应激影响生猪和猪肉品质的研究进展Progress on Understanding the Effect of Stress on Pigs and Pork Quality

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摘 要：近年来我国国民的消费水平日益提升，对于健康肉制品的需求也越来越高。生猪应激会导致猪肉颜色变白、变软、表面出现汁液，严重影响其外观与口感，本文总结了生猪养殖和屠宰中应激产生的原因及应激对生猪和猪肉品质的影响、缓解应激的方法，以期减少养殖和屠宰环节应激的发生，对猪肉品质起到一定改善作用。

关键词：猪肉品质；养殖；屠宰；应激；缓解应激

Abstract： As China’s consumption level has risen in recent years， the demand for healthy meat products is increasing. Pig stress can lead to pale， soft and exudative （PSE） pork， which seriously affects the appearance and taste of pork. This paper summarizes the causes of stress in pig breeding and slaughtering， the impact of stress on pigs and pork quality， and the methods to alleviate stress， in order to reduce the occurrence of stress in pig breeding and slaughtering and improve the quality of pork.

Keywords： pork quality; breeding; slaughter; stress; relieving stress

我国作为猪肉产量和消费大国，2022年猪肉产量5 541 万t，猪肉消费量5 694.8 万t，国民猪肉消费比例常年第一，随着国家高质量发展和人民生活水平的不断提升，我国国民的日常肉品需求也从吃上肉转变为了吃好肉、吃健康肉。（剩余20790字）