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

Abstract

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.

CLC Number:

S826.5

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.

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Effect of Dietary Wine Grape Pomace Supplementation on the Antioxidant Ability and Meat Quality of Lambs

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