不同温度热应激对肉鸡血液生化指标及肉品质的影响  

Effect of acute heat stress on blood biochemical parameters and meat quality of broiler

作　　者：杨小娇[1] 许静[1] 宗凯[1] 张黎莉[1] 刘国庆[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《家禽科学》2011年第3期10-14,共5页Poultry Science

基　　金：安徽省十一五科技攻关项目(08010302084);合肥市科技攻关项目(2O08HKKJ0808)

摘　　要：研究不同温度热应激对肉鸡感官性状及血液生化指标的影响。将80只30日龄的AA肉鸡随机分为4组,每组20羽。对照组环境温度为(25±1)℃,其他3组受试鸡的环境温度迅速上升至(33±1)℃、(37±1)℃、(41±1)℃,并分别持续4h的热应激处理。宰杀后测定鸡胸肉的pH、滴水损失、肉色和剪切力,利用临床血液病理学的方法,检测宰前不同强度热应激对肉鸡血液生化指标的影响。结果显示,宰前热应激明显降低宰后肉鸡胸肉的pH30min、pH24h和a*值,明显提高宰后肉鸡滴水损失、L*值和剪切力值;随热应激温度升高,血清中肌酸激酶(CK)、乳酸脱氢酶(LDH)和丙二醛(MDA)活性逐渐升高,碱性磷酸酶(AKP)活性逐渐降低。The objective of this study was to examine the effects of different intensity of heat stress on sensory properties,blood biochemical parameters of broilers.Eighty 30 days healthy Arbor Acre（AA） broilers were randomly divided into 4 groups,20 broilers for each group.Broilers were heat stressed for 0 h（as a contro1）and for 4 h,by rapidly increasing the ambient temperature from（25±1）℃ to（33±1）℃,（37±1）℃and（41±1）℃.The pH,drip loss,color and shear force of broiler breast muscles in every group were investigated.Clinical blood parameter was used to study the blood biochemical parameters of heat stressed broilers.The results showed that,in comparison with the control group,the pH30min,pH24h and a＊ value of broiler breast muscles significantly decreased and the drip loss,L ＊ and shear force value clearly improved.The activity of Creatine kinase（CK）,Lactate dehydrogenase（LDH） and Malondialdehyde（MDA） were significantly increased with the temperature increasing,the activity of Alkaline phosphatase（AKP） was decreased.

关 键 词：感官性状 血液生化指标 热应激 肉鸡 

分 类 号：S831.2[农业科学—畜牧学]