Всероссийский научно-исследовательский институт физиологии, биохимии и питания животных – филиал Федерального государственного бюджетного научного учреждения «Федеральный научный центр животноводства – ВИЖ имени академика Л.К. Эрнста»
Тепловой стресс во всём мире считается одним из наиболее важных факторов, определяющих эффективность производства мяса птицы. Снижение скорости роста, низкая эффективность корма, нарушение иммунологических реакций, изменение микрофлоры кишечника, ухудшение качества мяса являются последствиями острого или хронического теплового стресса. Основные разделы обзора: pH мышц и качество мяса; терморегуляция и кислотно-щелочной статус при синдроме PSE (pale, soft, exudative - бледное, мягкоео, водянистое мясо); тепловой стресс и окислительные повреждения мяса; влияние глюкокортикоидов на качество мяса. Обсуждаются основные физиологические механизмы, лежащие в основе негативного влияния теплового стресса на качество мяса продуктивной птицы: 1) учащённое поверхностное дыхание, ускоряющее анаэробный гликолиз (метаболический ацидоз), повышающее температуру мышц и накопление в них лактата; при этом отмечается быстрое падение рН мяса. Мышечная ткань, получаемая в условиях метаболического ацидоза, характеризуется синдромом PSE 2) Повышенные уровни активных форм кислорода и повреждения клеточных мембран, что приводит к высокому содержанию кальция в саркоплазме и неконтролируемому сокращению мышц. 3) Повышенная концентрация кортикостерона приводит к сдвигам в скорости метаболизма и продукции активных форм кислорода, что способствует развитию синдрома PSE в мясе бройлеров
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