Xu Shiheng, Yang Honghai, Ainiwaer Zulibina, Fan Wenpeng, Xu Tongxiang, Yang Kailun, Wang Caidie
Xinjiang Key Laboratory of Herbivore Nutrition for Meat & Milk, Research Center for Biofeed and Animal Gut Healthz, College of Animal Sciences, Xinjiang Agricultural University, Urumqi 830052, China.
Animals (Basel). 2025 May 29;15(11):1582. doi: 10.3390/ani15111582.
This study aimed to investigate the impact of dietary supplementation with RPT 5-HTP and MT on the meat quality and shelf life of Hu sheep. Thirty 4-month-old male Hu sheep with similar body weights (30.84 ± 1.16 kg) were randomly allocated into three groups (one sheep per replicate): a control group (fed a basal diet), a RPT 5-HTP group (basal diet + 222 mg/kg BW RPT 5-HTP), and an MT group (basal diet + 4 mg/d MT). The experimental period lasted 37 days, including a 7-day adaptation phase and a 30-day formal trial. The results show that supplementation with RPT 5-HTP and MT significantly increased MT levels in the muscle of Hu sheep ( < 0.05). Compared to the control group, the malondialdehyde (MDA) content in the muscle was significantly reduced in the MT and RPT 5-HTP groups ( < 0.05), while catalase (CAT) activity was significantly increased in the MT group ( < 0.05). The drip loss of the muscle in Hu sheep was significantly reduced after supplementation with RPT 5-HTP and MT ( < 0.05). Essential amino acids, non-essential amino acids, sweet-tasting amino acids, and umami amino acids in the muscle of supplemented groups were significantly elevated ( < 0.05). Both 5-HTP and MT extended the shelf life of mutton; compared to the control, the shelf life was prolonged by 22.08 h in the RPT 5-HTP group and by 45.36 h in the MT group. In conclusion, it was found that 5-HTP and MT had a certain effect on improving the antioxidant capacity of Hu sheep, thereby enhancing the meat quality of mutton and extending its shelf life, with the amino acid content in mutton being increased to improve its umami and flavor.
本研究旨在探讨日粮添加RPT 5-羟色氨酸（5-HTP）和褪黑素（MT）对湖羊肉品质和货架期的影响。将30只体重相近（30.84±1.16千克）的4月龄雄性湖羊随机分为三组（每组重复1只羊）：对照组（饲喂基础日粮）、RPT 5-HTP组（基础日粮+222毫克/千克体重RPT 5-HTP）和MT组（基础日粮+4毫克/天MT）。试验期持续37天，包括7天的适应期和30天的正式试验。结果表明，添加RPT 5-HTP和MT显著提高了湖羊肌肉中的MT水平（P<0.05）。与对照组相比，MT组和RPT 5-HTP组肌肉中的丙二醛（MDA）含量显著降低（P<0.05），而MT组过氧化氢酶（CAT）活性显著升高（P<0.05）。添加RPT 5-HTP和MT后，湖羊肌肉的滴水损失显著降低（P<0.05）。添加组肌肉中的必需氨基酸、非必需氨基酸、甜味氨基酸和鲜味氨基酸显著升高（P<0.05）。5-HTP和MT均延长了羊肉的货架期；与对照组相比，RPT 5-HTP组的货架期延长了22.08小时，MT组延长了45.36小时。综上所述，发现5-HTP和MT对提高湖羊的抗氧化能力有一定作用，从而提高了羊肉品质并延长了其货架期，同时羊肉中的氨基酸含量增加，改善了其鲜味和风味。
