不同屠宰方式对宰后蒙古羊羊肉AMPK活性、糖酵解及羊肉品质的影响

2025-09-19 12:44:01

摘要：以蒙古羊为研究对象,探究了传统掏心式屠宰、电击晕方式屠宰及抹脖子屠宰对宰后肌肉AMPK活性、糖酵解及食用品质的影响。结果表明：经抹脖子屠宰的肌肉中肌酸激酶、AMPK、乳酸脱氢酶活性均高于掏心式和电击晕方式屠宰组;掏心式屠宰后的蒙古羊羊肉滴水损失、熟肉率及嫩度高于其他2个组。研究结果说明,掏心式与电击晕方式屠宰有利于降低肉羊屠宰过程的应激反应,而掏心式屠宰更有助于提高羊肉食用品质。

关键词:

蒙古羊,

AMPK,

糖酵解,

食用品质

Abstract: This study was designed to evaluate three different slaughter methods including heart pulling, electronical stunning and neck breaking on post-mortem muscular AMPK activity, glycolysis and edible quality of Mongolian sheep. The results showed that the activities of creatine kinase, AMPK and lactate dehydrogenase in the muscular samples of neck breaking slaughter group were all higher than those of heart pulling slaughter group and electronical stunning slaughter group; heart pulling slaughter group had higher values in drip loss, cooked meat rate and tenderness compared to the other two groups. It indicates that the slaughter methods of heart pulling and electronical stunning are beneficial to inhibit the stress response during the slaughter process of mutton sheep, while the heart pulling slaughter method is conductive to improve the edible quality of mutton.

Key words:

Mongolian sheep,

AMPK,

glycolysis,

edible quality

中图分类号:

TS251.41

S879.2

引用本文

王德宝, 郭天龙, 王莉梅, 张园园, 李星云, 纳钦, 康连和, 杨燕燕, 翟琇, 梁俊芳. 不同屠宰方式对宰后蒙古羊羊肉AMPK活性、糖酵解及羊肉品质的影响[J]. 畜牧与饲料科学, 2020, 41(3): 47-50.

WANG De-bao, GUO Tian-long, WANG Li-mei, ZHANG Yuan-yuan, LI Xing-yun, Naqin, KANG Lian-he, YANG Yan-yan, ZHAI Xiu, LIANG Jun-fang. Effect of Different Slaughter Methods on Mutton AMPK Activity, Glycolysis and Edible Quality of Mongolian Sheep[J]. Animal Husbandry and Feed Science, 2020, 41(3): 47-50.

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