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Journal of Integrative Agriculture  2018, Vol. 17 Issue (10): 2336-2344    DOI: 10.1016/S2095-3119(18)61922-7
Animal Science · Veterinary Medicine Advanced Online Publication | Current Issue | Archive | Adv Search |
Effects of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality
LI Xin*, XIA An-qi*, CHEN Li-juan, DU Man-ting, CHEN Li, KANG Ning, ZHANG De-quan
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, P.R.China
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The objective of this study was to investigate the effect of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality.  Two preslaughter animal treatments, transport for 3 h and lairage for 0 h (T3L0) and transport for 3 h and then lairage for 12 h (T3L12), were compared with a control treatment of 0 h transport and 0 h lairage.  Data obtained showed that preslaughter transport had a significant effect on lamb meat quality.  Loins from lambs of the T3L0 treatment showed higher (P=0.026) pH24 h and higher (P=0.021) pH48 h values, but lower (P<0.001) drip loss and lower (P<0.05) glycolytic potential at 0 h post mortem than those of the T3L12 and control groups.  Muscle samples of the T3L0 group showed higher (P=0.046) shear force and lower (P=0.005) b* value than those of the T3L12 group.  Muscle glycogen concentration at 0, 2, 4 h post mortem were lower (P<0.05) in the T3L0 group than in control.  No significant difference (P>0.05) in most meat quality parameters was determined between the T3L12 group and control, showing lairage for 12 h allowed lambs to recover from the effects of transport for 3 h and resulted in similar meat quality characteristics compared to no transport.  Lairage after transport did not affect most meat quality indices in comparison with control, but increased the meat drip loss and b* value of lambs possibly through decreasing glycogen concentration and glycolytic potential.
Keywords:  lamb        transport        lairage        meat quality        glycolytic metabolite        protein phosphorylation  
Received: 16 October 2017   Accepted:
Fund: The authors thank the financial support from the National Agricultural Science and Technology Innovation Program in China.
Corresponding Authors:  Correspondence ZHANG De-quan, E-mail:    
About author:  LI Xin, E-mail:; * These authors contributed equally to this study.

Cite this article: 

LI Xin, XIA An-qi, CHEN Li-juan, DU Man-ting, CHEN Li, KANG Ning, ZHANG De-quan. 2018. Effects of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality. Journal of Integrative Agriculture, 17(10): 2336-2344.

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