肉类研究2026，Vol.40Issue(4)：9-15,7.DOI:10.7506/rlyj1001-8123-20250429-132
宰前氧化应激对宰后成熟绵羊肉品质及氧化稳定性的影响
Effects of Premortem Oxidative Stress on the Quality and Oxidative Stability of Sheep Meat during Postmortem Aging
摘要
Abstract
In order to investigate the regulatory effect of pre-slaughter oxidative stress on postmortem meat quality,10 crossbred lambs from Mongolian sheep with small-tailed Han sheep were selected and randomly divided into two groups(n=5):a grazing group(without concentrate supplementation)and a high-concentrate fattening group(fed a basal diet consisting of coarse forage,pasture grass and concentrate supplement).At the end of the feeding trial,all lambs were slaughtered and longissimus dorsi muscles were collected for analysis.The results showed that there were some differences in meat quality between the two groups.Compared with the grazing group,high-concentrate feeding caused color deterioration and an increased content of crude fat in lamb meat.The oxidative stability of lamb meat in the high-concentrate fattening group was deteriorated during postmortem aging due to oxidative stress,the level of reactive oxygen species(ROS)was increased,the activities of peroxidase dismutase(SOD),glutathione peroxidase(GSH-Px)and catalase(CAT)were decreased,and the total antioxidant capacity(T-AOC)were reduced generally and deteriorated rapidly in the late stage of postmortem aging.These findings showed that oxidative stress mediated by high concentrate fattening had an adverse effect on the oxidative stability of sheep meat through postmortem aging.关键词
绵羊肉/氧化应激/活性氧/氧化稳定性/高精料育肥/宰后成熟Key words
sheep meat/oxidative stress/reactive oxygen species/oxidative stability/high concentrate fattening/postmortem aging分类
轻工纺织引用本文复制引用
张义飞,岳灵,杨续金,王海荣,高爱武..宰前氧化应激对宰后成熟绵羊肉品质及氧化稳定性的影响[J].肉类研究,2026,40(4):9-15,7.基金项目
内蒙古自治区自然科学基金项目(2024LHMS03019) （2024LHMS03019）
内蒙古自治区科技计划项目(2025YFDZ0085) （2025YFDZ0085）
