Effects of Feed Supplementation with Tea on the Quality and Nutritional Properties of Beef during Postmortem Refrigerated Storage
WANG Hongwei, XUE Jinying, LIU Jitong, HAO Jiangang, TONG Lin, MAO Yanwei, ZHANG Yimin
1. Weifang Livestock and Poultry Slaughtering Quality Standard Innovation Service Center, Weifang 262200, China; 2. Zhucheng Animal Husbandry Development Center, Weifang 262200, China; 3. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 4. Wulagai Experimental Station of the National Beef Cattle and Yak Industry Technology System, Wulagai 026321, China; 5. Tongliao Experimental Station of the National Beef Cattle and Yak Industry Technology System, Tongliao 028000, China
Abstract：This study aimed to investigate the effects of feed supplementation with tea on the quality and shelf life of postmortem beef. The experiment consisted of a control group (fed a basal diet) and a tea-supplemented group (fed the basal diet + 150 g/d of tea). After a 120-d feeding period, the cattle were slaughtered. The longissimus lumborum muscle from the left half-carcass was collected, packaged in a high-oxygen modified atmosphere, and stored at 4 ℃. Sensory quality and freshness indicators were analyzed at different storage time points, and fatty acid composition, amino acid profile, and cholesterol content were measured to systematically evaluate the impact of dietary tea supplementation on the shelf life and nutritional quality of beef. The results demonstrated that dietary tea supplementation significantly improved beef quality, as reflected by significantly enhanced meat color stability, significantly reduced carbonyl content, and significantly increased sulfhydryl content. Furthermore, both thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content were significantly lower in the tea-supplemented group compared to the control group (P < 0.05). These findings indicate that dietary tea supplementation effectively enhanced the antioxidant capacity of post-mortem beef, improved the preservation quality, and extended the shelf life. Moreover, it significantly elevated the contents of unsaturated fatty acids and essential amino acids and reduced cholesterol content (P < 0.05), indicating a higher nutritional value. Based on the above findings, dietary tea supplementation can effectively improve the quality of postmortem beef and extend its shelf life by enhancing its antioxidant capacity, while enhancing its nutritional profile.
王洪伟，薛金英，刘际通，郝剑刚，仝 林，毛衍伟，张一敏. 日粮添加茶叶对屠宰后牛肉冷藏保鲜品质及营养的影响[J]. 肉类研究, 2026, 40(9): 9-17 https://doi.org/10.7506/rlyj1001-8123-20250728-244
WANG Hongwei, XUE Jinying, LIU Jitong, HAO Jiangang, TONG Lin, MAO Yanwei, ZHANG Yimin. Effects of Feed Supplementation with Tea on the Quality and Nutritional Properties of Beef during Postmortem Refrigerated Storage. Meat Research, 2026, 40(9): 9-17 https://doi.org/10.7506/rlyj1001-8123-20250728-244
2026, Vol. 40 
