Prommachart Ronnachai, Cherdthong Anusorn, Navanukraw Chainarong, Pongdontri Paweena, Taron Wichit, Uriyapongson Juntanee, Uriyapongson Suthipong
Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
Animals (Basel). 2021 Jan 28;11(2):322. doi: 10.3390/ani11020322.
This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.
本研究旨在评估牛日粮中花青素提取残渣（AER）对肉在储存期间氧化以及肉脂肪酸谱的影响。16头雄性奶牛（平均体重160±10.6千克）被分配到完全随机设计（CRD）的日粮中，在全混合日粮（TMR）中添加四个水平的AER，分别为0、20、40和60克/千克干物质（DM）。在整个试验期间，这些TMR日粮让牛自由采食。在饲养试验结束时（125天），所有牛被屠宰，并采集腰大肌（LD）的肉样以评估肉的氧化和脂肪酸谱。基于颜色、肌红蛋白氧化还原形式、脂质和蛋白质氧化，在储存14天期间研究了AER对肉氧化的抗氧化作用。结果表明，与饲喂对照日粮（0克/千克AER）的牛的肉相比，饲喂AER的牛的肉具有更好的颜色稳定性，脂质、蛋白质和肌红蛋白的氧化程度更低。此外，脂肪酸谱受AER添加的影响，n-3多不饱和脂肪酸（PUFA）浓度增加。这些结果支持在牛日粮中添加AER作为天然抗氧化剂，以减少肉的氧化并增加肉中PUFA的含量。
