应激对猪肉品质的影响

I. Stronskyi, M. Simonov, Y. Stronskyi, M. М. Akymyshyn
{"title":"应激对猪肉品质的影响","authors":"I. Stronskyi, M. Simonov, Y. Stronskyi, M. М. Akymyshyn","doi":"10.15407/ANIMBIOL23.01.030","DOIUrl":null,"url":null,"abstract":"The quality and safety of pork is influenced by many factors before and after slaughter. Complex of biochemical and physicochemical processes take place in the maturation of the meat. One of the key factors that affect the quality of meat from slaughtered animals is the level of cortisol in the blood, because glucocorticoid hormone is the trigger for the development of a chain of stress biochemical reactions. This paper contains results of examination of the blood concentration of cortisol and lactate and meat pH. Samples were taken in two animal groups. The first one constituted of industrially reared and slaughtered animals, and the other group consisted of animals grown and slaughtered on small farms. In the blood of industrially reared pigs in comparison with domestic animals, the concentration of cortisol is significantly higher by 39.9% (P˂0.05), as well as the level of lactate — 2.3-fold (P˂0.01). The main reason is due to the stress experienced by animals during transportation and pre-slaughter handling. There is a marked difference between the maximum and the minimum plasma level of cortisol in pigs within one group. Under stress the breakdown of glucose and glycogen in the liver and muscles took place in anaerobic condition with formation of lactate. At 1, 24 and 48 hours of pork meat maturation in case of industrial rearing and slaughtering, compared to domestic, the pH of meat was lower. Obtained results gives the possibility to suggest the lower quality of the industrially reared and slaughtered pork compared with domestic.","PeriodicalId":22372,"journal":{"name":"The Animal Biology","volume":"1 1","pages":"30-33"},"PeriodicalIF":0.0000,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"The impact of stress on the quality of pork\",\"authors\":\"I. Stronskyi, M. Simonov, Y. Stronskyi, M. М. Akymyshyn\",\"doi\":\"10.15407/ANIMBIOL23.01.030\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The quality and safety of pork is influenced by many factors before and after slaughter. Complex of biochemical and physicochemical processes take place in the maturation of the meat. One of the key factors that affect the quality of meat from slaughtered animals is the level of cortisol in the blood, because glucocorticoid hormone is the trigger for the development of a chain of stress biochemical reactions. This paper contains results of examination of the blood concentration of cortisol and lactate and meat pH. Samples were taken in two animal groups. The first one constituted of industrially reared and slaughtered animals, and the other group consisted of animals grown and slaughtered on small farms. In the blood of industrially reared pigs in comparison with domestic animals, the concentration of cortisol is significantly higher by 39.9% (P˂0.05), as well as the level of lactate — 2.3-fold (P˂0.01). The main reason is due to the stress experienced by animals during transportation and pre-slaughter handling. There is a marked difference between the maximum and the minimum plasma level of cortisol in pigs within one group. Under stress the breakdown of glucose and glycogen in the liver and muscles took place in anaerobic condition with formation of lactate. At 1, 24 and 48 hours of pork meat maturation in case of industrial rearing and slaughtering, compared to domestic, the pH of meat was lower. Obtained results gives the possibility to suggest the lower quality of the industrially reared and slaughtered pork compared with domestic.\",\"PeriodicalId\":22372,\"journal\":{\"name\":\"The Animal Biology\",\"volume\":\"1 1\",\"pages\":\"30-33\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Animal Biology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15407/ANIMBIOL23.01.030\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Animal Biology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15407/ANIMBIOL23.01.030","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2

摘要

猪肉的质量安全受屠宰前后诸多因素的影响。在肉的成熟过程中,发生了复杂的生化和物理化学过程。影响屠宰动物肉质的关键因素之一是血液中的皮质醇水平,因为糖皮质激素是一系列应激生化反应的触发因素。本文包含血液中皮质醇、乳酸和肉ph浓度的检测结果。样本取自两组动物。第一组由工业化饲养和屠宰的动物组成,另一组由小农场饲养和屠宰的动物组成。与家畜相比,工业饲养的猪血液中皮质醇浓度显著升高39.9% (P小于0.05),乳酸水平显著升高2.3倍(P小于0.01)。主要原因是由于动物在运输和屠宰前处理过程中所经历的压力。同一组猪血浆皮质醇的最大值和最小值之间存在显著差异。在压力下,肝脏和肌肉中的葡萄糖和糖原在无氧条件下分解,形成乳酸。工业化饲养和屠宰的猪肉在成熟1、24和48小时时,肉的pH值比国内的低。所得结果表明,工业饲养和屠宰的猪肉质量低于国产猪肉。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The impact of stress on the quality of pork
The quality and safety of pork is influenced by many factors before and after slaughter. Complex of biochemical and physicochemical processes take place in the maturation of the meat. One of the key factors that affect the quality of meat from slaughtered animals is the level of cortisol in the blood, because glucocorticoid hormone is the trigger for the development of a chain of stress biochemical reactions. This paper contains results of examination of the blood concentration of cortisol and lactate and meat pH. Samples were taken in two animal groups. The first one constituted of industrially reared and slaughtered animals, and the other group consisted of animals grown and slaughtered on small farms. In the blood of industrially reared pigs in comparison with domestic animals, the concentration of cortisol is significantly higher by 39.9% (P˂0.05), as well as the level of lactate — 2.3-fold (P˂0.01). The main reason is due to the stress experienced by animals during transportation and pre-slaughter handling. There is a marked difference between the maximum and the minimum plasma level of cortisol in pigs within one group. Under stress the breakdown of glucose and glycogen in the liver and muscles took place in anaerobic condition with formation of lactate. At 1, 24 and 48 hours of pork meat maturation in case of industrial rearing and slaughtering, compared to domestic, the pH of meat was lower. Obtained results gives the possibility to suggest the lower quality of the industrially reared and slaughtered pork compared with domestic.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信