| 运输时间对扬州鹅应激程度和肉品质的影响 |
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| 引用本文： | 张舒翔,康大成,张丽丽,周光宏,张万刚. 运输时间对扬州鹅应激程度和肉品质的影响[J]. 北京工商大学学报(自然科学版), 2018, 36(6): 66-72 |
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| 作者姓名： | 张舒翔 康大成 张丽丽 周光宏 张万刚 |
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| 作者单位： | 南京农业大学 食品科技学院/江苏省肉类生产与加工质量安全控制协同创新中心/ 肉品加工与质量控制教育部重点实验室, 江苏 南京 210095,南京农业大学 食品科技学院/江苏省肉类生产与加工质量安全控制协同创新中心/ 肉品加工与质量控制教育部重点实验室, 江苏 南京 210095,南京农业大学 食品科技学院/江苏省肉类生产与加工质量安全控制协同创新中心/ 肉品加工与质量控制教育部重点实验室, 江苏 南京 210095,南京农业大学 食品科技学院/江苏省肉类生产与加工质量安全控制协同创新中心/ 肉品加工与质量控制教育部重点实验室, 江苏 南京 210095,南京农业大学 食品科技学院/江苏省肉类生产与加工质量安全控制协同创新中心/ 肉品加工与质量控制教育部重点实验室, 江苏 南京 210095 |
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| 基金项目： | 江苏省农业科技自主创新资金项目(CX(16)1007)。 |
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| 摘 要： | 研究运输时间对扬州鹅应激程度和肉品质的影响。将30只扬州鹅随机分为5组,每组6只,以运输时间为主要因素,分别为运输0、1、2、3、4h,其中0h为对照组。2h运输后,鹅血液中促肾上腺皮质激素和血糖含量显著增加(p<0.05),乳酸含量显著减少(p<0.05),肌酸激酶和乳酸脱氢酶活性显著高于对照组和4h运输组(p<0.05)。能量代谢方面,2h运输后,肌肉中乳酸含量显著高于对照组、1h和4h运输组(p<0.05),丙酮酸激酶和己糖激酶活性显著高于对照组和4h运输组,ATP含量显著低于对照组(p<0.05)；3h和4h运输后,ADP含量显著高于对照组(p<0.05),2~4h运输后,AMP含量显著高于对照组(p<0.05)；1h和4h运输后,IMP含量显著高于对照组(p<0.05)；肉品质方面,2h运输后,L*值和剪切力值显著上升(p<0.05),a*值显著降低(p<0.05)。2h运输后扬州鹅应激反应最大,肉品质下降明显。
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| 关 键 词： | 扬州鹅 运输时间 应激 能量代谢 肉品质 |
| 收稿时间： | 2018-05-31 |
Effects of Transport Time on Stress Level and Meat Quality in Yangzhou Goose |
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| ZHANG Shuxiang,KANG Dacheng,ZHANG Lili,ZHOU Guanghong and ZHANG Wangang. Effects of Transport Time on Stress Level and Meat Quality in Yangzhou Goose[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 2018, 36(6): 66-72 |
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| Authors: | ZHANG Shuxiang KANG Dacheng ZHANG Lili ZHOU Guanghong ZHANG Wangang |
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| Affiliation: | College of Food Science and Technology/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China,College of Food Science and Technology/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China,College of Food Science and Technology/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China,College of Food Science and Technology/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China and College of Food Science and Technology/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | |
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| Keywords: | Yangzhou goose transport time stress energy metabolism meat quality |
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