Effects of preslaughter management on the quality of carcasses from porcine stress syndrome heterozygous market hogs.
Effects of preslaughter management on the quality of carcasses from porcine stress syndrome heterozygous market hogs.
复制标题
屠宰前管理对猪应激综合征杂合子商品猪胴体质量的影响。
DOI：
10.2527/1998.7692435x
复制
发表时间：
1998
影响因子：
3.3
通讯作者：
K. Prusa
中科院分区：
文献类型：
--
作者：
K J Stalder;J. Maya;L L Christian;S J Moeller;K. Prusa
本研究的目的是确定两种屠宰前管理处理，休息和混合，是否影响猪应激综合征（PSS）杂合子（Nn）商品猪的肌肉质量，并验证PSS正常（NN）和PSS敏感（NN）动物生产的胴体的预期质量特征。29头Nn、14头NN和9头NN商品猪被随机分配至屠宰前处理组。每个基因型组中一半的动物在屠宰前休息16小时，剩余的猪在到达爱荷华州州立大学肉类实验室后立即屠宰。在每组内，一半的Nn动物在运输和栏中与不熟悉的猪混在一起。长度，背膘，和腰部肌肉面积（LMA）没有受到影响的混合和休息治疗。nn猪的尸体在第10根肋骨（离中线）和最后一根腰椎（中线）处测量的脂肪较少（P <0.05），并且具有比NN猪的尸体更大的LMA。杂合子猪的大多数胴体性状为中间型。杂合子组之间的胴体pH值没有显着差异，除了休息的动物有较高的最终pH值（P <0.01）和较高的45分钟pH值。休息对NN或NN猪的pH值没有影响。nn胴体的45分钟pH值低于NN胴体（P <0.01），但最终pH值相似。未休息的Nn动物的值介于NN和nn基因型之间，但休息接近NN猪的值。来自未休息的Nn动物的腰部肌肉Minolta-Y和Hunter-L值比休息的Nn动物的腰部肌肉Minolta-Y和Hunter-L值高（P <0.05）。混合没有影响这些特征。背最长肌脂肪含量不受处理的影响，但基因型之间存在差异（P < .01）。糖原水平的休息Nn动物往往低于NN动物和接近那些NN猪。混合Nn动物导致更高（P <0.05）咀嚼评分的熟里脊。在PSS-Nn处理组之间没有观察到显著的烹饪损失或InstronTM嫩度差异。尽管屠宰前16小时的休息改善了Nn猪的颜色和持水性能，但效果很小，远低于PSS基因的效果。
The objectives of this study were to determine whether two preslaughter management treatments, rest and mixing, influence the muscle quality of porcine stress syndrome (PSS) heterozygous (Nn) market hogs and to verify the expected quality characteristics of carcasses produced from PSS-normal (NN) and PSS-susceptible (nn) animals. Twenty-nine Nn, 14 NN, and 9 nn market hogs were randomly assigned to preslaughter handling treatments. One-half of the animals in each genotype group received 16 h of rest before slaughter, and the remaining pigs were slaughtered immediately upon arrival at the Iowa State University Meat Laboratory. Within each group, half of the Nn animals were mixed with unfamiliar pigs during transport and lairage. Length, backfat, and loin muscle area (LMA) were not affected by mixing and rest treatment. The carcasses from nn pigs had less fat (P < .05) measured at the 10th rib (off midline) and last lumbar vertebra (midline) and possessed larger LMA than carcasses from NN pigs. Heterozygous pigs were intermediate for most carcass traits. Carcass pH values among heterozygous groups were not significantly different, except that the rested animals had higher ultimate pH values (P < .01) and higher 45-min pH values. Resting had no effect on pH of NN or nn pigs. The 45-min pH values of nn carcasses were lower (P < .01) than those of NN carcasses, but ultimate pH values were similar. Values of unrested Nn animals were between those of NN and nn genotypes but with rest approached values of NN pigs. Loin muscle Minolta-Y and Hunter-L values from unrested Nn animals were higher ( P < .05) than those of rested Nn animals. Mixing did not influence these traits. The longissimus muscle lipid content was not influenced by treatment but differed among genotypes (P < .01). Glycogen levels of rested Nn animals tended to be lower than those of NN animals and approached those of nn pigs. Mixing of Nn animals resulted in higher (P < .05) chewiness scores of cooked loin chops. No significant cooking loss or InstronTM tenderness differences were observed between the PSS-Nn treatment groups. Even though 16 h of rest before slaughter improved the color and water-holding capacity of Nn pigs, effects were small and were much less than those that were due to the PSS gene.