Klont R E, Lambooy E, van Logtestijn J G
Research Institute for Animal Production (IVO-DLO) Schoonoord, Zeist, The Netherlands.
J Anim Sci. 1993 Jun;71(6):1477-85. doi: 10.2527/1993.7161477x.
Pigs of different halothane genotypes were anesthetized 45 min before slaughter. During the period of anesthesia blood samples and muscle biopsy samples were taken to investigate muscle energy metabolism by measuring different metabolites. After exsanguination, the same metabolites and some meat quality characteristics were determined. Minimal differences in resting muscle metabolism seemed to exist between the halothane genotypes. Some significant differences in ante- and postmortem metabolism were found, particularly in creatine and lactate concentrations, but these were not reflected in ultimate meat quality. None of the pigs showed PSE meat and there were no differences in muscle pH and temperature at 45 min and 18 h postmortem. However, rigor, drip loss, and color still showed a significant genotype effect. It was concluded that due to the method of anesthesia there were no differences in muscle metabolism at the moment of slaughter. This may have led to a more uniform ultimate meat quality between pigs differing in their genetic susceptibility toward stress. There were differences in color and drip loss between the halothane genotypes that cannot be explained by differences in pH and carcass temperature at 45 min postmortem.
不同氟烷基因型的猪在屠宰前45分钟进行麻醉。在麻醉期间采集血样和肌肉活检样本，通过测量不同代谢物来研究肌肉能量代谢。放血后，测定相同的代谢物和一些肉质特性。氟烷基因型之间静息肌肉代谢似乎存在最小差异。在宰前和宰后代谢中发现了一些显著差异，特别是在肌酸和乳酸浓度方面，但这些差异并未反映在最终肉质上。没有猪表现出PSE肉，并且在宰后45分钟和18小时时肌肉pH值和温度没有差异。然而，僵直、滴水损失和颜色仍显示出显著的基因型效应。得出的结论是，由于麻醉方法，屠宰时肌肉代谢没有差异。这可能导致了对压力遗传易感性不同的猪之间最终肉质更加均匀。氟烷基因型之间在颜色和滴水损失方面存在差异，这无法用宰后45分钟时的pH值和胴体温度差异来解释。
