宰杀方式对猪血液成分以及肉质的影响  

The Effects of Different Slaughter Measures on Pigs Blood Constituent and Meat Quality

作　　者：柴进[1] 彭健[2] 熊琪[1] 张昌新 缪文 李凤娥[1] 郑嵘[1] 蒋思文[1] 

机构地区：[1]华中农业大学农业动物遗传育种与繁殖教育部重点实验室/农业部猪遗传育种开放重点实验室,武汉430070 [2]华中农业大学动物营养实验室,武汉430070 [3]武汉中粮肉食品有限责任公司,武汉430200

出　　处：《华中农业大学学报》2009年第5期583-586,共4页Journal of Huazhong Agricultural University

基　　金：国家科技支撑计划课题(2006BAD14B02-6;2006BAD01A08-07);湖北省科技攻关重点项目(2006AA201B24);武汉市重大科技产业化项目(200720112026)资助

摘　　要：选择体重约为100kg、氟烷基因型为NN的长×大二元杂交猪16头，按照年龄、体重相近，公母各半原则分为2组，试验1组采取直接刺杀心脏放血致死。试验2组采取电麻（75V、1．5A、3～4s）击晕后，割破颈部血管放血致死。屠宰后测定血液生化指标、相关肉质指标以及免疫指标。结果表明：屠宰方式对肉质与免疫能力的影响较小，但反映应激程度的激素指标（皮质醇、促肾上腺皮质激素）差异显著，在屠宰过程中，经历电麻击晕方式的猪比直接刺杀心脏放血屠宰的猪应激程度要小得多，从动物福利角度考虑，电麻击晕优于直接刺杀心脏放血。因此，在这2种屠宰方式选择上，应该优先考虑电麻击晕这一屠宰方式。Sixteen crossed pigs （Landrace×LargeWhite） with same HAL genotype （NN） were atlotted to two groups according to the age,weight,and sex through a randomized complete block design. The average body weight of these pigs were 100 kg. Pigs were slaughtered by directly killing heart in group 1,and the others were stunned by electricity（75 V, 1.5 A,3-4 s）. Some blood indicators,meat quality and immunity indicators were analyzed immediately after exsanguinations. The result showed： slaughter measures had little effect on immunity and meat quality. However, some stress indicatiors, such as cortisol and ACTH,showed significant differences between two slaughter methods. It was concluded that pigs subjected to directly killing showed a more intense stress response than pigs suhiected to electrical stun-kill. Accordingly, compared to those slaughter methods, we should preferentially choose electrical stun-kill methods, taking into account pig welfare.

关 键 词：宰杀方式 生化指标 免疫指标 肉质 

分 类 号：S852.23[农业科学—基础兽医学] S828[农业科学—兽医学]