改善生猪宰前管理减少应激反应的措施

Improving the Pre-slaughter Management of Swine for Reduction of Stress

本文针对生猪宰前在饲喂、驱赶、运输、装卸、致晕和待宰等环节影响猪肉品质的主要应激因素,基于相关研究报道,提出了宰前禁食、温柔驱赶、科学运输和装卸、选择CO2击晕和最佳待宰环境、宰前添加抗应激药物等改善宰前管理减少应激反应的措施,最终强调合理宰前管理和致晕方法对保证猪肉质量至关重要。

In this paper, the stress factors affecting pork quality before pig slaughter were summarized during feeding, driving, transporting, handling, stunning and waiting for slaughter. Based on related literature, the improving measures for stress reduction before slaughter were recommended, including fasting before slaughter, gentle driving, scientific transporting and handling, CO2 stunning and the best waiting environment, and adding anti-stress drugs. In short, it should be emphasized that reasonable pre-slaughter management and proper stunning are very important for stress reduc- tion and to ensure the pork quality.