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当前位置: 首页 > 文章 > 日粮中不同油橄榄叶添加水平对育肥獭兔肉品质及抗氧化能力的影响 食品科学 2012,33 (15) 274-278
Position: Home > Articles > Effects of Different Dietary Olive Leaf Levels on Meat Quality and Antioxidant Capacity of Rex Rabbits during Fattening Period FOOD SCIENCE 2012,33 (15) 274-278

日粮中不同油橄榄叶添加水平对育肥獭兔肉品质及抗氧化能力的影响

作  者：
唐中海;马缨;涂朝勇;贾小东
单  位：
生态与环境技术四川省高校重点实验室;绵阳师范学院生命科学与技术学院
关键词：
油橄榄叶;肉品质;獭兔;抗氧化酶
摘  要：
研究日粮中添加不同水平油橄榄叶对育肥期獭兔肉品质及抗氧化能力的影响。选用2月龄生长獭兔在基础日粮中添加不同水平的油橄榄叶(A0、A1、A2和A3)进行实验。结果表明:在初始体质量无显著差异的情况下,日粮中不同油橄榄叶添加水平显著影响獭兔肉品质。添加油橄榄叶对背最长肌的pH值影响不显著,添加10%～15%水平对股二头肌的pH值影响显著(P<0.05),随着贮存时间增加,添加油橄榄叶能延缓pH值下降;A2和A3添加组能增加獭兔肉在贮存24h和48h的持水性(P=0.0413),降低A2和A3组獭兔肉的蒸煮损失(P<0.05);添加15%增加獭兔肉的嫩度;添加10%增加肉的亮度和红色度(P<0.05),降低黄色度;兔肉贮存时间与兔肉色彩变化呈负相关(P<0.05),增强肌肉脂质的稳定性;油橄榄叶添加量对肝脏和肌肉的抗氧化酶活性有影响,添加10%～15%油橄榄叶的影响显著(P<0.05),增强獭兔机体抗氧化能力。
译  名：
Effects of Different Dietary Olive Leaf Levels on Meat Quality and Antioxidant Capacity of Rex Rabbits during Fattening Period
作  者：
TANG Zhong-hai 1,2,MA Ying 2,TU Chao-yong 2,JIA Xiao-dong 2(1.Ecology and Environmental Technology Key Laboratory of Sichuan Province,Mianyang 621000,China;2.College of Life Science and Biotechnology,Mianyang Normal University,Mianyang 621000,China)
关键词：
olive leaf;meat quality;Rex rabbits;antioxidant enzymes
摘  要：
The purpose of this study is to investigate the effects of different dietary olive leaf levels on meat quality and oxidation resistance of the liver and longissimus dorsi of Rex rabbits during fattening period.Two-month-old Rex rabbits without significant difference in initial body weights were randomly divided into A0(control,supplemented with black wheat grass),A1,A2 and A3 groups fed on basal diet supplemented with 5%,10% and 15% olive leaves,respectively.Dietary olive leaf supplementation did not significantly influence the pH of the longissimus dorsi of Rex rabbits,whereas a significant influence on the pH of the biceps brachii was observed at levels varying from 10% to 15%(P < 0.05).Delayed pH decline in the muscles of Rex rabbits during storage at 4 ℃was observed due to dietary olive leaf supplementation.Increased water-holding capacity after 24 h and 48 h of storage was found in A2 and A3 groups(P=0.0413),while both groups showed a reduction in cook loss(P<0.05).The tenderness of Rex rabbit meat was improved by dietary addition of olive leaf at a level of 15%.Dietary addition at 10% resulted in increases in the brightness and redness of Rex rabbit meat(P<0.05),and a decrease in the yellowness.Moreover,the color change of Rex rabbit meat was negatively correlated with storage time(P < 0.05),resulting in an improvement on lipid stability.Dietary supplementation of olive leaves,especially at 10% and 15%,also could significantly increase antioxidant enzyme activities in the liver and muscles of Rex rabbits(P < 0.05).

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