不同温度热应激对肉鸡血液生化指标及肉品质的影响---文献全文(5)

研究报道家禽科学2011.3

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刘春燕,吴中红,高令美,等.蛋鸡耐热力与血清

144.

Effectofacuteheatstress

onbloodbiochemicalparametersandmeatqualityofbroiler

LIUGuo-qing,YANGXiao-jiao,XUJing,ZONGKai,ZHANGLi-li（SchoolofBiotechnologyandFoodEngineering,HefeiUniversityofTechnology,

Hefei

heatstressonsensoryproperties,healthyArborAcre

(AA)

230009,China）

Eighty30days

Abstract:Theobjectiveofthisstudywastoexaminetheeffectsofdifferentintensityof

bloodbiochemicalparametersofbroilers.

broilerswererandomlydividedinto4groups,20broilersforeach

group.Broilerswereheatstressedfor0h(asacontro1)andfor4h，byrapidlyincreasingtheambienttemperaturefrom(25±1)℃to（33±1）℃,（37±1）℃and（41±1）℃.ThepH,driploss,colorandshearforceofbroilerbreastmusclesineverygroupwereinvestigated.Clinicalbloodparameterwasusedtostudythebloodbiochemicalparametersofheatstressedbroilers.Theresultsshowedthat,incomparisonwiththecontrolgroup,thepH30min,pH24handa*valueofbroilerbreastmusclessignificantlydecreasedandthedriploss,L*andshearforcevalueclearlyimproved.TheactivityofCreatinekinase(CK),Lactatedehydrogenase(LDH)andMalondialdehyde(MDA)

weresignificantlyincreasedwiththetemperatureincreasing,

theactivityofAlkaline

phosphatase(AKP)wasdecreased.

Keywords：sensoryproperties;bloodbiochemicalparameters;heatstress;broiler

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