Składanowska-Baryza Joanna, Ludwiczak Agnieszka, Pruszyńska-Oszmałek Ewa, Kołodziejski Paweł, Bykowska Marta, Stanisz Marek
Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Suchy Las, Poland.
Department of Animal Phisiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland.
Anim Sci J. 2018 Apr;89(4):713-721. doi: 10.1111/asj.12966. Epub 2018 Jan 8.
The analyzed material included 40 hybrid rabbits slaughtered at the age of 90 days. The control group was transported directly after weaning, while the transport group was transported directly prior to slaughter. The experiment was designed to assess the transport stress, carcass and meat quality implications, taking into account the muscle type and sex. The transported animals were characterized by a higher level of blood cortisol, glucose and triglycerides (P < 0.0001), and a lower level of insulin (P < 0.0001) compared to the control group. In the presented study the time post-mortem affected the pH decline in both rabbit groups (P < 0.0001). The lightness, redness and yellowness of rabbit meat were affected by the transport (P < 0.0001, P = 0.001 and P < 0.0001). The percentage of free water and its share in the total water was higher for the non-transported rabbits compared to the transported ones (P < 0.0001). Moreover, the meat from the control group was characterized by greater plasticity compared to the transport group (P = 0.003). The chemical composition of rabbit meat was not changed by the effect of transport (P = 0.643-0.979). To conclude, the quality traits of meat from the transported hybrid rabbits clearly indicated the development of dark firm and dry-like lower quality of meat.
分析材料包括40只90日龄时宰杀的杂交兔。对照组在断奶后直接运输，而运输组在宰杀前直接运输。该实验旨在评估运输应激、胴体和肉质影响，同时考虑肌肉类型和性别。与对照组相比，运输组动物的血液皮质醇、葡萄糖和甘油三酯水平较高（P < 0.0001），胰岛素水平较低（P < 0.0001）。在本研究中，宰后时间影响了两组兔子的pH值下降（P < 0.0001）。兔肉的亮度、红度和黄度受运输影响（P < 0.0001、P = 0.001和P < 0.0001）。与运输组相比，未运输兔子的自由水百分比及其在总水中的占比更高（P < 0.0001）。此外，与运输组相比，对照组的肉具有更大的可塑性（P = 0.003）。兔肉的化学成分不受运输影响（P = 0.643 - 0.979）。总之，运输后的杂交兔肉的品质特征清楚地表明了肉质出现了深色、坚硬和类似干肉的低质量变化。
