维生素和矿物质对猪肉品质的影响

影响肉质的因素很多,品种、年龄、营养等,其中以基因对肉质的影响最大,其次是营养元素的影响。维生素中以维生素E、维生素C、核黄素对肉质的影响较重要。维生素E作为生物膜的主要抗氧化剂,可维持细胞膜的完整性;同时,又能有效抑制鲜猪肉中高铁血红蛋白的形成,增强氧合血红蛋白的稳定性,从而延长鲜肉理想肉色的保存时间。VC可防止猪的屠宰应激,可缓解屠宰后肌肉pH值的下降速度,改善猪肉品质。矿物质元素中,Cu、Fe、Se都是影响肉质的重要矿物质元素。铁和铜对肉质的影响取决于两个过程:由铁铜组成的酶的抗氧化过程和铁铜催化脂肪氧化过程。硒与维生素E相互协作,共同维护细胞内氧化还原体系的平衡。适当提高日粮中硒水平增强机体抗氧化能力,有效保护了贮存过程中的肉品质量。

Meat quality is decided by many factors,such as breed,age and nutrients,these genes play the most important role and second nutrients.Vitamin E,C and riboflavin are three more important Vitamin.Vitamin E keep the integrity of surface of cell as a antfoxidants as well as Vitamfn E depress the formation of high--ferrous Hemoglobin and strengthen the stability of HbO2,depend on it Vitamin E lengthen the duration of optimal meat colour.Vitamin E improve the meat quality by control the stress and retard the increase of pH of muscle after slaughter.These minerals,Cu,Fe, Se have more importance to meat quality. Cu and Fe influent the meat quality by two procedure, one is the anti--oxidation effects of enzyme which contented of Cu and Fe,another is fatty oxida- tion effects fasten by Cu and Fe.Se and Vitamin E cooperated to keep the balance between oxidation and reduction system of cell,so Se can strengthen the anti--oxidation ability of body, then keep the meat quality efficiently during storage.