屠宰季节对不同品种生猪宰前应激及宰后肉品质的影响
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摘要
通过分析血液应激指标、胴体pH值和温度、胴体表面损伤、预冷损耗、色泽、滴水损失、蒸煮损失、剪切力、质构特性及PSE肉(pale,soft and exudative meat)发生率等指标,探究春、夏、秋、冬4个季节宰杀对杜长大三元杂交猪和三门峡黑猪宰前应激及宰后猪肉品质的影响。结果表明:与夏、冬2季相比,春、秋季宰杀三门峡黑猪和杜长大三元杂交猪血液中的丙氨酸氨基转移酶(alanine aminotransferase,ALT)、肌酸激酶(creatine kinase,CK)、皮质醇(cortisol,COR)、乳酸脱氢酶(lactate dehydrogenase,LDH)、肌酐(creatinine,CRE)和促肾上腺素皮质激素(adrenocorticotropic hormone,ACTH)含量均较低;春季宰杀杜长大三元杂交猪和三门峡黑猪血液中的葡萄糖(glucose,GLU)和乳酸(lactic acid,LAC)含量显著低于其他3个季节(P<0.05);春季生猪宰前应激效应较低,胴体表面损伤与预冷损耗显著降低(P<0.05);春、秋季宰杀冷却猪肉的色泽、保水性及嫩度较好。在同一季节,三门峡黑猪的抗应激能力优于杜长大三元杂交猪,且宰后猪肉的pH_(24h)(宰后24 h的pH值)、红度值(a~*)和咀嚼性相对较高,亮度值(L~*)、滴水损失、蒸煮损失及剪切力相对较低,PSE肉的发生率较低,说明黑猪肉的品质更好。
In this study, the effects of different environmental temperatures on the preslaughter stress and meat quality of different pig breeds were studied. For this purpose, Duroc × Landrace × Large Yorkshire crossbred pigs and the local breed Sanmenxia black pigs were slaughtered in the four seasons of the year and blood stress indices, carcass skin injury score, pre-cooling loss, postmortem meat quality(pH value, temperature, color, drip loss, cooking loss, shear force, and texture) and the incidence of pale, soft and exudative(PSE) meat and other indicators were determined. The results showed that for the two breeds, the serum levels of alanine aminotransferase(ALT), creatine kinase(CK), cortisol(COR), lactate dehydrogenase(LDH), creatinine(CRE) and adrenocorticotropic hormone(ACTH) in pigs slaughtered in spring and autumn decreased significantly compared with those slaughtered in summer and winter(P < 0.05). A significant reduction in serum glucose(GLU) and lactic acid(LAC) levels was observed comparing pigs slaughtered in spring and the other seasons, regardless of breed(P < 0.05). Moreover, preslaughter stress level was lower in spring and carcass skin injury score and precooling loss was significantly lower than in any other season(P < 0.05). The color, water holding capacity and tenderness of chilled pork from pigs slaughtered in spring and autumn were better. In the same season, the resistance of Sanmenxia black pigs to preslaughter stress was greater than that of Duroc × Landrace × Large Yorkshire crossbred pigs; Sanmenxia black pigs showed a decrease in pork pH at 24 h post-mortem(pH_(24h)), redness value(a~*), chewiness, brightness value(L~*), drip loss, cooking loss, shear force, and PSE incidence and had better meat quality.
In this study, the effects of different environmental temperatures on the preslaughter stress and meat quality of different pig breeds were studied. For this purpose, Duroc × Landrace × Large Yorkshire crossbred pigs and the local breed Sanmenxia black pigs were slaughtered in the four seasons of the year and blood stress indices, carcass skin injury score, pre-cooling loss, postmortem meat quality(pH value, temperature, color, drip loss, cooking loss, shear force, and texture) and the incidence of pale, soft and exudative(PSE) meat and other indicators were determined. The results showed that for the two breeds, the serum levels of alanine aminotransferase(ALT), creatine kinase(CK), cortisol(COR), lactate dehydrogenase(LDH), creatinine(CRE) and adrenocorticotropic hormone(ACTH) in pigs slaughtered in spring and autumn decreased significantly compared with those slaughtered in summer and winter(P < 0.05). A significant reduction in serum glucose(GLU) and lactic acid(LAC) levels was observed comparing pigs slaughtered in spring and the other seasons, regardless of breed(P < 0.05). Moreover, preslaughter stress level was lower in spring and carcass skin injury score and precooling loss was significantly lower than in any other season(P < 0.05). The color, water holding capacity and tenderness of chilled pork from pigs slaughtered in spring and autumn were better. In the same season, the resistance of Sanmenxia black pigs to preslaughter stress was greater than that of Duroc × Landrace × Large Yorkshire crossbred pigs; Sanmenxia black pigs showed a decrease in pork pH at 24 h post-mortem(pH_(24h)), redness value(a~*), chewiness, brightness value(L~*), drip loss, cooking loss, shear force, and PSE incidence and had better meat quality.
引文
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[10]冯文武,龙威海,丁玫,等.贵州地方猪种及三元商品猪氟烷基因的检测[J].生物技术通报,2015,31(8):66-70.DOI:10.13560/j.cnki.biotech.bull.1985.2015.08.010.
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[14]FERRARI S,COSTA A,GUARINO M.Heat stress assessment by swine related vocalization[J].Livestock Science,2013,151(1):29-34.DOI:10.1016/j.livsci.2012.10.013.
[15]田寒友,邹昊,刘飞,等.运输时间和温度对生猪应激和猪肉品质的影响[J].农业工程学报,2015,31(16):284-288.DOI:10.11975/j.issn.1002-6819.2015.16.038.
[16]吴小伟,张春晖,李侠,等.击晕方式和在轨时间对生猪应激及肉质的影响[J].现代食品科技,2014,30(7):165-170.DOI:10.13982/j.mfst.1673-9078.2014.07.051.
[17]?ELECHOWSKA E,PRZYBYLSKI W,JAWORSKA D,et al.Technological and sensory pork quality in relation to muscle and drip loss protein profiles[J].European Food Research and Technology,2012,234(5):883-894.DOI:10.1007/s00217-012-1705-z.
[18]XIA Xiufang,KONG Baohua,LIU Jing,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].LWT-Food Science and Technology,2012,46(1):280-286.DOI:10.1016/j.lwt.2011.09.018.
[19]张文红.电击昏、电刺激和冷却方式对猪肉品质的影响研究[D].南京:南京农业大学,2006:26-27.
[20]赵慧,甄少波,任发政,等.待宰时间和致晕方式对生猪应激及猪肉品质的影响[J].农业工程学报,2013,29(4):272-277.DOI:10.3969/j.issn.1002-6819.2013.04.034.
[21]杨培歌,顾宪红.应激对猪生产性能、行为及血液理化指标影响的研究进展[J].中国畜牧兽医,2013,40(1):111-116.DOI:10.3969/j.issn.1671-7236.2013.01.030.
[22]CHAI Jin,XIONG Qi,ZHANG Changxin,et al.Effect of pre-slaughter transport plant on blood constituents and meat quality in halothane genotype of NN Large White×Landrace pigs[J].Livestock Science,2010,127(2):211-217.DOI:10.1016/j.livsci.2009.09.014.
[23]CARROLL J A,BURDICK N C,CHASE C C,Jr,et al.Influence of environmental temperature on the physiological,endocrine,and immune responses in livestock exposed to a provocative immune challenge[J].Domestic Animal Endocrinology,2012,43(2):146-153.DOI:10.101/j.domaniend.2011.12.008.
[24]冯跃进,顾宪红.热应激对猪肉品质的影响及其机制的研究进展[J].中国畜牧兽医,2013,40(2):96-99.
[25]SUTHERLAND M A,BRYER P J,DAVIS B L,et al.The combined effects of transport and food and water deprivation on the physiology of breeding age gilts[J].Livestock Science,2012,144(1/2):124-131.DOI:10.1016/j.livsci.2011.11.005.
[26]LI Liuan,XIA Dong,BAO Endong,et al.Erhualian and Pietrain pigs exhibit distinct behavioral,endocrine and biochemical responses during transport[J].Livestock Science,2008,2(2/3):169-177.DOI:10.1016/j.livsci.2007.03.008.
[27]HENCKEL P,KARLSSON A,OKSBJERG N,et al.Control of post mortem pHdecrease in pig muscles:experimental design and testing of animal models[J].Meat Science,2000,55(1):131-138.DOI:10.1016/S0309-1740(99)00135-7.
[28]VAN DE PERRE V,CEUSTERMANS A,LEYTEN J,et al.The prevalence of PSE characteristics in pork and cooked ham:effects of season and lairage time[J].Meat Science,2010,86(2):391-397.DOI:10.1016/j.meatsci.2010.05.023.
[29]VELARDE A,GISPERT M,FAUCITANO L,et al.The effect of stunning methods on the incidence of PSE meat and haemorrhages in pork carcasses[J].Meat Science,2000,55(3):309-314.DOI:10.1016/S0309-1740(99)00158-8.
[30]GOSflLVEZ L F,AVERflS X,VALDELVIRA J J,et al.Influence of season,distance and mixed loads on the physical and carcass integrity of pigs transported to slaughter[J].Meat Science,2006,73(4):553-558.DOI:10.1016/j.meatsci.2006.02.007.
[31]宋代军,王子苑,杨游,等.影响畜禽肉质的主要因素及其作用机制[J].西南大学学报(自然科学版),2014,36(11):26-33.
[32]刘兴余,金邦荃,詹巍,等.猪肉质构的仪器测定与感官评定之间的相关性分析[J].食品科学,2007,28(4):245-248.
[2]SCHWARTZKOPF-GENSWEIN K S,FAUCITANO L,DADGAR S,et al.Road transport of cattle,swine and poultry in North America and its impact on animal welfare,carcass and meat quality:a review[J].Meat Science,2012,92(3):227-243.DOI:10.1016/j.meatsci.201204.010.
[3]甄少波.待宰对猪应激及冷却肉品质影响机理研究[D].北京:中国农业大学,2013:26-42.
[4]MOTA R D,BECERRIL H M,ROLDAN S P,et al.Effects of long distance transportation and CO2 stunning on critical blood values in pigs[J].Meat Science,2012,90(4):893-897.DOI:10.1016/j.meatsci.2011.11027.
[5]NDOU S P,MUCHENJE V,CHIMONYO M.Animal welfare in multipurpose cattle production systems and its implications on beef quality[J].African Journal of Biotechnology,2011,10(7):1049-1064.DOI:10.5897/AJB10.843.
[6]ZHEN Shaobao,LIU Yiren,LI Xingmin,et al.Effects of lairage time on welfare indicators,energy metabolism and meat quality of pigs in Beijing[J].Meat Science,2013,93(2):287-291.DOI:10.1016/j.meatsci.2012.09.008.
[7]张黎利,刘国庆,陈鸿书,等.宰前管理和屠宰工艺对宰后猪肉品质的影响[J].包装与食品机械,2015,33(4):59-63.DOI:10.3969/j.Issn.1005-1295.2015.04.015.
[8]张爽,张楠,朱良齐,等.宰后早期猪肉、牛肉和鸡肉中能量代谢及蛋白质磷酸化[J].食品化学,2017,38(9):72-78.DOI:10.7506/spkx1002-6630-20170912.
[9]吴笑音.猪应激综合征HRM检测方法的建立与应用[D].太古:山西农业大学,2015:9-20.
[10]冯文武,龙威海,丁玫,等.贵州地方猪种及三元商品猪氟烷基因的检测[J].生物技术通报,2015,31(8):66-70.DOI:10.13560/j.cnki.biotech.bull.1985.2015.08.010.
[11]GREGORY N G.How climatic changes could affect meat quality[J].Food Research International,2010,43(7):1866-1873.DOI:10.1016/j.foodres.2009.05.018.
[12]MITCHELL M A,KETTLEWELL P J,VILLARROELL M,et al.Assessing potential thermal stress in pigs during transport in hot weather-continuous physiological monitoring[J].Journal of Veterinary Behavior:Clinical Applications and Research,2010,5(1):61-62.DOI:10.1016/j.jveb.2009.09.003.
[13]王仁欢.宰前热应激和热烫冷却工艺对鸡肉品质及其机理的影响[D].泰安:山东农业大学,2013:17-21.
[14]FERRARI S,COSTA A,GUARINO M.Heat stress assessment by swine related vocalization[J].Livestock Science,2013,151(1):29-34.DOI:10.1016/j.livsci.2012.10.013.
[15]田寒友,邹昊,刘飞,等.运输时间和温度对生猪应激和猪肉品质的影响[J].农业工程学报,2015,31(16):284-288.DOI:10.11975/j.issn.1002-6819.2015.16.038.
[16]吴小伟,张春晖,李侠,等.击晕方式和在轨时间对生猪应激及肉质的影响[J].现代食品科技,2014,30(7):165-170.DOI:10.13982/j.mfst.1673-9078.2014.07.051.
[17]?ELECHOWSKA E,PRZYBYLSKI W,JAWORSKA D,et al.Technological and sensory pork quality in relation to muscle and drip loss protein profiles[J].European Food Research and Technology,2012,234(5):883-894.DOI:10.1007/s00217-012-1705-z.
[18]XIA Xiufang,KONG Baohua,LIU Jing,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].LWT-Food Science and Technology,2012,46(1):280-286.DOI:10.1016/j.lwt.2011.09.018.
[19]张文红.电击昏、电刺激和冷却方式对猪肉品质的影响研究[D].南京:南京农业大学,2006:26-27.
[20]赵慧,甄少波,任发政,等.待宰时间和致晕方式对生猪应激及猪肉品质的影响[J].农业工程学报,2013,29(4):272-277.DOI:10.3969/j.issn.1002-6819.2013.04.034.
[21]杨培歌,顾宪红.应激对猪生产性能、行为及血液理化指标影响的研究进展[J].中国畜牧兽医,2013,40(1):111-116.DOI:10.3969/j.issn.1671-7236.2013.01.030.
[22]CHAI Jin,XIONG Qi,ZHANG Changxin,et al.Effect of pre-slaughter transport plant on blood constituents and meat quality in halothane genotype of NN Large White×Landrace pigs[J].Livestock Science,2010,127(2):211-217.DOI:10.1016/j.livsci.2009.09.014.
[23]CARROLL J A,BURDICK N C,CHASE C C,Jr,et al.Influence of environmental temperature on the physiological,endocrine,and immune responses in livestock exposed to a provocative immune challenge[J].Domestic Animal Endocrinology,2012,43(2):146-153.DOI:10.101/j.domaniend.2011.12.008.
[24]冯跃进,顾宪红.热应激对猪肉品质的影响及其机制的研究进展[J].中国畜牧兽医,2013,40(2):96-99.
[25]SUTHERLAND M A,BRYER P J,DAVIS B L,et al.The combined effects of transport and food and water deprivation on the physiology of breeding age gilts[J].Livestock Science,2012,144(1/2):124-131.DOI:10.1016/j.livsci.2011.11.005.
[26]LI Liuan,XIA Dong,BAO Endong,et al.Erhualian and Pietrain pigs exhibit distinct behavioral,endocrine and biochemical responses during transport[J].Livestock Science,2008,2(2/3):169-177.DOI:10.1016/j.livsci.2007.03.008.
[27]HENCKEL P,KARLSSON A,OKSBJERG N,et al.Control of post mortem pHdecrease in pig muscles:experimental design and testing of animal models[J].Meat Science,2000,55(1):131-138.DOI:10.1016/S0309-1740(99)00135-7.
[28]VAN DE PERRE V,CEUSTERMANS A,LEYTEN J,et al.The prevalence of PSE characteristics in pork and cooked ham:effects of season and lairage time[J].Meat Science,2010,86(2):391-397.DOI:10.1016/j.meatsci.2010.05.023.
[29]VELARDE A,GISPERT M,FAUCITANO L,et al.The effect of stunning methods on the incidence of PSE meat and haemorrhages in pork carcasses[J].Meat Science,2000,55(3):309-314.DOI:10.1016/S0309-1740(99)00158-8.
[30]GOSflLVEZ L F,AVERflS X,VALDELVIRA J J,et al.Influence of season,distance and mixed loads on the physical and carcass integrity of pigs transported to slaughter[J].Meat Science,2006,73(4):553-558.DOI:10.1016/j.meatsci.2006.02.007.
[31]宋代军,王子苑,杨游,等.影响畜禽肉质的主要因素及其作用机制[J].西南大学学报(自然科学版),2014,36(11):26-33.
[32]刘兴余,金邦荃,詹巍,等.猪肉质构的仪器测定与感官评定之间的相关性分析[J].食品科学,2007,28(4):245-248.