Impact of pre-slaughter transport conditions on stress response, carcass traits, and meat quality in growing rabbits

被引：14

作者：

Trocino, Angela ^{[1
]}

Zomeno, Cristina ^{[1
]}

Birolo, Marco ^{[2
]}

Di Martino, Guido ^{[3
]}

Stefani, Annalisa ^{[3
]}

Bonfanti, Lebana ^{[3
]}

Bertotto, Daniela ^{[1
]}

Gratta, Francesco ^{[2
]}

Xiccato, Gerolamo ^{[2
]}

机构：

[1] Univ Padua, Dept Comparat Biomed & Food Sci, Viale Univ 16, I-35020 Legnaro, PD, Italy

[2] Univ Padua, Dept Agron Food Nat Resources Anim & Environm, Viale Univ 16, I-35020 Legnaro, PD, Italy

[3] Ist Zooprofilatt Sperimentale Venezie, Viale Univ 10, I-35020 Legnaro, PD, Italy

来源：

MEAT SCIENCE | 2018年 / 146卷

关键词：

Journey; Lairage; Crate distribution; Stress biomarkers; Product quality; BROILER-CHICKENS; STOCKING DENSITY; WELFARE; SEASON; EXPRESSION; TIME; JOURNEY; HEAT-SHOCK-PROTEIN-70; METABOLISM; CORTISOL;

D O I：

10.1016/j.meatsci.2018.07.035

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In growing rabbits (n = 320; 84 d of age), an increase in the journey duration to the slaughterhouse from 1 h to 3 h under mild climatic conditions (10-13 degrees C; 75-90% relative humidity) affected several stress indicators in the plasma and muscle collected at slaughter (cortisol; corticosterone; lactate dehydrogenase, LDH; lactate; heat shock protein 70 kDa, HSP70; osmolality, and Na) (0.001 < P < .05), reduced muscle L*, b* (P < .01), and meat shear force (P < .05), and increased the dressing out percentage and muscle pH (P < .01). An increase in the lairage duration before slaughtering from 30 min to 3 h affected muscle cortisol and plasma creatinine kinase, LDH, lactate, and HSP70 (0.001 < P < .05), increased dressing out percentage and muscle pH (P < .05), but decreased meat shear force (P < .001). The interaction between journey and lairage duration was significant for several stress indicators and meat quality.

引用

页码：68 / 74

页数：7

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