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日粮添加牛至精油对家兔生产性能及肌肉组织氧化稳定性的影响

Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with oregano essential oil.

作者信息

Botsoglou N A, Florou-Paneri P, Christaki E, Giannenas I, Spais A B

机构信息

Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece.

出版信息

Arch Anim Nutr. 2004 Jun;58(3):209-18. doi: 10.1080/00039420410001701404.

Abstract

The effect of dietary supplementation with oregano essential oil on the performance of rabbits, and the susceptibility of the produced raw and thermally treated muscle tissue to lipid oxidation during refrigerated storage, were investigated. A total of 96 weaned rabbits were separated into four equal groups with three subgroups each. One group was given the basal diet and served as control, two groups were administered diets supplemented with oregano essential oil at levels of 100 and 200 mg/kg diet, whereas the remaining group was given a diet supplemented with alpha-tocopheryl acetate at 200 mg/kg. During the 42-day experimental period, body weight and feed intake were recorded weekly and the feed conversion ratio was calculated. Feeding the experimental diets to rabbits, performance parameters were not affected. Therefore, dietary oregano essential oil exerted no growth-promoting effect on rabbits. With increased supplementation of oregano essential oil, malondialdehyde values decreased in both raw and thermally treated muscles during refrigerated storage. This finding suggests that dietary oregano essential oil exerted a significant antioxidant effect. Dietary supplementation of oregano essential oil at the level of 200 mg/kg was more effective in delaying lipid oxidation compared with the level of 100 mg/kg, but inferior to dietary supplementation of 200 mg alpha-tocopheryl acetate per kg. This study indirectly provides evidence that antioxidant compounds occurring in oregano essential oil were absorbed by the rabbit and increased the antioxidative capacity of tissues.

摘要

研究了日粮中添加牛至精油对家兔生产性能的影响,以及所生产的生鲜和热处理肌肉组织在冷藏储存期间对脂质氧化的敏感性。总共96只断奶家兔被分成四组,每组三个亚组。一组给予基础日粮作为对照,两组分别给予添加了100和200毫克/千克日粮水平牛至精油的日粮,而其余一组给予添加了200毫克/千克醋酸生育酚的日粮。在42天的实验期内,每周记录体重和采食量,并计算饲料转化率。给家兔饲喂实验日粮,生产性能参数未受影响。因此,日粮中的牛至精油对家兔没有促生长作用。随着牛至精油添加量的增加,冷藏储存期间生鲜和热处理肌肉中的丙二醛值均降低。这一发现表明日粮中的牛至精油具有显著的抗氧化作用。与100毫克/千克的水平相比,日粮中添加200毫克/千克水平的牛至精油在延缓脂质氧化方面更有效,但不如每千克日粮添加200毫克醋酸生育酚。本研究间接证明了牛至精油中的抗氧化化合物被家兔吸收并提高了组织的抗氧化能力。

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