电击晕对肉杂鸡食用品质及血清生化指标的影响  

Effect of electrical stunning on the edible quality and serum biochemistry indicators of hybrid broiler chickens

作　　者：徐晨[1,2] 李芳雯 李晶 孔晓慧[2] 王晓明 陈丽 韩敏义 XU Chen;LI Fangwen;LI Jing;KONG Xiaohui;WANG Xiaoming;CHEN Li;HAN Minyi(College of Food Science and Technology/Key Laboratory of Meat Products Processing,Ministry of Agriculture and Rural Affairs/Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China;Wens Food Group Co.Ltd.,Yunfu 527400,China)

机构地区：[1]南京农业大学食品科学技术学院/农业农村部肉品加工重点实验室/江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [2]温氏食品集团股份有限公司,广东云浮527400

出　　处：《南京农业大学学报》2025年第2期446-453,共8页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金项目(32272252);兵团重点领域科技攻关项目(2022AB001);温氏股份科技重大专项(WENS-2020-1-ZDZX-007)。

摘　　要：[目的]本文旨在探究电击晕对肉杂鸡食用品质及血清生化指标的影响,改善动物福利并降低次品率。[方法]以818肉杂鸡为研究对象,选用2种屠宰线链速(每小时7 200和6 260只鸡)和50~90 V电压,以直接宰杀为对照组,测定并分析鸡肉食用品质和血清生化指标的变化。[结果]击晕组的宰后初期pH值、保水性显著高于对照组,而血浆皮质酮激素(CORT)、促肾上腺皮质激素(ACTH)含量显著低于对照组,说明直接宰杀鸡只应激程度最高。鸡在使用7 200只·h^(-1)、80 V和6 260只·h^(-1)、70 V的参数击晕后,宰后2 h pH值显著高于其他处理组,乳酸堆积较少,糖酵解速率减缓;滴水损失和蒸煮损失显著低于对照组,且保水性最好;CORT、ACTH含量最低,说明该电压下鸡只电晕效果最好、应激程度最小;但该电压击晕后相比对照组嫩度显著变差。电击晕对鸡只亮度值(L^(*))、红度值(a^(*))、黄度值(b^(*))、弹性均无显著影响。[结论]7 200只·h^(-1)、80 V和6 260只·h^(-1)、70 V击晕更有利于保证动物福利和改善鸡肉品质,实现科学屠宰。[Objectives]The purpose of this paper was to investigate the effect of electrical stunning on the edible quality and serum biochemistry indicators of hybrid broiler chickens,improve animal welfare and reduce the defective rate.[Methods]The current investigation took 818 hybrid broiler chickens as the research object,selected two slaughtering line chain speed(7200 and 6260 chickens per hour)and 50-90 V voltage,and used non-stunning as the control group to measure and analyze the changes in chicken edible quality and serum biochemistry indicators.[Results]The results showed that the pH value and water holding capacity in the initial postmortem group were significantly higher than those in the control group(P<0.05),while plasma corticosterone(CORT)and adrenocorticotropic hormone(ACTH)contents in the initial postmortem group were significantly lower than those in the control group,indicating that the stress degree of non-stunning was the highest.Chickens were stunned using the parameters of 7200 chickens per hour,80 V and 6260 chickens per hour,70 V,the pH value at 2 h after slaughter was significantly higher than that of other treatments,the lactic acid accumulation was less,the glycolysis rate was slowed down;and the drip loss and cooking loss were significantly lower than those of the control group,and the water holding capacity was the best;and the CORT and ACTH contents were the lowest,indicating that the electrical stunning effect of chickens was the best under this voltage;however,the tenderness of this voltage was significantly worse than that of the control group.The electrical stunning had no significant effect on the brightness value(L^(*)),the redness value(a^(*)),the yellowness value(b^(*)),and springiness of the chicken.[Conclusions]In conclusion,using the parameters of 7200 chickens per hour,80 V and 6260 chickens per hour,70 V to stun the broilers were more conducive to ensuring animal welfare and improving chicken quality,and achieving scientific slaughter.

关 键 词：电击晕 肉杂鸡 食用品质 宰前应激 血清生化指标 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]