宰前急性淋浴对黄羽肉鸡应激生理生化指标及肉品质的影响
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摘要
针对华南地区肉鸡屠宰场普遍存在对肉鸡进行宰前急性淋浴处理的现状,研究了宰前急性淋浴对黄羽肉鸡生理生化指标及肉品质的影响。结果表明,急性淋浴组黄羽肉鸡宰后沥血量(45.58±7.96)g,显著小于对照组沥血量(52.64±8.02)g(p<0.05);血浆中促肾上腺皮质激素(ACTH)含量(42.84±1.28)ng/L,极显著大于对照组(30.99±0.06)ng/L,血浆皮质酮激素(CORT)含量(35.95±3.31)ng/m L,极显著大于对照组(16.42±1.50)ng/m L(p<0.01);宰后45 min鸡胸肉和鸡腿肉中糖原含量、L*值均显著小于对照组(p<0.05);宰后24 h鸡胸肉和鸡腿肉乳酸含量均显著小于对照组,且p H、滴水损失率、剪切力值均显著大于对照组(p<0.05)。宰前急性淋浴增加了黄羽肉鸡的应激反应,使宰后肉品质降低。
On the considering that the acute shower treatment is commonly employed before slaughter in the broiler slaughter field in Southern China area,the effects of acute shower on the physiological and biochemical characteristics and the quality of the Yellow Chickens meat were investigated. The results showed: discharge of blood was( 45.58 ± 7.96) g in the Yellow Chickens after acute shower group,the data was significantly lower than the control group which was( 52.64 ± 8.02) g( p <0.05).Adrenocorticotropic hormone ACTH content in plasma was( 42.84 ± 1.28) ng/L in the Yellow Chickens after acute shower group,the value was significantly higher than the control group that was( 30.99 ± 0.06) ng/L,and plasma corticosterone hormone CORT content was( 35.95 ± 3.31) ng/m L,the value was significantly higher than the control group that was( 16.42 ±1.50) ng/m L( p < 0.01). 45 min after slaughter,glycogen content,L*of breast meat and thigh meat were significantly lower than the control group( p < 0.05).24 h after slaughter,lactic acid content of breast meat and thigh meat were significantly lower than the control group,p H and drip loss,shear value were significantly higher than the control group( p < 0.05). The experiment data showed that the acute shower before slaughter had enhanced the stress reaction of Yellow Chickens,which resulted in a lower quality level of chicken meat.
On the considering that the acute shower treatment is commonly employed before slaughter in the broiler slaughter field in Southern China area,the effects of acute shower on the physiological and biochemical characteristics and the quality of the Yellow Chickens meat were investigated. The results showed: discharge of blood was( 45.58 ± 7.96) g in the Yellow Chickens after acute shower group,the data was significantly lower than the control group which was( 52.64 ± 8.02) g( p <0.05).Adrenocorticotropic hormone ACTH content in plasma was( 42.84 ± 1.28) ng/L in the Yellow Chickens after acute shower group,the value was significantly higher than the control group that was( 30.99 ± 0.06) ng/L,and plasma corticosterone hormone CORT content was( 35.95 ± 3.31) ng/m L,the value was significantly higher than the control group that was( 16.42 ±1.50) ng/m L( p < 0.01). 45 min after slaughter,glycogen content,L*of breast meat and thigh meat were significantly lower than the control group( p < 0.05).24 h after slaughter,lactic acid content of breast meat and thigh meat were significantly lower than the control group,p H and drip loss,shear value were significantly higher than the control group( p < 0.05). The experiment data showed that the acute shower before slaughter had enhanced the stress reaction of Yellow Chickens,which resulted in a lower quality level of chicken meat.
引文
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[22]Choe J H,Choi Y M,Lee S H,et al.The relation between glycogen,lactate content and muscle fiber type composition,and their influence on postmortem glycolytic rate and pork quality[J].Meat Science,2008,80(2):355-362.
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[24]潘晓建,文利,彭增起,等.宰前热应激对肉鸡胸肉p H、氧化和嫩度、肉色及其关系的影响[J].江西农业学报,2007(05):91-95.
[25]杨小娇,许静,宗凯,等.不同温度热应激对肉鸡血液生化指标及肉品质的影响[J].家禽科学,2011(03):10-14.
[26]Elrom K.Handling and transportation of broilers welfare,stress,fear and meat quality.Part II:Stress[J].Israel Journal of Veterinary Medicine,2000,55(2):39-45.
[2]贾雁.黄羽肉鸡趋势与优势大家谈[J].农村养殖技术,2012(19):46.
[3]王晓峰,戴有理,张建华,等.黄羽肉鸡:中国肉鸡行业崛起的半壁江山——首届中国黄羽肉鸡行业发展大会成功召开[J].中国禽业导刊,2008(07):2-16.
[4]Simoes G S,Oba A,Matsuo T,et al.Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE(Pale,Soft,Exudative)Meat[J].Brazillian Archives of Biology and Technology,2009,52(SI):195-204.
[5]de Souza Langer R O,Simoes G S,Soares A L,et al.Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE(Pale,Soft,Exudative)meat and DFDlike(Dark,Firm,Dry)meat[J].Brazillian Archives of Biology and Technology,2010,53(5):1161-1167.
[6]Petracci M,Betti M,Bianchi M,et al.Color variation and characterization of broiler breast meat during processing in Italy[J].Poultry Science,2004,83(12):2086-2092.
[7]Lesiow T,Kijowski J.Impact of PSE and DFD meat on poultry processing:A review.[J].Polish Journal of Food and Nutrition Sciences,2003,12(2):3-8.
[8]Rybakina E G,Shanin S N,Kozinets I A,et al.Cellular mechanisms of cold stress-related immunosuppression and the action of interleukin 1[J].International Journal of Tissue Reactions,1997,19(3/4):135-140.
[9]Haman F,Peronnet F,Kenny G P,et al.Effect of cold exposure on fuel utilization in humans:plasma glucose,muscle glycogen,and lipids[J].Journal of Applied Physiology,2002,93(1):77-84.
[10]姜喃喃,王鹏,邢通,等.宰前与宰杀因素对禽肉品质的影响研究进展[J].食品科学,2015(03):240-244.
[11]陈钢.家禽宰杀放血和电麻的关系[J].食品科学,1980(09):5-6.
[12]张林,岳洪源,张海军,等.不同强度的运输应激对肉仔鸡血液应激指标和肌肉品质的影响[J].动物营养学报,2009(03):288-293.
[13]朱学伸.家禽“类PSE肉”的品质特性及其改善因素研究[D].南京:南京农业大学,2011.
[14]魏心如,韩敏义,王鹏,等.热处理对鸡胸肉剪切力与蒸煮损失的影响[J].江苏农业学报,2014(03):629-633.
[15]Barbut S,Zhang L,Marcone M.Effects of pale,normal,and dark chicken breast meat on microstructure,extractable proteins,and cooking of marinated fillets[J].Poultry Science,2005,84(5):797-802.
[16]Dadgar S,Crowe T G,Classen H L,et al.Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter[J].Poultry Science,2012,91(6):1454-1464.
[17]邱宏强,宋照军,刘玺.PSE肉和DFD肉中糖原含量变化分析[J].食品工业科技,2011(07):129-131.
[18]Fletcher D L,Qiao M,Smith D P.The relationship of raw broiler breast meat color and p H to cooked meat color and p H[J].Poultry Science,2000,79(5):784-788.
[19]朱志盈,闵成军,夏春厚,等.生猪宰前静养损耗与猪肉品质研究[J].肉类研究,2008(12):20-23.
[20]Penny I F.Protein denaturation and water-holding capacity in pork muscle[J].International Journal of Food Science&Technology,1969,4(3):269-273.
[21]J.M.Hughes S K O.A structural approach to understanding the interactions between colour,water-holding capacity and tenderness[J].Meat Science,2014(98):520-532.
[22]Choe J H,Choi Y M,Lee S H,et al.The relation between glycogen,lactate content and muscle fiber type composition,and their influence on postmortem glycolytic rate and pork quality[J].Meat Science,2008,80(2):355-362.
[23]Rosenvold K,Andersen H J.The significance of preslaughter stress and diet on colour and colour stability of pork[J].Meat Science,2003,63(PII S0309-1740(02)00071-22):199-209.
[24]潘晓建,文利,彭增起,等.宰前热应激对肉鸡胸肉p H、氧化和嫩度、肉色及其关系的影响[J].江西农业学报,2007(05):91-95.
[25]杨小娇,许静,宗凯,等.不同温度热应激对肉鸡血液生化指标及肉品质的影响[J].家禽科学,2011(03):10-14.
[26]Elrom K.Handling and transportation of broilers welfare,stress,fear and meat quality.Part II:Stress[J].Israel Journal of Veterinary Medicine,2000,55(2):39-45.