维生素E改善羊肉品质的机理初探

The primary mechanism of effect of vitamin E on meat quality in goat

在波尔山羊日粮中分别添加0(对照组)、80(低水平组)、320(中水平组)、880(高水平组)mg/(d·头)维生素E,分析肉品质变化,并探讨其机理。结果表明:试验组肌肉滴水损失均低于对照组,随维生素E添加水平的提高肌肉熟肉率有升高的趋势,中水平组可以显著降低肌肉中饱和脂肪酸含量;油酸、亚麻酸以及CLAc9,t11、CLAc10,t12含量都随维生素E添加水平的升高有提高趋势,与膻味有关的短链脂肪酸和硬脂酸的含量有降低趋势。其机理可能是维生素E使血液红细胞膜脂流动性提高,血清和肌肉中T-SOD、GSH-Px活性提高以及MDA含量降低,保护膜的完整性,降低营养成分和水分的流失。结果说明日粮添加维生素E可以改善羊肉品质,并以添加320mg/(d·头)综合效果最好。

Four experiments were conducted to study the primary mechanism of effect of different vitamin E levels in diet on meat quality in goat. Twenty-four healthy Boer male kids with similar body weight were divided into four groups with the control（0 mg/kid＇d,low level group（80 mg/kid·d）,medium level group （320 mg/kid-d）and high leve｜ group （880 rag/kid ·d）respectively. The results showed that： compared to the control group, drip loss of longissinms muscle and gluteus were reduced significantly in medium level group, drip loss of gluteus were reduced significantly in high level group （P 〈0.05）, saturated fatty acid content in longissinms muscle were decreased significantly in medium level group （P〈0.05）; CLA e9,tl 1 and CLA clO,tl2 content were increased in different extent in different vitamin E levels, saturated fatty acid content were decreased, more important, short chain fatty acid content which is relative to goaty flavour were decreased. Erythroeytic membrane fluidity tended to increase in experimental groups with the passage of time and the raising level of vitamin E. Supplementing different levels of vitamin E increased the T-SOD,GSH-Px activities and decreased MDA content in serum and muscle to some extent, which means that supplementing VE protect cell membrane from damage by preoxidatio and prevent the nutritional components and water in ceils losing. These results indicate that vitamin E has an important role in improving the supplement concentration. meat quality,especially at 320 mg/kid.d vitamin E supplement concentration.