期刊
POULTRY SCIENCE
卷 98, 期 9, 页码 4212-4220出版社
OXFORD UNIV PRESS
DOI: 10.3382/ps/pez175
关键词
broiler; shackling; stress; glycolysis; protein structure
资金
- National Natural Science Foundation of China [31701620]
- Natural Science Foundation of Jiangsu [BK20170715]
- Fundamental Research Funds for the Central Universities [KJQN201842]
- Agricultural Industry of Nanjing Science and Technology Development Project [201716055]
- China Agricultural Research System [CARS-41-Z06]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
The objective of this study was to investigate the effects of preslaughter shackling on stress, postmortem glycolysis, meat quality, water distribution, and protein structures of pectoralis majors. Before slaughter, Arbor Acres broilers (n = 105, 42 days old, 2.0 to 2.5 kg) were randomly categorized into 3 treatment groups: (I) control group without shackling (NS); (II) 2.5 min shackling (SS); (III) 4.5 min shackling (LS). Each treatment group consisted of 5 replicates with 7 broilers each. Results indicated that preslaughter shackling increased (P < 0.05) plasma corticosterone and adrenocorticotropic hormone concentrations in comparison with the control group. Antemortem shackling increased (P < 0.05) activity of glycogen phosphorylase and phosphofructokinase-1 (PFK-1) accompanying with rapid glycolysis and pH decline at early postmortem. LS treatment led to myosin denaturation, decreased (P < 0.05) a-helix content, and increased (P < 0.05) beta-sheet structures proportion in the myofibrillar proteins. Furthermore, meat from LS treatment had higher (P < 0.05) lightness, redness, and poorer water-holding capacity. These results indicated that the longer shackling duration (4.5 min) increased stress and the rate of glycolysis, causing myosin denaturation and changes of the secondary structure in the myofibrillar proteins, which aggravated the deterioration of meat quality.
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