日粮中添加植物多酚调控肉色稳定性的作用机制

doi:10.11843/j.issn.0366-6964.2023.01.004

Abstract

Abstract: Meat color is an important organoleptic indicator of meat quality and directly affects consumers’ purchase intention. Plant polyphenols are natural antioxidants and their addition to diets can improve meat color and its stability by affecting the redox status of myoglobin, the degree of lipid oxidation and the type of muscle fibres. To further clarify the mechanism of dietary plant polyphenols addition in regulating meat color, this paper reviews the signaling pathways mediated by plant polyphenols for meat color stability, with a view to providing a theoretical basis for the future regulation of the body’s antioxidant capacity by supplementing plant polyphenols to the diets and promoting the transformation of muscle fibre type to improve meat color.

Key words: plant polyphenols, flesh color stability, oxidation status, myofibril type, signaling pathways

CLC Number:

S816.7

ZHAO Yaya, CHANG Jiang, JU Ning, LUO Yulong. Mechanism of Plant Polyphenols Addition in Diet Regulating Meat Color Stability[J]. Acta Veterinaria et Zootechnica Sinica, 2023, 54(1): 36-47.

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Mechanism of Plant Polyphenols Addition in Diet Regulating Meat Color Stability

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