动物营养学报2017，Vol.29Issue(8)：2676-2680,5.DOI:10.3969/j.issn.1006-267x.2017.08.009
饲粮抗氧化剂对肌肉嫩度的影响及作用机制
Effects and Mechanisms of Dietary Antioxidants on Meat Tenderness
摘要
Abstract
Tenderness is one of the important sensory indicators of muscle quality, and plays an important role in the nutritional and eating quality of meats. However, the inevitable oxidative stress could have a significant adverse effect on meat quality during intensive animal production. Thus, it is important to seek an effective measure to improve the effect of oxidative stress on meat tenderness. Based on the domestic and foreign re-search references, this paper mainly elaborated the effects of oxidative stress and antioxidants on the tenderness of meat and its action mechanism, which provided a reference for improving the tenderness by using antioxida-nts effectively and reasonably.关键词
肉品质/嫩度/饲粮/抗氧化剂Key words
meat quality/tenderness/diet/antioxidants分类
农业科技引用本文复制引用
徐少庭,徐晨晨,罗海玲..饲粮抗氧化剂对肌肉嫩度的影响及作用机制[J].动物营养学报,2017,29(8):2676-2680,5.基金项目
国家肉羊产业技术体系( CARS-39) （ CARS-39）
