不同屠宰方式對蒙古羊應激及羊肉食用品質的影響

王德寶 王曉冬 郭天龍 王莉梅 納欽 張園園 李慧 梁俊芳 翟琇

摘 要：以內蒙古蒙古羊為研究對象，對比分析抹脖子屠宰、掏心式屠宰及電擊暈屠宰對蒙古羊應激及羊肉食用品質的影響，利用生化分析儀等儀器對蒙古羊血液指標及食用品質進行測定。結果表明：經電擊暈后屠宰，肉羊血液中乳酸含量、皮質醇含量、乳酸脫氫酶活性及肌酸激酶活性顯著低于其他2 種方式，肉羊在屠宰過程中應激反應也最小;相比于抹脖子及掏心式屠宰2 組，電擊暈組羊肉的蒸煮損失率較低，而嫩度高于抹脖子組，且與掏心組差異不顯著，紅度值（a*）高于上述2 組，且電擊暈組羊肉的硫代巴比妥酸反應物值最低;營養方面，電擊暈及掏心式屠宰可提高羊肉中不飽和脂肪酸的含量。因此，從肉羊屠宰食用品質及經濟效益等方面比較，電擊暈屠宰方式可以減小肉羊應激反應，提高肉羊屠宰企業的經濟效益，符合動物福利屠宰要求。

關鍵詞：蒙古羊;屠宰方式;血液指標;應激;食用品質

Effects of Different Slaughter Methods on Stress Reactions and Eating Quality in Mongolian Sheep

WANG Debao， WANG Xiaodong， GUO Tianlong， WANG Limei， NA Qin， ZHANG Yuanyuan， LI Hui， LIANG Junfang， ZHAI Xiu*

（Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences， Hohhot 010031， China）

Abstract： A comparative study was done to investigate the effect of three different slaughter methods： neck-breaking， pulling the heart out of the chest of live animals and electrical stunning followed by ensanguination on stress reactions and eating quality in Mongolian sheep. The results showed that the concentrations of lactic acid and cortisol， and the activities of lactate idehydrogenase and creatine kinase in the blood of sheep slaughtered by the third method were significantly lower than in the blood of sheep slaughtered by the other two traditional slaughter methods， and the stress response at slaughter was also weaker. Compared with the other groups， the cooking loss of meat in the third group was lower whereas meat tenderness was better than that of the first group but did not significantly differ from that of the second group. In addition， redness value （a*） of the third group was higher and thiobarbituric acid reactive substances （TBARs） value was lower than that of the other groups. From a nutritional viewpoint， the latter two slaughter methods could elevate the content of unsaturated fatty acids in mutton. Taking into consideration both the eating quality of mutton and economic benefits， electrical stunning followed by ensanguination can reduce stress reactions in sheep， improve the economic benefits of meat sheep slaughtering enterprises and meet the animal welfare requirements for slaughtering.

Keywords： Mongolian sheep; slaughter methods; blood parameters; stress; eating quality

DOI：10.7506/rlyj1001-8123-20190329-071

中圖分類號：TS251.1? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?文獻標志碼：A 文章編號：1001-8123（2019）07-0025-05

引文格式：

王德寶， 王曉冬， 郭天龍， 等. 不同屠宰方式對蒙古羊應激及羊肉食用品質的影響[J]. 肉類研究， 2019， 33（7）： 25-29. DOI：10.7506/rlyj1001-8123-20190329-071.? ? http：//www.rlyj.net.cn

WANG Debao， WANG Xiaodong， GUO Tianlong， et al. Effects of different slaughter methods on stress reactions and eating quality in Mongolian sheep[J]. Meat Research， 2019， 33（7）： 25-29. DOI：10.7506/rlyj1001-8123-20190329-071.

http：//www.rlyj.net.cn

隨著社會經濟發展，人民生活水平日益提高，對肉制品的需求由數量逐漸向符合動物福利要求的質量型轉變。動物福利的出發點是使動物在舒適的狀態下生存，在無恐懼、無痛苦的狀態下死去[1]。選擇適合肉羊的屠宰致暈方式成為保護動物福利的關鍵，不同屠宰方式使羊肉應激程度不同，較小的應激可改善肉質、降低汁液與熟肉損失率，一定程度上還可提高屠宰企業的經濟效益。……