摘要
以蒙古羊为研究对象,探究了传统掏心式屠宰、电击晕方式屠宰及抹脖子屠宰对宰后肌肉AMPK活性、糖酵解及食用品质的影响。结果表明:经抹脖子屠宰的肌肉中肌酸激酶、AMPK、乳酸脱氢酶活性均高于掏心式和电击晕方式屠宰组;掏心式屠宰后的蒙古羊羊肉滴水损失、熟肉率及嫩度高于其他2个组。研究结果说明,掏心式与电击晕方式屠宰有利于降低肉羊屠宰过程的应激反应,而掏心式屠宰更有助于提高羊肉食用品质。
This study was designed to evaluate three different slaughter methods including heart pulling,electronical stunning and neck breaking on post-mortem muscular AMPK activity,glycolysis and edible quality of Mongolian sheep.The results showed that the activities of creatine kinase,AMPK and lactate dehydrogenase in the muscular samples of neck breaking slaughter group were all higher than those of heart pulling slaughter group and electronical stunning slaughter group;heart pulling slaughter group had higher values in drip loss,cooked meat rate and tenderness compared to the other two groups.It indicates that the slaughter methods of heart pulling and electronical stunning are beneficial to inhibit the stress response during the slaughter process of mutton sheep,while the heart pulling slaughter method is conductive to improve the edible quality of mutton.
作者
王德宝
郭天龙
王莉梅
张园园
李星云
纳钦
康连和
杨燕燕
翟琇
梁俊芳
WANG De-bao;GUO Tian-long;WANG Li-mei;ZHANG Yuan-yuan;LI Xing-yun;Naqin;KANG Lian-he;YANG Yan-yan;ZHAI Xiu;LIANG Jun-fang(Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot 010031,China)
出处
《畜牧与饲料科学》
2020年第3期47-50,共4页
Animal Husbandry and Feed Science
基金
内蒙古自治区自然科学基金项目(2018MS03031)
内蒙古自治区农牧业科学院青年创新基金项目(2017QNJJM02)
内蒙古自治区人民政府专项“内蒙古农牧场动物福利研究”(2016-2020)
内蒙古自治区农牧业科学院青年创新基金项目(2017QNJJM10)
内蒙古农牧业创新基金项目(2019CXJJM12)。
