肉鸡宰前击晕研究进展

doi:10.7506/spkx1002-6630-201311072

摘要/Abstract

摘要：

宰前击晕是减少肉鸡宰前应激，改善动物福利和鸡肉品质的有效方法。本文综述肉鸡击晕方式的发展过程，电击晕和气体击晕的原理及其发展趋势，影响电击晕和气体击晕效果的因素，介绍击晕对鸡肉品质的影响，以及我国肉鸡屠宰击晕技术的应用现状，同时展望电击晕的应用前景，以期为其在肉鸡屠宰行业的科学应用提供一定的参考。

关键词: 肉鸡, 电击晕, 气体击晕, 胴体损伤

Abstract:

Stunning is an effective way to reduce broiler pre-slaughter stress, and improve animal welfare and meat quality.
The history and development of broiler stunning, the principle and prospects of electrical and air stunning including factors
affecting their effectiveness and chicken meat quality, and current application situation in China have been reviewed in this
paper. Meanwhile, the perspective of stunning of broiler is proposed, which will provide a good reference for its application
in broiler slaughter industry.

Key words: broiler, electrical stunning, air stunning, carcass defects

中图分类号:

TS251.4

黄继超王鹏张岩孙皓徐幸莲. 肉鸡宰前击晕研究进展[J]. 食品科学, 2013, 34(11): 344-347.

HUANG Ji-chao，WANG Peng，XU Xing-lian*，ZHANG Yan，SUN Hao. Research Progress in Broiler Pre-slaughter Stunning[J]. FOOD SCIENCE, 2013, 34(11): 344-347.

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