穿心莲不同部位的饲粮添加物会影响山羊背最长肌的脂肪酸、脂质氧化、微生物群和品质特性。
Dietary supplementation of different parts of Andrographis paniculata affects the fatty acids, lipid oxidation, microbiota, and quality attributes of longissimus muscle in goats.
机构信息
Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Department of Animal Science, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria.
Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Department of Animal Production, Faculty of Agriculture, University of Ilorin, P.M.B 1515, Ilorin, Nigeria.
出版信息
Food Res Int. 2018 Sep;111:699-707. doi: 10.1016/j.foodres.2018.06.015. Epub 2018 Jun 6.
The effects of dietary supplementation of different parts of Andrographis paniculata on fatty acids, lipid oxidation, microbiota and quality attributes of Longissimus thoracis et lumborum (LTL) muscle in goats were assessed. Twenty four, entire Boer bucks (4 months old; 20.18 ± 0.19 kg BW) were randomly allotted to either a basal diet without additive (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) or a basal diet + 1.5% Andrographis paniculata whole plant (APW). The bucks were fed the diets for 100 d and slaughtered. The LTL muscle was subjected to a 7 d chill storage. The AP0 meat had higher (p < .05) concentration of C16:0 and C18:0 than the APW and APL meat. The concentrations of total C18:1trans, total CLA, C18:1n-9, C18:2n-6, C18:3n-3 and C20:5n-3 were higher (p < .05) in APL and APW meat than the AP0 meat. Diets had no effect (p > .05) on muscle glycogen, pH, drip loss, chemical composition and lactic acid bacteria count. Cooking loss, shear force, and TBARS values were lower (p < .05) in APL (23.98%, 0.76 kg, 0.12 mg MDA/kg) and APW (24.53%, 0.80 kg, 0.15 mg MDA/kg) meat compared with AP0 (26.49%, 1.13 kg, 0.23 mg MDA/kg) meat. Meat redness was higher (p < .05) in APL (13.49) and APW (12.98) than AP0 (10.86). Sensory scores for juiciness, tenderness, and overall acceptability of APL (7.92, 7.88, 7.89) and APW (7.90, 7.08, 7.77) meat were higher (p < .05) than that of the AP0 (5.38, 5.95, 5.41) meat. Total viable counts and populations of Pseudomonas spp, Escherichia coli and Enterobacteriacea were higher (p < .05) in AP0 meat than in APL and APW meat. The APL exhibited higher (p < .05) antimicrobial potential than the APW. Chill storage affected (p < .05) the physicochemical properties, lipid oxidation and microbial counts in chevon. Dietary APL and APW enhanced the beneficial fatty acids, quality attributes and oxidative stability, and reduced microbial counts in chevon.
研究了不同部位穿心莲饲料补充剂对山羊背最长肌（LTL）脂肪酸、脂质氧化、微生物群和品质特性的影响。24 只整个布尔公山羊（4 月龄；20.18±0.19kg BW）被随机分配到基础日粮无添加剂（AP0）、基础日粮+1.5%穿心莲叶（APL）或基础日粮+1.5%穿心莲全草（APW）。公山羊饲喂日粮 100 天，然后屠宰。LTL 肌肉进行了 7 天的冷藏。AP0 肉的 C16:0 和 C18:0 浓度高于 APW 和 APL 肉（p<0.05）。APL 和 APW 肉中的总 C18:1trans、总 CLA、C18:1n-9、C18:2n-6、C18:3n-3 和 C20:5n-3 浓度均高于 AP0 肉（p<0.05）。日粮对肌肉糖原、pH 值、滴水损失、化学成分和乳酸菌计数没有影响（p>0.05）。APL（23.98%、0.76kg、0.12mg MDA/kg）和 APW（24.53%、0.80kg、0.15mg MDA/kg）肉的蒸煮损失、剪切力和 TBARS 值低于 AP0（26.49%、1.13kg、0.23mg MDA/kg）肉（p<0.05）。APL（13.49）和 APW（12.98）肉的肉红色度高于 AP0（10.86）。APL（7.92、7.88、7.89）和 APW（7.90、7.08、7.77）肉的多汁性、嫩度和总体可接受性的感官评分高于 AP0（5.38、5.95、5.41）肉（p<0.05）。AP0 肉中的总活菌数和假单胞菌属、大肠杆菌和肠杆菌科的种群高于 APL 和 APW 肉（p<0.05）。APL 对微生物的抑制作用高于 APW（p<0.05）。冷藏会影响（p<0.05）chevon 的理化性质、脂质氧化和微生物计数。日粮 APL 和 APW 增强了 chevon 的有益脂肪酸、品质特性和氧化稳定性，并降低了微生物计数。
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