发酵型微纳米中草药制剂对猪肉品质的影响研究-湖南生态科学学报-CSCIED科技核心评价数据库-手机版

发酵型微纳米中草药制剂对猪肉品质的影响研究

Effects of Micro-Nano Fermented Compounds of Hawthorn, Yam and Hesperidin on Pork Quality

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DOI	10.3969/j.issn.2095-7300.2025.02.004
刊名	湖南生态科学学报 Journal of Hunan Ecological Science
年，卷(期)	2025, 12(2)
作者	胡永灵*,唐小武,赵宜娴,王挺,NguyenThiThanhHai,
作者单位	湖南环境生物职业技术学院生物工程学院,湖南衡阳; 衡阳师范学院生命科学学院,南岳山区生物资源保护与利用湖南省重点实验室,湖南衡阳; 越南北江农林大学兽医学院,越南北江
摘要	【目的】本研究旨在探究由发酵型微纳米中草药山楂、山药和橙皮苷制成的中草药制剂对猪肉品质的影响。【方法】将120头体重相近的生长育肥黑猪随机分为2个处理组,每组设6个重复,每个重复10头猪。对照组饲喂基础日粮,中草药试验组则在基础日粮中添加发酵山楂(300mg/kg)、山药(600mg/kg)及橙皮苷(600mg/kg)。所有中草药经过超微粉碎后,用芽孢杆菌发酵24h制成。试验持续28d,试验结束后屠宰采集样本。利用质构分析仪对肌肉组织进行剪切力的测定。利用色度计对肌肉组织进行亮度、红度、黄度值的测定。将肌肉组织进行石蜡包埋切片,苏木精-伊红染色,镜检,测量肌纤维细胞的直径和密度。对肌肉组织进行常规养分粗蛋白和粗脂肪的测量。【结果】与对照组比较,中草药试验组新鲜背最长肌(LD)的峰值正力显著提高(P<0.05);新鲜股二头肌(BF)在32h和56h的红度值显著高于对照组,且56h的黄度值显著降低(P<0.05);此外,试验组股二头肌的肌纤维直径和纤维面积均显著大于对照组,其蛋白质含量也高于对照组(P<0.05)。【结论】添加山楂、山药和橙皮苷发酵中草药制剂可通过提高新鲜股二头肌的红度以及背最长肌的剪切力来改善猪肉品质。
Abstract	【Objective】To find the effect of micro-nano fermented Chinese medical plant powder (CMPP) on pork quality. 【Method】A total of 120 growing-finishing black pigs were randomly allotted to two treatment groups six replicates per group, with 10 pigs per repliate. Pigs in the control group were fed a control diet. Pigs in CMPP group received control diet and supplemented with fermented hawthorn 300 mg / kg, fermented yam 600 mg / kg and fermented hesperidin 600 mg / kg, and all Chinese herbal medicines were super finely crushed and mixed together to fermented by Bacillus. After 28 days, pigs were slaughtered for sample collection. 【Result】The results indicated that the peak positive force required to the fresh longissimus dorsi (LD) muscle was significantly higher in the CMPP group than in the control group (P<0. 05). Redness value at 32 h and 56 h was higher and yellowness value at 56 h of fresh biceps femoris (BF) was lower in CMPP group when compared with control group (P<0. 05). Muscle BF in CMPP group had larger fiber diameter, fiber cross-sectional area and had more protein con- tents than that in control group (P<0. 05). 【Conclusion】In conclusion, supplemented with CMPP could improve meat quality by elevating redness of fresh BF muscle and chewiness of fresh LD muscle.
关键词	猪;发酵中草药制剂;肉品质;股二头肌;背最长肌
KeyWord	pigs; Chinese herbal preparation; meat quality; nutritional composition; myofibril mor- phology
基金项目
页码	31-37

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引用本文

胡永灵*,唐小武,赵宜娴,王挺,NguyenThiThanhHai. 发酵型微纳米中草药制剂对猪肉品质的影响研究 [J]. 湖南生态科学学报. 2025; 12; (2). 31 - 37.

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