| 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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| 引用本文： | 黄中秋, 林捷, 郑华, 许思凤, 黎茗心, 邓碧滢, 刘文博. 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[J]. 食品工业科技, 2017, (05): 83-87. DOI: 10.13386/j.issn1002-0306.2017.05.007 |
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| 作者姓名： | 黄中秋 林捷 郑华 许思凤 黎茗心 邓碧滢 刘文博 |
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| 作者单位： | 1.1. 华南农业大学食品学院 |
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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。
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| 关 键 词： | 宰前急性淋浴 黄羽肉鸡 应激 肉品质 |
| 收稿时间： | 2016-09-09 |
Effect of acute shower before slaughter on physiological and biochemical indexes and meat quality of Yellow chickens |
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| HUANG Zhong-qiu, LIN Jie, ZHENG Hua, XU Si-feng, LI Ming-xin, DENG Bi-ying, LIU Wen-bo. Effect of acute shower before slaughter on physiological and biochemical indexes and meat quality of Yellow chickens[J]. Science and Technology of Food Industry, 2017, (05): 83-87. DOI: 10.13386/j.issn1002-0306.2017.05.007 |
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| Authors: | HUANG Zhong-qiu LIN Jie ZHENG Hua XU Si-feng LI Ming-xin DENG Bi-ying LIU Wen-bo |
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| Affiliation: | 1.Food College of South China Agricultural University |
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| Abstract: | 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. |
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| Keywords: | acute shower before slaughter yellow Chickens stress meat quality |
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