运输距离、停饲时间和致昏效率对牛皮质醇、葡萄糖、热休克蛋白A1A的影响以及它们与牛肉品质的关系。
Effects of transport distance, lairage time and stunning efficiency on cortisol, glucose, HSPA1A and how they relate with meat quality in cattle.
作者信息
Chulayo A Y, Bradley G, Muchenje V
机构信息
Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape Province, South Africa.
Department of Biochemistry and Microbiology, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape Province, South Africa.
出版信息
Meat Sci. 2016 Jul;117:89-96. doi: 10.1016/j.meatsci.2016.03.001. Epub 2016 Mar 2.
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 (CORT) 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±2.874ng/ml) and CORT (109.36±8.373nmol/L) levels. Animals that travelled for 200<400km had lower HSPA1A expression (8.29±2.026ng/ml) than those that were transported for 400<800km (12.11±2.548ng/ml) and <200km (17.32±2.362ng/ml). Lairage duration affected (P<0.05) the expression of HSPA1A, GLU and CORT levels. Animals stunned more than once had elevated CORT and HSPA1A levels. HSPA1A, CORT and GLU were related to beef quality. Stunning of animals more than once increased the levels of blood CORT and HSPA1A.
本研究确定了运输距离、待宰时间和击晕次数对牛热休克蛋白70（HSPA1A）、皮质醇（CORT）和葡萄糖（GLU）血浆水平的影响及其与牛肉品质的关系。HSPA1A、GLU、CORT、a*、b*和色调角之间存在正相关。多次击晕的动物HSPA1A（13.61±2.874ng/ml）和CORT（109.36±8.373nmol/L）水平最高。运输200<400km的动物HSPA1A表达水平（8.29±2.026ng/ml）低于运输400<800km（12.11±2.548ng/ml）和<200km（17.32±2.362ng/ml）的动物。待宰时间影响（P<0.05）HSPA1A、GLU和CORT水平的表达。多次击晕的动物CORT和HSPA1A水平升高。HSPA1A、CORT和GLU与牛肉品质有关。多次击晕动物会增加血液中CORT和HSPA1A的水平。
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