Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Università 16, I-35020 Legnaro, PD, Italy.
Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Università 16, I-35020 Legnaro, PD, Italy.
Meat Sci. 2018 Dec;146:68-74. doi: 10.1016/j.meatsci.2018.07.035. Epub 2018 Aug 1.
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 °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.
在生长兔（n=320；84 日龄）中，在温和的气候条件下（10-13°C；75-90%相对湿度），将从养殖场到屠宰场的运输时间从 1 小时增加到 3 小时，这会影响到屠宰时采集的血浆和肌肉中的几个应激指标（皮质醇；皮质酮；乳酸脱氢酶，LDH；乳酸；热休克蛋白 70 kDa，HSP70；渗透压和 Na）（0.001<P<.05），降低肌肉 L*、b*（P<.01）和肉剪切力（P<.05），并增加屠宰后的出肉率和肌肉 pH 值（P<.01）。在屠宰前将待宰时间从 30 分钟增加到 3 小时，会影响肌肉皮质醇和血浆肌酸激酶、LDH、乳酸、HSP70（0.001<P<.05），增加屠宰后的出肉率和肌肉 pH 值（P<.05），但降低肉剪切力（P<.001）。运输时间和待宰时间之间的相互作用对几种应激指标和肉品质量有显著影响。
