Meat Science最新文献_第9页

Effects of dietary cinnamic acid supplementation on growth performance, meat quality, muscle development and antioxidant capacity of Yuedong black pigs 饲粮中添加肉桂酸对粤东黑猪生长性能、肉品质、肌肉发育和抗氧化能力的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-20 DOI: 10.1016/j.meatsci.2025.109944

Zewei Ma , Shuai Liu , Ran Yi, Jinhao Liu, Canjun Zhu, Songbo Wang, Lina Wang, Gang Shu, Qingyan Jiang, Ruifan Wu

Cinnamic acid (CA) is a natural bioactive substance with antimicrobial, anti-inflammatory and antioxidant properties, which has potential value as a novel feed additive. This study investigated the effects of CA supplementation on growth performance, carcass characteristics, meat quality, energy metabolism and antioxidant capacity in muscle of Yuedong black pigs. A total of 100 3-month-old Yuedong black pigs with an initial body weight of 35 kg were selected and randomly assigned to two treatment groups: the control group and the 0.3 g/kg CA group, with 50 pigs in each group. Compared with control group (CON), dietary supplementation of CA increased average daily gain (ADG) (P < 0.05), while tended to decrease feed conversion ratio (FCR) (P = 0.056). Furthermore, dietary supplementation of CA improved the marbling score, and increased cross-sectional area of muscle fiber of the longissimus thoracis (LT) (P < 0.05). Importantly, CA supplementation promoted muscle hypertrophy by increasing myosin heavy chain (MyHC) expression and protein deposition. The myofiber types were unchanged between control and CA group. CA group showed reduced serum glucose, promoted mitochondrial synthesis and increased lactic acid and ATP content in muscle (P < 0.05). Additionally, CA increased the expression of antioxidant genes (glutathione peroxidase 1, Gpx1 and peroxiredoxin 1, Prdx1) in muscle, but no significant difference was observed in malondialdehyde (MDA) levels, total antioxidant capacity (T-AOC) and glutathione peroxidase (GPX) activity in serum. Overall, CA could improve growth rate, meat quality, and promote muscle development, energy metabolism and antioxidant capacity of Yuedong black pigs.

肉桂酸是一种具有抗菌、抗炎和抗氧化特性的天然生物活性物质，作为一种新型饲料添加剂具有潜在的应用价值。本试验旨在研究饲粮中添加钙对粤东黑猪生长性能、胴体特性、肉品质、肌肉能量代谢和抗氧化能力的影响。选取初始体重为35 kg的3月龄粤东黑猪100头，随机分为对照组和0.3 g/kg CA组，每组50头。与对照组（CON）相比，饲粮中添加CA可提高平均日增重（P < 0.05），降低饲料系数（FCR）（P = 0.056）。此外，饲粮中添加CA提高了大理石纹评分，增加了胸最长肌（LT）肌纤维横截面积（P < 0.05）。重要的是，CA的补充通过增加肌球蛋白重链（MyHC）的表达和蛋白质沉积来促进肌肉肥大。肌纤维类型在对照组和CA组之间没有变化。CA组血清葡萄糖降低，线粒体合成促进，肌肉乳酸和ATP含量升高（P < 0.05）。此外，CA增加了肌肉中抗氧化基因谷胱甘肽过氧化物酶1 （Gpx1）和过氧化物酶1 （Prdx1）的表达，但对血清丙二醛（MDA）水平、总抗氧化能力（T-AOC）和谷胱甘肽过氧化物酶（GPX）活性无显著影响。综上所述，添加脂肪酸能提高月东黑猪的生长率和肉质，促进肌肉发育、能量代谢和抗氧化能力。

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引用次数: 0

Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat 拉曼光谱法是一种通过真空包装羊肉的包装材料预测羊肉中活菌总数的无创方法

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-18 DOI: 10.1016/j.meatsci.2025.109943

Benjamin W.B. Holman , David L. Hopkins , Stephanie M. Fowler

This study investigated the use Raman spectroscopy to predict the in-pack total viable count (TVC) of microorganism on vacuum packaged and chilled lamb meat. A total of 159 lamb longissimus lumborum muscles (LL) were sourced from an investigation into the effects of chilled storage periods and packaging types. Each LL was measured while still in its packaging using a hand-held Raman spectroscopy device (785 Mira, Metrohm®, Melbourne, AUS) using a 785 ± 0.5 nm laser, 8–10 cm⁻¹ spectral resolution. After Raman measurements, the samples LL were removed from their packaging and analysed for TVC. It was found that Raman spectra only provided modest predictions (R² = 0.29; RMSE = 1.34) of in-pack TVC. Raman spectra could, however, differentiate between lamb meat with high and low TVC (based on log 5 CFU/g) with relatively high accuracy (92.5 %) and sensitivity (88.0 %). These findings confirm the application of Raman spectroscopy to provide non-destructive information of the in-pack status of TVC for chilled lamb meat.

本研究利用拉曼光谱法预测真空包装和冷藏羊肉中微生物的总活菌数。研究了冷藏期和包装类型对羔羊最长腰肌（LL）的影响。使用手持式拉曼光谱设备（785 Mira, Metrohm®，Melbourne， AUS）测量每个LL，使用785±0.5 nm激光，8-10 cm−1光谱分辨率。拉曼测量后，样品LL从包装中取出并分析TVC。研究发现，拉曼光谱仅能适度预测包装内TVC （R2 = 0.29, RMSE = 1.34）。然而，拉曼光谱可以区分高TVC和低TVC（基于log 5 CFU/g）的羊肉，准确度（92.5%）和灵敏度（88.0%）相对较高。这些发现证实了拉曼光谱的应用可以提供冷冻羊肉TVC包装状态的无损信息。

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引用次数: 0

Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters 泡沫模板法制备的猪血浆蛋白-黄原胶基油凝胶对低脂法兰克福香肠品质特性和风味特性的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-13 DOI: 10.1016/j.meatsci.2025.109933

Jinhai Zhao , Xinpeng Yao , Hui Zhang , Baohua Kong , Fangda Sun , Qian Liu , Chuanai Cao

This study investigates the effect of porcine plasma protein-xanthan gum based oleogels (PXO) constructed by foam-templated approach as animal fat substitutes on the quality characteristics and flavor attributes of low-fat frankfurters. The results showed that the incorporation of PXO as the substitutes for animal fat significantly reduced the cooking loss and enhanced the emulsion stability, as well as the L* and a* values in low-fat frankfurters (P < 0.05). Moreover, 50 % fat substitutes ratio by PXO can obviously improve the textural attributes (such as hardness, resilience, springiness and chewiness) of frankfurters, which was verified by dynamic rheological behavior and microstructure. Hydrogen bonds and disulfide bonds were the principal molecular interactions in low-fat frankfurters. This revealed that 50 % fat substitutes ratio with PXO exhibited the optimal fat-replacing effect by overcoming the quality flaws in frankfurters. Additionally, incorporating PXO alters the aroma and taste of low-fat frankfurters, which may help counteract the reduction in volatile flavor compounds stemming from the removal of fat. Sensory analysis also pointed out that fat substitutes with PXO in frankfurters increased the uniformity and juiciness scores (P < 0.05). Overall, 50 % PXO can be successfully used as a fat substitute, providing valuable insights into the processing of low-fat emulsified meat products.

本研究探讨了泡沫模板法制备的猪血浆蛋白-黄原胶基油凝胶（PXO）作为动物脂肪替代品对低脂法兰克福香肠品质特性和风味特性的影响。结果表明，添加PXO作为动物脂肪替代品，可显著降低低脂法兰克福香肠的蒸煮损失，提高乳化稳定性，提高L*和a*值(P <；0.05)。通过动态流变行为和微观结构验证了PXO脂肪替代比例为50%时，能明显改善法兰克福香肠的硬度、回弹性、弹性和嚼劲等质地特性。氢键和二硫键是低脂法兰克福香肠中主要的分子相互作用。由此可见，PXO的脂肪替代比例为50%时，可以克服法兰克福香肠的品质缺陷，达到最佳的脂肪替代效果。此外，加入PXO会改变低脂法兰克福香肠的香气和味道，这可能有助于抵消因去除脂肪而导致的挥发性风味化合物的减少。感官分析还指出，用PXO代替脂肪可以提高法兰克福香肠的均匀性和多汁性得分(P <；0.05)。总的来说，50%的PXO可以成功地用作脂肪替代品，为低脂乳化肉制品的加工提供了有价值的见解。

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引用次数: 0

Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages 发酵香肠中不同凝固酶阴性葡萄球菌的溶脂和抗氧化活性评价

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-12 DOI: 10.1016/j.meatsci.2025.109932

Dan Li , Yuyu Du , Liya Su , Yaqiu Lin , Jiong Zheng , Fidel Toldrá , Chenglin Zhu , Muying Du , Yuan Liu , Juan Chen

Six strains of coagulase-negative staphylococci, isolated from fermented meat products and identified as Staphylococcus hominis 9, Staphylococcus saprophyticus 18, Staphylococcus saprophyticus 27, Staphylococcus xylosus 37, Staphylococcus saprophyticus 120, and Staphylococcus cohnii 129, were evaluated for their lipid hydrolase and antioxidant enzyme activities. The effects of the selected strains on lipid hydrolysis and oxidation in fermented sausages were subsequently investigated. In meat simulation medium, Staphylococcus cohnii 129 exhibited the highest lipase and superoxide dismutase activities among all tested strains. Therefore, S. cohnii 129 was selected as the optimal strain to ferment sausage either alone (S129) or in combination with Lactiplantibacillus plantarum 77 (S129 + L77), with a blank group as the control. Lipase activities and the concentrations of lipid hydrolysis products, including monoglyceride, free glycerol, and free fatty acids, were higher in both S129 and S129 + L77 than in the control. Additionally, the suppression of lipoxygenase activity, TBARS, hexanal, and saturated aldehyde production was more pronounced in S129 and S129 + L77 compared to the control. Moreover, the highest scores for overall flavor and acceptability, and the lowest score for rancid notes, were reported for S129. The results indicate that S. cohnii 129 has significant potential for improving sausage quality and preventing the formation of off-flavors.

从发酵肉制品中分离得到6株凝固酶阴性葡萄球菌，鉴定为人型葡萄球菌9、腐生葡萄球菌18、腐生葡萄球菌27、木糖葡萄球菌37、腐生葡萄球菌120和cohnii葡萄球菌129，对其脂质水解酶和抗氧化酶活性进行了测定。随后研究了所选菌株对发酵香肠中脂质水解和氧化的影响。在肉类模拟培养基中，cohni葡萄球菌129的脂肪酶和超氧化物歧化酶活性最高。因此，选择柯氏杆菌129作为单独发酵香肠（S129）或与植物乳杆菌77 （S129 + L77）联合发酵香肠的最佳菌株，并以空白组为对照。脂肪酶活性和脂质水解产物（包括单甘油酯、游离甘油和游离脂肪酸）浓度在S129和S129 + L77中均高于对照组。此外，与对照相比，S129和S129 + L77对脂氧合酶活性、TBARS、己醛和饱和醛产生的抑制更为明显。此外，总体风味和可接受性得分最高，腐臭音符得分最低的是S129。结果表明，大肠杆菌129在改善香肠品质和防止异味形成方面具有较大的潜力。

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引用次数: 0

Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring 含黑桫椤花青素和茶多酚的海藻酸钠-果胶活性智能膜在猪肉保鲜保鲜中的应用

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-12 DOI: 10.1016/j.meatsci.2025.109931

Liu Yang , Sheng Chen , Zhipeng Jiang , Xue Ding , Wenwen Chen , Ning Ma , Shengyu Xu , Hongyuan Zhang

To investigate the preservation effects of active intelligent packaging film (S/P/A/T film) incorporated with anthocyanins (AMA) and tea polyphenols (TP) on meat, pork was selected as a representative sample, and preservation and monitoring experiments were conducted at 4 °C. The antimicrobial properties of the S/P/A/T active intelligent packaging were confirmed by observing the effects of the film solution on the growth curves and bacterial morphology of S. aureus and E. coli. The possible antibacterial mechanism was revealed by molecular docking technology. Finally, the prepared active intelligent packaging was applied to the preservation and freshness monitoring of chilled pork. The study investigated the changes in physicochemical indicators, sensory quality, microbial communities, metabolite characteristics, and the color response capability of the active intelligent packaging during the storage of packaged chilled pork. The S/P/A/T film packaging could inhibit the increase in pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), b* value, and adhesiveness of chilled pork, while delaying the decline in hardness, springiness, a* value, L* value, and sensory quality. The film could extend the shelf life of pork by 3 d. The film also reduced the abundance of spoilage bacteria in the pork and delayed the production of off-flavor substances during pork spoilage. The active intelligent film exhibited a favorable color response during the freshness monitoring of pork. The aforementioned results indicate that the prepared active intelligent packaging has excellent preservative and antimicrobial effects on chilled pork and can monitor the freshness of pork in real-time. Therefore, the development of active intelligent packaging based on S/P/A/T provides promising prospects for meat preservation and freshness monitoring.

为研究含有花青素（AMA）和茶多酚（TP）的活性智能包装膜（S/P/A/T膜）对肉类的保鲜效果，以猪肉为代表样品，在4℃条件下进行保鲜和监测实验。通过观察膜液对金黄色葡萄球菌和大肠杆菌生长曲线和细菌形态的影响，验证S/P/A/T活性智能包装的抗菌性能。通过分子对接技术揭示了其可能的抗菌机制。最后，将所制备的主动智能包装应用于冰鲜猪肉的保鲜和新鲜度监测。研究了主动智能包装在包装冷鲜猪肉贮藏过程中理化指标、感官品质、微生物群落、代谢物特性及颜色响应能力的变化。S/P/A/T薄膜包装可以抑制冷鲜猪肉的pH、总挥发性碱性氮（TVB-N）、总活菌数（TVC）、b*值和黏附性的升高，延缓硬度、弹性、A *值、L*值和感官品质的下降。该膜可使猪肉的保质期延长3 d，并能降低猪肉中腐败菌的丰度，延缓猪肉变质过程中异味物质的产生。活性智能薄膜在猪肉新鲜度监测中表现出良好的颜色响应。上述结果表明，制备的活性智能包装对冷鲜猪肉具有良好的防腐和抗菌效果，可以实时监控猪肉的新鲜度。因此，基于S/P/A/T的主动智能包装的发展为肉类保鲜和新鲜度监测提供了广阔的前景。

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引用次数: 0

Growth rate and finishing system alter beef color and early postmortem metabolism in Bos indicus crossbred cattle 生长速率和肥育制度改变了籼稻杂交牛的肉色和死后早期代谢

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-07 DOI: 10.1016/j.meatsci.2025.109930

Juan F. Morales Gómez , Patricia M. Ramos , Mariane Beline , Daniel S. Antonelo , Bruna Pavan , Rodrigo S. Goulart , Laila T. Kirkpatrick , David E. Gerrard , Saulo L. Silva

The aim of this study was to explore the effects of growth rate and finishing system (feedlot or pasture) on postmortem muscle metabolism and subsequent beef color development. Seventy-two Angus × Nellore crossbred steers were randomly assigned to one of four treatment combinations: 1) feedlot, high growth rate (FH); 2) feedlot, low growth rate (FL); 3) pasture, high growth rate (PH) and 4) pasture, low growth rate (PL). Animals were harvested either at a constant body weight (BW; 530 kg) or days on feed (DOF; 140 d). PL cattle had darker (P < 0.001) lean, slower (P = 0.006) pH declines and greater (P = 0.005) ultimate (24 h) pH values, as well as lower glycolytic potentials (P = 0.019) in the Longissimus muscle compared to FH cattle when harvested based on DOF. Muscle from PH had similar muscle energy metabolism when subjected to an in vitro glycolysis system, and beef color attributes compared to those of FL cattle. Growth rate influenced postmortem beef metabolism and color attributes more notably when harvested at a constant BW endpoint compared to those harvested on a constant DOF. Both feeding regime and growth rate affected meat quality characteristics. These results demonstrate that feeding strategies should be carefully considered when attempting to optimize beef quality development, especially fresh color.

本研究的目的是探讨生长速度和育肥制度（饲养场或牧场）对死后肌肉代谢和随后牛肉颜色发育的影响。选用72头安格斯×内洛尔杂交阉牛，随机分为4组处理：1)饲养场，高生长率（FH）；2)饲养场，生长率（FL）低；3)牧草，高生长速率（PH）和4)牧草，低生长速率（PL）。收获的动物要么是恒定体重（体重）；530公斤)或饲料日(DOF；140 d)。PL牛肤色较深(P <；0.001)瘦，pH下降较慢（P = 0.006），最终（24小时）pH值较大（P = 0.005），最长肌的糖酵解电位较低（P = 0.019）。与FL牛相比，PH牛的肌肉在体外糖酵解系统中具有相似的肌肉能量代谢和牛肉颜色属性。生长速度对死后牛肉代谢和颜色属性的影响，在恒定体重终点收获时比在恒定DOF收获时更为显著。饲喂方式和生长速度对肉质性状均有影响。这些结果表明，在试图优化牛肉品质发展时，应仔细考虑饲养策略，特别是鲜色。

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引用次数: 0

The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fat 瘦肉产量对澳大利亚羔羊食用品质的影响部分是由肌内脂肪驱动的

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-06 DOI: 10.1016/j.meatsci.2025.109929

S.M. Moyes , G.E. Gardner , D.W. Pethick , F. Anderson , S.L. Connaughton , P. McGilchrist , L. Pannier

The impact of increasing lean meat yield (LMY) on consumer eating acceptance and its association with intramuscular fat (IMF) of lamb products was evaluated. Consumer sensory scores (overall liking, tenderness, juiciness, flavour liking) of the loin and topside were obtained from 3119 lambs, in addition to the knuckle, leg, outside, rack, rump and shoulder from a subset of these animals (n = 824). LMY indicators included GR tissue depth (measured 110 mm from dorsal midline of 12th rib), whole carcass and section (fore, saddle, hind) computed tomography (CT) lean% and cut weight of the loin and topside (as a percentage of the total carcass weight). Loin IMF was measured on all animals, with topside, outside, rump and shoulder IMF obtained from a subset of animals. Linear mixed models demonstrated a reduction in eating quality with increasing LMY in all cuts (P < 0.05) except the knuckle and leg. The impact on eating quality varied depending on the method used to estimate LMY, with the strongest association observed when using CT lean% measures, particularly section CT lean% from which the cut was taken. The effect of LMY on consumer eating quality was fully driven by IMF within the loin and rump cuts (P > 0.05) but only partially in the rack, outside and shoulder (P < 0.05). Results confirm the importance for simultaneous selection of LMY and IMF as key drivers of sheepmeat eating quality and the importance for the inclusion of on-line predictions of LMY in eating quality grading systems.

评价了瘦肉产量（LMY）的提高对消费者食用接受度的影响及其与羊肉产品肌内脂肪（IMF）的关系。消费者感官评分（总体喜欢度、嫩度、多汁性、风味喜好）来自3119只羔羊，以及这些动物的一部分（n = 824）的指关节、腿、外部、肋骨、臀部和肩部。LMY指标包括GR组织深度（测量距离第12肋背中线110 mm）、胴体整体和剖面（前、鞍、后）计算机断层扫描（CT）、腰部和上部的瘦%和切重（占胴体总重量的百分比）。测量了所有动物的腰部IMF，并从一部分动物的上部、外侧、臀部和肩部获得了IMF。线性混合模型显示，除关节和腿部外，所有切口的LMY均随着LMY的增加而降低（P < 0.05）。对饮食质量的影响取决于用于估计LMY的方法，当使用CT瘦肉百分比测量时观察到最强的关联，特别是切片CT瘦肉百分比。LMY对消费者进食质量的影响完全由腰、臀部位内的IMF驱动（P > 0.05），而仅部分由腰、外侧和肩部的IMF驱动（P < 0.05）。结果证实了同时选择LMY和IMF作为羊肉食用质量的关键驱动因素的重要性，以及将LMY的在线预测纳入食用质量分级系统的重要性。

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引用次数: 0

Based on the specific spoilage organisms to improve the storage stability of bulk sausage 针对特定的腐败微生物，提高散装香肠的贮藏稳定性

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-05 DOI: 10.1016/j.meatsci.2025.109927

Xiaojing Tian , Yuxuan Liu , Bihong Gao , Xiuli Song , Ranran Li , Yunhao Ma , Yinglu Zhang , Wenhang Wang

Bulk sausages packaged by natural animal or artificial collagen casings are highly susceptible to microbial contamination. In this study, quality changes of sausages packaged by animal casings were monitored and bacterial community dynamics on casing surfaces were analyzed by combining conventional bacterial culture methods and 16S rDNA sequencing during 30-day storage at 4 °C. Followed by evaluating the spoilage ability of the identified dominant bacterial community, three specific spoilage organisms (SSOs) were identified: Brochothrix thermosphacta, Pseudomonas lundensis, and Weissella viridescens. For the three SSOs, three natural antibacterial agents, nisin, phenyllactic acid (PLA), and kojic acid (KA), were selected alone or in combination to improve the storage stability of sausage. In situ experiments demonstrated that a combination of nisin (15 mg/mL) and PLA (2 mg/mL) most effectively suppressed the bacterial growth on sausages. These results are expected to provide a theoretical reference for extending the shelf life of bulk sausage.

用天然动物或人造胶原蛋白包装的散装香肠极易受到微生物污染。本研究采用常规细菌培养法和16S rDNA测序法，对动物肠衣包装香肠在4℃条件下保存30 d后的品质变化进行监测，分析肠衣表面细菌群落动态。通过对鉴定出的优势菌群的腐败能力进行评价，鉴定出3种特定的腐败菌：热腐Brochothrix thermosphaacta、lundpseudomonas lundensis和Weissella viri下降菌。对于3种sso，分别选择nisin、苯乳酸（PLA）和曲酸（KA） 3种天然抗菌剂单独或联合使用，以提高香肠的贮藏稳定性。原位实验表明，nisin （15 mg/mL）和PLA （2 mg/mL）的组合最有效地抑制了香肠上的细菌生长。研究结果可为延长散装香肠的保质期提供理论参考。

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引用次数: 0

Red meat biochemical and flavor changes through postmortem aging 红肉在死后的陈化过程中会发生生化变化和风味变化。

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-04 DOI: 10.1016/j.meatsci.2025.109885

Jerrad F. Legako

Red meats consist of beef, pork, and lamb which commonly undergo postmortem aging prior to consumption. Palatability of red meats is greatly influenced by flavor. Furthermore, consumers frequently describe flavor to be the most important red meat palatability attribute. During the aging period biochemical mechanisms progress which may liberate or develop flavor contributing metabolites. Factors such as aging type (wet or dry), duration, and temperature are demonstrated to be of significant influence on development of flavor related metabolites. Likewise, microbial growth during aging may further influence flavor contributing metabolites and perceived flavor. Each of these factors may impact flavor differently among beef, pork, and lamb. This review takes aim at describing the biochemical mechanisms that generate flavor related metabolites during aging. Secondly, the effects of aging parameters will be described for beef, pork, and lamb.

红肉包括牛肉、猪肉和羊肉，通常在食用前经过死后老化。红肉的适口性很大程度上受风味的影响。此外，消费者经常将风味描述为红肉最重要的适口性属性。在衰老过程中，生物化学机制的进展可能释放或产生有助于风味的代谢物。陈酿类型（干湿）、持续时间和温度等因素被证明对风味相关代谢物的发展有重要影响。同样，陈酿过程中的微生物生长可能进一步影响风味，产生代谢物和感知风味。这些因素中的每一个都会对牛肉、猪肉和羊肉的风味产生不同的影响。本文综述了在衰老过程中产生风味相关代谢物的生化机制。其次，将描述老化参数对牛肉，猪肉和羊肉的影响。

引用次数: 0

Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review 利用牧草、补品和农业副产品进行可持续畜牧生产：提高生产力、增肌和肉质-综述

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-04 DOI: 10.1016/j.meatsci.2025.109921

Eric N. Ponnampalam , Gauri Jairath , Susana P. Alves , Ishaya U. Gadzama , Sarusha Santhiravel , Cletos Mapiye , Benjamin W.B. Holman

Global food consumption is rising due to population growth and increased demand for animal protein, necessitating sustainable livestock production systems. This paper examines strategies to address inefficiencies in meat production, including high resource use and environmental impacts, by utilising low-value feedstuffs, agricultural by-products, and innovative supplements. A comprehensive literature review was conducted, synthesising recent research from databases such as Scopus and Web of Science, focusing on forage-based diets, grain supplements, marine-derived additives, agrifood by-products, and micronutrient interventions. Findings reveal that forage-based diets enhance health-enhancing fatty acids in ruminant meat, while marine supplements like Asparagopsis seaweed may reduce methane emissions without compromising meat safety. Agricultural by-products, such as grape pomace and olive cake, improve oxidative stability and fatty acid profiles, aligning with circular economy principles. Mineral and vitamin supplementation, including selenium and vitamin E, boosts antioxidative capacity, extending meat shelf life and retail storage quality. However, outcomes depend on feed type, inclusion levels, and animal species, with antinutritional factors requiring careful management to avoid metabolic disorders. The review concludes that integrating diverse feed resources, such as forages, marine additives, and by-products, can enhance sustainability, reduce environmental footprints, and improve meat quality. Strategic implementation of these practices, tailored to regional feed availability and livestock needs, is critical for balancing economic viability, ecological resilience, and nutritional enhancement in future food systems.

由于人口增长和对动物蛋白需求的增加，全球粮食消费量正在上升，需要可持续的畜牧生产系统。本文探讨了通过利用低价值饲料、农业副产品和创新补充剂来解决肉类生产效率低下问题的策略，包括高资源利用和环境影响。我们进行了全面的文献综述，综合了Scopus和Web of Science等数据库中的最新研究，重点关注了基于饲料的饮食、谷物补充剂、海洋衍生添加剂、农业食品副产品和微量营养素干预措施。研究结果表明，以牧草为基础的饮食可以提高反刍动物肉类中有益健康的脂肪酸，而像天冬酰胺海藻这样的海洋补充剂可以在不影响肉类安全的情况下减少甲烷排放。农业副产品，如葡萄渣和橄榄饼，改善氧化稳定性和脂肪酸谱，符合循环经济原则。矿物质和维生素的补充，包括硒和维生素E，可以增强抗氧化能力，延长肉类的保质期和零售储存质量。然而，结果取决于饲料类型、添加水平和动物种类，需要仔细管理抗营养因子以避免代谢紊乱。该综述的结论是，整合多种饲料资源，如饲料、海洋添加剂和副产品，可以增强可持续性，减少环境足迹，并改善肉类品质。根据区域饲料供应和牲畜需求，战略性地实施这些做法，对于在未来粮食系统中平衡经济可行性、生态恢复力和营养增强至关重要。

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