日粮中添加酿酒葡萄渣对绵羊肉品质及肌肉抗氧化性的影响

doi:10.11843/j.issn.0366-6964.2017.08.012

摘要/Abstract

摘要：

旨在研究日粮中添加酿酒葡萄渣对舍饲公羔肌肉抗氧化性及肉品质的影响。选取24只杜泊×小尾寒羊杂交公羔（5月龄，（25±1）kg），采用完全随机设计平均分为4组，其中1组允许自由活动，剩余3组单栏饲养。自由活动组公羔饲喂基础日粮，单栏饲养组公羔分别饲喂含有不同WGP添加量（0%、5%、10%，DM）的日粮。试验结束后，屠宰并取样，测定肉质相关指标与肌肉抗氧化酶活性及表达。结果显示：1）单栏饲养方式极显著增加了羔羊背最长肌中活性氧自由基（ROS，P<0.01），显著提高了丙二醛浓度（MDA，P<0.05）。日粮中添加WGP可显著降低二者水平（P<0.05）。2）日粮中添加WGP对羊肉pH、肉色、蒸煮损失、肌内脂肪含量影响均不显著，但可显著降低背最长肌剪切力（P<0.05）与胶原蛋白含量（P<0.05）。3）日粮中添加10% WGP可显著提高T-AOC与GPx4活性（P<0.05），而5%与10%的WGP添加量可显著提高SOD活性（P<0.05），但对catalase活性影响不显著。日粮中添加WGP不改变SOD与catalase表达，但可显著提高Nrf2的mRNA与蛋白质表达丰度（P<0.05）。WGP添加后不影响GPx4的mRNA表达，但5% WGP可显著提高其蛋白质含量（P<0.05）。结果表明，日粮中添加10%酿酒葡萄皮渣可提高单栏饲养方式下肉羊骨骼肌抗氧化性，减缓氧化应激，并提高羊肉品质。

关键词: 葡萄皮渣, 氧化应激, 肉品质, 抗氧化, 羔羊

Abstract:

The objective of this study was to investigate the effect of dietary wine grape pomace(WGP) supplementation on meat quality and antioxidative capacity in longissimus dorsi(LD)muscle of ram lambs under pen raising condition. Twenty-four Dorper×Small thin-tailed crossed ram lambs(5 month old, (25±1) kg) were randomly selected and equally divided into 4 groups. Six lambs were raised under free-range conditions and fed with basal diet, the other eighteen lambs were housed in individual and received 3 levels of WGP supplementation(0%, 5% and 10%, air-dry matter basis). At the end of experiment, all animals were slaughtered and sampled for meat quality and antioxidative capacity determination. The results showed that:1) Concentration of reactive oxygen species(ROS, P<0.01) and malondialdehyde(MDA, P<0.05) in LD muscle were elevated when lambs were raised under penned condition; Dietary WGP supplementation effectively reduced their concentration(P<0.05). 2) The effect of dietary WGP supplementation on pH, color, cooking loss and intramuscular fat(IMF)content were not significant. The Warner-Bratzler shear force was decreased when lambs were fed with WGP supplementation diet(P<0.05); Meanwhile, the collagen content decreased(P<0.05). 3) Total antioxidative capacity(T-AOC) and glutathione peroxidase 4(GPx4) activity increased when lambs were fed with 10% WGP supplementation diet(P<0.05), while both 5% and 10% dietary WGP supplementation increased superoxide dismutase(SOD) activity(P<0.05), and had no significant effect on catalase activity. WGP supplementation did not alter both SOD and catalase expression at both mRNA and protein levels, while the mRNA and protein contents of Nrf2 were elevated (P<0.05). Although mRNA abundance was not altered, 5% WGP supplementation increased GPx4 protein expression(P<0.05). Dietary 10% WGP supplementation can be used as a feed ingredient in lamb production to relieve oxidative stress, improve antioxidant capacity and meat quality.

Key words: wine grape pomace, oxidative stress, meat quality, antioxidation, lambs

中图分类号:

S826.5

赵俊星, 刘向东, 金亚倩, 刘文忠, 任有蛇, 张春香, 张建新. 日粮中添加酿酒葡萄渣对绵羊肉品质及肌肉抗氧化性的影响[J]. 畜牧兽医学报, 2017, 48(8): 1481-1490.

ZHAO Jun-xing, LIU Xiang-dong, JIN Ya-qian, LIU Wen-zhong, REN You-she, ZHANG Chun-xiang, ZHANG Jian-xin. Effect of Dietary Wine Grape Pomace Supplementation on the Antioxidant Ability and Meat Quality of Lambs[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2017, 48(8): 1481-1490.

参考文献

[1] MORRIS S T. Economics of sheep production[J]. Small Rumin Res, 2009, 86(1-3):59-62.
[2] XIA E Q, DENG G F, GUO Y J, et al. Biological activities of polyphenols from grapes[J]. Int J Mol Sci, 2010, 11(2):622-646.
[3] COTTART C H, NIVET-ANTOINE V, BEAUDEUX J L. Review of recent data on the metabolism, biological effects, and toxicity of resveratrol in humans[J]. Mol Nutr Food Res, 2014, 58(1):7-21.
[4] GOÍ I, BRENES A, CENTENO C, et al. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens[J]. Poult Sci, 2007, 86(3):508-516.
[5] ZHANG C, LUO J Q, YU B, et al. Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status[J]. Meat Sci, 2015, 102:15-21.
[6] YAN L, KIM I H. Effect of dietary grape pomace fermented by Saccharomyces boulardii on the growth performance, nutrient digestibility and meat quality in finishing pigs[J]. Asian-Australas J Anim Sci, 2011, 24(12):1763-1770.
[7] GARRIDO M D, AUQUI M, MARTÍ N, et al. Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers[J]. LWT-Food Sci Technol, 2011, 44(10):2238-2243.
[8] JERÓNIMO E, ALFAIA C M M, ALVES S P, et al. Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality[J]. Meat Sci, 2012, 92(4):841-847.
[9] BRANNAN R G. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels[J]. J Food Sci, 2008, 73(1):C36-C40.
[10] 金亚倩, 郝松华, 赵俊星, 等. 日粮中添加葡萄皮渣对绵羊生长性能、器官指数及血液生化指标的影响[J]. 中国畜牧兽医, 2016, 43(9):2326-2332.
JIN Y Q, HAO S H, ZHAO J X, et al. Effect of dietary grape pomace on growth performance, organ index and blood biochemical indexes in sheep[J]. China Animal Husbandry & Veterinary Medicine, 2016, 43(9):2326-2332. (in Chinese)
[11] ZHAO J X, LIU X D, ZHANG J X, et al. Effect of different dietary energy on collagen accumulation in skeletal muscle of ram lambs[J]. J Anim Sci, 2015, 93(8):4200-4210.
[12] ZHANG M, LIU Y L, FU C Y, et al. Expression of MyHC genes, composition of muscle fiber type and their association with intramuscular fat, tenderness in skeletal muscle of Simmental hybrids[J]. Mol Biol Rep, 2014, 41(2):833-840.
[13] FOIDART M, FOIDART J M, ENGEL W K. Collagen localization in normal and fibrotic human skeletal muscle[J]. Arch Neurol, 1981, 38(3):152-157.
[14] WOESSNER J F Jr. The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acid[J]. Arch Biochem Biophys, 1961, 93(2):440-447.
[15] SAHIN E, GÜMÜ SLÜ S. Immobilization stress in rat tissues:alterations in protein oxidation, lipid peroxidation and antioxidant defense system[J]. Comp Biochem Physiol C:Toxicol Pharmacol, 2007, 144(4):342-347.
[16] 董亮, 何永志, 王远亮, 等. 超氧化物歧化酶(SOD)的应用研究进展[J]. 中国农业科技导报, 2013, 15(5):53-58.
DONG L, HE Y Z, WANG Y L, et al. Research progress on application of superoxide dismutase (SOD)[J]. Journal of Agricultural Science and Technology, 2013, 15(5):53-58. (in Chinese)
[17] MONAGHAN P, METCALFE N B, TORRES R. Oxidative stress as a mediator of life history trade-offs:mechanisms, measurements and interpretation[J]. Ecol Lett, 2009, 12(1):75-92.
[18] TEREVINTO A, CABRERA M C, SAADOUN A. Influence of feeding system on lipids and proteins oxidation, and antioxidant enzymes activities of meat from Aberdeen angus steers[J]. J Food Nutr Res, 2015, 3(9):581-586.
[19] WOOD J D, RICHARDSON R I, NUTE G R, et al. Effects of fatty acids on meat quality:a review[J]. Meat Sci, 2004, 66(1):21-32.
[20] SALAMI S A, GUINGUINA A, AGBOOLA J O, et al. Review:in vivo and postmortem effects of feed antioxidants in livestock:a review of the implications on authorization of antioxidant feed additives[J]. Animal, 2016, 10(8):1375-1390.
[21] CARPENTER R, O'GRADY M N, O'CALLAGHAN Y C, et al. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork[J]. Meat Sci, 2007, 76(4):604-610.
[22] YANG Q M, PAN X H, KONG W B, et al. Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo[J]. Food Chem, 2010, 118(1):84-89.
[23] 陈伟. 猪GPx4基因表达差异与骨骼肌抗氧化性能的研究[D]. 泰安:山东农业大学, 2011.
CHEN W. Studies on GPx4 gene expression and antioxidative properties of skeletal muscle in pigs[D]. Tai'an:Shandong Agricultural University, 2011. (in Chinese)
[24] AYALA A, MUOZ M F, ARGÜELLES S. Lipid peroxidation:production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal[J]. Oxid Med Cell Longev, 2014, 2014:360438.
[25] 薛颖, 董晓芳, 佟建明. 不同水平无机及有机复合微量元素对蛋鸡血浆抗氧化能力的影响[J]. 动物营养学报, 2016, 28(7):2122-2131.
XUE Y, DONG X F, TONG J M. Effects of inorganic and organic complex trace elements at different levels on the plasma antioxidant activities of laying hens[J]. Chinese Journal of Animal Nutrition, 2016, 28(7):2122-2131. (in Chinese)
[26] 杨佳栋, 魏凤菊, 潘新新, 等. 动物过氧化氢酶(CAT)的研究进展[J]. 黑龙江畜牧兽医, 2016(13):59-62.
YANG J D, WEI F J, PAN X X, et al. Research process of animal catalase (CAT)[J]. Heilongjiang Animal Science and Veterinary Medicine, 2016(13):59-62. (in Chinese)
[27] MARTIN D, ROJO A I, SALINAS M, et al. Regulation of heme oxygenase-1 expression through the phosphatidylinositol 3-kinase/Akt pathway and the Nrf2 transcription factor in response to the antioxidant phytochemical carnosol[J]. J Biol Chem, 2004, 279(10):8919-8929.
[28] PANNIER L, PETHICK D W, BOYCE M D, et al. Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb[J]. Meat Sci, 2014, 96(2):1111-1119.
[29] LINDAHL G, LUNDSTRÖM K, TORNBERG E. Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs[J]. Meat Sci, 2001, 59(2):141-151.
[30] O'GRADY M N, CARPENTER R, LYNCH P B, et al. Addition of grape seed extract and bearberry to porcine diets:influence on quality attributes of raw and cooked pork[J]. Meat Sci, 2008, 78(4):438-446.
[31] BOUTON P E, HARRIS P V, SHORTHOSE W R. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton[J]. J Food Sci, 1971, 36(3):435-439.
[32] ZHANG L, YUE H Y, ZHANG H J, et al. Transport stress in broilers:I. Blood metabolism, glycolytic potential, and meat quality[J]. Poult Sci, 2009, 88(10):2033-2041.
[33] SHORTHOSE W R, POWELL V H, HARRIS P V. Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb[J]. J Food Sci, 1986, 51(4):889-892.
[34] ABDULLAH A Y, QUDSIEH R I. Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs[J]. Meat Sci, 2009, 82(3):309-316.
[35] PURSLOW P P. Intramuscular connective tissue and its role in meat quality[J]. Meat Sci, 2005, 70(3):435-447.