Effect of Electrical Stunning on Slaughter Stress and Meat Quality in Pigeons

被引：0
|
作者：
Zhang Y. [1 ,2 ]
Dong H. [3 ]
Li Y. [1 ]
Lin S. [1 ]
Bai W. [1 ,2 ]
Xiao G. [1 ,2 ]
Chen W. [4 ]
Zeng X. [1 ,2 ]
机构：
[1] Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou
[2] Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou
[3] Guangdong Wen’s Delicious Food Co. Ltd., Yunfu
[4] Meizhou Golden Green Modern Agriculture Development Co. Ltd., Meizhou
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 05期
关键词：
blood indexes; electrical stunning; meat quality; pigeon; slaughter stress;
D O I：
10.7506/spkx1002-6630-20220419-236
中图分类号：
学科分类号：
摘要：
In order to investigate the effects of electrical stunning on slaughter stress and post-slaughter meat quality in pigeons, meat-type pigeons aged 28 days under the same feeding conditions were chosen and subjected to electrical stunning with different voltages (50–90 V) before slaughter (0 V as control), and blood biochemical indexes and meat quality indexes were determined after slaughter. Results showed that the postmortem blood levels of creatine kinase (CK), adrenocorticotropic hormone (ACTH) and lactate dehydrogenase (LDH) in pigeons with electrical stunning decreased compared with those in the control group without electrical stunning, and reached the lowest value at an electrical voltage of 60 V. The blood corticosterone (CORT) concentration firstly decreased and then increased with the increase in stunning voltage, and was significantly higher at voltages greater than 70 V than in the control group, indicating increased stress levels at slaughter. Electrical stunning had no significant impact on the postmortem pH of breast meat. Compared with the control group, the brightness value (L*) of pigeon breast meat at 24 h after slaughter slightly decreased while the redness value (a*) increased. The drip loss, cooking loss and shear force of pigeon breast meat were relatively low at voltages of 60–70 V, suggesting good water-holding capacity and tenderness. In conclusion, electrical stunning at 60–70 V can effectively reduce the slaughter stress and improve the meat quality of pigeons after slaughter, which is beneficial for the welfare slaughter of meat-type pigeons. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：62 / 67
页数：5
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