Chinese Journal of Animal Nutrition >

2023 , Vol. 35 >Issue 3: 1729 - 1739

DOI: https://doi.org/10.12418/CJAN2023.163

RESEARCH PAPER

Effects of Dietary Supplementation of Oregano Essential Oil on Meat Quality and Antioxidant Capacity of Beef at Different Postmortem Aging Time

  • MA Yue , 1 ,
  • WANG Ying 1 ,
  • LI Zemin 1 ,
  • JIA Li 1 ,
  • SHI Jinping 1 ,
  • ZHANG Rui 2 ,
  • LEI Yu 3 ,
  • HE Pengjia 1 ,
  • MA Yannan 4 ,
  • LIU Lishan 5 ,
  • CHENG Qiang 6 ,
  • ZHANG Zhao 7 ,
  • ZHANG Xiaoqiang 8 ,
  • ZHANG Xiao 1 ,
  • LEI Zhaomin , 1, *
Expand
  • 1 College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
  • 2 Lanzhou Institute of Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
  • 3 College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
  • 4 College of Life Science, Northwest Normal University, Lanzhou 730070, China
  • 5 Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
  • 6 Gansu Xukang Foodstuff Co., Ltd., Pingliang 744300, China
  • 7 Gansu Huarui Agriculture Co., Ltd., Zhangye 734000, China
  • 8 Jingchuan County Animal Husbandry and Veterinary Center in Gansu Province, Pingliang 744399, China
*professor, E-mail:

Received date: 2022-08-26

  Online published: 2023-03-16

Fold

Abstract

The purpose of this experiment was to study the effects of dietary supplementation of oregano essential oil on meat quality and antioxidant capacity of beef at different postmortem aging time. Eighteen healthy Holstein dairy bulls approximately ten-month-old with similar body weight [(345.19±3.89) kg] were randomly assigned to 2 groups, the control group (CON group) and the oregano essential oil (OEO group), with 3 replicates per group and 3 bulls per replicate. They were fed a basal diet and extra provided 0 (CON group) and 20 g/(d·head) (OEO group) oregano essential oil, respectively. The pre-test period was 30 d, and the formal test period was 270 d. At the end of the feeding trial, six test bulls were selected from each group for slaughter, and 6.0 kg of the longissimus dorsi was taken and divided equally into five portions, stored in an aerobic environment at 4 ℃, and meat quality and antioxidant indexes were measured at 0, 1, 3, 5 and 7 d of postmortem aging, respectively. The results showed as follows: 1) the brightness (L*) value respectively reached the highest value at the 5 and 7 d of postmortem aging in the CON group and OEO group, and both redness (a*) value and yellowness (b*) value reached the highest value at the 7 d of postmortem aging. The L* value and a* value in the OEO group were significantly higher than those in the CON group at the 1, 3, 5 and 7 d of postmortem aging (P<0.05), and the b* value was significantly higher than that in the CON group at the 3 and 5 d of postmortem aging (P<0.05). 2) With the extension of aging time, the drip loss continued to decrease, and the water loss rate and cooking loss increased firstly and then tended to be stable. The drip loss in the OEO group was significantly lower than that in the CON group at 1, 3, 5 and 7 d of postmortem aging (P<0.05), and the water loss rate in the OEO group was significantly lower than that in the CON group at 5 d of postmortem aging (P<0.05). 3) There were no significant differences in marbling score and shear force between the two groups at all stages of postmortem aging (P>0.05). 4) The pH of CON group and OEO group reached the lowest value at the 5 d of postmortem aging, that was the ultimate pH (pHu). The pH of the OEO group was significantly lower than that of the CON group at the 5 and 7 d of postmortem aging (P<0.05). Muscle glycogen content was significantly higher in the OEO group than in the CON group at all stages of postmortem aging (P<0.05). 5) Compared with the CON group, the superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT) activities, total antioxidant capacity (T-AOC) and reduced glutathione (GSH) content were significantly increased in the OEO group at 0 d of postmortem aging (P<0.05); the GSH-Px and CAT activities were significantly increased in the OEO group at 1 d of postmortem aging (P<0.05); the glutathione S-transferase (GST) activity was significantly increased in the OEO group at the 3 d of postmortem aging (P<0.05); the SOD, GSH-Px activities, T-AOC and GSH content were significantly increased and the malondialdehyde (MDA) content and GST activity were significantly decreased in the OEO group at the 5 d of postmortem aging (P<0.05). In conclusion, dietary supplementation of oregano essential oil can improve the meat color and tenderness of beef at different postmortem aging time to some extent, improve the antioxidant capacity of beef at different postmortem aging time, especially improve the antioxidant capacity of beef at the 5 day of postmortem aging, reduce the pHu of beef, and also can reduce the water loss rate and drip loss of beef at different postmortem aging time to some extent, thus maintaining the water retention capacity of raw meat.

Key words： oregano essential oils; beef; postmortem aging; meat quality; antioxidant capacity

Cite this article

MA Yue , WANG Ying , LI Zemin , JIA Li , SHI Jinping , ZHANG Rui , LEI Yu , HE Pengjia , MA Yannan , LIU Lishan , CHENG Qiang , ZHANG Zhao , ZHANG Xiaoqiang , ZHANG Xiao , LEI Zhaomin . Effects of Dietary Supplementation of Oregano Essential Oil on Meat Quality and Antioxidant Capacity of Beef at Different Postmortem Aging Time[J]. Chinese Journal of Animal Nutrition, 2023 , 35(3) : 1729 -1739 . DOI: 10.12418/CJAN2023.163

肉的成熟是指动物屠宰后,经过脂肪氧化[1]、蛋白质水解[2]、细胞凋亡[3]、微生物繁殖[4]等一系列生理生化反应,完成从肌肉到可食肉转变的过程。研究证实,经过宰后成熟的牛肉具有特殊的香味[5]。此外,肉品本身含有一定的风味物质前体化合物,在成熟过程中发生一系列的生化反应,使肉的风味和整体接受度得以提高[6]。因此,牛肉在经过充分的成熟后,肉质得以改善、肉色红润、口感更加丰富。然而,成熟时间过长也会对肉的品质产生负面影响[7],如肌肉水分大量流失造成严重的质量损失[8]、过度的脂肪氧化[9]和蛋白质氧化[10]等问题。对于肉类生产和加工企业来说,较少的渗出液损失、控制尸僵、促进成熟、防止腐败就意味着更高的经济效益。动物屠宰后,各种氧化反应仍在肌肉内进行,宰后肌肉氧化反应的程度与肉色、嫩度、保水性等肉品质指标密切相关。提高宰后肌肉抗氧化能力是改良肉品质的重要途径之一。牛宰后胴体的抗氧化物质含量或活性不会立刻消失,但会随着牛肉的成熟以及储存时间的延长而逐渐消耗,当其消耗到难以降低活性氧(reactive oxygen species,ROS)对机体的损害时,就会对牛肉品质产生较大影响[11]。牛至精油(oregano essential oils,OEO)是一种植物源性饲料添加剂,其主要活性成分包括百里酚、萜品烯和香芹酚[12],具有广谱的抗菌和抗氧化特性以及抗腹泻[13]、促生长[14]、抗氧化[15]和调节消化道微生物区系平衡[16-17]的功能。牛至精油可以通过引起细胞膜的构象变化来抑制病原微生物的生长,使细胞膜变得不易渗透[18]。Zou等[19]发现牛至精油能够提高动物机体的抗氧化能力,尤其是抗氧化酶的活性,从而减轻动物宰前应激。此外,本课题组研究发现,在饲粮中添加牛至精油可以提高平凉红牛[20-21]、荷斯坦奶公牛[22]、河西绒山羊[23-24]、绵羊[25]的生长性能、屠宰性能、肉品质和挥发性风味物质的含量。然而,目前有关在饲粮中添加牛至精油对不同成熟时间牛肉品质和抗氧化能力影响的研究较少。因此,在本团队在前期研究的基础上,选取荷斯坦奶公牛为试验动物,在基础饲粮中添加牛至精油,以背最长肌为研究材料,探究在饲粮中添加牛至精油对宰后不同成熟时间牛肉品质及抗氧化能力的影响,以期为牛至精油在牛肉成熟过程中作为植物源性抗氧化剂的应用提供参考。

1 材料与方法

1.1 试验材料

试验所用牛至精油为暗绿色粉末状,采用超临界萃取法进行制备,并将提取物超微化处理,其中牛至精油纯度为1.3%,主要载体为碳酸钙、碳酸硅、硅藻土。饲粮及试验动物均由甘肃省张掖市民乐县华瑞农业公司提供。

1.2 试验设计

选取18头健康状况良好、体重[(345.19±3.89) kg]相近的10月龄荷斯坦奶公牛,随机分为2组,分别为对照组(CON组)和牛至精油组(OEO组),每组3个重复,每个重复3头牛。2组试验牛分别补饲0(CON组)、20 g/(头·d)(OEO组)牛至精油(添加量根据本团队于平凉红牛上的研究结果[21])。试验期共300 d,预试期30 d,正试期270 d,正试期开始每30 d为1个阶段,共9个阶段。每个阶段开始时(第1、30、60、90、120、150、180、210、240、270天)空腹12 h称重。根据称重记录,参照NRC(2016)肉牛营养需要的目标日增重、营养标准最低成本和最佳效果,按阶段设计全价配合饲料。各阶段基础饲粮组成及营养水平详见本课题组已发表文章[22]。试验采用全混合日粮(TMR)模式饲喂,每日07:00、17:00各饲喂1次,期间自由采食和饮水。
饲养试验结束后,每组随机选取6头体重相近的试验牛禁食24 h、禁水2 h后屠宰。每头试验牛选取左半侧胴体背最长肌6.0 kg,平均分成5份,贮藏在4 ℃有氧环境中,分别在熟化的0、1、3、5、7 d测定肉品质与抗氧化相关指标。

1.3 测定指标与方法

1.3.1 肉品质

肉色、失水率、滴水损失、蒸煮损失、剪切力等指标的测定参考张瑞等[20]的方法。大理石花纹评分按照美国牛肉大理石花纹等级图谱分制,从a~f分别为大理石花纹丰富、较丰富、适量、较少、少、微量或无,在数据分析时定义a=6、b=5、c=4、d=3、e=2、f=1。
使用pH计在肌肉表面刺孔测定pH,肌肉的宽度和厚度均应大于3.0 cm,不同位置重复测定3次,记录并取平均值。采用试剂盒测定肌糖原(MG)含量,试剂盒购自南京建成生物工程研究所。

1.3.2 肌肉抗氧化指标

测定指标包括:超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、过氧化氢酶(CAT)、过氧化物酶(POD)、谷胱甘肽S-转移酶(GST)活性,还原型谷胱甘肽(GSH)、丙二醛(MDA)含量以及总抗氧化能力(T-AOC)。上述指标由北京华英生物技术研究所测定。

1.4 数据统计与分析

采用Excel 2021软件对数据进行初步整理,用SPSS 27.0软件进行单因素方差分析(one-way ANOVA),再用LSD法进行多重比较,分析同一组内不同成熟时间时的差异性。用独立样本t检验分析相同成熟时间时不同组间的差异性。试验结果均以“平均值±标准误”表示,P<0.05表示差异显著。

2 结果与分析

2.1 牛至精油对宰后不同成熟时间牛肉肉色的影响

由表1可知,随着成熟时间的延长,亮度(L*)值呈升高趋势,CON组和OEO组的L*值分别于成熟5、7 d时达到最高值;红度(a*)值和黄度(b*)值都于成熟7 d时达到最高值。肌肉a*值越高肉的颜色越鲜红,其肉品质越好。OEO组的L*值和a*值在成熟1、3、5、7 d时均显著高于CON组(P<0.05),其中L*值分别提高了6.15%、12.28%、12.95%、15.17%,a*值分别提高了6.57%、16.98%、25.89%和12.52%。OEO组的b*值在成熟3、5 d时显著高于CON组(P<0.05),分别提高了39.43%和36.68%。宰后牛肉成熟0 d时CON组和OEO组的L*值、a*值、b*值均无显著差异(P>0.05)。以上结果表明,在饲粮中添加牛至精油可以在一定程度上改善宰后不同成熟时间时牛肉的肉色。
表1 牛至精油对宰后不同成熟时间牛肉肉色的影响

Table 1 Effects of OEO on meat color of beef at different postmortem aging time

项目
Items		 组别
Groups		 成熟时间 Aging time/d
0 1 3 5 7

亮度 L*		 CON 22.28±0.15B 22.44±0.26Bb 23.61±0.24Ab 23.93±0.23Ab 23.87±0.15Ab
OEO 21.82±0.34C 23.82±0.16Ba 26.51±0.34Aa 27.03±0.46Aa 27.49±0.45Aa

红度 a*		 CON 15.35±0.26D 16.90±0.17Bb 16.37±0.38BCb 15.95±0.26CDb 17.97±0.29Ab
OEO 16.28±0.45D 18.01±0.19Ca 19.15±0.22Ba 20.08±0.25ABa 20.22±0.49Aa

黄度 b*		 CON 3.65±0.29B 4.93±0.22A 4.54±0.32Ab 4.58±0.25Ab 5.37±0.26A
OEO 4.04±0.27B 5.36±0.20A 6.33±0.33Aa 6.26±0.40Aa 6.50±0.55A

同行数据肩标不同大写字母表示同一组内不同成熟时间时差异显著(P<0.05);同列同一项目数据肩标不同小写字母表示相同成熟时间时不同组间差异显著(P<0.05)。下表同。

In the same row, values with different capital letter superscripts indicated significant difference in the same group at different aging time (P<0.05); in the same column of the same item, values with different lowercase superscripts indicated significant difference between different groups at the same aging time (P<0.05). The same as below.

2.2 牛至精油对宰后不同成熟时间牛肉系水力的影响

由表2可知,随着成熟时间的延长,CON组和OEO组滴水损失持续减小,失水率和蒸煮损失先增加后趋于稳定,滴水损失在不同成熟时间之间差异显著(P<0.05),失水率在成熟0、1 d时显著低于成熟3、5、7 d时(P<0.05),蒸煮损失在成熟0、1、3 d时显著低于成熟5、7 d时(P<0.05)。成熟1、3、5、7 d时,OEO组的滴水损失显著低于CON组(P<0.05),且分别降低了22.78%、21.21%、21.43%和39.39%,这表明在饲粮中添加OEO可以降低宰后不同成熟时间牛肉的滴水损失,从而减少胴体的重量损失。成熟5 d时,OEO组的失水率显著低于CON组(P<0.05),并降低了13.07%。牛肉的蒸煮损失与系水力紧密相关,在整个成熟过程中,2组间蒸煮损失无显著差异(P>0.05),这表明在饲粮中添加OEO对宰后不同成熟时间加工牛肉的保水性无显著影响。
表2 牛至精油对宰后不同成熟时间牛肉系水力的影响

Table 2 Effects of OEO on water holding capacity of beef at different postmortem aging time%

项目
Items		 组别
Groups		 成熟时间 Aging time/d
0 1 3 5 7
滴水损失 CON 1.19±0.05A 0.79±0.01Ba 0.66±0.02Ca 0.56±0.01Da 0.33±0.01Ea
Drip loss OEO 1.13±0.02A 0.61±0.01Bb 0.52±0.02Cb 0.44±0.02Db 0.20±0.00Eb
失水率 CON 7.91±0.71C 21.75±1.64B 28.76±1.37A 31.59±1.06Aa 30.91±1.51A
Water loss rate OEO 6.38±0.82C 19.83±1.10B 25.16±2.37A 27.46±0.81Ab 29.73±1.89A
蒸煮损失 CON 17.59±0.37C 20.26±0.41B 19.88±0.25B 21.38±0.20A 21.70±0.27A
Cooking loss OEO 18.36±0.19C 20.79±0.29B 20.24±0.24B 21.73±0.24A 22.07±0.19A

2.3 牛至精油对宰后不同成熟时间牛肉大理石花纹评分及剪切力的影响

由表3可知,无论是CON组还是OEO组,大理石花纹评分在不同成熟时间之间均无显著差异(P>0.05);随着成熟时间的延长,CON组和OEO组剪切力先升高后下降,均于宰后成熟1 d时达到最高值。在整个成熟过程中,OEO组剪切力均低于CON组,但差异不显著(P>0.05)。
表3 牛至精油对宰后不同成熟时间牛肉大理石花纹评分及剪切力的影响

Table 3 Effects of OEO on marbling score and shear force of beef at different postmortem aging time

项目
Items		 组别
Groups		 成熟时间 Aging time/d
0 1 3 5 7
大理石花纹评分 CON 1.00±0.00 1.33±0.21 1.17±0.17 1.33±0.21 1.00±0.00
Marbling score OEO 1.17±0.17 1.33±0.21 1.33±0.21 1.17±0.17 1.33±0.21
剪切力 CON 11.93±0.22AB 12.24±1.57A 11.24±1.67AB 8.66±1.38AB 7.93±1.02B
Shear force/kgf OEO 11.38±0.12A 11.48±0.38A 11.08±0.12A 7.78±0.15B 7.64±0.18B

2.4 牛至精油对宰后不同成熟时间牛肉pH和肌糖原含量的影响

由表4可知,随着成熟时间的延长,pH呈先降低后升高的趋势,肌糖原含量持续降低,CON组和OEO组pH均于成熟5 d时达到最低值,CON组从成熟0 d到成熟3 d时pH显著降低(P<0.05),降低了6.21%;OEO组从成熟0d到成熟1 d时pH显著降低(P<0.05),降低了10.49%。成熟5、7 d时,OEO组pH显著低于CON组(P<0.05),且分别降低了5.42%和4.88%。在整个成熟过程中,OEO组肌糖原含量均显著高于CON组(P<0.05),成熟5、7 d时OEO组肌糖原含量较成熟0、1、3 d时显著降低(P<0.05)。
表4 牛至精油对宰后不同成熟时间牛肉pH和肌糖原含量的影响

Table 4 Effects of OEO on pH and muscle glycogen content of beef at different postmortem aging time

项目
Items		 组别
Groups		 成熟时间 Aging time/d
0 1 3 5 7d

pH		 CON 6.12±0.04A 5.87±0.10AB 5.74±0.12B 5.72±0.11Ba 5.74±0.10Ba
OEO 6.29±0.09A 5.63±0.06B 5.52±0.04BC 5.41±0.03Cb 5.46±0.05BCb
肌糖原 CON 1.51±0.03Ab 1.42±0.07ABb 1.35±0.04ABb 1.32±0.05ABb 1.28±0.10Bb
Muscle glycogen/(mg/g) OEO 2.17±0.08Aa 1.99±0.10Aa 1.97±0.04Aa 1.67±0.11Ba 1.66±0.13Ba

2.5 牛至精油对宰后不同成熟时间牛肉抗氧化指标的影响

由表5可知,宰后牛肉成熟各阶段,OEO组SOD、GSH-Px、CAT、POD活性和T-AOC均高于CON组,MDA含量低于CON组。成熟0 d时,OEO组SOD、GSH-Px、CAT活性以及T-AOC和GSH含量较CON组显著提高(P<0.05),分别提高了70.04%、108.76%、72.92%、50.85%和140.87%;成熟1 d时,OEO组GSH-Px和CAT活性较CON组显著提高(P<0.05),分别提高了64.66%和30.04%;成熟3 d时,OEO组GST活性较CON组显著提高(P<0.05),提高了12.78%;成熟5 d时,OEO组SOD、GSH-Px活性与T-AOC和GSH含量较CON组显著提高(P<0.05),分别提高了13.66%、49.27%、16.89%和16.22%,MDA含量和GST活性较CON组显著降低(P<0.05),分别降低了35.39%和13.26%;成熟7 d时,OEO组各抗氧化指标与CON组无显著差异(P>0.05)。POD活性在整个成熟过程中OEO组与CON组均无显著差异(P>0.05)。
表5 牛至精油对宰后不同成熟时间牛肉抗氧化指标的影响

Table 5 Effects of OEO on antioxidant indexes of beef at different postmortem aging time

项目
Items		 组别
Groups		 成熟时间 Aging time/d
0d 1d 3d 5d 7d
超氧化物歧化酶 CON 4.94±0.34Cb 8.96±0.29B 10.44±0.72A 8.86±0.11Bb 9.28±0.52AB
SOD/(U/mg) OEO 8.40±0.83Ba 10.14±0.75AB 10.48±0.25A 10.07±0.31ABa 9.78±0.45AB
谷胱甘肽过氧化物酶 CON 33.23±3.34Cb 52.04±4.36Bb 68.19±1.77A 52.43±3.20Bb 61.49±1.38A
GSH-Px/(U/mg) OEO 69.37±9.58a 85.69±6.05a 76.61±8.72 78.26±9.77a 69.20±4.25
过氧化氢酶 CON 3.36±0.23Bb 5.36±0.28Ab 6.07±0.21A 5.62±0.31A 5.47±0.10A
CAT/(U/mg) OEO 5.81±0.71a 6.97±0.53a 6.75±0.51 6.95±0.65 6.51±0.50
总抗氧化能力 CON 4.11±0.24Cb 5.83±0.57B 6.97±0.43AB 7.52±0.23Ab 6.50±0.38AB
T-AOC/(U/mg) OEO 6.20±0.39Ba 6.45±0.16B 7.26±0.21B 8.79±0.20Aa 6.82±0.68B
丙二醛 CON 3.13±0.47C 4.32±0.41BC 4.85±0.30B 6.81±0.89Aa 4.69±0.21BC
MDA/(nmol/mg) OEO 2.98±0.26B 4.21±0.31A 4.79±0.44A 4.40±0.38Ab 4.58±0.30A
过氧化物酶 CON 98.60±5.68 98.46±3.76 101.82±6.18 108.23±8.87 107.83±4.42
POD/(U/mg) OEO 103.96±10.44 113.11±11.67 112.72±8.82 118.18±11.80 111.43±8.18
还原型谷胱甘肽 CON 1.15±0.07Db 3.58±0.25B 3.99±0.32B 5.18±0.05Ab 2.71±0.11C
GSH/(μmol/g) OEO 2.77±0.47Ba 3.52±0.29B 3.81±0.33B 6.02±0.17Aa 3.17±0.55B
谷胱甘肽S-转移酶 CON 1.33±0.02C 1.36±0.08C 1.33±0.04Cb 1.81±0.04Aa 1.55±0.05B
GST/(U/mg) OEO 1.31±0.04B 1.55±0.07A 1.50±0.06Aa 1.57±0.04Ab 1.55±0.04A

3 讨论

3.1 牛至精油对宰后不同成熟时间牛肉品质的影响

肉色是最直观的品质评价指标,宰后成熟在提高牛肉的食用品质的同时会对肉色产生负面影响。肌肉中肌红蛋白和血红蛋白的氧化速率是肉色优劣的重要因素,肌红蛋白被氧化,肉品发生褐变[26]。同时,由于牛肉中含有一定量的不饱和脂肪酸,易发生氧化反应,因此通过在饲粮中添加一定量的植物源性抗氧化剂,有望达到保持肉色稳定、降低氧化酸败以及改善肉品嫩度的目的。本研究中,随着宰后牛肉成熟时间的延长,2组的L*值、a*值和b*值总体呈升高趋势,这与黄彩霞等[27]的研究结果一致。L*值升高的原因可能是在成熟过程中,肌肉内部水分向外渗出并堆积在肉的表面,由于光的反射,导致L*值增加。a*值的升高可能是由于排酸开始时肌肉耗氧量降低,利于氧合肌红蛋白的形成,从而导致肌肉a*值升高。研究表明,饲粮中添加OEO可以提高牛血液中肌红蛋白浓度,使肉色更加鲜红[21]。b*值的升高可能是随着成熟时间的延长,肌肉中高铁肌红蛋白还原酶逐渐失活,造成高铁肌红蛋白的累积,从而导致b*值升高[28]。OEO具有较强的抗氧化性,因此,在牛肉熟化过程中,OEO能通过与氧合肌红蛋白竞争脂质过氧化基,阻止肌红蛋白氧化,从而提高牛肉的氧化稳定性,降低氧化酸败,进而保持牛肉肉色的稳定。
滴水损失和蒸煮损失分别是描述生鲜肉和加工肉保水性最常用的指标。肉滴水损失和蒸煮损失的升高会引起胴体的重量损失,还可能影响肉的产量和质量[29]。本研究中,随着成熟时间的延长,肉样滴水损失逐渐降低,失水率、蒸煮损失逐渐升高。一般认为,失水率和系水力呈负相关,失水率越低,系水力越高,保水性越好,失水率在成熟3、5、7 d时显著高于成熟0、1 d时,成熟各阶段OEO组失水率均低于CON组,且成熟5 d时差异显著,这与扶庆权等[30]研究发现牛背最长肌在贮藏成熟的过程中其失水率持续上升的结果一致。随着成熟时间的延长,失水率持续上升的主要原因可能是肌细胞结构的完整性受到破坏而导致肌肉汁液渗漏[31],也可能是由于成熟的前3 d牛肉处于僵直状态,组织中的自由水不断外渗,导致汁液流失率不断增大,肌肉保水性逐渐变差。CON组与OEO组牛肉分别于成熟5、7 d时达到最大僵直期,此时牛肉的保水性最差,之后牛肉进入解僵期,肌肉回软,保水性开始恢复,这说明在饲粮中添加OEO延长了牛肉进入解僵期的时间;但成熟5、7 d时牛肉的失水率显著高于成熟0 d时,说明宰后牛肉经过僵直后肌肉变硬,保水性下降,解僵、成熟后保水性上升,但无法恢复到热鲜肉时的状态。
畜禽屠宰后,胴体在冷藏条件下排酸成熟会改善肉的嫩度。肉的成熟过程能显著提高肉的嫩度、风味和整体接受度,是肉类品质提升的重要手段。剪切力与嫩度的关系呈负相关,它不仅是反映宰后肉嫩度的指标,同时也是肌肉中结缔组织的含量与性质及肌原纤维蛋白的化学结构状态的总体反映。本试验中,随着成熟时间的延长,CON组和OEO组剪切力先升高后下降,均于宰后成熟1 d时达到最高值,这可能是由于宰后1 d肌肉还处于僵直状态,剪切力达到最大值,此时嫩度最低;剪切力下降可能是由于肌肉成熟过程中僵直解除,内源酶引起蛋白质降解,结缔组织弱化,肌肉变软[32]。Karami等[33]研究发现,羊肉在4 ℃条件下贮藏,肌节长度发生变化,剪切力先上升后降低,这与本试验结果相同。另外,糖酵解会影响宰后肌肉的pH,而pH的改变会影响肌节长度和系水力[34],从而间接影响嫩度。本研究中OEO组和CON组选用的试验牛品种一致、年龄相仿、管理水平相近、基础饲粮相同,成熟各阶段OEO组剪切力均低于CON组,但差异不显著,即牛肉嫩度的变化可能来源于OEO,OEO可以促进肌肉中脂肪沉积[22],这或许可以表明在饲粮中添加OEO能够在一定程度上改善不同成熟时间牛肉的嫩度。
pH是衡量牛肉品质的一个关键参数,pH的变化主要是由糖酵解产生的乳酸积累所致。活牛肌肉的pH通常为中性,屠宰后肌肉组织的供能方式由糖的有氧氧化转变为无氧酵解,最终产生大量的乳酸,从而使pH快速下降[35]。pH的下降能够减少腐败微生物滋生,利于牛肉的储存。pH的差异直接影响牛肉嫩度、色泽、风味和保质期等,尤其对肉色有重要的作用,无论是屠宰后pH的下降速率还是排酸后的pH终点,都显著影响肉色。牛肉极限pH(pHu)与屠宰时肌肉中的肌糖原含量有关,一定范围内pHu随宰后肌糖原含量的升高而降低[36]。加速糖酵解速率可以提高牛肉嫩度,糖代谢会影响屠宰后肉的pHu,而pH的改变会影响系水力和肌节长度,从而间接影响嫩度,这也间接证明在饲粮中添加OEO能够在一定程度上改善不同成熟时间牛肉的嫩度。本研究中,随着成熟时间的延长,pH呈先降低后升高的趋势,肌糖原含量持续降低,CON组与OEO组pH均于宰后肌肉成熟5 d时降至最低,达到pHu,分别为5.72和5.41,这与刘佳东等[37]在牦牛上的研究、阮振甜等[28]在秦川牛上的研究结果一致;并且,宰后肌肉成熟5 d时OEO组肌糖原含量较之前3 d显著降低,与宰后成熟5 d时pH的变化趋势一致。以上结果表明在饲粮中添加OEO可以在一定程度上降低牛肉的pHu,从而避免黑切肉的产生,利于牛肉的储存。

3.2 牛至精油对宰后不同成熟时间牛肉抗氧化能力的影响

肌肉中的抗氧化物能够有效地抑制自由基的产生和转移[38],目前动物机体内的抗氧化物质主要由SOD、GSH-Px和CAT等抗氧化酶构成。肉品质的形成在很大程度上与宰后肌肉的氧化水平有关,其取决于抗氧化物质的含量或活性的高低。SOD具有清除作用,GSH-Px具有保护作用,CAT能够催化分解过氧化氢(H2O2),MDA含量可以判断细胞膜被氧化的程度,过量会导致细胞代谢失常。T-AOC是一个综合性的指标,其数值的变动会影响肉品质和自由基的代谢情况。Jia等[39]研究发现,在饲粮中添加硒酵母可以使滩羊抗氧化能力保持在较高水平。Wen等[40]研究发现,在饲粮中添加番茄红素可改善肥育猪的抗氧化能力。以上研究表明植物精油可以提高畜禽的抗氧化能力,在饲粮中添加一定量的抗氧化剂可以提高肌肉的抗氧化能力,降低肌肉的氧化程度、营养损失、腐败微生物富集以及氧化应激的发生,从而改善肉品质。牛至精油的抗氧化成分主要是香芹酚和百里香酚等酚类物质,酚类化合物的羟基为自由基提供氢离子,提高抗氧化酶的活性,从而延缓过氧化过程。精油中的酚类物质可以与自由基反应生成相对稳定的物质,还可与金属离子螯合,防止由金属离子诱导的自由基产生,同时酚类物质还可以阻断脂质过氧化链式反应[41-42]。本研究发现,宰后牛肉成熟各阶段OEO组SOD、GSH-Px、CAT、POD活性和T-AOC均高于CON组,MDA含量低于CON组,尤其是宰后成熟5 d时,OEO组SOD、GSH-Px活性与T-AOC和GSH含量较CON组显著提高,MDA含量和GST活性较CON组显著降低,这表明在饲粮中添加OEO提高了宰后不同成熟时间牛肉的抗氧化能力,尤其提高了成熟5 d时牛肉的抗氧化能力。

4 结论

饲粮中添加牛至精油在一定程度上改善了宰后不同成熟时间牛肉的肉色和嫩度,提高了不同成熟时间牛肉的抗氧化能力,尤其改善了成熟5 d时牛肉的抗氧化能力,降低了牛肉的pHu,也在一定程度上降低了宰后不同成熟时间牛肉的失水率和滴水损失,从而维持了生鲜肉的保水能力。

References

Publishing order | Descend order by publishing year | Descend order by cited within
[1]
CAMPO M M, NUTE G R, HUGHES S I, et al. Flavour perception of oxidation in beef[J]. Meat Science, 2006, 72(2):303-311.

DOI PMID

[2]
KOOHMARAIE M, GEESINK G H. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system[J]. Meat Science, 2006, 74(1):34-43.

DOI PMID

[3]
HUANG F, HUANG M, ZHANG H, et al. Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle[J]. Food Chemistry, 2016, 190:110-114.

DOI PMID

[4]
CHAKCHOUK-MTIBAA A, SMAOUI S, KTARI N, et al. Biopreservative efficacy of bacteriocin BacFL31 in raw ground Turkey meat in terms of microbiological,physicochemical,and sensory qualities[J]. Biocontrol Science, 2017, 22(2):67-77.

DOI

[5]
BRUCE H L, BEILKEN S L, LEPPARD P. Variation in flavor and textural descriptions of cooked steaks from bovine M. longissimus thoracis et lumborum from different production and aging regimes[J]. Journal of Food Science, 2005, 70(4):S309-S316.

DOI

[6]
HUANG Y N, AO Q W, JIANG Q Y, et al. Comparisons of different myosin heavy chain types,AMPK,and PGC-1α gene expression in the longissimus dorsi muscles in Bama Xiang and Landrace pigs[J]. Genetics and Molecular Research, 2016, 15(2):gmr.15028379.

[7]
喻倩倩, 李诗萌, 程蓓, 等. 肉类宰后成熟机制及成熟进程监测研究进展[J/OL]. 食品科学:1-13. http://kns.cnki.net/kcms/detail/11.2206.TS.20211227.1655.014.html

YU Q Q, LI S M, CHENG B, et al. Research progress on the postmortem aging mechanism and aging process monitoring of meat[J/OL]. Food Science:1-13. http://kns.cnki.net/kcms/detail/11.2206.TS.20211227.1655.014.htmlin Chinese)

[8]
DASHDORJ D, TRIPATHI V K, CHO S, et al. Dry aging of beef;review[J]. Journal of Animal Science and Technology, 2016, 58:20.

DOI

[9]
MA D Y, KIM Y H B, COOPER B, et al. Metabolomics profiling to determine the effect of postmortem aging on color and lipid oxidative stabilities of different bovine muscles[J]. Journal of Agricultural and Food Chemistry, 2017, 65(31):6708-6716.

DOI PMID

[10]
FU Q Q, GE Q F, LIU R, et al. Influence of modified atmosphere packaging on protein oxidation,calpain activation and desmin degradation of beef muscles[J]. Journal of the Science of Food and Agriculture, 2017, 97(13):4508-4514.

DOI

[11]
徐丽媛, 窦露, 靳烨, 等. 细胞凋亡及其与肌纤维的关联机制研究进展[J]. 动物营养学报, 2022, 34(5):2847-2855.

DOI

XU L Y, DOU L, JIN Y, et al. Research progress of apoptosis and its correlation mechanism with muscle fibers[J]. Chinese Journal of Animal Nutrition, 2022, 34(5):2847-2855. (in Chinese)

DOI

[12]
SWEDZINSKI C, FROEHLICH K A, ABDELSALAM K W, et al. Evaluation of essential oils and a prebiotic for newborn dairy calves[J]. Translational Animal Science, 2020, 4(1):75-83.

DOI PMID

[13]
WU J P, GUO J S, LIU T, et al. Feeding a calf starter containing monensin alone or in combination with an oregano,and cobalt blend to Holstein calves[J]. Journal of Animal Science, 2020, 98(7):skaa214.

DOI

[14]
WU J P, BAI Y, LANG X, et al. Dietary supplementation with oregano essential oil and monensin in combination is antagonistic to growth performance of yearling Holstein bulls[J]. Journal of Dairy Science, 2020, 103(9):8119-8129.

DOI PMID

[15]
RIVERA-GOMIS J, PERES RUBIO C, MARTÍNEZ CONESA C, et al. Effects of dietary supplementation of garlic and oregano essential oil on biomarkers of oxidative status,stress and inflammation in postweaning piglets[J]. Animals, 2020, 10(11):2093.

DOI

[16]
ZHANG R, WU J P, LEI Y, et al. Oregano essential oils promote rumen digestive ability by modulating epithelial development and microbiota composition in beef cattle[J]. Frontiers in Nutrition, 2021, 8:722557.

[17]
ZHOU R, WU J P, LANG X, et al. Effects of oregano essential oil on in vitro ruminal fermentation,methane production,and ruminal microbial community[J]. Journal of Dairy Science, 2020, 103(3):2303-2314.

DOI

[18]
CALSAMIGLIA S, BUSQUET M, CARDOZO P W, et al. Invited review:essential oils as modifiers of rumen microbial fermentation[J]. Journal of Dairy Science, 2007, 90(6):2580-2595.

DOI

[19]
ZOU Y, XIANG Q H, WANG J, et al. Effects of oregano essential oil or quercetin supplementation on body weight loss,carcass characteristics,meat quality and antioxidant status in finishing pigs under transport stress[J]. Livestock Science, 2016, 192:33-38.

DOI

[20]
张瑞, 白云鹏, 贾莉, 等. 牛至精油对平凉红牛半腱肌肉品质、脂肪酸及挥发性风味物质的影响[J]. 动物营养学报, 2022, 34(7):4452-4463.

DOI

ZHANG R, BAI Y P, JIA L, et al. Effects of oregano essential oil on meat quality,fatty acids and volatile flavor compounds in semitendinosus of Pingliang red cattle[J]. Chinese Journal of Animal Nutrition, 2022, 34(7):4452-4463. (in Chinese)

DOI

[21]
李佳龙, 张瑞, 吴建平, 等. 牛至精油对平凉红牛生长性能、血液生理指标、肉品质及肌肉脂肪酸的影响[J]. 动物营养学报, 2021, 33(8):4478-4490.

DOI

LI J L, ZHANG R, WU J P, et al. Effects of oregano essential oil on growth performance,blood physiological indices,meat quality and muscle fatty acids of Pingliang red cattle[J]. Chinese Journal of Animal Nutrition, 2021, 33(8):4478-4490. (in Chinese)

[22]
范凯利, 李泽民, 孙建祥, 等. 牛至精油对荷斯坦奶公牛生长性能、屠宰性能及肉品质的影响[J]. 动物营养学报, 2022, 34(5):3012-3022.

DOI

FAN K L, LI Z M, SUN J X, et al. Effects of dietary oregano essential oil on growth performance,slaughter performance and meat quality of Holstein dairy bulls[J]. Chinese Journal of Animal Nutrition, 2022, 34(5):3012-3022. (in Chinese)

[23]
贾莉, 姜辉, 吴建平, 等. 日粮中添加牛至精油对河西绒山羊羊肉营养品质和脂肪酸的影响[J]. 饲料工业, 2020, 41(17):17-21.

JIA L, JIANG H, WU J P, et al. Effects of dietary supplement of essential oregano oil on nutritional quality and fatty acid composition in meat of Hexi cashmere goats[J]. Feed Industry, 2020, 41(17):17-21. (in Chinese)

[24]
姜辉, 雷赵民, 焦婷, 等. 日粮中添加牛至油对河西绒山羊育肥性能的影响研究[J]. 草业学报, 2018, 27(11):142-149.

JIANG H, LEI Z M, JIAO T, et al. Effects of dietry oregano oil on growth and carcass traits of Hexi cashmere goats[J]. Acta Prataculturae Sinica, 2018, 27(11):142-149. (in Chinese)

[25]
韦胜, 郝怀志, 郎侠, 等. 牛至精油对绵羊生长性能及肌肉脂肪酸的影响[J]. 中国草食动物科学, 2020, 40(2):23-29.

WEI S, HAO H Z, LANG X, et al. Effect of oregano essential oil on growth performance and muscle fatty acid of sheep[J]. China Herbivore Science, 2020, 40(2):23-29. (in Chinese)

[26]
LINDAHL G, LUNDSTRÖM K, TORNBERG E. Contribution of pigment content,myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs[J]. Meat Science, 2001, 59(2):141-151.

DOI

[27]
黄彩霞, 孙宝忠, 卢凌, 等. 宰后成熟时间与温度对牦牛肉品质影响[J]. 食品工业科技, 2013, 34(19):57-60,65.

HUANG C X, SUN B Z, LU L, et al. Effect of time and temperature on quality of yak meat during postmortem aging[J]. Science and Technology of Food Industry, 2013, 34(19):57-60,65. (in Chinese)

[28]
阮振甜, 李亚蕾, 罗瑞明, 等. 秦川牛宰后肉色与其食用品质的相关性[J]. 肉类研究, 2020, 34(6):32-37.

RUAN Z T, LI Y L, LUO R M, et al. Correlation between meat color and eating quality of Qinchuan cattle after slaughter[J]. Meat Research, 2020, 34(6):32-37. (in Chinese)

[29]
WOELFEL R L, OWENS C M, HIRSCHLER E M, et al. The characterization and incidence of pale,soft,and exudative broiler meat in a commercial processing plant[J]. Poultry Science, 2002, 81(4):579-584.

DOI

[30]
扶庆权, 张万刚, 王海鸥, 等. 包装方式对宰后牛肉成熟过程中食用品质的影响[J]. 食品与机械, 2018, 34(6):127-132.

FU Q Q, ZHANG W G, WANG H O, et al. Effects of different packaging methods on beef quality during the postmortem aging[J]. Food & Machinery, 2018, 34(6):127-132. (in Chinese)

[31]
LIU C, HOU Y R, SU R N, et al. Effect of dietary probiotics supplementation on meat quality,volatile flavor compounds,muscle fiber characteristics,and antioxidant capacity in lambs[J]. Food Science & Nutrition, 2022, 10(8):2646-2658.

[32]
LI K, ZHANG Y M, MAO Y W, et al. Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. longissimus lumborum[J]. Meat Science, 2012, 92(4):795-804.

DOI

[33]
KARAMI M, ALIMON A R, SAZILI A Q, et al. Effects of dietary antioxidants on the quality,fatty acid profile,and lipid oxidation of longissimus muscle in Kacang goat with aging time[J]. Meat Science, 2011, 88(1):102-108.

DOI

[34]
HOLDSTOCK J, AALHUS J L, UTTARO B A, et al. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade[J]. Meat Science, 2014, 98(4):842-849.

DOI

[35]
MAHMOOD S, ROY B C, LARSEN I L, et al. Understanding the quality of typical and atypical dark cutting beef from heifers and steers[J]. Meat Science, 2017, 133:75-85.

DOI PMID

[36]
MANNI K, RINNE M, HUUSKONEN A, et al. Effects of contrasting concentrate feeding strategies on meat quality of growing and finishing dairy bulls offered grass silage and barley based diets[J]. Meat Science, 2018, 143:184-189.

DOI PMID

[37]
刘佳东, 余群力, 李永鹏. 宰后冷却牦牛肉排酸过程中肉用品质的变化[J]. 甘肃农业大学学报, 2011, 46(2):111-114.

LIU J D, YU Q L, LI Y P. Quality changes of chilled yak meat during discharge acid process[J]. Journal of Gansu Agricultural University, 2011, 46(2):111-114. (in Chinese)

[38]
CONTINI C, ÁLVAREZ R, O'SULLIVAN M, et al. Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked Turkey meat[J]. Meat Science, 2014, 96(3):1171-1176.

DOI PMID

[39]
JIA X T, LI J, LI S, et al. Effects of dietary supplementation with different levels of selenium yeast on growth performance,carcass characteristics,antioxidant capacity,and meat quality of Tan sheep[J]. Livestock Science, 2022, 255:104783.

[40]
WEN W X, CHEN X L, HUANG Z Q, et al. Dietary lycopene supplementation improves meat quality,antioxidant capacity and skeletal muscle fiber type transformation in finishing pigs[J]. Animal Nutrition, 2022, 8:256-264.

DOI

[41]
TKACHEV V O, MENSHCHIKOVA E B, ZENKOV N K. Mechanism of the Nrf2/Keap1/ARE signaling system[J]. Biochemistry (Moscow), 2011, 76(4):407-422.

DOI

[42]
KANG M I, KOBAYASHI A, WAKABAYASHI N, et al. Scaffolding of Keap1 to the actin cytoskeleton controls the function of Nrf2 as key regulator of cytoprotective phase 2 genes[J]. Proceedings of the National Academy of Sciences of the United States of America, 2004, 101(7):2046-2051.

Options
Outlines

/

〈 〉

京ICP备17050989号-2
Copyright © Chinese Journal of Animal Nutrition, All Rights Reserved.
Tel: 010－62817823　E-mail: cjan@vip.163.com
Powered by Beijing Magtech Co., Ltd.