| Yangzhou Goose is the only new breed of goose with high quality and high yield that has passed national examination and approval which possesses independent intellectual property rights,and has distinctive characteristics.At present,there is few research on the effects of transportation stress on the quality of Yangzhou Goose.Pre-slaughter transport and confinement are important segments of animal pre-slaughter management,which are of great significance for animal welfare and meat quality assurance.With the development of modern society,the transportation is more and more convenient.Due to the prolonged transport time,transport stress gradually becomes an important factor that affects the quality of goose meat.Therefore,how to reduce the impact of transport stress on meat quality and minimize the economic losses has become an urgent problem for enterprises.This study adopted a quiet manner to relieve the stress response of Yangzhou goose by controlling the transport time,thereby reduced the adverse effects of stress on the quality of goose meat,and provided data support and theoretical reference for the geese breeding and slaughter enterprises in China to formulate a pre-slaughter management specification.The results are presented as follows:1.Effect of transport time on stress level and meat quality of Yangzhou gooseThirty Yangzhou geese were randomly assigned into five treatments with each group having six geese.Transport time with 0 h,1 h,2 h,3 h and 4 h was considered as the factor among which 0 h treatment was the control group.The results showed that the contents of adrenocorticotropic hormone and glucose after 2 h transport were significantly higher than those of other treatments(P<0.05).After 2 h transport,the level of lactic acid in the blood was significantly decreased(P<0.05).The activities of creatine kinase and the plasma lactate dehydrogenase in the treatments with 2 h transport were higher than control group and 4 h transport group(P<0.05).In terms of energy metabolism,the level of lactic acid of breast meat in the treatments with 2 h transport was higher than the control,1 h and 4 h transport group(P<0.05).The pyruvate kinase and hexokinase activities in the treatments with 2 h transport were higher than the control group and 4 h transport group(P<0.05).The content of ATP decreased with the increase of transport time.After transport,the content of ATP was significantly lower than that of the control group(P<0.05).The levels of ADP and AMP increased with the increase of transport time.After 3 h and 4 h transport,the content of ADP was significantly higher than that of the control group(P<0.05).The level of AMP in the treatments with 2-4 h transport was significantly higher than control group(P<0.05).After 1 h and 4 h transport,the content of IMP was significantly higher than that of the control group(P<0.05).In terms of meat quality,the lightness value(L*)of goose breast and the shear stress after 2 h transport were higher than those of other treatments(P<0.05).The redness value(a*)in the treatment with 2 h transport was lower than with the other four transport times(P<0.05).It could conclude from the above results,after 2 h transport,the level of stress in Yangzhou goose was highest and the meat quality was significantly lower.2.Effects of lairage time on stress level and meat quality of Yangzhou gooseThirty Yangzhou geese were randomly assigned into five treatments with each group having six geese.After 2 h transport based on the result of Chapter 1,lairage time was 0 h,3 h,6,9 h and 12 h among which 0 h treatment was the control group.The geese in all the treatments were slaughtered according to the factory conditions.The blood and the pectoralis major muscle were collected for the subsequent parameter determination.The results showed that,with the extension of lairage time,the levels of hormones in the treatments with 3 h,9 h and 12 h lairage were significantly reduced(P<0.05).However,hormone levels increased after 6 h of lairage,and there was no significant difference compared to the control group(P>0.05).Compared with the control group,the contents of blood glucose were significantly decreased(P<0.05).The levels of lactic acid in the 6 and 9 h treatment group were significantly reduced(P<0.05),while there was no significant difference among other treatments(P>0.05).The activities of creatine kinase and lactate dehydrogenase significantly decreased(P<0.05).However,lactate dehydrogenase activity was significantly increased after 9 h lairage(P<0.05).In terms of energy metabolism,the level of lactic acid of breast meat in the treatments with 6 h,9 h and 12 h lairage was significantly decreased(P<0.05)and there was no significant difference between the 3 h lairage group and the control group(P>0.05).The pyruvate kinase and hexokinase activities in the treatments with 6 and 9 h lairage were decreased significantly(P<0.05)while there was no significant difference among other treatments(P>0.05).Compared with the control group,the level of ATP was increased,while the content of IMP was decreased.The contents of ADP and AMP with 9 h lairage were increased significantly(P<0.05),but there was no significant difference among other treatments(P>0.05).In terms of meat quality,both the lightness value(L*)and yellow value(b*)of goose breast decreased and then raised,while the pH was the opposite.The redness value(a*)increased significantly(P<0.05).The purge loss and shear force in the treatments with 9 h lairage were decreased significantly(P<0.05),but the other treatment groups increased significantly(P<0.05),compared to the control group.Cooking loss was significantly higher with 9 h lairage than that in the control group(P<0.05).However,cooking loss was increased significantly(P<0.05)with 6 h lairage.The extent of ?-calpain autolysis in the treatments with 6 h and 9 h lairage was significantly increased(P<0.05).After 3 h,9 h and 12 h lairage,the content of intact desmin at 24 h of aging was significantly lower than that at 0.5 h of aging(P<0.05).After 6-12 h lairage,the degradation of troponin-T was accelerated.It was concluded that after 9 h lairage,the level of stress was relieved effectively and the meat quality was improved. |
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