal diet supplemented with VE (provided as α-tocopherol acetate, 700 IU/bull/day). VE supplementation significantly increased the average daily gain (ADG) of finishing bulls, the beef marbling score, meat color parameters (a* [redness]), intramuscular fat content, the concentration of catalase, superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), VE and matrix metalloproteinases (MMP-13) in the serum and muscle tissue (P < 0.05). VE supplementation significantly decreased drip loss and cooking loss of the beef, the concentration of nitric oxide (NO) in the serum and muscle tissue, the concentration of malondialdehyde in the muscle tissue (P < 0.05), and tended to decrease the feed: gain (P = 0.077) and shear force (P = 0.062) of the beef. In conclusion, VE supplementation can improve the meat quality parameters of finishing bulls, especially the improvement of beef tenderness. The improvement of beef tenderness by VE supplementation may be related to the increase of MMPs concentration, and a potential mechanism for the secretion of MMPs by VE supplementation may be related to its antioxidant capacity.
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