本研究以38日龄肉鸭的胸肉为研究对象，研究了不同宰前断水时间（0 h、1 h、3 h、5 h）对肉鸭食用品质及能量代谢相关限速酶活力与产物的影响，包括pHi（初始pH值）、pHu（最终pH值）、色泽、蒸煮损失率、加压失水率、剪切力、肌糖原、乳酸、ATP、ADP、AMP、IMP、己糖激酶、丙酮酸激酶、肌酸激酶、乳酸脱氢酶等，并对结果进行相关性分析。研究结果表明，断水处理过的肉鸭，其鸭胸肉的丙酮酸激酶活力与ATP含量呈显著负相关；己糖激酶活力与肌糖原含量有良好的正相关性；5 h断水组的IMP水平最低，ATP含量也维持在较高水准，肌糖原含量最高；经过5 h断水后的肉鸭，其鸭胸肉的pHi显著低于3 h内断水组，使其肉质下降。综上可得，对肉鸭进行不超过5 h的短时间宰前断水处理，其食用品质、能量代谢指标处于相对较好的水平，易最大程度缓解应激，并保持肉质最佳。

To determine the effect of pre-slaughter water deprivation for different periods (0, 1, 3, and 5 h) on meat quality and energy metabolism, the initial pH (pHi), final pH (pHu), color, cooking loss, pressurized water-holding capacity, and shear force values were determined in this study. In addition, the muscle glycogen, lactic acid, adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine monophosphate (IMP), hexokinase, pyruvate kinase, creatine kinase, and lactate dehydrogenase levels of 38-day-old ducks were analyzed. Possible correlations between results were analyzed. The results revealed a negative correlation between pyruvate kinase activity and ATP content in the duck meat. The hexokinase activity showed a pronounced positive correlation with muscle glycogen content. The 5-h water deprivation group showed the highest muscle glycogen content, lowest IMP content, while ATP content remained at a high level. The pHi of the 5-h water deprivation group was significantly lower than that of the 3-h water deprivation group, which may result in deterioration of meat quality. It was concluded from the results that depriving the ducks of water for no more than 5 h before slaughter helped preserve the meat quality and energy metabolism parameters at a good level and minimized stress in the birds.

公益性行业（农业）科研专项经费项目（201303083）