Hand-held lactate analyzer as a tool for the real-time measurement of physical fatigue before slaughter and pork quality prediction.
Hand-held lactate analyzer as a tool for the real-time measurement of physical fatigue before slaughter and pork quality prediction.
复制标题
手持式乳酸分析仪作为屠宰前体力疲劳实时测量和猪肉品质预测的工具。
作者：
L. M. Rocha;A. Dionne;L. Saucier;E. Nannoni;L. Faucitano
本研究的目的是评估工厂测量的血乳酸变化与大样本量和商业屠宰前处理条件下猪肉质量变化之间的关系。总共 600 头猪在到达商业屠宰场时被随机挑选，并在卸货时 (UN)、圈养后 (LA)、限制器中 (RE；击晕前) 和放血时 (EX) 从耳静脉采集血液样本，使用乳酸侦察分析仪 (LSA) 分析乳酸含量。为了采取大范围的措施，将猪分为两组；屠宰前，一只在畜舍中放置过夜（G1），另一只放置 2 至 3 小时（G2）。通过测量死后 30 分钟 (pH1) 和死后 24 小时 (pHu) 的 pH 值、颜色和滴水损失来评估胸最长肌 (LT)、半膜肌 (SM) 和内收肌 (AD) 的肉质。 G1和G2之间的血乳酸水平没有差异（P>0.05）。与 G2 猪腰部相比，G1 猪的 LT 肌肉中观察到肌肉乳酸和葡萄糖含量降低（分别为 P=0.02 和 P=0.004），导致糖酵解电位（GP）较低（P<0.001）。在 G1 猪的 LT 肌肉中，与 G2 相比，较低的 GP 导致 pHu 增加（r=-0.67；P<0.001）、滴水损失减少（r=0.57；P<0.001）和颜色更深（r=0.50；P<0.001）。在 G1 和 G2 猪中，较低的 GP 与 SM 和 AD 肌肉中较高的 pHu 值相关（r=-0.73；P<0.001）。在 G2 中观察到 LA 血乳酸水平与 SM 和 AD 肌肉的 pHu 值之间的相关性最大（分别为 r=0.46 和 r=0.44；两种肌肉的 P<0.001）。第二大相关性是两组中 EX 时的血乳酸水平和 SM 肌 pH1 值之间（分别为 r=-0.37 和 r=-0.41；两组 P<0.001）。根据这项研究的结果，LSA 测量的血乳酸水平可靠地反映了猪对临死应激的生理反应，并可能有助于解释猪肉品质的变化。
The objectives of this study were to assess the relationship between blood lactate variation measured at the plant, and pork quality variation on a large sample size and under commercial preslaughter handling conditions. A total of 600 pigs were randomly chosen on arrival at a commercial slaughter plant and blood samples taken from the ear vein at unloading (UN), after lairage (LA), in the restrainer (RE; before stunning) and at exsanguination (EX) were analysed for lactate content using a Lactate Scout Analyzer (LSA). In order to have a large range of measures, pigs were distributed into two groups; one kept in lairage overnight (G1) and the other for 2 to 3 h (G2) before slaughter. Meat quality was assessed in the Longissimus thoracis (LT), Semimembranosus (SM) and Adductor (AD) muscles by measuring the pH 30 min postmortem (pH1) and at 24 h postmortem (pHu), the colour and the drip loss. Blood lactate levels did not differ between G1 and G2 (P>0.05). A reduced muscle lactate and glucose contents (P=0.02 and P=0.004, respectively) resulting in a lower (P<0.001) glycolytic potential (GP) was observed in the LT muscle of G1 pigs when compared with G2 loins. In the LT muscle of G1 pigs, the lower GP resulted in an increased pHu (r=-0.67; P<0.001), decreased drip loss (r=0.57; P<0.001) and darker colour (r=0.50; P<0.001) compared with G2. In both G1 and G2 pigs, the lower GP was correlated to higher pHu value in the SM and AD muscles (r=-0.73; P<0.001). The greatest correlation was observed in G2 between blood lactate levels at LA and pHu value of the SM and AD muscles (r=0.46 and r=0.44, respectively; P<0.001 for both muscles). The second greatest correlation was found between blood lactate levels at EX and pH1 value in the SM muscle in both groups (r=-0.37 and r=-0.41, respectively; P<0.001 for both groups). Based on the results of this study, it appears that blood lactate levels, as measured by the LSA, reliably reflect the physiological response of pigs to perimortem stress and may help explain the variation in pork quality.