屠宰前不同二氧化碳浓度的混合气体致晕对肉鹅肝脏颜色、脂质氧化及抗氧化能力的影响
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摘要
本试验旨在研究屠宰前不同二氧化碳(CO_2)浓度的混合气体致晕(控制气体击晕)对肉鹅肝脏颜色、脂质氧化及抗氧化能力的影响。试验选取56只85日龄的扬州鹅公鹅,随机分成7个组(1个对照组,6个试验组),每组8个重复,每个重复1只。对照组不致晕直接屠宰,试验组屠宰前由不同CO_2浓度的混合气体致晕。6个试验组致晕混合气体组成如下:G40组,40%CO_2+21%氧气(O_2)+39%氮气(N_2); G50组,50%CO_2+21%O_2+29%N_2; G60组,60%CO_2+21%O_2+19%N_2; G70组,70%CO_2+21%O_2+9%N_2; G79组,79%CO_2+21%O_2。上述5组致晕时间均为7 min。G40+G79组,40%CO_2+30%O_2+30%N_2致晕2 min,然后79%CO_2+21%O_2致晕5 min。结果显示:G79组肉鹅的放血率最低,与对照、G40、G50、G70和G40+G79组均存在显著差异(P<0.05)。G40组肝脏在屠宰后1和4 d的亮度值及在屠宰后1 d的黄度值均显著高于G79和G40+G79组(P<0.05)。屠宰后1 d,G40组肝脏中丙二醛(MDA)含量显著低于G70和G79组(P<0.05);屠宰后4和7 d,G79组肝脏中MDA含量显著低于G40组(P<0.05)。屠宰后0 d,G79组肝脏1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力最低,G40组最高,但组间差异不显著(P>0.05)。屠宰后1、4和7 d,G40组肝脏中谷胱甘肽过氧化物酶(GSH-Px)活性均显著低于G79组(P<0.05)。屠宰后4 d,G40组肝脏中总超氧化物歧化酶(T-SOD)活性显著高于G79组(P<0.05)。综上所述,肉鹅屠宰前采用40%CO_2混合气体(40%CO_2+21%O_2+39%N_2)致晕可以改善肝脏颜色,且在短期(0～1 d)内肝脏DPPH自由基清除能力最高,脂质氧化程度较低,而高浓度(79%) CO_2混合气体(79%CO_2+21%O_2)致晕可以缓解中长期(4～7 d)储存时肝脏的脂质氧化。
This experiment was conducted to investigate the effects of pre-slaughter gas mixture stunning( controlled atmosphere stunning) with different carbon dioxide( CO_2) concentrations on liver color,lipid oxidation and antioxidant capacity of meat geese. Fifty-six 85-day-old Yangzhou male geese were selected and randomly divided into 7 groups( one control group and six test groups) with eight replicates per group and one goose per replicate. The geese in the control group were slaughtered without stunning,and those in test groups were stunned by gas mixture with different CO_2 concentrations. The gas mixture composition of six test groups as follows: G40 group,40%CO_2+21% oxygen( O_2) +39% nitrogen( N_2); G50 group,50%CO_2+21%O_2+29% N_2; G60 group,60%CO_2+21%O_2+19% N_2; G70 group,70%CO_2+ 21% O_2+ 9% N_2; G79 group,79%CO_2+ 21% O_2; G40+G79 group,40%CO_2+30%O_2+30%N_2 stunning for 2 min,and then 79%CO_2+21%O_2 stunning for 5 min. The stunning time for the first5 groups was 7 min. The results showed as follows: the bleed out efficiency of G79 group was the lowest,which had significant difference compared with that of control,G40,G50,G70 and G40+G79 groups( P<0.05). Liver lightness value of G40 group was significantly higher than that of G79 and G40+G79 groups at 1 and 4 days after slaughter( P<0.05). Liver yellowness value of G40 group was significantly higher than that of G79 and G40+G79 groups at 1 day after slaughter( P<0.05). At 1 day after slaughter,the malondialdehyde( MDA) content in liver of G40 group was significantly lower than that of G70 and G79 groups( P < 0. 05); at 4 and 7 days after slaughter,the MDA content in liver of G79 group was significantly lower than that of G40 group( P<0.05). At 0 day after slaughter,the liver 1,1-diphenyl-2-picrylhydrazyl( DPPH) free radical scavenging activity of G79 group was the lowest,and it of G40 group was the highest,but there was no significant difference among groups( P>0.05). The activity of glutathione peroxidase( GSH-Px) in liver of G40 group was significantly lower than that of G79 group at 1,4 and 7 days after slaughter( P<0.05). The activity of total superoxide dismutase( T-SOD) in liver of G40 group was significantly higher than that of G79 group at 4 days after slaughter( P < 0.05). In conclusion,pre-slaughter gas mixture stunning with 40% CO_2( 40%CO_2+21%O_2+39%N_2) can improve liver color. The liver DPPH free radical scavenging activity is the highest and lipid oxidation degree is the lowest when geese stunned with 40% CO_2 at the initial stage of storage( 0 to 1 day),whereas,the lipid oxidation at a longer storage time( 4 to 7 days) is lower in geese stunned by gas mixture( 79%CO_2+ 21% O_2) with high concentration( 79%) of CO_2.
This experiment was conducted to investigate the effects of pre-slaughter gas mixture stunning( controlled atmosphere stunning) with different carbon dioxide( CO_2) concentrations on liver color,lipid oxidation and antioxidant capacity of meat geese. Fifty-six 85-day-old Yangzhou male geese were selected and randomly divided into 7 groups( one control group and six test groups) with eight replicates per group and one goose per replicate. The geese in the control group were slaughtered without stunning,and those in test groups were stunned by gas mixture with different CO_2 concentrations. The gas mixture composition of six test groups as follows: G40 group,40%CO_2+21% oxygen( O_2) +39% nitrogen( N_2); G50 group,50%CO_2+21%O_2+29% N_2; G60 group,60%CO_2+21%O_2+19% N_2; G70 group,70%CO_2+ 21% O_2+ 9% N_2; G79 group,79%CO_2+ 21% O_2; G40+G79 group,40%CO_2+30%O_2+30%N_2 stunning for 2 min,and then 79%CO_2+21%O_2 stunning for 5 min. The stunning time for the first5 groups was 7 min. The results showed as follows: the bleed out efficiency of G79 group was the lowest,which had significant difference compared with that of control,G40,G50,G70 and G40+G79 groups( P<0.05). Liver lightness value of G40 group was significantly higher than that of G79 and G40+G79 groups at 1 and 4 days after slaughter( P<0.05). Liver yellowness value of G40 group was significantly higher than that of G79 and G40+G79 groups at 1 day after slaughter( P<0.05). At 1 day after slaughter,the malondialdehyde( MDA) content in liver of G40 group was significantly lower than that of G70 and G79 groups( P < 0. 05); at 4 and 7 days after slaughter,the MDA content in liver of G79 group was significantly lower than that of G40 group( P<0.05). At 0 day after slaughter,the liver 1,1-diphenyl-2-picrylhydrazyl( DPPH) free radical scavenging activity of G79 group was the lowest,and it of G40 group was the highest,but there was no significant difference among groups( P>0.05). The activity of glutathione peroxidase( GSH-Px) in liver of G40 group was significantly lower than that of G79 group at 1,4 and 7 days after slaughter( P<0.05). The activity of total superoxide dismutase( T-SOD) in liver of G40 group was significantly higher than that of G79 group at 4 days after slaughter( P < 0.05). In conclusion,pre-slaughter gas mixture stunning with 40% CO_2( 40%CO_2+21%O_2+39%N_2) can improve liver color. The liver DPPH free radical scavenging activity is the highest and lipid oxidation degree is the lowest when geese stunned with 40% CO_2 at the initial stage of storage( 0 to 1 day),whereas,the lipid oxidation at a longer storage time( 4 to 7 days) is lower in geese stunned by gas mixture( 79%CO_2+ 21% O_2) with high concentration( 79%) of CO_2.
引文
[1]胥蕾.致晕方法影响肉仔鸡肉品质的机理及脂质过氧化调控[D].博士学位论文.北京:中国农业科学院,2011.
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[3]王兆明,贺稚非,李洪军.脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展[J].食品科学,2018,39(11):295-301.
[4]刘井波,彭双清.脂质过氧化作用与线粒体损伤[J].中国预防医学杂志,2005,6(2):167-170.
[5]侯水生.2016年水禽产业现状、技术研究进展及展望[J].中国畜牧杂志,2017,53(6):143-147.
[6]陈唱,王鹏,张玉龙,等.营养鹅肝肠的研制及其营养价值分析[J].食品工业科技,2018,39(11):232-239,247.
[7]张自强,刘玉梅,邓雯,等.柠檬酸对小鼠肝脏组织氧化应激的影响[J].西北农业学报,2011,20(4):16-19.
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[16]陈骋.脂质氧化和抗氧化因子对牦牛肉肌红蛋白稳定性及高铁肌红蛋白还原能力的影响[D].博士学位论文.兰州:甘肃农业大学,2016.
[17]朱学伸.家禽“类PSE肉”的品质特性及其改善因素研究[D].博士学位论文.南京:南京农业大学,2011.
[18]董亚维,张宏福,卢庆萍,等.应激模式对不同品种肉鸡肉色的影响[J].安徽农业科学,2006,34(9):1898-1900.
[19]XU L,ZHANG H J,YUE H Y,et al.Low-current&highfrequency electrical stunning increased oxidative stress,lipid peroxidation,and gene transcription of the mitogenactivated protein kinase/nuclear factor-erythroid 2-related factor 2/antioxidant responsive element(MAPK/Nrf2/ARE)signaling pathway in breast muscle of broilers[J].Food Chemistry,2018,242:491-496.
[20]王茜,贾汉,刘开泰,等.砷对小鼠肝脏脂质过氧化的影响及Vit E干预作用的研究[J].新疆医科大学学报,2004,27(4):354-356.
[21]孙启,靳二辉,周先建,等.复方中草药对AA肉鸡肌肉抗氧化能力的影响[J].安徽科技学院学报,2017,31(1):19-24.
[2]左玉,马雪萍,谢文磊,等.脂质的氧化及其对DNA损伤的研究进展[J].河南工业大学学报(自然科学版),2006,27(5):73-80.
[3]王兆明,贺稚非,李洪军.脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展[J].食品科学,2018,39(11):295-301.
[4]刘井波,彭双清.脂质过氧化作用与线粒体损伤[J].中国预防医学杂志,2005,6(2):167-170.
[5]侯水生.2016年水禽产业现状、技术研究进展及展望[J].中国畜牧杂志,2017,53(6):143-147.
[6]陈唱,王鹏,张玉龙,等.营养鹅肝肠的研制及其营养价值分析[J].食品工业科技,2018,39(11):232-239,247.
[7]张自强,刘玉梅,邓雯,等.柠檬酸对小鼠肝脏组织氧化应激的影响[J].西北农业学报,2011,20(4):16-19.
[8]LINARES M B,BERRUGA M I,BRNEZ R,et al.Lipid oxidation in lamb meat:effect of the weight,handling previous slaughter and modified atmospheres[J].Meat Science,2007,76(4):715-720.
[9]胥蕾,张海军,王志跃,等.家禽宰前致晕的进展:Ⅰ国际新标准[J].中国畜牧杂志,2017,53(3):100-105,111.
[10]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-322.
[11]FAUSTMAN C,SUN Q,MANCINI R,et al.Myoglobin and lipid oxidation interactions:mechanistic bases and control[J].Meat Science,2010,86(1):86-94.
[12]张克英,陈代文,胡祖禹.影响猪肉品质的主要因素[J].四川农业大学学报,2002,20(1):67-74.
[13]辛馨.动物性食品在贮藏过程中肉色的褐变[J].食品工业科技,1985(1):46-45.
[14]庄红,张铁华,林松毅,等.血红蛋白中二价铁离子保护研究进展[J].食品科学,2006,27(12):901-903
[15]张勇.二价铁离子启动脂质过氧化的机制及几种金属离子的影响[D].硕士学位论文.北京:中国科学院生物物理研究所,1999.
[16]陈骋.脂质氧化和抗氧化因子对牦牛肉肌红蛋白稳定性及高铁肌红蛋白还原能力的影响[D].博士学位论文.兰州:甘肃农业大学,2016.
[17]朱学伸.家禽“类PSE肉”的品质特性及其改善因素研究[D].博士学位论文.南京:南京农业大学,2011.
[18]董亚维,张宏福,卢庆萍,等.应激模式对不同品种肉鸡肉色的影响[J].安徽农业科学,2006,34(9):1898-1900.
[19]XU L,ZHANG H J,YUE H Y,et al.Low-current&highfrequency electrical stunning increased oxidative stress,lipid peroxidation,and gene transcription of the mitogenactivated protein kinase/nuclear factor-erythroid 2-related factor 2/antioxidant responsive element(MAPK/Nrf2/ARE)signaling pathway in breast muscle of broilers[J].Food Chemistry,2018,242:491-496.
[20]王茜,贾汉,刘开泰,等.砷对小鼠肝脏脂质过氧化的影响及Vit E干预作用的研究[J].新疆医科大学学报,2004,27(4):354-356.
[21]孙启,靳二辉,周先建,等.复方中草药对AA肉鸡肌肉抗氧化能力的影响[J].安徽科技学院学报,2017,31(1):19-24.