宰前氧化应激对宰后成熟绵羊肉品质及氧化稳定性的影响

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Abstract： In order to investigate the regulatory effect of pre-slaughter oxidative stress on postmortem meat quality， 10 crossred lambs from Mongolian sheepwith smal-tailed Han sheep were selected andrandomlydivided into two groups （n=5 ）： a grazing group （without concentrate supplementation）and a high-concentrate fatening group（feda basal diet consisting of coarse forage，pasture grassand concentratesupplement）.At the endof the feeding trial，alllambs were slaughteredand longissimusdorsi muscleswerecollctedforanalysis.Theresultsshowedthatthere weresomedifferences in meat quality between the two groups.Compared with the grazing group，high-concentrate feeding caused color deteriorationandanincreasedcontentofcrudefatinlamb meat.Theoxidative stabilityoflambmeatinthehigh-concentrate fatening groupwas deteriorated during postmortem aging due tooxidative stres，thelevelof reactive oxygen species （ROS） was increased， the activities of peroxidase dismutase （SOD），glutathione peroxidase （GSH- ∇⋅Px ）andcatalase（CAT）were decreased，andthetotalantioxidantcapacity（T-AOC）werereducedgenerallyanddeterioratedrapidlyinthelatestageof postmortem aging.These findings showed that oxidative stressmediatedbyhigh concentrate fatening had an adverse effect on the oxidative stability of sheep meat through postmortem aging.

Keywords：shepmeat; oxidatiestressreactiveoxygespecies; oxidativestability; highconcentrate fateng; postmotemaging DOI：10.7506/rlyj1001-8123-20250429-132

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2026）04-0009-07

在过去的20年里，随着世界人均国内生产总值购买力平价的提高，绵羊肉产量在全球范围内稳步增长。（剩余15673字）