Bezerra Helena Viel Alves, Buarque Vicente Luiz Macedo, Silva Lucas Santos Bermudes, Leme Paulo Roberto Pedroso, Vidal Ana Maria Centola, Vaz Andréia Cristina Nakashima, Gallo Sarita Bonagurio, Silva Saulo Luz, Leme Paulo Roberto
Department of Animal Science, University of São Paulo, Duque de Caxias Norte av., Pirassununga CEP 13635-900, Brazil.
Department of Veterinary Medicine, University of São Paulo, Duque de Caxias Norte av., Pirassununga CEP 13635-900, Brazil.
Antioxidants (Basel). 2020 Dec 18;9(12):1298. doi: 10.3390/antiox9121298.
Functional oils are known for their compounds with antioxidant, antimicrobial and anti-inflammatory properties, and are used in ruminant nutrition as alternatives to chemicals in order to improve performance. This study aimed to compare the influence of castor and cashew nut shell oils with pure organic selenium (hydroxy-selenomethionine) plus vitamin E, which are known and well-stablished antioxidants, on the performance traits, shelf life and microbial quality of the meat, physiological functions and oxidative stress control of lambs. Thirty-two Dorper x Santa Ines lambs (initial bodyweight of 22.42 ± 3.9 kg and 60 days of age) were submitted to a diet consisting of hay (6%) and concentrate (94%). The animals were divided into four treatments: control, without additives; functional oils (FO), 0.50 g/kg DM of castor and cashew nut shell oils; hydroxy-selenomethionine and vitamin E (SeE), 0.50 mg/kg of organic selenium and 100 IU/kg DM of vitamin E; FO plus SeE, at the same doses as the other groups. Blood samples were collected after 1, 30 and 53 days on feed. After 54 days, the lambs were slaughtered and rumen health, carcass and meat traits, shelf life, and microbiological quality were evaluated. There were no differences in performance or carcass traits. A higher muscle and serum Se concentration ( < 0.0001), lower lipid peroxidation in meat during display ( < 0.0001), and a lower count of psychrotrophic microorganisms on day 5 were observed in the SeE and FO plus SeE groups. The treatments reduced the counts of Enterobacteriaceae, and spp. FO animals showed higher GSH-Px activity on day 30, while the peroxidase activity was higher in FO plus SeE animals ( = 0.035). SeE and FO plus SeE animals had lower serum ALT and AST levels. Functional oils improved the microbiological quality of meat. Hydroxy-selenomethionine and vitamin E prevented oxidative stress, lipid peroxidation, and microbial spoilage.
功能性油脂因其具有抗氧化、抗菌和抗炎特性的化合物而闻名，并在反刍动物营养中用作化学物质的替代品以提高生产性能。本研究旨在比较蓖麻油和腰果壳油与已知且成熟的抗氧化剂纯有机硒（羟基硒代蛋氨酸）加维生素E对羔羊生产性能、肉的货架期和微生物质量、生理功能以及氧化应激控制的影响。32只杜泊×圣伊内斯羔羊（初始体重22.42±3.9千克，60日龄）接受了由干草（6%）和精料（94%）组成的日粮。动物被分为四个处理组：对照组，无添加剂；功能性油脂（FO）组，每千克干物质添加0.50克蓖麻油和腰果壳油；羟基硒代蛋氨酸和维生素E（SeE）组，每千克添加0.50毫克有机硒和每千克干物质100国际单位维生素E；FO加SeE组，剂量与其他组相同。在采食1、30和53天后采集血样。54天后，宰杀羔羊并评估瘤胃健康、胴体和肉的性状、货架期以及微生物质量。生产性能或胴体性状方面没有差异。在SeE组和FO加SeE组中观察到肌肉和血清硒浓度较高（P<0.0001）、展示期间肉中的脂质过氧化较低（P<0.0001）以及第5天嗜冷微生物数量较低。这些处理降低了肠杆菌科和……菌的数量。FO组动物在第30天显示出较高的谷胱甘肽过氧化物酶（GSH-Px）活性，而FO加SeE组动物的过氧化物酶活性较高（P = 0.035）。SeE组和FO加SeE组动物的血清谷丙转氨酶（ALT）和谷草转氨酶（AST）水平较低。功能性油脂改善了肉的微生物质量。羟基硒代蛋氨酸和维生素E预防了氧化应激、脂质过氧化和微生物腐败。
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