不同屠宰方式对蒙古羊应激及羊肉食用品质的影响

以内蒙古蒙古羊为研究对象，对比分析抹脖子屠宰、掏心式屠宰及电击晕屠宰对蒙古羊应激及羊肉食用品质的影响，利用生化分析仪等仪器对蒙古羊血液指标及食用品质进行测定。结果表明：经电击晕后屠宰，肉羊血液中乳酸含量、皮质醇含量、乳酸脱氢酶活性及肌酸激酶活性显著低于其他2 种方式，肉羊在屠宰过程中应激反应也最小；相比于抹脖子及掏心式屠宰2 组，电击晕组羊肉的蒸煮损失率较低，而嫩度高于抹脖子组，且与掏心组差异不显著，红度值（a*）高于上述2 组，且电击晕组羊肉的硫代巴比妥酸反应物值最低；营养方面，电击晕及掏心式屠宰可提高羊肉中不饱和脂肪酸的含量。因此，从肉羊屠宰食用品质及经济效益等方面比较，电击晕屠宰方式可以减小肉羊应激反应，提高肉羊屠宰企业的经济效益，符合动物福利屠宰要求。

Effects of Different Slaughter Methods on Stress Reactions and Eating Quality in Mongolian Sheep

A comparative study was done to investigate the effect of three different slaughter methods: neck-breaking, pulling the heart out of the chest of live animals and electrical stunning followed by ensanguination on stress reactions and eating quality in Mongolian sheep. The results showed that the concentrations of lactic acid and cortisol, and the activities of lactate idehydrogenase and creatine kinase in the blood of sheep slaughtered by the third method were significantly lower than in the blood of sheep slaughtered by the other two traditional slaughter methods, and the stress response at slaughter was also weaker. Compared with the other groups, the cooking loss of meat in the third group was lower whereas meat tenderness was better than that of the first group but did not significantly differ from that of the second group. In addition, redness value (a*) of the third group was higher and thiobarbituric acid reactive substances (TBARs) value was lower than that of the other groups. From a nutritional viewpoint, the latter two slaughter methods could elevate the content of unsaturated fatty acids in mutton. Taking into consideration both the eating quality of mutton and economic benefits, electrical stunning followed by ensanguination can reduce stress reactions in sheep, improve the economic benefits of meat sheep slaughtering enterprises and meet the animal welfare requirements for slaughtering.