在体外消化过程中,羊食花皮和亚麻种子会降低肉脂氧化
Alice Cattivelli1, Melissa Zannini1, Katia D'Ambra1
1Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy.
Food chemistry
|April 11, 2025
概括
将子皮或挤出亚麻添加到羔羊饮食中,可以显著改善肉类.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 氧化稳定性对于肉质和保质期至关重要.
- 饮食干预可以调节肉的氧化性质.
- 羊肉对氧化的易感性需要改进策略.
研究的目的:
- 评估子皮和挤出亚麻补充剂对羊肉氧化稳定性的影响.
- 为了比较单个和联合补充剂 (子皮和亚麻) 与对照饮食的效果.
- 分析这些饮食对脂质氧化标志物和羊肉中的抗氧化化合物的影响.
主要方法:
- 羊羔被养四种饮食:对照 (C),子皮 (H),挤出亚麻 (L) 和组合 (HL).
- 煮熟和体外消化的羊肉被分析为脂质氧化物和TBA-RS (thiobarbituric酸反应物质).
- 代谢分析确定了和托科菲罗尔衍生物,以及内源性抗氧化剂,如肉和谷氨.
主要成果:
- 挤出亚麻 (L) 和子皮 (H) 的饮食在体外消化后分别减少了46.1%和40.9%的脂质氧化物.
- 综合 (HL) 饮食显示TBA-RS值 (23.3%) 在肠道消化后降低最为显著.
- 补充饮食增加了和托科菲罗尔代谢物;子皮肤增强了生肉中的内源抗氧化剂 (肉,谷胺).
结论:
- 用子皮和/或挤出亚麻的食补充剂可以提高羊肉的氧化稳定性.
- 这些料添加剂增加有益的代谢物和内源性抗氧化剂,有助于改善肉质.
- 子皮和挤出的亚麻代表了改善羊肉氧化抵抗的有效策略.
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