宰前应激对猪肉品质的影响及其遗传生理机制

Effects of pre-slaughter stress on pork quality and the mechanism of genetic physiology

猪肉是人们喜爱的肉食品之一,但随着国外高瘦肉率品种猪的引进、集约化养猪程度的提高及各种环境因素的影响,猪肉品质变劣的问题日益突出,改善猪肉品质是目前肉品科学的研究热点。宰前应激是导致猪肉品质变劣的主要因素之一,通过阐述宰前应激包括宰前运输、禁食、休息及致晕方式对猪肉品质的影响,以及宰前应激影响猪肉品质的遗传机制,表明携带有应激敏感基因的个体更易受宰前应激的影响从而导致肉质变劣,并从血液生理生化指标变化和肌肉细胞代谢方面揭示应激影响猪肉品质的生理机制。

Pork is one of the favorite meat foods,but with the introduction of high lean pork breeding abroad,the increase of intensive pig raising,and the influence of various environmental factors,the problem of pork quality deterioration is increasingly prominent.Improving pork quality is currently the research hotspot of meat science.Pre-slaughter stress is one of the main factors leading to deterioration of pork quality.The effects of pre-slaughter stress including transportation,fasting,rest and dizziness on pork quality were discussed in this paper.Genetic mechanism of pre-slaughter stress on pork quality indicated that,individuals carrying stress sensitive genes are more susceptible to pre slaughter stress,resulting in deterioration of pork quality.Blood physiological and biochemical indexes and metabolism of muscle cells were also used to reveal the mechanism of stress affecting on pork quality.