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

doi:10.12160/j.issn.1672-5190.2020.03.009

Abstract

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

CLC Number:

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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Effect of Different Slaughter Methods on Mutton AMPK Activity, Glycolysis and Edible Quality of Mongolian Sheep

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