电击晕处理对肉鸽屠宰应激及宰后鸽肉品质的影响

doi:10.7506/spkx1002-6630-20220419-236

食品科学 ›› 2023, Vol. 44 ›› Issue (5): 62-67.doi: 10.7506/spkx1002-6630-20220419-236

• 食品工程 • 上一篇

电击晕处理对肉鸽屠宰应激及宰后鸽肉品质的影响

张远红，董华发，李滢，林少梅，白卫东，肖更生，陈伟波，曾晓房

（1.仲恺农业工程学院农业农村部岭南特色食品绿色加工与智能制造重点实验室，广东广州 510225；2.仲恺农业工程学院轻工食品学院，广东省岭南特色食品科学与技术重点实验室，广东广州 510225；3.广东温氏佳味食品有限公司，广东云浮 510507；4.梅州市金绿现代农业发展有限公司，广东梅州 514500）

发布日期:2023-03-23
基金资助:
广东省岭南特色食品科学与技术重点实验室项目（2021B1212040013）；广东省重点领域研发计划项目（2020B0202080002）

Effect of Electrical Stunning on Slaughter Stress and Meat Quality in Pigeons

ZHANG Yuanhong, DONG Huafa, LI Ying, LIN Shaomei, BAI Weidong, XIAO Gengsheng, CHEN Weibo, ZENG Xiaofang

(1. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 3. Guangdong Wen’s Delicious Food Co. Ltd., Yunfu 510507, China; 4. Meizhou Golden Green Modern Agriculture Development Co. Ltd., Meizhou 514500, China)

Published:2023-03-23

摘要/Abstract

摘要： 为探究电击晕处理对肉鸽屠宰应激和宰后鸽肉品质的影响，本实验选取相同饲养条件下日龄为28 d的肉鸽，以击晕电压0 V为对照组，通过测定血液生化指标和肌肉理化指标，分析不同击晕电压（50～90 V）对肉鸽应激反应和宰后胴体品质的变化。结果表明：电击晕处理组肉鸽屠宰后血液中肌酸激酶（creatine kinase，CK）、促肾上腺皮质激素（adrenocorticotropic hormone，ACTH）和乳酸脱氢酶（lactate dehydrogenase，LDH）水平与对照组相比整体上均有一定程度的下降，在击晕电压60 V时总体达到最低水平；血液中皮质酮激素质量浓度随着击晕电压（0～90 V）的增大先降低后增加，在电压超过70 V时高于对照组，说明70 V以上的电击晕处理会增加肉鸽的屠宰应激水平；电击晕处理对宰后鸽胸肉的pH值影响不显著，与对照组相比，宰后24 h鸽胸肉亮度（L*值）略有降低而红度（a*值）增大，60～70 V电压处理组鸽肉的滴水损失率、蒸煮损失率及剪切力均保持在较低水平，此时鸽肉的保水性和嫩度相对较好。综上，60～70 V的电击晕处理可有效降低肉鸽的宰前应激行为，提升宰后鸽肉的食用品质，有利于肉鸽的福利屠宰。

关键词: 肉鸽；电击晕；屠宰应激；血液指标；肉品质

Abstract: In order to investigate the effects of electrical stunning on slaughter stress and post-slaughter meat quality in pigeons, meat-type pigeons aged 28 days under the same feeding conditions were chosen and subjected to electrical stunning with different voltages (50–90 V) before slaughter (0 V as control), and blood biochemical indexes and meat quality indexes were determined after slaughter. Results showed that the postmortem blood levels of creatine kinase (CK), adrenocorticotropic hormone (ACTH) and lactate dehydrogenase (LDH) in pigeons with electrical stunning decreased compared with those in the control group without electrical stunning, and reached the lowest value at an electrical voltage of 60 V. The blood corticosterone (CORT) concentration firstly decreased and then increased with the increase in stunning voltage, and was significantly higher at voltages greater than 70 V than in the control group, indicating increased stress levels at slaughter. Electrical stunning had no significant impact on the postmortem pH of breast meat. Compared with the control group, the brightness value (L*) of pigeon breast meat at 24 h after slaughter slightly decreased while the redness value (a*) increased. The drip loss, cooking loss and shear force of pigeon breast meat were relatively low at voltages of 60–70 V, suggesting good water-holding capacity and tenderness. In conclusion, electrical stunning at 60–70 V can effectively reduce the slaughter stress and improve the meat quality of pigeons after slaughter, which is beneficial for the welfare slaughter of meat-type pigeons.

Key words: pigeon; electrical stunning; slaughter stress; blood indexes; meat quality

中图分类号:

TS251.4

张远红，董华发，李滢，林少梅，白卫东，肖更生，陈伟波，曾晓房. 电击晕处理对肉鸽屠宰应激及宰后鸽肉品质的影响[J]. 食品科学, 2023, 44(5): 62-67.

ZHANG Yuanhong, DONG Huafa, LI Ying, LIN Shaomei, BAI Weidong, XIAO Gengsheng, CHEN Weibo, ZENG Xiaofang. Effect of Electrical Stunning on Slaughter Stress and Meat Quality in Pigeons[J]. FOOD SCIENCE, 2023, 44(5): 62-67.

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电击晕处理对肉鸽屠宰应激及宰后鸽肉品质的影响

Effect of Electrical Stunning on Slaughter Stress and Meat Quality in Pigeons

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