School of Food & Wine, Ningxia University, Yinchuan 750021, PR China.
School of Agriculture, Ningxia University, Yinchuan 750021, PR China.
Meat Sci. 2022 Nov;193:108945. doi: 10.1016/j.meatsci.2022.108945. Epub 2022 Aug 12.
This study investigated the effect of dietary α-lipoic acid (600 mg/kg) supplementation on the postmortem color stability of the biceps femoris from lambs. The results showed that dietary α-lipoic acid supplementation increased a* and decreased b* and metmyoglobin (MMb) percentage of the biceps femoris with the time of storage (P < 0.05). The content of malondialdehyde (MDA) reduced with the time of storage after treatment with α-lipoic acid (P < 0.05). α-lipoic acid increased the myoglobin (Mb) content, and myosin heavy chain I (MyHC I) gene expression but decreased glycogen content, lactate dehydrogenase (LDH) activity, and MyHC IIb gene expression (P < 0.05). The T-AOC value, catalase (CAT) activity, and expression of SOD and CAT gene expression increased after α-lipoic acid treatment (P < 0.05). Therefore, dietary α-lipoic acid supplementation improved the meat color by regulating muscle fiber types and inhibited glycolysis. Moreover, α-lipoic acid maintained meat color stability by effectively inhibiting muscle oxidation via enhancing the antioxidant capacity.
本研究探讨了日粮添加α-硫辛酸（600mg/kg）对羔羊半腱肌宰后颜色稳定性的影响。结果表明，日粮添加α-硫辛酸增加了半腱肌的 a值，降低了 b值和高铁肌红蛋白（MMb）的百分率，随着贮藏时间的延长（P＜0.05）。丙二醛（MDA）的含量在处理后随贮藏时间的延长而降低α-硫辛酸（P＜0.05）。α-硫辛酸增加肌红蛋白（Mb）含量和肌球蛋白重链 I（MyHC I）基因表达，但降低糖原含量、乳酸脱氢酶（LDH）活性和 MyHC IIb 基因表达（P＜0.05）。α-硫辛酸处理后总抗氧化能力（T-AOC）值、过氧化氢酶（CAT）活性以及 SOD 和 CAT 基因表达增加（P＜0.05）。因此，日粮α-硫辛酸通过调节肌纤维类型来改善肉色，并通过抑制糖酵解来抑制肉色的下降。此外，α-硫辛酸通过增强抗氧化能力有效抑制肌肉氧化，从而保持肉色稳定性。
