宰前休息方式对猪福利、血液成分及肉质的影响

畜牧兽医学报 ›› 2009, Vol. 40 ›› Issue (11): 0-1650.

• 动物营养 •

宰前休息方式对猪福利、血液成分及肉质的影响

柴进¹, 彭健²，熊琪¹，张昌新³，缪文³，李凤娥¹，郑嵘¹，蒋思文¹*

1. 华中农业大学动物科技学院农业动物遗传育种与繁殖教育部重点实验室&农业部猪遗传育种开放重点实验室，武汉 430070；2. 华中农业大学动物科技学院动物营养系，武汉 430070；3.武汉中粮肉食品有限责任公司，武汉 430000

收稿日期:2008-10-23 修回日期:1900-01-01 出版日期:2009-11-24 发布日期:2009-11-24
通讯作者: 蒋思文

The Influence of Lairage Conditions for Finishing Pigs on Mental Performance, Blood index and Meat Quality

CHAI Jin ¹, PENG Jian ², XIONG Qi ¹, ZHANG Changxin ³, MIAO Wen ³, LI Fenge ¹, ZHENG Rong ¹, JIANG Siwen ¹*

1. Agricultural Ministry Key Laboratory of Swine Breeding and Genetics & Key Laboratory of Agricultural Animal Genetics, Breeding, and Reproduction of Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；2. Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；3. Wuhan Chinapork Co.Ltd., Wuhan 430000, China

Received:2008-10-23 Revised:1900-01-01 Online:2009-11-24 Published:2009-11-24
Contact: JIANG Siwen

摘要/Abstract

摘要： 选取体质量约为100 kg、氟烷基因型为NN的长×大二元杂交猪60头，随机分为3组:不休息组，休息3 h组，休息3 h＋玩具组，公母各半。根据评分标准分别记录休息过程中猪的精神状况。放血时收集血样，用于分析血浆中皮质醇、促肾上腺皮质激素（ACTH）浓度，乳酸脱氢酶、肌酸激酶活性，乳酸、血糖浓度；添加EDTAK2抗凝剂的血样用于血细胞分析。同时在放血时，测定血温。屠宰后，测定背最长肌24 h滴水损失；背最长肌（LM）、半膜肌（SM）45 min以及24 h的pH、色值、导电率。结果表明：①休息3 h＋玩具组在3个时间段的精神评分要极显著高于休息3 h组，随着时间的延长猪都表现出趋于平静的趋势；②休息3 h+玩具组和休息组3 h组在皮质醇、促肾上腺皮质激素要显著低于不休组（P＜005），相反乳酸脱氢酶、肌酸激酶要显著高于不休息组（P＜005），而休息3 h+玩具组与休息3 h组差别不显著（P＜005）； ③3个休息处理组在肉质指标上没有出现显著差别（P＜005）；④休息3 h＋玩具组、休息3 h组在红细胞数（RBC）、血红蛋白含量（HGB）均要显著低于不休息组（P＜005）；休息3 h＋玩具组在白细胞数（WBC）上显著高于不休组（P＜005）；休息3 h组的淋巴细胞绝对值（WSCC)显著高于不休息组（P＜005）；而休息3 h＋玩具组与休息3 h组在所有的免疫指标上都没有显著差异（P>005）。根据上述的结果显示，宰前一定要让猪有一个休息的过程，这种措施能有效缓解猪的应激，并能恢复其免疫能力；在休息的过程中，添加部分福利玩具，至少对猪的精神状态有明显的好处。

关键词: 商品猪, 休息方式, 猪福利, 血液指标, 肉质

Abstract: A total of 60 crossbred (Large White × Landrace) pigs with halothane genotype NN (castrated males and females) were allotted into three treatments：3 h lairage with toys, 3 h lairage and 0 h lairage in a randomized complete block design and used to evaluate the influence of lairage conditions on mental performance, blood index and meat quality for finishing pigs at slaughter. Mental performance of the pigs was recorded by score standards during lairage. Blood samples were taken at exsanguinations to measure blood temperature, plasma cortisol, ACTH, glucose, lactate, plasma enzymes and hematological index. Postmortem meat quality measurements including muscle colour value (MCV)，electrical conductivity (EC), pH at 45 min and 24 h from Longissimus thoracis and Semimembranosus and drip loss were taken respectively. The result showed：① 3 h lairage group with toys demonstrated significantly higher mental performance than 3 h lairage group at 3 sampling times. All the pigs showed increasedly calm with the lairage time running off; ② 0 h lairage increased cortisol, ACTH and lactate (P＜0.05), while decreased lactate dehydrogenase(LDH), creatine kinase(CK) (P＜0.05). All biochemical index in serum were not influenced by toys during lairage (P＜0.05);③ Muscle colour value, electrical conductivity, pH at 45 min and 24 h from Longissimus thoracis（LM）and Semimembranosus（SM） and drip loss were not affected by any treatment (P＜0.05); ④ 3 h lairage with toys and 3 h lairage groups exhibited high red blood cell (RBC)， hemoglobin (HGB) when compared to 0 h lairage. Whereas, 3 h lairage with toys displayed higher white blood cell (WBC) levels than 0 h lairage. In addition, Lymphocyte (WSCC) was significantly higher in 3 h lairage compared with 0 h lairage. There were significant difference for hemocyte index between 3 h lairage with joys and 3 h lairage groups. We could conclude from the results that in local commercial conditions, the most adequate preslaughter lairage time was 3 hours for short travel. Pigs resting showed an increase in relieving stress and a recovery in immune competence. Hence, holding pigs in lairage with toys for a few hours after arrival at the abattoir may at least improve mental state.

Key words: finishing pigs, lairage conditions, mental performance, blood index, meat quality

柴进;彭健;熊琪;张昌新;缪文;李凤娥;郑嵘;蒋思文. 宰前休息方式对猪福利、血液成分及肉质的影响[J]. 畜牧兽医学报, 2009, 40(11): 0-1650.

CHAI Jin;PENG Jian;XIONG Qi;ZHANG Changxin;MIAO Wen;LI Fenge;ZHENG Rong;JIANG Siwen . The Influence of Lairage Conditions for Finishing Pigs on Mental Performance, Blood index and Meat Quality[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2009, 40(11): 0-1650.

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宰前休息方式对猪福利、血液成分及肉质的影响

The Influence of Lairage Conditions for Finishing Pigs on Mental Performance, Blood index and Meat Quality

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