Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n, 24071 León, Spain.
Instituto de Ganadería de Montaña, CSIC, Universidad de León, Finca Marzanas, E-24346 Grulleros, León, Spain.
Meat Sci. 2019 Oct;156:68-74. doi: 10.1016/j.meatsci.2019.03.020. Epub 2019 Mar 28.
Meat colour and lipid oxidative stability can be improved by adding antioxidants to animal diet. This study investigated the effects of the addition of astaxanthin to a butylated hydroxytoluene (BHT)-containing commercial milk-replacer, at a rate of 25 mg of astaxanthin/kg of milk-replacer powder, on suckling lamb meat quality. Twenty newborn (2 day old) lambs allocated to individual pens were artificially reared for 22 days. Ten lambs (Control) were fed a commercial milk-replacer and the other ten (Astaxanthin) received the same milk-replacer but included astaxanthin. After the feeding trial, meat and fat colour, astaxanthin and BHT levels in meat, oxidative stability in refrigerated and frozen raw meat and refrigerated cooked meat, and meat volatiles in cooked meat were determined. Astaxanthin in artificially reared suckling lambs at the levels used reduced the accumulation of BHT in the meat, slightly affected meat colour, by reducing meat lightness and increasing meat and fat redness, and increased the lipid stability of frozen meat.
通过在动物饲料中添加抗氧化剂，可以改善肉色和脂质的氧化稳定性。本研究探讨了在含有丁基羟基甲苯（BHT）的商业代乳粉中添加虾青素（添加量为 25mg/kg 代乳粉）对哺乳期羔羊肉质的影响。20 只新生（2 日龄）羔羊被分配到单独的围栏中进行人工饲养 22 天。10 只羔羊（对照组）喂食商业代乳粉，而另外 10 只（虾青素组）则接受相同的代乳粉，但添加了虾青素。在饲养试验结束后，测定了肉和脂肪的颜色、肉中的虾青素和 BHT 水平、冷藏和冷冻生肉以及冷藏熟肉的氧化稳定性，以及熟肉中的挥发性化合物。在本研究中使用的水平下，虾青素在人工饲养的哺乳期羔羊体内的积累减少了肉中的 BHT 含量，通过降低肉的亮度和增加肉和脂肪的红色度，略微影响了肉色，并提高了冷冻肉的脂质稳定性。
