Effects of chestnut tannins on the meat quality, welfare, and antioxidant status of heat-stressed lambs

文献类型: 外文期刊

第一作者: Liu, Huawei

作者: Liu, Huawei;Xiong, Benhai;Liu, Huawei;Zhao, Jinshan;Li, Ke;Lv Mingbin

作者机构:

关键词: Antioxidant status;Chestnut tannins;Lamb;Meat quality;Welfare

期刊名称:MEAT SCIENCE ( 影响因子:5.209; 五年影响因子:5.305 )

ISSN:

年卷期:

页码:

收录情况: SCI

摘要: 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.

分类号: TS25

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