食品与发酵工业2024，Vol.50Issue(16)：68-76,9.DOI:10.13995/j.cnki.11-1802/ts.035804
日粮中添加白藜芦醇对不同部位牛肉抗氧化性能的影响
Effects of dietary resveratrol on antioxidant properties of beef from different muscles
摘要
Abstract
To investigate the effects of dietary resveratrol supplementation on serum antioxidant properties and antioxidant capacity under high-oxygen modified atmosphere packaging,twelve cattle(Simmental × Luxi)were randomly selected and fed with a total mixed ration(control)or supplemented with resveratrol[5 g/(animal·day),resveratrol]for 120 days.Differences in serum antioxidant capac-ity at 45 min after slaughter and antioxidant enzyme activity,mRNA and protein expression in different muscles at 60 and 120 days of feeding,and changes in the degree of lipid and protein oxidation during storage under high-oxygen modified atmosphere packaging(HiOx-MAP,80％02/20％CO2)of beef from different parts were analyzed.It was found that the dietary resveratrol significantly enhanced an-tioxidant enzyme activities in serum and muscle(P＜0.05),increased the expression of Nrf2 and its downstream target genes(P＜0.05),and decreased lipid and protein oxidation during storage under HiOx-MAP of beef compared with the control group(P＜0.05).So,dietary resveratrol improved the antioxidant capacity of different muscles of beef under HiOx-MAP and could be an effective method to mitigate oxidative defects in beef during storage and circulation.关键词
白藜芦醇/牛肉/抗氧化性能/高氧气调包装/氧化Key words
resveratrol/beef/antioxidant properties/high-oxygen modified atmosphere packaging/oxidation引用本文复制引用
崔莹,李继强,罗欣,朱立贤,杨啸吟,郝剑刚,张一敏,梁荣蓉..日粮中添加白藜芦醇对不同部位牛肉抗氧化性能的影响[J].食品与发酵工业,2024,50(16):68-76,9.基金项目
国家自然科学基金项目(32072239,31871731) （32072239,31871731）
山东省现代农业产业技术体系创新团队建设专项(SDAIT-09-09) （SDAIT-09-09）
国家肉牛牦牛产业技术体系建设专项项目(CARS-37) （CARS-37）
