日粮中维生素E、硒水平对熟化过程中牛肉氧化稳定性的影响

Influence of the Dietary Vitamin E and Selenium Concentration on the Oxidative Stability of Beef During its Ageing

研究了日粮维生素E、硒水平对熟化过程中牛肉氧化稳定性的影响。选择16头体重420～560kg的健康晋南牛阉牛,按体重分为4组,每组4头,试验期为2个月。试验采用2×2因子完全随机设计:维生素E的补饲水平为每头每天0和1000IU,硒的添加水平为0 10和0 40mg/kg。结果表明:与未补饲VE组相比,补饲1000IUVE可显著提高血浆和臀中肌α 生育酚含量(P<0 004),日粮中添加0 10和0 40mg/kg硒对组织α 生育酚含量影响差异不显著(P>0 05);日粮中添加0 40mg/kg硒组全血和臀中肌硒含量显著高于0 10mg/kg组(P<0 002);补饲1000IUVE和/日粮中添加0 40mg/kg硒可显著提高全血GPx(谷胱甘肽过氧化物酶)和熟化过程中臀中肌GPx酶活力(P<0 01),但对组织SOD(超氧化物歧化酶)酶活力影响差异不显著(P>0 05);补饲1000IUVE可显著抑制熟化过程中牛肉的脂质氧化(P<0 001),对牛肉的保水性能和颜色稳定性影响差异不显著(P>0 05);虽然提高日粮硒水平可明显增强熟化过程中牛肉GPx酶活力,但GPx酶活力的提高没有降低牛肉的TBARS值、滴水损失和METMB(高铁肌红蛋白)含量,该结果提示不同日粮硒水平对牛肉氧化稳定性没有显著影响。

The experiment studied the influence of the levels of vitamin E and selenium on the oxidative stability of beef during the maturation.Sixteen 420～500 kg Jinnan steers were selected,divided into four groups by virtue of liveweight.Steers were allotted to a 2×2 factorial experiment with two levels of dlαtocopheryl acetate(0 and 1000IU/(day·steer))and two levels of selenium(010 and 040 mg/kg).The results were demonstrated that αtocopherol concentrations in plasma and GM were enhanced(P<0004)by 1000IU/(day·steer) vitamin E supplementation,but they were not elevated(P>005)by selenium supplementation;Selenium concentrations in plasma and GM from the group fed the diet with 040 mg/kg Se were higher(P<0002)than those from the group fed the diet with 010 mg/kg Se;1000IU vitamin E supplementation and/or addition of 040 mg/kg Se into the diet significantly increased GPx(glutathione peroxidase)activities in blood and in GM(P<001),but SOD(superoxide dismutase)activities were not affected(P>005)by dietary treatments;Lipid oxidation during the maturation was inhibited(P<0001)by vitamin E supplementation,but the color stability and waterholding capacity of beef were not significantly affected(P>005).Althugh the levels of GPx activity rose with increasing dietary selenium,the increased activities did not decrease TBARS value,drip loss and METMB value of beef(P>005),which showed that dietary selenium had no statistically significant influence on the oxidative stability of beef during the maturation(P>005).In the paper,the interaction between αtocopherol and selenium in increasing the oxidative stability of beef was not found.