Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter

被引：35

作者：

Sabow, Azad Behnan ^{[1
,6
]}

Sazili, Awis Qurni ^{[1
,2
,5
]}

Zulkifli, Idrus ^{[1
,2
]}

Goh, Yong Meng ^{[2
,3
]}

Ab Kadir, Mohd Zainal Abidin ^{[4
]}

Adeyemi, Kazeem Dauda ^{[1
,7
]}

机构：

[1] Univ Putra Malaysia, Fac Agr, Dept Anim Sci, Upm Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, Inst Trop Agr, Upm Serdang 43400, Selangor, Malaysia

[3] Univ Putra Malaysia, Fac Vet Med, Dept Vet Preclin Sci, Upm Serdang 43400, Selangor, Malaysia

[4] Univ Putra Malaysia, Fac Engn, Dept Elect & Elect Engn, Upm Serdang 43400, Selangor, Malaysia

[5] Univ Putra Malaysia, Halal Prod Res Inst, Upm Serdang 43400, Selangor, Malaysia

[6] Univ Salahaddin, Dept Anim Resource, Erbil, Kurdistan Regio, Iraq

[7] Univ Ilorin, Dept Anim Prod, Ilorin, Nigeria

来源：

ANIMAL SCIENCE JOURNAL | 2015年 / 86卷 / 12期

关键词：

goat; halal slaughter; meat quality; minimal anesthesia; WATER-HOLDING CAPACITY; MEAT QUALITY CHARACTERISTICS; ELECTROENCEPHALOGRAPHIC RESPONSES; OXIDATIVE STABILITY; MYOFIBRILLAR PROTEIN; ANESTHETIZED CALVES; SARCOMERE-LENGTH; M.-LONGISSIMUS; ANIMAL-WELFARE; ULTIMATE PH;

D O I：

10.1111/asj.12385

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P<0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P<0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.

引用

页码：981 / 991

页数：11

共 41 条

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