Research progress in the effects of pre-slaughter handling on meat quality
-
摘要: 综述了宰前运输、禁食、静养及致晕方式对畜禽宰后肌肉pH、肉色、持水力及嫩度等肉质特性的影响。宰前处理产生的应激反应会改变畜禽宰前体内糖原含量,改变宰后肉中糖酵解和蛋白质降解程度。宰前处理也可能通过应激激素和宰后肉pH变化来影响肉中内源蛋白酶活性,从而导致肉质差异。其中宰前处理造成的宰后糖酵解改变是影响肉质的主要因素。开展针对不同畜种的宰前处理研究,制定出一套适合我国生产实际的宰前处理操作规范,可以避免宰前处理对肉质造成的消极影响,为优质肉的生产提供保障。Abstract: The effects of pre-slaughter transportation, fasting, lairage and stunning method on meat quality characteristics including pH value, meat colour, water holding capacity and tenderness were summarized in this paper. Stress reactions occurred in animals due to pre-slaughter handling could change the glycogen content at ante-mortem and the glycogen metabolism and protein degradation at post mortem. Meanwhile, the preslaughter handling could influence activity of endogenous protease and result in meat quality variations through producing stress hormones and changing pH value. The change of glycolysis at post-mortem due to pre-slaughter handling was the main factor affecting meat quality. It is necessary to carry out researches on preslaughter handling of different species and develop a standard operation that is suitable for industrial production in China and provide guarantee for high quality meat production.
-
Keywords:
- meat quality /
- pre-slaughter handling /
- transport /
- fasting /
- lairage /
- stunning /
- glycogen
-
[1] 尹靖东.动物肌肉生物学与肉品科学[M].北京:中国农业大学出版社, 2009:379-390. [2] Blackshaw J, Thomas F, Lee J.The effect of a fixed or free toy on the growth rate and aggressive behaviour of weaned pigs and the influence of hierarchy on initial investigation of the toys[J].Applied Animal Behaviour Science, 1997, 53 (3) :203-212.
[3] Kadim I, Mahgoup O, Al-Marzooqi W, et al.Effects of transportation during the hot season and low voltage electrical stimulation on histochemical and meat quality characteristics of sheep longissimus muscle[J].Livestock Science, 2009, 126 (1) :154-161.
[4] VoslárˇováE, JanácˇkováB, Rube觢ováL, et al.Mortality rates in poultry species and categories during transport for slaughter[J].Acta Veterinaria Brno, 2007, 76 (8) :101-108. [5] Zhang, L, Yue H, Zhang H, et al.Transport stress in broilers:I.Blood metabolism, glycolytic potential, and meat quality[J].Poultry Science, 2009, 88 (10) :2033-2041.
[6] 李卫华.农场动物福利规范[M].北京:中国农业科学技术出版社, 2009:209. [7] Fisher M, Gregory N, Muir P.Current practices on sheep and beef farms in New Zealand for depriving sheep of feed prior to transport for slaughter[J].New Zealand Veterinary Journal, 2012, 60 (3) :171-175.
[8] Faucitano L, Saucier L, Correa J, et al.Effect of feed texture, meal frequency and pre-slaughter fasting on carcass and meat quality, and urinary cortisol in pigs[J].Meat Science, 2006, 74 (4) :697-703.
[9] Leheska J, Wulf D, Maddoek R.Effeets of fasting and transportation on pork quality development and extent of postmortem metabolism[J].Journal of Animal Seience, 2002, 80 (12) :3194-3202.
[10] Murray A, Jones S, Sather A.The effect of pre-slaughter and genotype for stress susceptibility on pork lean quality and composition[J].Canadian Journal of Animal Science, 1989, 69 (1) :83-91.
[11] Zimerman M, Grigioni G, Taddeo H, et al.Physiological stress responses and meat quality traits of kids subjected to different pre-slaughter stressors[J].Small Ruminant Research, 2011, 100 (2) :137-142.
[12] Kotula K, Wang Y.Characterization of broiler meat quality factors as influenced by feed withdraw time[J].The Journal of Applied Poultry Research, 1994, 3 (2) :103-110.
[13] Contreras-Castillo C, Pinto A, Souza G, et al.Effects of feed withdrawal Periods on carcass yield and breast Meat quality of chickens reared using an alternative system[J].The Journal of Applied Poultry Research, 2007, 2007, 16 (4) :613-622.
[14] Jacob R, Pethick D, Chapman H.Muscle glycogen concentration in commercial consignments of Australian lamb measures on farm and post-slaughter after three different lairage periods[J].Austrslian Journal of Experimental Agriculture, 2005, 45 (5) :543-552.
[15] Becker B, Mayes H, Hahn G, et al.Effect of fasting and transportation on various physiological parameters and meat quality of slaughter hogs[J].Journal of Animal Science, 1989, 67 (2) :334.
[16] Warriss P, Brown S, Bevis E, et al.Influence of food withdrawal at various times pre-slaughter on carcass yield and meat quality in sheep[J].Journal of the Science of Food and Agriculture, 1987, 39 (4) :325-334.
[17] 柴进, 蒋思文.宰前应激对猪肉品质的影响及调控技术研究进展[J].养猪, 2001 (4) :27-29. [18] 张岩, 徐幸莲, 王鹏.肉鸡宰前管理研究进展[J].中国家禽, 2012, 34 (13) :48-50. [19] 邹华锋, 文美英, 魏星华, 等.生猪宰前不同静养时间和屠宰方式对背长肌肌肉pH和滴水损失的影响[J].肉类工业, 2013 (5) :19-21. [20] Liste G, Miranda-de la Lama G, Campo M, et al.Effect of lairage on lamb welfare and meat quality[J].Animal Production Science, 2011, 51 (10) :952-958.
[21] Zhen S, Liu Y, Li X, 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.
[22] Bulent E, Elif E, Omur K, et al.Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik lambs[J].Meat Science, 2012, 90 (4) :967-976.
[23] 姜旭明.不同福利条件对肉鸡生产性能和肉质性状的影响[D].武汉:华中农业大学, 2008. [24] 徐秋良, 吴运香.畜禽肉嫩度及其影响因素[J].家畜生态学报, 2010, 31 (6) :100-103. [25] Terlouw E, Arnould C, Auperin B, et al.Pre-slaughter conditions, animal stress and welfare:current status and possible future research[J].Animal, 2008, 2 (10) :1501-1517.
[26] Contreras, C, Beraquet N.Electrical stunning, hot boning, and quality of chicken breast meat[J].Poultry Science, 2001, 80 (4) :501-507.
[27] 熊国远, 朱秀柏, 赵辉玲, 等.不同致昏方式对獭兔肉品质的影响研究[J].中国养兔杂志, 2006 (3) :17-22. [28] 杜燕, 张佳, 胡铁军, 等.宰前因素对黑切牛肉发生率及牛肉品质的影响[J].农业工程学报, 2009, 25 (3) :277-281. [29] Rosenvold K, Paterson J, Lwerke H, et al.Muscle glycogen stores and meat quality as affected by strategic finishing feeding of sIaughter pigs[J].Animal Science, 2001, 79 (2) :382-391.
[30] Bee G, Biolley C, Guex G, et al.Effects of available dieary carbohydrate and pre-slaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles[J].Animal Science, 2006, 84 (1) :191-203.
[31] Hamilton D, Miller K, Ellis M, et al.Relationships between longissimus glycolytic potential and swine growth performance, carcass traits, and pork quality[J].Animal Science, 2003, 81 (9) :2206-2212.
[32] Lawrie R, Ledward D.Lawrie’s肉品科学[M].第七版.北京:中国农业大学出版社, 2009:84-87. [33] Ferguson D, Bruce H, Thompson J, et al.Factors affecting beef palatability-farmgate to chilled carcass[J].Australian Journal of Experimental Agriculture, 2001, 41 (7) :879-891.
[34] Hambreche E, Eissen J, Newman D, et al.Preslaughter handling effects on pork quality and glycolytic potential in two muscles differing in fiber type composition[J].Journal of Animal Science, 2005, 83 (4) :900-907.
[35] 黄明, 罗欣.内源蛋白酶在肉嫩化中的作用[J].肉类研究, 1999 (2) :9-14. [36] Claeys E, De Smeta S, Demeyer D, et al.Effect of rate of pH decline on muscle enzyme activities in two pig lines[J].Meat Science, 2001, 57 (3) :257-263.
[37] Ferguson D, Warner R.Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?[J].Meat Science, 2008, 80 (1) :12-19.
[38] Sensky P, Parr T, Bardsley R, et al.The relationship between plasma epinephrine concentration and the activity of the calpain enzyme system in porcine longissimus muscle[J].Journal of Animal Science, 1996, 74 (2) :380-387.
[39] Parr T, Sensky P, Arnold M, et al.Effects of epinephrine infusion on expression of calpastatin in porcine cardiac and skeletal muscle[J].Archives of Biochemistry and Biophysics, 2000, 374 (2) :299-305.
计量
- 文章访问数: 283
- HTML全文浏览量: 34
- PDF下载量: 320