Chinese Journal of Animal Nutrition >

2025 , Vol. 37 >Issue 5: 3123 - 3135

DOI: https://doi.org/10.12418/CJAN2025.259

RESEARCH PAPER

Effects of Different Feeding Methods on Meat Quality, Volatile Flavor Compounds and Muscle Biochemical and Antioxidant Indexes of Yak Calves

  • MA Wanhao , 1, 2 ,
  • LIU Aixin 1 ,
  • LIU Wei 1 ,
  • WANG Hongli 1 ,
  • JING Jianwu 2 ,
  • HU Guangwei 2 ,
  • LI Hongkang 2 ,
  • BAI Binqiang 1 ,
  • YANG Yingkui 1 ,
  • ZHOU Jianwei 3 ,
  • ZHANG Qunying 3 ,
  • LIU Shujie , 1, * ,
  • HAO Lizhuang , 1, *
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  • 1 Qinghai Provincial Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science, Qinghai University, Xining 810016, China
  • 2 Qinghai Yak Breeding Extension Service Center, Datong 810100, China
  • 3 Laboratory of Yak and Rangeland, College of Ecology, Lanzhou University, Lanzhou 730000, China
* LIU Shujie, professor, E-mail: ;
HAO Lizhuang, professor, E-mail:

Received date: 2024-10-31

  Online published: 2025-05-14

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Abstract

This study aimed to investigate the effects of different feeding methods on meat quality, volatile flavor compounds and muscle biochemical and antioxidant indexes of yak calves. Twenty 6-month-old Datong yak bull calves with average body weight of (69.70±1.40) kg were selected and randomly divided into 2 groups with 10 replicates per group and 1 calf per replicate. Calves in 2 groups were whole house feeding, calves in the control group were suckled by their dams without separate supplementary feeding; calves in the experimental group were completely weaned and fed concentrate supplement and oat hay. The pre-experimental period lasted for 15 days, and the experimental period lasted for 120 days. The results showed as follows: 1) compared with the control group, the live weight before slaughter, carcass weight, dressing percentage, net meat weight, net bone weight, and eye muscle area of the experimental group were significantly increased (P<0.05), and the bone to meat ratio was significantly decreased (P<0.05). 2) Compared with the control group, the cooking loss and brightness (L*) value in muscle of the experimental group were significantly r decreased (P<0.05), and the redness (a*) value was significantly increased (P<0.05). 3) A total of 44 volatile flavor compounds in muscle were detected in 2 groups, with more hydrocarbon compounds detected in the experimental group. There were eight key flavor compounds in muscle of both 2 groups, among them, the relative odor activity value (ROAV) of myrcene of the control group was significantly higher than that of the experimental group (P<0.05), contributing more fragrant oil and spice flavors to the control group. 4) Compared with the control group, the muscle high-density lipoprotein cholesterol (HDL-C) content of the experimental group was significantly increased (P<0.05), and the muscle catalase (CAT) activity was significantly decreased (P<0.05); however, there was no significant difference in muscle total antioxidant capacity (T-AOC) between 2 groups (P>0.05). In summary, weaning and feeding a high-concentrate diet can improve the water-holding capacity and meat color of yak calves, reduce the muscle lipid oxidation, but have no effect on the muscle T-AOC, and the effect on flavor is only reflected in individual key flavor compound.

Key words： feeding method; yak calves; meat quality; volatile flavor compounds; muscle biochemical indexes; antioxidant function

Cite this article

MA Wanhao , LIU Aixin , LIU Wei , WANG Hongli , JING Jianwu , HU Guangwei , LI Hongkang , BAI Binqiang , YANG Yingkui , ZHOU Jianwei , ZHANG Qunying , LIU Shujie , HAO Lizhuang . Effects of Different Feeding Methods on Meat Quality, Volatile Flavor Compounds and Muscle Biochemical and Antioxidant Indexes of Yak Calves[J]. Chinese Journal of Animal Nutrition, 2025 , 37(5) : 3123 -3135 . DOI: 10.12418/CJAN2025.259

牦牛是唯一能在海拔3 000 m以上的高寒地区繁衍的牛亚科动物,是我国青藏高原地区的全能家畜。我国牦牛存栏量达2 000多万头,占世界牦牛总数比例超过90%[1],是整个青藏高原乃至周边牧区畜牧业发展的支柱[2]。牧区的牦牛生产中,牦牛产犊时间跨度较大,集中在每年的2—7月,6—7月出生的犊牛断奶前随群放牧时正值草场质量下降,母牛乳和牧草营养质量均不理想,造成这部分犊牛生长发育慢,弱犊率高,断奶后草场已逐渐进入枯草期,使其无法平稳越冬。传统的饲养方式中,生产户选择让这批犊牛继续随群哺乳,以提高越冬能力,但这会使母牦牛长时间空怀,影响牛群周转和生产效益[3]。此外,与成年牛肉相比,犊牛肉在食用加工品质和脂质营养品质等方面优势明显,6月龄安格斯母牛肉剪切力、滴水率均低于成年牛肉,且肉中多不饱和脂肪酸含量更高[4]。孙鏖等[5]对湘西黄牛肉品质的研究也有类似结果。大通犊牦牛肉的滴水损失低于成年阶段,且乳化能力和乳化稳定性等食用加工品质均优于成年阶段[6],此外,大通犊牦牛肉多不饱和脂肪酸(尤其是n-3和n-6多不饱和脂肪酸)含量均显著高于成年阶段[7]。沈芳等[8]研究了放牧和舍饲对断奶犊牦牛生长性能和血清生化指标的影响,周立业等[9]研究了断奶并补饲和不断奶且不补饲对放牧犊牦牛生长性能的影响,但目前针对不同饲喂方式在短期内对犊牦牛肉品质和风味影响的研究鲜有报道。因此,本试验以犊牛随母哺乳饲养的传统模式为对照,研究断奶并在较短时间内饲喂高精料饲粮对犊牦牛的肉品质、挥发性风味物质和抗氧化功能的影响,为牦牛产品的生产优化提供关键参考信息;同时探索公犊牛舍饲养殖生产高品质犊牛肉的新型生产模式,丰富牦牛肉产品的多样性,减轻母牦牛负担并缓解草场压力。

1 材料与方法

1.1 试验设计与饲养管理

动物试验由青海大学科技伦理委员会批准,批件编号:PJ202401-68。
选取6月龄大通公犊牦牛20头,平均体重(69.70±1.40) kg,随机分为2组,初始体重无显著差异(P>0.05),每组10个重复(同一圈舍),每个重复1头牛。对照组犊牛随母牦牛哺乳,母牦牛按照生产实际正常饲喂,犊牛不单独补饲;试验组犊牛断奶并饲喂犊牛精补料和燕麦青干草。2组均为全舍饲饲喂,试验牛均自由采食和饮水。预试期15 d,正试期120 d。饲养试验于2023年12月至2024年4月在青海省牦牛繁育推广服务中心完成,每天08:30和17:30饲喂试验组犊牛和对照组母牛,所有试验动物均按照青海省牦牛繁育推广服务中心免疫程序完成免疫和驱虫。

1.2 试验饲粮

试验组犊牛饲粮精粗比为7∶3,犊牛精补料组成及营养水平见表1;对照组母牛饲粮精粗比为2∶8,母牛精补料为青海省牦牛繁育推广服务中心通过招标采购的商品料,其营养水平见表1。粗饲料为铡碎的燕麦青干草,营养含量(风干基础)为:粗蛋白质(CP)3.23%、粗脂肪(EE)1.02%、粗灰分(Ash)3.92%、中性洗涤纤维(NDF)59.25%、酸性洗涤纤维(ADF)42.80%、磷(P)0.20%、钙(Ca)0.03%。饲喂时先饲喂铡碎的干草,再将精补料均匀撒在干草上饲喂。试验所用精补料和干草的CP、EE、Ash、NDF、ADF、Ca、P含量分别参照GB/T 6432—2018、GB/T 6433—2006、GB/T 6438—2007、GB/T 20806—2022、GB/T 13885—2017和GB/T 6437—2018中方法测定。
表1 精补料组成及营养水平(风干基础)

Table 1 Composition and nutrient levels of concentrate supplements (air-dry basis) %

项目
Items		 犊牛
Calves		 母牛
Cows
原料Ingredients
玉米Corn 53.00
小麦麸Wheat bran 12.00
大豆粕Soybean meal 15.00
菜籽粕Rapeseed meal 12.00
磷酸氢钙CaHPO4 1.50
碳酸钙CaCO3 1.50
小苏打NaHCO3 1.00
食盐NaCl 3.00
预混料Premix1) 1.00
合计Total 100.00
营养水平Nutrient levels2)
代谢能ME/(MJ/kg) 8.73 9.88
粗蛋白质CP 16.87 12.26
粗脂肪EE 1.96 2.89
粗灰分Ash 9.44 4.36
中性洗涤纤维NDF 16.08 15.80
酸性洗涤纤维ADF 8.62 8.50
钙Ca 0.06 0.09
磷P 0.68 0.65

1)预混料为每千克饲粮提供 The premix provided the following per kg of the diet:VA 5 000 IU,VD3 1 000 IU,VE 50 IU,Cu 10 mg,Fe 60 mg,Mn 25.5 mg,Zn 25 mg,I 0.75 mg,Se 0.45 mg,Co 0.29 mg。

2)代谢能为计算值[10],其他营养水平为实测值。ME was a calculated value[10], while other nutrient levels were measured values.

1.3 测定指标及方法

试验结束后,每组选择6头接近平均体重(对照组和试验组平均体重分别为87.54和107.26 kg)的犊牦牛,快速屠宰,采集左侧背最长肌,测定相关指标。

1.3.1 屠宰性能和肉品质

参照郝力壮[11]的方法测定屠宰性能指标(宰前活重、胴体重、屠宰率、净肉重、净骨重、骨肉比、眼肌面积)和肉品质指标[熟肉率、系水力、剪切力、pH以及亮度(L*)、红度(a*)和黄度(b*)值]。

1.3.2 挥发性风味物质

样品前处理:将肉样去除筋膜切碎,称取10.0 g于40 mL顶空瓶中,加入20 mL饱和氯化钠溶液,均质1~2 min,放入1颗磁力搅拌子,带盖密封,插入50/30 μm DVB/CAR/PDMS固相微萃取头,调整并固定萃取头在顶空瓶中的位置,搅拌速度约为800 r/min,于80 ℃恒温萃取30 min后取出萃取头,插入气相色谱-质谱(GC-MS)进样口于250 ℃解析5 min。
仪器工作条件:HP-5ms弹性毛细管柱(30 m×0.25 mm×0.25 μm);程序升温,柱初温60 ℃,保持4 min,以5 ℃/min升至160 ℃,然后再以6 ℃/min升至270 ℃,保持10 min;进样口温度250 ℃,载气流量1 mL/min;手动进样。传输线温度280 ℃;电子轰击(EI)离子源;电子能量70 eV;电子倍增器电压1 560 V;离子源温度230 ℃;四极杆温度150 ℃;扫描方式:全扫描,质量扫描范围:35~550 amu。
挥发性风味物质的定性与定量分析:通过NIST 2011 MS数据库检索比对定性。选择匹配因子大于80%的化合物,通过面积归一化法求得样品中各种挥发性风味组分的相对含量。

1.3.3 关键挥发性风味物质评定

采用相对气味活度值(relative odor activity value,ROAV)法[12]评价各挥发性风味物质对样品总体风味的贡献程度,定义对样品总体风味贡献最大的组分:ROAVstan=100,对其他挥发性物质则按如下公式计算:
$ R O A V_{i} \approx 100 \times \frac{C r_{i}}{C r_{\text {stan }}} \times \frac{T_{\text {stan }}}{T_{i}}$
式中:Cri、Ti分别是各挥发性物质的相对含量和对应的感觉阈值;Crstan、Tstan分别是对样品总体风味贡献最大的组分的相对含量和对应的觉察阈值。
当样品中某种挥发性化合物的ROAV≥1时,说明该化合物是样品的关键风味物质;当0.1≤ROAV<1时,则说明该挥发性化合物对样品风味有重要修饰作用[13-14]。

1.3.4 肌肉生化和抗氧化指标

采用江苏艾迪生生物科技有限公司试剂盒,按照说明书操作测定肌肉乳酸(LD)、糖原(Gn)、低密度脂蛋白胆固醇(LDL-C)、高密度脂蛋白胆固醇(HDL-C)、丙二醛(MDA)含量和乳酸脱氢酶(LDH)、酸性磷酸酶(ACP)、肌酸激酶(CK)、谷胱甘肽过氧化物酶(GSH-Px)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)活性及总抗氧化能力(T-AOC)。

1.4 数据统计分析

试验数据经Excel 2016初步整理后,使用SPSS 23.0软件进行独立样本t检验分析,P<0.05表示差异显著,0.05<P<0.10表示有差异趋势,当P>0.10表示差异不显著,所有结果以“平均值±标准误(mean±SE)”形式列出。使用GraphPad Prism 10.0软件对犊牛肌肉挥发性风味物质谱进行主成分分析(principle component analysis,PCA)。

2 结果

2.1 不同饲喂方式对犊牦牛屠宰性能和肉品质的影响

由表2可知,试验组犊牛的宰前活重、胴体重、屠宰率、净肉重、净骨重和眼肌面积均显著高于对照组(P<0.05),而骨肉比显著低于对照组(P<0.05)。
表2 不同饲喂方式对犊牦牛屠宰性能的影响

Table 2 Effects of different feeding methods on slaughter performance of yak calves

项目
Items		 对照组
Control group		 试验组
Experimental group		 P值
P-value
宰前活重Live weight before slaughter/kg 77.58±2.64b 112.19±4.42a <0.001
胴体重Carcass weight/kg 36.90±1.73b 59.13±2.16a <0.001
屠宰率Dressing percentage/kg 47.53±1.17b 52.76±0.67a 0.003
净肉重Net meat weight/kg 25.48±1.39b 41.45±1.07a 0.001
净骨重Net bone weight/kg 9.90±0.06b 12.93±0.65a 0.041
骨肉比Bone to meat ratio 0.39±0.02a 0.31±0.01b 0.034
眼肌面积Eye muscle area/cm2 18.80±1.12b 28.40±1.23a <0.001

同行数据肩标不同小写字母表示差异显著(P<0.05),无字母表示差异不显著(P>0.05)。下表同。

In the same row, values with different small letter superscripts mean significant difference (P<0.05), while with no letter superscript mean no significant difference (P>0.05). The same as below.

由表3可知,试验组犊牦牛的肌肉蒸煮损失和L*值显著低于对照组(P<0.05),失水率有低于对照组的趋势(0.05<P<0.10),肌肉a*值显著高于对照组(P<0.05),而肌肉剪切力、pH45 min、pH24 h和b*值与对照组无显著差异(P>0.10)。
表3 不同饲喂方式对犊牦牛肉品质的影响

Table 3 Effects of different feeding methods on meat quality of yak calves

项目
Items		 对照组
Control group		 试验组
Experimental group		 P值
P-value
蒸煮损失Cooking loss/% 38.41±0.70a 35.20±1.15b 0.045
剪切力Shear force/N 82.92±6.50 81.96±8.35 0.931
失水率Water loss rate/% 21.84±1.44 16.20±1.59 0.053
pH45 min 6.12±0.02 6.13±0.04 0.870
pH24 h 5.61±0.04 5.70±0.10 0.443
亮度L* 31.38±0.54a 29.04±0.45b 0.009
红度a* 6.73±0.16b 8.44±0.43a 0.007
黄度b* 5.86±0.24 5.87±0.39 0.990

2.2 不同饲喂方式对犊牦牛肌肉挥发性风味物质的影响

由表4可知,在2组犊牦牛肌肉中检出的44种挥发性风味物质中,烃类物质28种,对照组检出18种,试验组检出24种,其中14种为2组共有;醛类物质4种,在2组中均检出;酮类物质2种,其中2,3-辛二酮仅在对照组检出;醇类物质5种,其中1,14-十四烷二醇仅在对照组检出;脂类物质2种,2组各检出1种;酸类物质2种;其他类1种,仅在试验组检出。在2组共有的挥发性风味物质中,试验组肌肉中3,3,4-三甲基庚烷、4-甲基十二烷、6,6-二甲基十一烷、桧烯、十三烷和棕榈酸的相对含量显著高于对照组(P<0.05),但1-碘壬烷、月桂烯和正十二烷的相对含量显著低于对照组(P<0.05)。由图1可以看出,2组样本在主成分得分图中分布于不同区域,犊牦牛肌肉挥发性风味物质谱在PCA中存在差异。
表4 不同饲喂方式犊牦牛肌肉挥发性风味物质的影响

Table 4 Effects of different feeding methods on muscle volatile flavor compounds of yak calves %

项目
Items		 对照组
Control group		 试验组
Experimental group		 P值
P-value
烃类Hydrocarbons
(+)-柠檬烯(+)-limonene 8.81±0.92 10.26±0.87 0.278
1-碘壬烷1-iodononane 0.30±0.04a 0.14±0.01b 0.002
2,2-二甲基丁烷2,2-dimethylbutane 1.09±0.59 0.83±0.43 0.731
3,3,4-三甲基庚烷3,3,4-trimethylheptane 0.10±0.01b 0.40±0.09a 0.009
3,3-二甲基庚烷3,3-dimethylheptane 0.85±0.08 1.04±0.05 0.079
3,3-二甲基已烷3,3-dimethylhexane 0.24±0.05 0.61±0.20 0.109
4-甲基十二烷4-methyldodecane 0.21±0.02b 0.26±0.01a 0.017
6,6-二甲基十一烷2,6-dimethylundecane 0.42±0.03b 0.89±0.04a 0.001
桧烯Sabinene 0.68±0.03b 1.40±0.02a 0.001
十三烷Tridecane 2.49±0.20b 3.50±0.34a 0.027
十四烷Tetradecane 2.17±0.43 1.62±0.12 0.242
水芹烯Phellandrene 0.48±0.15 0.65±0.14 0.432
月桂烯Myrcene 1.35±0.10a 0.84±0.08b 0.003
正十二烷Dodecane 4.22±0.70a 1.98±0.34b 0.017
2,2-二甲基戊烷2,2-dimethylpentane - 0.31±0.06
2,4-二甲基癸烷2,4-dimethyldecane - 1.71±0.36
2,6-二甲基十一烷2,6-dimethylundecane - 0.49±0.01
2,7-二甲基辛烷2,7-dimethyloctane - 0.31±0.02
3,3-二甲基戊烷3,3-dimethylpentane - 0.08±0.00
3,6,6-三甲基-双环(3.1.1)庚-2-烯
3,6,6-trimethyl-bicyclo(3.1.1)hept-2-ene		 - 0.44±0.08
3,7-二甲基-壬烷3,7-dimethylnonane - 0.64±0.03
3-甲基十三烷3-methyltridecane - 0.40±0.02
4,8-二甲基十一烷4,8-dimethylundecane - 0.69±0.13
2,2-新戊烷2,2-dimethylpropane - 0.35±0.03
2,2,3,4-四甲基戊烷2,2,3,4-tetramethylpentane 0.27±0.03 -
3-甲基十一烷3-methylundecane 0.32±0.06 -
4,7-二甲基十一烷4,7-dimethylundecane 1.86±0.49 -
对薄荷-1(7),3-二烯p-mentha-1(7),3-diene 1.61±0.36 -
醛类Aldehydes
庚醛Heptanal 1.84±0.21 2.03±0.37 0.655
癸醛Decanal 1.21±0.11 1.14±0.37 0.866
壬醛Nonanal 18.75±3.40 21.79±2.94 0.514
正辛醛Octanal 2.36±0.25 2.92±0.26 0.154
酮类Ketones
2,2,5-三甲基-3,4-己烷二酮
2,2,5-trimethylhexane-3,4-dione		 0.15±0.01 0.16±0.01 0.301
2,3-辛二酮2,3-octanedione 6.23±0.12 -
醇类Alcohols
1-辛烯-3-醇1-okten-3-ol 5.10±1.02 4.09±0.58 0.415
2-乙基己醇2-ethylhexanol 14.45±1.41 17.64±1.05 0.102
1-正辛醇1-octanol 2.83±0.42 2.00±0.04 0.105
桉叶油素Cineole 2.18±0.37 1.71±0.01 0.195
1,14-十四烷二醇1,14-tetradecanediol 0.55±0.04 -
脂类Lipids
丁酸芳樟酯Linalyl butyrate - 1.60±0.03
2-甲基丁酸乙酯Ethyl 2-methylbutanoate 0.78±0.03 -
酸类Acids
棕榈酸Palmitic acid 2.90±0.79b 8.71±0.77a <0.001
S-甲基N,N二乙基二硫代氨基甲酸
S-methyl N,N-diethyldithiocarbamate		 0.88±0.00 0.84±0.07 0.623
其他Others
5-氨基四氮唑5-aminotetrazole - 0.09±0.01

-:未检出 not detected。

图1 不同饲喂方式犊牦牛的肌肉中挥发性风味物质PCA

Fig.1 PCA of volatile flavor compounds in muscle of yak calves in different feeding methods

对检出的挥发性风味物质进行ROAV分析,由表5可知,2组犊牦牛肌肉中均有8种关键风味物质,分别是(+)-柠檬烯、月桂烯、庚醛、癸醛、壬醛、正辛醛、1-辛烯-3-醇和桉叶油素,其中试验组肌肉中月桂烯的ROAV显著低于对照组(P<0.05),该物质对对照组犊牦牛肌肉的香油味和香料味贡献度更大。此外,根据ROAV分析结果,本文检出的4种醛类物质均为关键风味物质;而检出种类最多的烃类物质,其中大多数对肌肉风味的贡献很小。
表5 不同饲喂方式犊牦牛肌肉中挥发性风味物质的ROAV分析

Table 5 ROAV analysis of volatile flavor compounds in muscle of yak calves in different feeding methods

化合物
Compounds		 对照组
Control group		 试验组
Experimental
group		 P值
P-value		 觉察阈值
Perceived
Threshold/
(μg/kg)		 气味描述
Odor description[15-17]
(+)-柠檬烯(+)-limonene 1.69±0.29 1.60±0.14 0.779 34 柑橘味、薄荷味
桧烯Sabinene <0.10 <0.10 980 胡椒味、松脂味、木头味
十四烷Tetradecane <0.10 <0.10 1 000 烃味
水芹烯Phellandrene <0.10 <0.10 40 松脂味、薄荷味、香料味
月桂烯Myrcene 7.49±1.32a 3.68±0.27b 0.018 1.2 香油味、香料味
正十二烷Dodecane <0.10 <0.10 10 000 烃味
庚醛Heptanal 4.20±0.58 4.00±0.51 0.805 2.8 脂肪味、柑橘味、腐败味
癸醛Decanal 2.59±0.29 2.10±0.27 0.248 3 肥皂味、橘子皮味、脂肪味
壬醛Nonanal 100 100 1.1 油脂味、柑橘味
正辛醛Octanal 25.38±3.08 26.93±3.77 0.757 0.587 油脂味、肥皂味、柠檬味
1-辛烯-3-醇1-okten-3-ol 23.07±4.39 15.04±1.93 0.125 1.5 蘑菇味
2-乙基己醇2-ethylhexanol <0.10 <0.10 25 482.2 玫瑰味
正辛醇1-octanol 0.14±0.02 0.09±0.01 0.063 125.8 化学试剂味、金属味、焦味
桉叶油素Cineole 9.38±2.21 8.28±1.28 0.153 1.1 薄荷味、甜味
棕榈酸Palmitic acid <0.10 <0.10 103 000 油脂味

觉察阈值数据源自《化合物嗅觉阈值汇编》。

Perceived threshold date derived from the Compilations of Odor Threshold Values.

2.3 不同饲喂方式对犊牦牛肌肉生化和抗氧化指标的影响

由表6可知,试验组犊牛的肌肉中HDL-C含量显著高于对照组(P<0.05),肌肉中LDL-C含量有高于对照组的趋势(0.05<P<0.10),而肌肉中LD、Gn含量以及LDH、ACP和CK活性与对照组没有显著差异(P>0.10)。
表6 不同饲喂方式对犊牦牛肌肉生化指标的影响

Table 6 Effects of different feeding methods on muscle biochemical indexes of yak calves

项目
Items		 对照组
Control group		 试验组
Experimental group		 P值
P-value
乳酸脱氢酶LDH/(U/g prot) 194.80±6.52 184.86±4.11 0.220
乳酸LD/(mmol/mg prot) 122.90±7.67 113.96±3.04 0.304
糖原Gn/(mg/g prot) 2 504.22±448.48 2 444.65±392.53 0.925
低密度脂蛋白胆固醇LDL-C/(μmol/mg prot) 998.49±97.46 1 307.86±110.70 0.090
高密度脂蛋白胆固醇HDL-C/(μmol/mg prot) 1 283.79±109.66b 1 645.19±63.03a 0.017
酸性磷酸酶ACP/(U/mg prot) 378.96±17.91 418.00±24.59 0.247
肌酸激酶CK/(U/g prot) 1 806.41±132.33 1 684.89±257.57 0.684
由表7可知,试验组犊牛的肌肉中CAT活性显著低于对照组(P<0.05),肌肉中MDA含量也有低于对照组的趋势(0.05<P<0.10),而肌肉中其他抗氧化指标与对照组没有显著差异(P>0.10)。
表7 不同饲喂方式对犊牦牛肌肉抗氧化指标的影响

Table 7 Effects of different feeding methods on muscle antioxidant indexes of yak calves

项目
Items		 对照组
Control group		 试验组
Experimental group		 P值
P-value
总抗氧化能力T-AOC/(μmol/g prot) 6.71±0.22 6.71±0.25 0.988
谷胱甘肽过氧化物酶GSH-Px/(U/g prot) 228.43±12.73 205.38±11.95 0.216
过氧化氢酶CAT/(U/g prot) 787.82±73.98a 234.97±5.88b 0.001
超氧化物歧化酶SOD/(U/g prot) 256.18±11.37 255.00±19.18 0.959
丙二醛MDA/(nmol/g prot) 33.22±7.91 14.58±0.30 0.065

3 讨论

3.1 不同饲喂方式对犊牦牛屠宰性能和肉品质的影响

屠宰性能是衡量畜禽生产性能和养殖效益的关键指标。前人研究表明,饲喂方式和饲粮蛋白质、能量水平均可以显著影响牦牛的宰前活重、胴体重、净肉重和眼肌面积等屠宰性能指标[18-19]。本试验中,屠宰率、净肉重和眼肌面积等指标均显示试验组犊牛的产肉率更高。研究表,明眼肌面积与家畜产肉性能有强相关关系,眼肌面积越大,饲料利用率与产肉率也越高[20]。本研究中,试验组犊牛屠宰性能指标均优于对照组,说明饲喂方式对犊牦牛的生产能力影响巨大,对照组犊牛仅采食母乳,营养摄入远不能满足其生产需求,试验组犊牛采食高精料饲粮,营养摄入相对充足且全面,生产能力显著提高,这与前人研究结果[21-23]一致。
肌肉中体相水的含量对肉品经济效益和肉的风味、质地都有着重要影响,在一定范围内,更高地维持肌肉水分的含量,可以提高肉的感官和风味[24],因此,肌肉持水能力是评价肉品质的一类重要指标,包括蒸煮损失、系水力、滴水损失和失水率等[25]。本研究中,试验组犊牛肌肉蒸煮损失和失水率都更低,持水能力更强,表明相比于传统饲喂方式,适时断奶并舍饲可以在一定程度上提高犊牦牛肉食用加工品质。剪切力反映肉的嫩度,剪切力越小,肉的嫩度和口感越好[26],动物年龄、性别、品种和营养状况等因素均影响其肌纤维特性,进而造成剪切力的差别[27]。本研究中,不同饲喂方式未对犊牦牛肌肉剪切力产生显著影响,但是否影响肌纤维特性还需进一步研究。pH是影响肉品质的重要指标,不仅直接影响肉的适口性、嫩度和蒸煮损失,而且与肉的水分和肉色有显著的相关性[20]。前期学者研究认为,活体动物屠宰后,肌肉内的Gn经过无氧呼吸生成的LD大量积累,造成了肌肉pH的下降[28],动物宰后1 h的pH一般为5.8~6.5,糖酵解导致的LD累积会使肌肉pH下降至5.4~5.7[29]。本研究中,pH45 min和pH24 h均处于上述范围内,且在2组间没有显著差异,说明不同饲喂方式未对犊牦牛肌肉无氧呼吸等生理过程产生显著影响。肉的颜色是衡量新鲜度最直接的指标,肉色对消费者购买欲望的影响远大于其他肉品质指标[30]。研究表明,肌肉的a*值越高,L*和b*值越低,肉品质越好[31]。a*值的变化与肌肉中肌红蛋白、血红蛋白等物质的浓度有关,而L*和b*值与肌内脂肪含量有关[32],肌肉中肌红蛋白的含量和肌肉的L*值负相关[33],肌肉表面的渗出水也会增加光的反射度,进而使L*值升高[34]。本研究中,试验组犊牦牛肌肉的颜色更优,可能是以上因素共同作用的结果。

3.2 不同饲喂方式对犊牦牛肌肉挥发性风味物质的影响

肉类风味物质的形成是一个复杂的过程,生肉的气味非常弱,通常只有淡淡的血清味,在烹饪时,肉中蛋白质的热分解、脂肪的氧化、糖类的焦糖化等反应会产生多种风味前体物质,进而被热加工过程转化为风味物质[35]。挥发性风味物质对肉类的风味具有显著影响,不同种类和含量的风味物质会直接影响肉类的香气、口感和整体接受度[36]。目前从肉类中鉴定出的挥发性风味物质主要包括醛类、酮类、醇类、酸类、酯类和烃类等,这些化合物共同构成了肉类的风味特征[37-39]。本研究中鉴定出的烃类物质最多,在2组共有的烃类物质中,其中8种存在显著差异,但结合ROAV分析结果来看,除了月桂烯外,其余烃类物质的ROVA均小于0.1,对犊牦牛肌肉风味的贡献度很小,这是因为烃类物质在肌肉中的相对含量少,或其觉察阈值普遍较高造成的,这与前人研究结果[14,17,40]一致。(+)-柠檬烯为牛肉带来柑橘味和薄荷味,是一种关键风味物质,但其ROAV在2组间差异不显著;而月桂烯在试验组犊牛肌肉中的相对含量显著低于对照组,且ROAV分析显示其为对照组犊牛肌肉带来更多香油、香料的气味,这可能与对照组肌肉中脂质氧化程度更高有关[41]。试验组犊牛肌肉中棕榈酸的相对含量更高,但其觉察阈值较高,对牛肉风味的影响很小。本研究检出的4种醛类物质全部可以定义为关键风味物质,5种醇类物质种包含2种关键风味物质,另外,正辛醇对牛肉风味有重要修饰作用。根据前人研究,醛类觉察阈值较低,对肉风味贡献较大,是肉香味的主要风味物质,其次为醇类物质[17,42-43]。本研究结果与之类似。根据ROAV分析结果总体来看,不同饲喂方式未对牦牛肌肉的风味造成明显差异。

3.3 不同饲喂方式对犊牦牛肌肉生化和抗氧化指标的影响

动物屠宰后,其肌肉中的能量代谢过程主要是Gn在无氧状态下酵解生成LD,LDH参与糖酵解途径的最后一步反应,LDH活性的高低决定肌肉中的LD含量[44],而LD的积累进而影响肌肉pH和其他肉品质指标[45]。本研究中,2组犊牦牛肉中Gn、LD含量和LDH活性均无显著差异,这与上文肉品质测定结果相呼应。ACP与肌体的免疫水平、骨骼的重塑、信号传导等生理活动密切相关[46],而CK在细胞能量代谢、肌肉收缩和细胞信号传导等方面发挥着重要作用[47],这2种酶都可作为应激指标以反映动物应激状态[48]。血液中的HDL-C有助于减少胆固醇的沉积,进而保护血管,与之相反,LDL-C的过量积累则可能导致心血管疾病[49]。本研究中,2组犊牦牛肌肉中ACP、CK活性没有显著差异,说明截至屠宰前,犊牦牛的饲养环境处于相对稳定的状态,而试验组犊牦牛肌肉中HDL-C含量显著升高,LDL-C含量有升高的趋势,意味着适时断奶并饲喂高精料饲粮改变了犊牦牛脂质代谢状况,造成其肌肉脂质沉积增多。
动物屠宰后,肌肉中氧化还原平衡被打破[50],细胞产生的活性氧(reactive oxygen species,ROS)大量积累,会加快肌肉中的糖酵解,使LD含量升高[51],过量的ROS可以破坏肌肉细胞结构,影响鲜肉的肉色、pH、嫩度、系水力和风味物质的形成,并引起蛋白质分解和脂质氧化[52]。GSH-Px、CAT、SOD是常见的抗氧化酶,SOD可将机体中的自由基转化成过氧化氢,再由CAT和GSH-Px的作用下转变为水[53],MDA可以反映肌肉脂质氧化的程度,是脂质非酶性氧化作用下的代表性终产物之一[54],而T-AOC可反映机体中酶类和非酶类主导的抗氧化系统作用下的总体抗氧化能力[55]。本研究中,2组犊牦牛肌肉中GSH-Px、SOD活性和T-AOC没有差异,但试验组肌肉中CAT活性显著低于对照组,MDA含量有低于对照组的趋势,这说明试验组犊牛肌肉中非酶类抗氧化活性强于对照组,因此2组肌肉中T-AOC没有差别。

4 结论

相对于传统的饲喂模式,断奶并饲喂高精料饲粮可以提高犊牦牛屠宰性能,改善肌肉的持水能力和肉色;断奶并饲喂高精料饲粮对犊牦牛肌肉风味的影响不明显,仅体现在个别挥发性风味物质的ROAV上;断奶并饲喂高精料饲粮减弱了犊牦牛肌肉中脂质氧化,但对T-AOC无显著影响。

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