期刊
MEAT SCIENCE
卷 116, 期 -, 页码 236-242出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.02.024
关键词
Antioxidant status; Chestnut tannins; Lamb; Meat quality; Welfare
资金
- National Natural Science Foundation of China [31201819]
- China Postdoctoral Science Foundation [2015M570608]
A study was conducted to evaluate the effects of chestnut tannins (CT) on the meat quality, welfare and antioxidant status of heat-stressed lambs. Lambs in one group were raised at 20 degrees C and fed a basal diet (N), and three other groups (32 degrees C) were fed a basal diet with 0 (CT0), 5 (CT5), and 10 g (CT10) of CT/kg. Addition of CT increased the b* and L* values of meat and superoxide dismutase and glutathione peroxidase activity in the serum and liver of heat-stressed lambs. The malondialdehyde concentration in meat, serum, and liver of heat-stressed lambs was decreased by dietary CT supplementation. Lambs in the CT0 group had higher cortisol, T-3, and T-4 levels, creatine kinase activity, white blood cell count, neutrophil count, neutrophil:lymphocyte ratio and a lower lymphocyte count than that in the N and CT10 groups. In conclusion, the addition of CT improved meat quality, certain stress parameters, and the antioxidant status of heat-stressed lambs. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据