宰前管理对小尾寒羊应激及肉质的影响  

Effects of pre-slaughter management on meat quality of Small Tail Han sheep

作　　者：唐善虎[1] 郑渝川[1] 李思宁[1] 陈驰[1] 张振 TANG Shan-hu;ZHENG Yu-chuan;LI Si-ning;CHEN Chi;ZHANG Zhen(School of Life Science and Technology, Southwest Minzu University, Chengdu 610041 ,P. R. C.;Xinjiang Jingnan Animal Husbandry Co. Ltd,Xinjiang 843900 ,P. R. C.)

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041 [2]新疆疆南牧业有限公司,新疆图木舒克843900

出　　处：《西南民族大学学报（自然科学版）》2018年第2期117-124,共8页Journal of Southwest Minzu University(Natural Science Edition)

基　　金："十二五"国家科技支撑计划项目(2015BAD29B02)

摘　　要：宰前管理不当会导致羔羊肉质变劣.该研究随机选择50头130~160日龄的雄性小尾寒羊,宰前进行2个时间驱赶运动(0 min和20 min)应激处理,继后进行0、2、6、12或24 h休息,探讨宰前管理对小尾寒羊宰后肉质的影响.试验对小尾寒羊宰后肌肉p H、糖酵解潜力、肉色、嫩度、保水性进行了测定.结果显示:宰前休息能降低羊肉p H45min、pH24h和糖酵解潜力,运动能降低肌肉中的糖酵解潜力并提高了肉的嫩度.研究认为在实际生产中,小尾寒羊宰前休息6~12 h较合适;经过充分的宰前休息,运动不会影响肌肉的质量.：Improper management before slaughter will lead to the deterioration of the lamb meat. Fifty male Small Tail Han sheep, aged at 130 - 160 days, were randomly selected. Two driving stress treatments （0 min and 20 min） were applied, and im- mediately the sheep rested for 0,2,6,12, or 24 h before slaughter, in order to investigate the effects of pre-slaughter management on the meat quality. The pH, glycolysis potential, meat color, tenderness and water retention of the postmortem muscle of Small Tail Han sheep were examined. The results showed that the pre-slaughter rest reduced the pH4smin ,pH24h and glycolysis potential of mutton. Driving stress reduced the potential of glycolysis in the muscles and increased the tenderness of meat. The results sug- gested that it is suitable for the Small Tail Han sheep to rest 6 - 12h before slaughter, and that after sufficient rest, the driving exercise does not affect the meat quality.

关 键 词：宰前休息 应激 肉品质量 小尾寒羊 

分 类 号：S87[农业科学—畜牧兽医] TS251[轻工技术与工程—农产品加工及贮藏工程]