Bai Miaomiao, Liu Hongnan, Xu Kang, Zou Bingjie, Yu Rong, Liu Yanhong, Xing Weigang, Du Haitao, Li Yong, Yin Yulong
Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Hunan Provincial Engineering Research Center for Healthy Breeding of Livestock and Poultry, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.
College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China.
J Sci Food Agric. 2018 Mar;98(5):1743-1750. doi: 10.1002/jsfa.8647. Epub 2017 Sep 28.
Coated cysteamine hydrochloride (CC) was applied as a feed additive in animal production. The influence and the mechanisms of CC used as a feed additive in promoting meat quality in finishing pigs were investigated.
Dietary CC supplementation increased (P < 0.05) the a* and H* values and reduced (P < 0.05) the L* value in the longissimus dorsi muscles at 48 h postmortem (P < 0.05). The deoxymyoglobin content was enhanced (P < 0.05) and the metmyoglobin and malondialdehyde contents were reduced (P < 0.05) in pigs fed the dietary CC. Pigs fed a dietary CC of 0.035 g kg had a lower cooking loss (P < 0.05) and a higher a* (24 h) value in the longissimus dorsi muscles than pigs on control treatment. The messenger RNA expression of superoxide dismutase 1 was upregulated (P < 0.05) in the longissimus dorsi.
Dietary supplementation with CC could improve antioxidant status and delay meat discoloration by improving glutathione levels and antioxidase activity after longer chill storage (for 48 h after slaughter). Dietary supplementation with CC at 0.035 g kg may promote the stability of pork color by reducing oxidation. © 2017 Society of Chemical Industry.
包被盐酸半胱胺（CC）被用作动物生产中的饲料添加剂。研究了CC作为饲料添加剂对育肥猪肉质的影响及其作用机制。
日粮中添加CC可使宰后48 h背最长肌的a值和H值升高（P<0.05），L值降低（P<0.05）。日粮添加CC的猪，其脱氧肌红蛋白含量增加（P<0.05），高铁肌红蛋白和丙二醛含量降低（P<0.05）。日粮添加0.035 g/kg CC的猪，其背最长肌的蒸煮损失较低（P<0.05），宰后24 h的a值高于对照组猪。背最长肌中超氧化物歧化酶1的信使核糖核酸表达上调（P<0.05）。
日粮添加CC可提高抗氧化状态，并通过提高冷藏较长时间（宰后48 h）后的谷胱甘肽水平和抗氧化酶活性来延缓肉色变。日粮添加0.035 g/kg CC可通过减少氧化来促进猪肉颜色的稳定性。©2017化学工业协会。
