酵母硒和亚硒酸钠对育肥湖羊组织硒含量、抗氧化能力、肉品质及货架期的影响

Effects of Selenium Yeast and Sodium Selenite on Tissue Selenium Content,Antioxidant Capacity,Meat Quality and Shelf-Life of Fattening Hu Sheep

本研究旨在比较饲粮中添加酵母硒和亚硒酸钠对育肥湖羊组织硒含量、抗氧化能力、肉品质及货架期的影响。选取24只湖羊公羔[初始体重(31.99±3.60)kg],随机分为3组,每组8只。3组湖羊分别饲喂基础饲粮(含硒0.54 mg/kg DM,对照组)以及在基础饲粮中分别添加0.4 mg/kg(以硒计)酵母硒(SY组,饲粮实际硒含量为0.96 mg/kg DM)和亚硒酸钠(SS组,饲粮实际硒含量为0.98 mg/kg DM)的试验饲粮。饲养期56 d,包括14 d的过渡期和42 d的正试期。结果显示:与对照组相比,添加酵母硒和亚硒酸钠均可显著提高湖羊血清总抗氧化能力(T-AOC)(P<0.05),显著降低血清丙二醛(MDA)含量(P<0.05),并显著增加背最长肌和毛发的硒含量(P<0.05);添加酵母硒还可显著提高湖羊肝脏、肾脏和心脏的硒含量(P<0.05),但显著抑制谷胱甘肽过氧化物酶2(GPx2)基因在肌肉中的表达(P<0.05);添加亚硒酸钠还可显著上调谷胱甘肽过氧化物酶3(GPx3)和谷胱甘肽过氧化物酶4(GPx4)基因在肌肉中的表达(P<0.05),但会缩短肌肉货架期。综上所述,在生产富硒湖羊肉产品时,酵母硒相对亚硒酸钠在增加机体脏器硒含量、肉质保鲜储存方面效果更佳。

The purpose of this study was to compare the effects of dietary selenium yeast and sodium selenite on tissue selenium content,antioxidant capacity,meat quality and shelf-life of fattening Hu sheep.Thirty-two male Hu lambs with the initial body weight of(31.99±3.60)kg were recruited and randomly divided into 3 groups with 8 lambs per group.Lambs in control group were fed a basal diet(selenium actual content was 0.54 mg/kg DM),and those in SY group and SS group were fed experimental diets which supplemented with 0.4 mg/kg Se as the form of selenium yeast and sodium selenite,and the dietary selenium actual content was 0.96 and 0.98 mg/kg DM,respectively.The feeding period lasted for 56 days within a pretrial period of 14 days and a formal period of 42 days.The results showed that the supplementation of selenium yeast or sodium selenite could significantly improve serum total antioxidant capacity(T-AOC)(P<0.05),significantly decrease serum malondialdehyde(MDA)content(P<0.05),and significantly raise the selenium content in the longissimus dorsi and hair(P<0.05);the supplementation of selenium yeast cloud also significantly raise the selenium content in the liver,kidney and heart(P<0.05),but it significantly suppressed the expression of glutathione peroxidase 2(GPx2)gene in muscle(P<0.05);the supplementation of sodium selenite cloud also enhance the expression of glutathione peroxidase 3(GPx3)and glutathione peroxidase 4(GPx4)genes(P<0.05),but it had the effect of shortening the shelf-life of muscle.In summary,in the production of selenium-enriched meat products of Hu sheep,selenium yeast is more effective than sodium selenite in increasing the selenium content of organs and keeping meat fresh.