Abstract：The experiment was conducted to investigate the effects of different types and levels of dietary antioxidants on the tenderness of Semimembranosus in Hu sheep during aging. A total of 100 three-month-old Hu sheep ram lambs with identical genetic background were individually kept in pens and randomly divided into 10 groups with 10 ones per group. The control group (CON) was fed a basal diet, four alfalfa saponins (AS) groups were fed a basal diet with 500 (AS500), 1 000 (AS1000), 2 000(AS2000) and 4 000 (AS4000) mg/kg of AS added, two lycopene (LP) groups were fed a basal diet with 200 (LP200) and 400 (LP400) mg/kg of LP added, and three other groups were fed a basal diet supplemented with 200 (VE200), 400 (VE400) and 2 000 (VE2000) mg/kg of vitamin E (VE), respectively. The feeding experiment lasted for 90 d. Then, the animals were killed and Semimembranosus was excised from their carcasses and measured for shear force. The results showed that the tenderness of lamb meat was very significantly influenced by different aging times and levels of antioxidants, and the maximal tenderness change occurred on day 5 of aging. To different extents, 1 000–4 000 mg/kg AS, 200 mg/kg LP or 200 mg/kg VE could improve the tenderness of lamb during aging. It was also shown that the changes of tenderness in the CON group was consistent with both zero-order reaction and first-order reaction kinetics, the AS and VE groups followed a first-order reaction, and the LP group was consistent with zero-order reaction. From these findings, it is concluded that the appropriate type and level of antioxidants could be useful for the improvement of lamb tenderness during aging.
徐晨晨，徐少庭，刘 策，曲扬华，罗海玲. 饲粮中添加不同抗氧化剂对熟化期羊肉嫩度的影响及动力学分析[J]. 肉类研究, 2017, 31(10): 1-5.
XU Chenchen, XU Shaoting, LIU Ce, QU Yanghua, LUO Hailing. Kinetic Analysis of Effects of Different Dietary Antioxidants on Tenderness of Lamb Meat during Aging. Meat Research, 2017, 31(10): 1-5.
2017, Vol. 31 
