| 杨景森 1
，王其龙 1
，王 丽 2，朱 翠 1.酵母硒抗氧化作用及其对肥育猪肉品质影响的研究进展[J].广东农业科学,2020,47(1):115-122 |
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酵母硒抗氧化作用及其对肥育猪肉品质影响的研究进展 |
| Research Advances in Antioxidant Function of YeastSelenium and Its Effect on Meat Quality of Finishing Pigs |
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| DOI：10.16768/j.issn.1004-874X.2020.01.016 |
| 中文关键词: 酵母硒 硒代谢机理 肉品质 肥育猪 氧化应激 抗氧化剂 谷胱甘肽过氧化物酶 |
| 英文关键词: yeast selenium metabolism mechanism of selenium meat quality finishing pigs oxidative stress antioxidant glutathione peroxidase |
| 基金项目:十三五国家重点研发专项（2018YFD0501101）；广东省现代农业产业技术体系生猪创新团队项目（2019KJ126）；广东省普通高校特色创新类项目（2018KTSCX244）；佛山科学技术学院高层次人才科研启动项目（cgg07144） |
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| 摘要点击次数: 1882 |
| 全文下载次数: 1015 |
| 中文摘要: |
| 猪肉消费在我国居民的肉类消费中占主导地位，随着生活水平的提高，消费者对猪肉品质提出更
高的要求。研究发现，猪肉品质受遗传、营养、饲养管理和环境等因素影响，常用肉色、pH 值、肌内脂肪、滴
水损失、嫩度和风味等指标表示。氧化应激是影响猪肉品质的主要因素。硒是谷胱甘肽过氧化物酶的重要组成
部分，可以通过催化减少有机氢过氧化物生成量而抵抗氧化应激。许多研究表明，在肥育猪日粮中添加酵母硒
能有效改善肥育猪肉的抗氧化能力，改善肥育猪的肉色、pH 值及系水力等指标，提高肥育猪的肉品质，延长了
猪肉货架期。因此综述了酵母硒的抗氧化机理以及对肥育猪肉品质指标的影响，以期为改善肉质的营养措施提
供科学依据。 |
| 英文摘要: |
| Pork consumption plays a leading role in the meat consumption of Chinese residents. With the improvement
of people's living standards, consumers put forward higher requirements for pork quality. Researches have found that pork
quality of pigs can be influenced by genetics, nutrition, feeding management and environmental factors, which can be
reflected by many indicators such as meat color, pH, intramuscular fat, drip loss, tenderness, flavor and so on. The oxidative
stress is the main factor affecting the pork quality. Selenium is an important part of glutathione peroxidase, which can resistoxidative stress by reducing the production of organic hydroperoxides. Many studies have shown that dietary supplementation
with yeast selenium can effectively improve the antioxidant capacity of finishing pigs, and improve the meat color, pH value and
water holding capacity, thus contributing to the improvement of meat quality and extending the shelf life of pork. Therefore, this
paper reviews the antioxidant mechanism of yeast selenium and its effect on meat quality in finishing pigs, which may provide
scientific basis for the nutritional strategies concerning improvement of meat quality. |
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