食品科学2026，Vol.47Issue(7)：20-32,13.DOI:10.7506/spkx1002-6630-20251008-020
日粮添加沙葱黄酮对奶山羊公羔宰后排酸期间羊肉品质的影响
Effects of Dietary Inclusion of Allium mongolicum Regel Flavonoids on Meat Quality in Male Dairy Goat Kids during Post-Mortem Aging
摘要
Abstract
This study investigated the effects of adding Allium mongolicum Regel flavonoids(AMRF)to the diet on meat quality characteristics of male Saanen kids during post-mortem aging.Eighteen healthy,3-month-old male dairy goat kids of similar body mass were randomly assigned to a control group(CON)and an AMRF group(2.8 g/(d·kid)of AMRF).The feeding period lasted 139 days,comprising 15 days preliminary period and 124 days experimental period.After completion of the feeding period,longissimus dorsi samples were collected at slaughter,aged at 4℃,and measured for physicochemical indicators,textural properties,conventional nutritional components,fatty acid composition,antioxidant capacity,muscle fiber characteristics,ultrastructure,and water mobility after 1,2 and 3 days.The results showed that during the aging process,the AMRF group exhibited significantly increased redness values and cooked yield compared with the control group(P<0.05),and the content of polyunsaturated fatty acids in the AMRF group significantly increased with aging time(P<0.05).Meanwhile,brightness,yellowness,shear force,and cooking loss significantly dropped(P<0.05).Total antioxidant capacity,superoxide dismutase,and catalase activities significantly increased(P<0.05),while malondialdehyde content decreased(P<0.05).Myofibrillar structure remained intact,Z-line degradation was delayed,and the recovery capacity of sarcomere length was enhanced.Low-field nuclear magnetic resonance(LF-NMR)and nuclear magnetic resonance imaging(NMRI)revealed superior water-holding capacity in the AMRF group compared with the CON group,with a higher proportion of free water.In summary,dietary supplementation of AMRF effectively enhanced the eating quality and storage characteristics of aged lamb through multiple mechanisms,including enhancing antioxidant capacity,regulating muscle fiber type conversion,improving protein and lipid stability,and optimizing water distribution.关键词
沙葱黄酮/奶山羊/排酸/肉品质/抗氧化能力/肌纤维特性Key words
Allium mongolicum Regel flavonoids/dairy goats/post-mortem aging/meat quality/antioxidant capacity/muscle fiber characteristics分类
轻工纺织引用本文复制引用
王雨珊,姚启龙,傅双呈,梁玉腾,刘旺景,黄刚,张玉坤,王婷,谢耀弟,于爱缓,杨瑞鑫,徐磊,陶文亮..日粮添加沙葱黄酮对奶山羊公羔宰后排酸期间羊肉品质的影响[J].食品科学,2026,47(7):20-32,13.基金项目
国家自然科学基金青年科学基金项目(32402789) （32402789）
国家自然科学基金地区科学基金项目(32260846) （32260846）
甘肃农业大学大学生创新创业训练项目(S202510733025) （S202510733025）
甘肃农业大学-青年导师扶持计划项目(GAU-QDFC-2024-03) （GAU-QDFC-2024-03）
现代农业产业技术体系建设专项(CARS-38) （CARS-38）
甘肃农业大学学科团队项目(GAU-XKTD-2022-22) （GAU-XKTD-2022-22）
