Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes
作者： R E Klont , E Lambooy
DOI: 10.2527/1995.73196X
关键词: Creatine 、 Biochemistry 、 Genotype 、 Metabolism 、 Halothane 、 Muscle biopsy 、 Glycogen 、 Animal science 、 Muscle metabolism 、 Chemistry 、 Rectal temperature
摘要: Preslaughter muscle temperature in anesthetized pigs of different halothane genotypes (NN, Nn, and nn) was raised or lowered during a 45-min period anesthesia. The treatments produced rectal differentials 1.5 to 2 degrees C across genotypes. Blood biopsy samples were taken the anesthesia, study energy metabolism by measuring metabolites. After slaughter, same metabolites some meat quality characteristics determined. An increased resulted lower (P < .01) glycogen concentrations at slaughter an .05) glycogen, creatine phosphate, ATP breakdown after muscles these two However, NN not affected higher temperature. Nn more similar that low preslaughter temperatures. Elevated temperatures shifted toward nn pigs. Water-holding capacity all due elevated It concluded increases are, addition effect stress conditions, also causative factor enhancing ante- postmortem metabolism. This pronounced Meat influenced negatively temperature, but than Lowering had greatest advantage improving
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