日粮中添加牛至精油改善牛肉熟化过程中的肉品质

Improvement of beef quality in the aging process by adding oregano oil into ration

为研究日粮中添加牛至精油对牛肉熟化过程中食用品质的影响,选择10头体重相近、健康无疾病的荷斯坦奶公牛,随机平均分成实验组(添加牛至精油)和对照组(未添加牛至精油),相同环境下饲喂8个月后屠宰,测定肉品质。结果显示:熟化时间和牛至精油对肉色变化存在互作效应(p<0.05)。熟化0 d实验组亮度(L*)、黄度(b*)显著低于对照组(p<0.05),红度(a*)低于对照组(p>0.05);熟化第7 d,红度有显著高于对照组的趋势(p<0.10);在熟化过程中,剪切力、失水率、蒸煮损失均低于对照组(p>0.05),熟肉率均高于对照组(p>0.05),p H变化较对照组稳定。该结果提示在日粮中添加牛至精油,一方面可以更长时间保持肉的红色度,显著降低亮度、黄度,维持p H稳定,另一方面,可以改善嫩度,降低失水率和蒸煮损失,提高熟肉率,改善牛肉品质。

In order to investigate the effect of adding oregano oil in ration on beef quality in the aging process,ten Holstein bulls which had similar weight and age were employed in this experment.They were randomly divided into treatment group（added oregano oil）and control group （not added oregano oil）, and were fed in the equivalent environment for eight months then slaughtered and measured their beef quality.The result showed that aging time and oregano oil had an interaction effect on the variation of beef color（ p 〈0.05）.Before aging ,the b＊ value and L＊ value of treatment group were significantly lower than that of control group（p 〈 0.05）.On 7th day,treatment group＇ s a＊ value was higher than that of control group （ p 〈 0.10）. In addition, the shear force, press loss, cooking loss of the treatment group were lower than that of the control group, while cooking percentage was higher than control group＇s during aging（p 〉0.05）.1n the paper, adding oregano oil in ration can not only keep beef with fresh and red color for a long time, significantly reduce L＊ value and b＊ value, maintain stable pH, but also can improve beef tenderness,reduce press loss and cooking loss,finally improve cooking percentage and beef quality.