Lambs selected for fast glucose clearance have high meat pH
levels when stressed before slaughter
A.R. Bray, S.M. Francis, D. O'Connell, R. Bickerstaffe
AgResearch, Canterbury Agriculture and Science Centre, P.O. Box
60, Lincoln, New Zealand
Proceedings of the New Zealand Society of Animal Production.
1992, 52: 49-52
The influence of selection for rapid (Fast GC) or slow (Slow GC)
clearance of exogenous glucose on the pH of lamb meat was investigated
using preslaughter stress, adrenaline and energy supplement treatments.
Ultimate pH values were elevated (P<0.001) by a high level of
preslaughter stress in the Fast GC line only. This response was
suppressed by an oral energy supplement, indicating that recharge of
muscle glycogen stores was impaired. The demonstration of this genetic
relationship makes the selection lines valuable for study of the
influence on meat quality of post mortem energy metabolism in
muscles.
Keywords: NZSAPAB;
Lambs; glucose clearance; leanness; stress; meat quality.
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Last Updated 25-01-1997
