CO2 가스 실신이 돼지의 이화학적 특성과 스트레스에 미치는 영향 (Effect of Electrical and Carbon Dioxide Stunning on Stress and Physicochemical Characteristics of Loin in LYD Pigs)

서지정보

· 발행기관 : 국립공주대학교 자원과학연구소
· 수록지 정보 : 자원과학연구 / 6권 / 1호 / 39 ~ 47페이지
· 저자명 : 송동헌, 김현욱, 이정아, 김동균, 성필남, 전중환

초록

The carbon dioxide stunning method is known to induce less stress in slaughtered livestock compared to conventional methods. A reported disadvantage of the carbon dioxide stunning method compared to electrical stunning is that it is associated with softness of meat quality. However, research on the effects of carbon dioxide stunning on stress levels and meat quality in Korean LYD pigs is limited. Therefore, this study examined the effects of gas stunning methods on cortisol content and the physical characteristics of loins in LYD pigs. Ten LYD pigs were used for each treatment, divided into electrical stunning (Elec) and carbon dioxide stunning (CO2) groups. Cortisol content was 3.38 to 4.47 ug/dL for Elec and 2.89 to 3.56 ug/dL for CO2, both before and after stunning (p>0.05). There was no significant difference in pH and myoglobin content between the two methods. The meat color did not differ significantly, with lightness of 51.49 and 52.64, redness of 5.75 and 5.67, and yellowness of 5.59 and 6.18 for Elec and CO2, respectively. TBARS was significantly higher in Elec (0.18 MDA mg/g) compared to CO2 (0.14 MDA mg/g) on day 2, but no significant difference on day 7. Elec had higher moisture and protein, while CO2 had higher fat and ash, due to individual variation. In conclusion, carbon dioxide stunning may induce less stress and has minimal impact on the stress, color, and lipid oxidation of LYD pork, with potential individual variations.

영어초록

The carbon dioxide stunning method is known to induce less stress in slaughtered livestock compared to conventional methods. A reported disadvantage of the carbon dioxide stunning method compared to electrical stunning is that it is associated with softness of meat quality. However, research on the effects of carbon dioxide stunning on stress levels and meat quality in Korean LYD pigs is limited. Therefore, this study examined the effects of gas stunning methods on cortisol content and the physical characteristics of loins in LYD pigs. Ten LYD pigs were used for each treatment, divided into electrical stunning (Elec) and carbon dioxide stunning (CO2) groups. Cortisol content was 3.38 to 4.47 ug/dL for Elec and 2.89 to 3.56 ug/dL for CO2, both before and after stunning (p>0.05). There was no significant difference in pH and myoglobin content between the two methods. The meat color did not differ significantly, with lightness of 51.49 and 52.64, redness of 5.75 and 5.67, and yellowness of 5.59 and 6.18 for Elec and CO2, respectively. TBARS was significantly higher in Elec (0.18 MDA mg/g) compared to CO2 (0.14 MDA mg/g) on day 2, but no significant difference on day 7. Elec had higher moisture and protein, while CO2 had higher fat and ash, due to individual variation. In conclusion, carbon dioxide stunning may induce less stress and has minimal impact on the stress, color, and lipid oxidation of LYD pork, with potential individual variations.

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