• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Plant extracts combined with vitamin E in PUFA-rich diets given to cull cows protect a 9 month frozen storage meats towards lipid peroxidation
【24h】

Plant extracts combined with vitamin E in PUFA-rich diets given to cull cows protect a 9 month frozen storage meats towards lipid peroxidation

机译：剔除母牛的富含PUFA的饮食中的植物提取物和维生素E可以保护9个月的冷藏肉免于脂质过氧化

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

We investigated the effectiveness of vitamin E (vit E) added with a mixture of plant extracts rich in polyphenols (P) in the diet of cull cows to protect their meats against lipid oxidation after a 9 month frozen storage.Normand cows (n=5/group) were given for a lOOd finishing period a concentrate/straw based diet (70/30) supplemented with extruded linseeds (40 g oil/kg DM; C group), or the same diet plus vit E (155 IU/kg DM; E group) or plus vit E and a plant extracts mixture (0.7 g/kg DM; EP group). Semintendinosus (ST) and Longissimus thoracis (LT) muscles were aged at 4°C for 12d in carcass or in pieces under vacuum and then stored under vacuum and froze at -20 °C for 9 months.Malondialdehyde (MDA), a marker of lipid peroxidation, was lower in frozen beef aged under vacuum (-36%; P=0.03) than in beef aged in carcass. Vacuum ageing would better protect frozen beef from lipid peroxidation than carcass ageing.Moreover, MDA values highly decreased in frozen beef from the EP group (-40%; P=0.003) compared to that in the C group. In frozen beef from LT muscles aged in carcass, MDA strongly decreased in the EP group (-51%; P=0.01) compared to that in the C group. Addition of plant extracts with vit E in diets would exert a better antioxidant action than vit E provided alone.Our study shows the possibility to decrease lipid peroxidation of frozen beef by an original dietary antioxidant strategy during the finishing period of cull cows.
机译：我们研究了在剔除母牛的饮食中添加富含多酚（P）的植物提取物混合物中添加的维生素E（维生素E）的效果，以防止冷冻9个月后其肉类受到脂质氧化的危害。 /组）在100天的育肥期中，以浓缩物/稻草为基础的日粮（70/30）辅以膨化的亚麻籽（40 g油/ kg DM; C组），或相同的饮食加vit E（155 IU / kg DM） ; E组）或vit E和植物提取物混合物（0.7 g / kg DM; EP组）。将半鞭毛肌（ST）和胸肌（Longissimus thoracis）（LT）肌肉在尸体或真空中于4°C老化12天，然后在真空中储存并在-20°C冻结9个月。真空老化的冷冻牛肉的脂质过氧化水平较低（-36％; P = 0.03），而car体老化的牛肉的脂质过氧化水平较低。真空老化比than体老化能更好地保护冷冻牛肉免受脂质过氧化作用。此外，与C组相比，EP组的冷冻牛肉的MDA值大大降低（-40％; P = 0.003）。与C组相比，在group体中年龄较大的LT肌肉冷冻牛肉中，MDA显着降低（-51％; P = 0.01）。日粮中添加维生素E的植物提取物会比单独提供的维生素E具有更好的抗氧化作用。

著录项

相似文献

  • 外文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号