Effects of transport distance, lairage time and stunning efficiency on cortisol, glucose, HSPA1A and how they relate with meat quality in cattle

被引：58
作者：
Chulayo, A. Y. [1 ]
Bradley, G. [2 ]
Muchenje, V. [1 ]
机构：
[1] Univ Ft Hare, Fac Sci & Agr, Dept Livestock & Pasture Sci, P Bag X1314, ZA-5700 Alice, Eastern Cape Pr, South Africa
[2] Univ Ft Hare, Fac Sci & Agr, Dept Biochem & Microbiol, P Bag X1314, ZA-5700 Alice, Eastern Cape Pr, South Africa
来源：
MEAT SCIENCE | 2016年 / 117卷
基金：
奥地利科学基金会; 新加坡国家研究基金会;
关键词：
Distance travelled; Glycogen; HSPA1A; Lairage duration; Ultimate pH; WATER-HOLDING CAPACITY; PRE-SLAUGHTER STRESS; HEAT-SHOCK PROTEINS; PH DECLINE RATE; ANIMAL-WELFARE; ULTIMATE PH; BEEF QUALITY; POSTMORTEM MUSCLE; COLOR STABILITY; EATING QUALITY;
D O I：
10.1016/j.meatsci.2016.03.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study determined the effects of distance travelled, lairage duration and number of stunning shots on the plasma levels of bovine heat shock protein 70 (HSPA1A), cortisol (COAT) and glucose (GLU) and their relationship with beef quality. There were positive correlations among HSPA1A, GLU, CORT, a*, b* and the HUE angle. Animals that were stunned more than once had the highest HSPA1A (13.61 +/- 2.874 ng/ml) and CORT (109.36 +/- 8.373 nmol/L) levels. Animals that travelled for 200 < 400 km had lower HSPA1A expression (8.29 +/- 2.026 ng/ml) than those that were transported for 400 < 800 km (12.11 +/- 2.548 ng/ml) and <200 km (17.32 +/- 2.362 ng/ml). Lairage duration affected (P < 0.05) the expression of HSPA1A, GLU and CORT levels. Animals stunned more than once had elevated CORT and HSPAIA levels. HSPA1A, CORT and GLU were related to beef quality. Stunning of animals more than once increased the levels of blood CURT and HSPAIA. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：89 / 96
页数：8
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