Zhang Hangyu, Guo Long, Zhang Xueying, Yue Xiangpeng, Li Fei, Li Fadi, Tang Jianyun, Wang Xinji, Zhang Wei, Hou Pengxia
State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China.
State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China..
Meat Sci. 2025 Apr;222:109750. doi: 10.1016/j.meatsci.2025.109750. Epub 2025 Jan 6.
Thirty male Hu lambs (38.95 ± 3.87 kg; 6 months old) were randomly assigned to two groups: (1) SBM (a basal diet with soybean meal) and (2) FSM (a diet replacing 10 % soybean meal with 10 % flax seed meal) to evaluate their effects on Hu lamb production and slaughter performance, meat quality, muscle fatty acid composition, and antioxidant capacity. The production and slaughter performance, as well as the amino acid composition in muscle were not different between groups. The FSM decreased muscle shear-force (P = 0.019), the pH (P = 0.002), and the cooking loss (P = 0.008). The b* (yellowness, P = 0.039) and the a* (redness, P = 0.008) of the FSM were lower than those of the SBM. FSM group reduced muscle hardness (P = 0.004), gumminess (P = 0.009), chewiness (P = 0.007), and the diameter of muscle fibers (P < 0.05). A significant increase of total n-3 polyunsaturated fatty acids (P = 0.001), the content of α-linolenic acid (ALA, P = 0.003), homo-gamma-linolenic acid (P = 0.034), docosadienoic acid (P = 0.001), and docosahexaenoic acid (DHA, P = 0.003) was obtained in the FSM group. The CAT activity of FSM was significantly higher than that of SBM (P < 0.05). In conclusion, compared with the SBM, the FSM could effectively improve the meat tenderness, the content of ALA and DHA, and the catalase activity in muscle of Hu lambs.
30只雄性湖羊羔羊（体重38.95±3.87千克；6月龄）被随机分为两组：（1）豆粕组（以豆粕为基础日粮）和（2）亚麻籽粕组（用10%亚麻籽粕替代10%豆粕的日粮），以评估它们对湖羊羔羊生产性能、屠宰性能、肉品质、肌肉脂肪酸组成和抗氧化能力的影响。两组之间的生产性能、屠宰性能以及肌肉中的氨基酸组成没有差异。亚麻籽粕组降低了肌肉剪切力（P=0.019）、pH值（P=0.002）和蒸煮损失（P=0.008）。亚麻籽粕组的b值（黄度，P=0.039）和a值（红度，P=0.008）低于豆粕组。亚麻籽粕组降低了肌肉硬度（P=0.004）、胶黏性（P=0.009）、咀嚼性（P=0.007）和肌肉纤维直径（P<0.05）。亚麻籽粕组的总n-3多不饱和脂肪酸显著增加（P=0.001），α-亚麻酸（ALA，P=0.003）、高γ-亚麻酸（P=0.034）、二十二碳二烯酸（P=0.001）和二十二碳六烯酸（DHA，P=0.003）的含量也显著增加。亚麻籽粕组的CAT活性显著高于豆粕组（P<0.05）。总之，与豆粕组相比，亚麻籽粕组能有效改善湖羊羔羊的肉嫩度、ALA和DHA含量以及肌肉中的过氧化氢酶活性。
