Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA.
Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, South Korea.
Food Chem. 2021 May 1;343:128552. doi: 10.1016/j.foodchem.2020.128552. Epub 2020 Nov 5.
The objective of this study was to evaluate the effects of arginine (ARG) and/or lysine (LYS) supplementation on meat quality and oxidative stability of beef loins. Steers (n = 40) were split among four dietary treatments (control, ARG, LYS or ARGLYS). The loins (longissimus lumborum) were obtained at 1 day postmortem and aged either 14 or 28 days prior to cutting of steaks for 7 days of display. No impacts of diet treatments on instrumental tenderness, water-holding capacity and fatty acid profiles were found (P > 0.05). Extended aging significantly decreased lipid oxidative stability, color stability and reducing ability of loins. However, steaks from ARG and ARGLYS maintained superior color stability coupled with lower mitochondrial membrane permeability and higher cytochrome c redox stability compared to control (P < 0.05). These results indicate that ARG supplementation can improve color stability of beef loins possibly through delayed onset of mitochondrial-mediated apoptotic processes.
本研究旨在评估精氨酸（ARG）和/或赖氨酸（LYS）补充对牛肉里脊肉质和氧化稳定性的影响。将阉牛（n=40）分为 4 种饲粮处理组（对照组、ARG 组、LYS 组或 ARG+LYS 组）。在 1 天屠宰后获得牛里脊（腰最长肌），然后在切割牛排前进行 14 或 28 天的成熟，然后进行 7 天的展示。饲粮处理对仪器嫩度、水分保持能力和脂肪酸谱没有影响（P>0.05）。延长成熟显著降低了脂质氧化稳定性、颜色稳定性和里脊的还原能力。然而，与对照组相比，ARG 和 ARG+LYS 组的牛排颜色稳定性更好，线粒体膜通透性更低，细胞色素 c 氧化还原稳定性更高（P<0.05）。这些结果表明，ARG 补充可以通过延迟线粒体介导的凋亡过程来改善牛肉里脊的颜色稳定性。
