食品与发酵工业 >

2020 , Vol. 46 >Issue 1: 177 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021606

生产与科研应用

日粮添加表没食子儿茶素没食子酸酯对鸡肉品质和非酶抗氧化能力的影响

  • 黄莉 ,
  • 曹爱华 ,
  • 丁波 ,
  • 张韩杰 ,
  • 王彦美 ,
  • 孙春龙 ,
  • 孙京新
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  • 1(滨州学院 生物与环境工程学院,山东 滨州,256600)
    2(山东省黄河三角洲野生植物资源开发利用工程技术研究中心,山东 滨州,256600)
    3(日照市疾病预防控制中心,山东 日照,276826)
    4(青岛农业大学 食品科学与工程学院,山东 青岛,266109)
博士,副教授(本文通讯作者,E-mail: sunhlhl@163.com)

收稿日期: 2019-07-09

  网络出版日期: 2020-03-27

基金资助

国家自然基金(31701674);山东省自然基金(ZR2016CL04)、(ZR2019MH054);山东省现代农业产业技术体系家禽创新团队项目(SDAIT-11-11);滨州学院科研基金项目(2013ZDL04)

收起

Effects of dietary epigallo-catechin gallate (EGCG) supplementation on chicken quality and non-enzymatic antioxidant ability

  • HUANG Li ,
  • CAO Aihua ,
  • DING Bo ,
  • ZHANG Hanjie ,
  • WANG Yanmei ,
  • SUN Chunlong ,
  • SUN Jingxin
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  • 1(College of Biological and Environmental Engineering, Binzhou University, Binzhou 256600, China)
    2(Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, Binzhou 256600, China)
    3(Rizhao Center for Disease Prevention and Control, Rizhao 276826, China)
    4(College of Food Science and Engineering,Qingdao Agricultural University, Qingdao 266109, China)

Received date: 2019-07-09

  Online published: 2020-03-27

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摘要

探讨日粮添加表没食子儿茶素没食子酸酯(epigallo-catechin gallate,EGCG)对鸡肉在冷藏过程中品质和抗氧化性的影响,以揭示EGCG对鸡肉的非酶抗氧化机理。向肉鸡日粮添加EGCG 100 mg/kg(以100%纯度计)、200 mg/kg维生素E,饲喂21 d后宰杀,以鸡胸肉为研究对象,在4 ℃贮藏21 d,测定鸡肉在冷藏过程中氧化稳定性和品质指标,以及鸡肉中非酶抗氧化物质的含量。结果表明,随着冷藏时间延长,氧化油脂组、氧化油脂+EGCG组、VE组、EGCG组和空白组的硫代巴比妥酸(thiobarbituric acid reactive substance, TBARS)和羰基值均显著增加(P＜0.05),与氧化油脂组和空白组相比较,EGCG显著抑制了TBARS和羰基值的增加,并降低了鸡肉在冷藏过程中的保水性,抑制了高铁肌红蛋白的形成速度(P＜0.05)。添加EGCG能明显地提高机体中还原型谷胱甘肽(glutathione, GSH)、VE的含量及抗氧化能力,提高鸡肉在加工及贮藏过程中的氧化稳定性。

关键词： 表没食子儿茶素没食子酸酯; 鸡肉品质; 非酶; 抗氧化能力

本文引用格式

黄莉 , 曹爱华 , 丁波 , 张韩杰 , 王彦美 , 孙春龙 , 孙京新 . 日粮添加表没食子儿茶素没食子酸酯对鸡肉品质和非酶抗氧化能力的影响[J]. 食品与发酵工业, 2020 , 46(1) : 177 -183 . DOI: 10.13995/j.cnki.11-1802/ts.021606

Abstract

The effects of epigallo-catechin gallate (EGCG) on the quality and antioxidant ability of chicken during chill storage were determined to reveal a non-enzymatic antioxidant mechanism of dietary of EGCG on chicken meat. All chicken was fed on daily bases with addition of EGCG of 100 mg/kg (in 100% purity) and 200 mg/kg of vitamin E. After a 21-day feeding trial, the chicken was slaughtered and the breasts were sampled and stored at 4 ℃ during 21 d of storage. The oxidative stability, quality properties of chicken and the content of non-enzymatic antioxidants in chicken were determined. TBARS and carbonyl contents increased significantly in all groups (P<0.05). Compared with the oxidized oil group and the blank group, EGCG significantly inhibited the increase in TBARS and carbonyl value, reduced water holding capacity and the formation rate of methemoglobin (P<0.05) in chicken. The addition of EGCG can markedly increase the content of GSH and VE, as well as the antioxidant capacity in the body, thereby improving the oxidative stability of chicken during processing and storage. Dietary supplementation with EGCG can enhance the non-enzymatic antioxidant capacity of chicken.

Key words： EGCG; chicken quality; non-enzymatic; antioxidant ability

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