肉类研究2026，Vol.40Issue(9)：9-17,9.DOI:10.7506/rlyj1001-8123-20250728-244
日粮添加茶叶对屠宰后牛肉冷藏保鲜品质及营养的影响
Effects of Feed Supplementation with Tea on the Quality and Nutritional Properties of Beef during Postmortem Refrigerated Storage
摘要
Abstract
This study aimed to investigate the effects of feed supplementation with tea on the quality and shelf life of postmortem beef.The experiment consisted of a control group(fed a basal diet)and a tea-supplemented group(fed the basal diet+150 g/d of tea).After a 120-d feeding period,the cattle were slaughtered.The longissimus lumborum muscle from the left half-carcass was collected,packaged in a high-oxygen modified atmosphere,and stored at 4℃.Sensory quality and freshness indicators were analyzed at different storage time points,and fatty acid composition,amino acid profile,and cholesterol content were measured to systematically evaluate the impact of dietary tea supplementation on the shelf life and nutritional quality of beef.The results demonstrated that dietary tea supplementation significantly improved beef quality,as reflected by significantly enhanced meat color stability,significantly reduced carbonyl content,and significantly increased sulfhydryl content.Furthermore,both thiobarbituric acid reactive substances(TBARS)value and total volatile basic nitrogen(TVB-N)content were significantly lower in the tea-supplemented group compared to the control group(P<0.05).These findings indicate that dietary tea supplementation effectively enhanced the antioxidant capacity of post-mortem beef,improved the preservation quality,and extended the shelf life.Moreover,it significantly elevated the contents of unsaturated fatty acids and essential amino acids and reduced cholesterol content(P<0.05),indicating a higher nutritional value.Based on the above findings,dietary tea supplementation can effectively improve the quality of postmortem beef and extend its shelf life by enhancing its antioxidant capacity,while enhancing its nutritional profile.关键词
茶叶/牛肉品质/高氧气调包装/抗氧化/营养成分Key words
tea/beef quality/high-oxygen modified atmosphere packaging/antioxidant capacity/nutritional components分类
轻工纺织引用本文复制引用
王洪伟,薛金英,刘际通,郝剑刚,仝林,毛衍伟,张一敏..日粮添加茶叶对屠宰后牛肉冷藏保鲜品质及营养的影响[J].肉类研究,2026,40(9):9-17,9.基金项目
山东省重点研发计划项目(2023CXGC010708) （2023CXGC010708）
山东省优秀青年基金项目(ZR2022YQ27) （ZR2022YQ27）
国家肉牛牦牛产业技术体系建设专项(CRAS-37) （CRAS-37）
