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Impact of pre-slaughter transport conditions on stress response, carcass traits, and meat quality in growing rabbits
Meat Science ( IF 7.1 ) Pub Date : 2018-08-01 , DOI: 10.1016/j.meatsci.2018.07.035
Angela Trocino , Cristina Zomeño , Marco Birolo , Guido Di Martino , Annalisa Stefani , Lebana Bonfanti , Daniela Bertotto , Francesco Gratta , Gerolamo Xiccato

In growing rabbits (n = 320; 84 d of age), an increase in the journey duration to the slaughterhouse from 1 h to 3 h under mild climatic conditions (10–13 °C; 75–90% relative humidity) affected several stress indicators in the plasma and muscle collected at slaughter (cortisol; corticosterone; lactate dehydrogenase, LDH; lactate; heat shock protein 70 kDa, HSP70; osmolality, and Na) (0.001 < P < .05), reduced muscle L*, b* (P < .01), and meat shear force (P < .05), and increased the dressing out percentage and muscle pH (P < .01). An increase in the lairage duration before slaughtering from 30 min to 3 h affected muscle cortisol and plasma creatinine kinase, LDH, lactate, and HSP70 (0.001 < P < .05), increased dressing out percentage and muscle pH (P < .05), but decreased meat shear force (P < .001). The interaction between journey and lairage duration was significant for several stress indicators and meat quality.



中文翻译:

屠宰前运输条件对生长中兔子的应激反应,car体性状和肉质的影响

在成长中的兔子(n  = 320; 84 d龄)中,在温和的气候条件(10–13°C; 75–90%相对湿度)下,从屠宰场到屠宰场的时间从1小时增加到3小时会影响多种压力屠宰时收集的血浆和肌肉中的指标(皮质醇;皮质酮;乳酸脱氢酶,LDH;乳酸;热休克蛋白70 kDa,HSP70;重量克分子渗透压浓度和钠)(0.001 <  P <  .05),降低的肌肉L *,b * (P <  .01)和肉类剪切力(P <  .05),并增加了选矿率和肌肉pH(P <  .01)。屠宰前30分钟到3 h的持续时间增加会影响肌肉的皮质醇和血浆肌酐激酶,LDH,乳酸和HSP70(0.001 <  P < .05),增加了敷料百分比和肌肉pH(P <  .05),但降低了肉的剪切力(P <  .001)。对于几个压力指标和肉质而言,行程和长食持续时间之间的相互作用非常重要。

更新日期:2018-08-01
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