Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism
Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism
复制标题
急性热应激和屠宰加工对禽肉品质和宰后碳水化合物代谢的影响
DOI：
10.3382/ps/pew329
复制
发表时间：
2017-03-01
期刊：
影响因子：
4.4
通讯作者：
Luo, X.
中科院分区：
文献类型：
--
作者：
Wang, R. H.;Liang, R. R.;Luo, X.
本研究探讨了急性热应激和屠宰加工对禽肉品质和碳水化合物代谢的影响。将肉鸡（200只）随机分为2组，接受热应激（HS; 36 ℃持续1 h），与非应激对照组（C）进行比较。屠宰时，将每组进一步分为2组进行屠宰加工（L =实验室; F =商业工厂）。L组在放血后立即取出乳房，不进行胴体烫烫或拔毛，并在4 ℃下保存。F组在放血拔毛后烫伤（60 ℃，45 s）。然后取出乳房并在冰水中冷却直至核心温度为0.05）。肌浆蛋白溶解度在F处理组显著高于F处理组（P < 0.05）。HS降低了L屠宰鸡肌原纤维和总蛋白的溶解度。因此，HS引起的加速肌肉糖酵解的频率高于对照组。工厂加工（冷却）不能完全消除屠宰前HS引起的加速糖酵解的影响。
This study investigated the effects of acute heat stress and slaughter processing on poultry meat quality and carbohydrate metabolism. Broilers (200) were randomly divided into 2 groups receiving heat stress (HS; 36 degrees C for one h), compared to a non-stressed control (C). At slaughter, each group was further divided into 2 groups for slaughter processing (L = laboratory; F = commercial factory). L group breasts were removed immediately after bleeding without carcass scalding or defeathering, and stored at 4 degrees C. F group broilers were scalded (60 degrees C, 45 s) after bleeding and defeathering. Then the breasts were removed and cooled in ice water until the core temperature was 0.05). Sarcoplasmic protein solubility was higher in F processed birds (P < 0.05). HS decreased the solubility of myofibrillar and total protein in the L-slaughtered birds. Thus, HS caused a higher frequency of accelerated muscle glycolysis than controls. Factory processing (chilling) could not completely eliminate the effects of accelerated glycolysis caused by pre-slaughter HS.