环境热应激对绵羊肉品质及血液生化指标的影响  

Effect of Environmental Heat Stress on Meat Quality and Blood Biochemical Indicators in Sheep

作　　者：王玥 王维婷[2] 白秀玉 李强 杜鹏飞 柳尧波[2] 马艳丽 胡鹏[2] 李腾飞 WANG Yue;WANG Weiting;BAI Xiuyu;LI Qiang;DU Pengfei;LIU Yaobo;MA Yani;HU Peng;LI Tengfei(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;Institute of Food&Nutrition Science and Technology,Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Agro-Products Processing Technology of Shandong Province,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Jinan Animal Husbandry Technology Promotion Station,Jinan 250306,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]山东省农业科学院农产品与营养加工研究所,山东省农产品精深加工技术重点实验室,农业农村部新食品资源加工重点实验室,山东济南250100 [3]济南市畜牧技术推广站,山东济南250306

出　　处：《肉类研究》2023年第11期21-27,共7页Meat Research

基　　金：山东省重大创新工程项目(2021CXGC010809);国家现代农业(肉羊产业)技术体系建设专项(CARS-38);山东省羊产业技术体系产后处理及加工岗位建设专项(SDAIT-10-10);山东省中央引导地方科技发展专项资金项目(YDZX2022135);山东省农业科学院农业科技创新工程项目(CXGC2023B06)。

摘　　要：为了解热应激对绵羊肉品质及血液生化指标的影响,选择鲁中肉羊作为实验对象,人工调控养殖环境对其施加热应激处理,比较组间羊肉品质和血液生化指标。结果显示:热应激对羊肉在45 min和贮藏24 h时的pH值以及蒸煮损失均无显著影响;滴水损失、剪切力以及在45 min和24 h的亮度值(L^(*))、红度值(a^(*))和黄度值(b^(*))在2组间均存在显著差异(P<0.05);对照组在各方面感官评分均优于应激组;扫描电镜结果显示应激组肌肉纤维更为松散。应激组血液中促甲状腺素释放激素(thyrotropin-releasing hormone,TRH)、甲状腺素、皮质醇(cortisol,Cor)含量的全天平均水平相较于对照组均极显著降低(P<0.01);肾上腺素、胰岛素(insulin,Ins)含量显著上升(P<0.05);三碘甲状腺原氨酸、促肾上腺皮质激素含量无显著差异。免疫球蛋白A(immunoglobulin A,IgA)含量应激组相较于对照组显著下降(P<0.05),IgG、IgM和白细胞介素4水平无显著差异;应激组血液尿素氮、肌酐含量相较于对照组显著升高(P<0.05),乳酸脱氢酶含量显著降低(P<0.05),肌酸激酶水平无显著性差异。综合以上结果,热应激对绵羊的肉品质造成了负面影响,并使其有向类PSE(pale, soft, exudative)肉发展的趋势,确定了Ins、TRH、Cor 3种激素可作为生物标志物用于绵羊热应激状态的判断。In order to understand the impact of heat stress on the meat quality and blood biochemical indicators of sheep,this study compared the meat quality and blood biochemical indicators of Luzhong mutton sheep under heat stress generated by artificially regulating the feeding environment with those under normal feeding conditions(control).The result analysis showed that heat stress had no significant effect on the pH at 45 min and 24 h after slaughter or cooking loss of lamb meat(P>0.05).There were significant differences in drip loss,shear force,and the color parameters brightness(L^(*)),redness(a^(*)),and yellowing(b^(*))values at 45 min and 24 h after slaughter between the two groups(P<0.05).In terms of sensory scores for appearance,taste,juiciness,smell,flavor and off-flavor,the control group was superior to the stress group.Scanning electron microscopy showed that musclefibers were arranged more loosely in the stress group than in the control group.The daily average levels of thyrotropin releasing hormone(TRH),thyroxin,and cortisol(Cor)in the blood of the stress group were significantly reduced compared to the control group(P<0.01),while the levels of epinephrine(EPI)and insulin(Ins)were significantly increased(P<0.05).There was no significant difference in the levels of triiodothyronine and adrenocorticotropic hormone.In terms of immune function,the level of immunoglobulin A(IgA)in the stress group was significantly reduced compared to the control group(P<0.05),but there was no significant difference in the levels of IgG,IgM,and interleukin-4;blood urea nitrogen and creatinine levels in the stress group were significantly increased compared to the control group(P<0.05),while lactate dehydrogenase levels were significantly reduced(P<0.05).There was no significant difference in creatine kinase levels.Based on the above results,heat stress has a negative impact on the meat quality of sheep,leading to a trend toward pale,soft,exudative(PSE)-like meat.The hormones insulin,thyrotropin releasing hormone,and

关 键 词：热应激 肉用绵羊 肉质 血液生化指标 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]