肉中烧伤的脱皮效应遵循它们的内在皮肤组织学
Chia-Cheng Shung1, Kun-Yi Hsin1, Fa-Jui Tan1
1Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan.
Animals : an open access journal from MDPI
|August 26, 2023
概括
红羽 (RF) 表现出独特的皮肤组织结构,在脱皮过程中提供更强的耐热变质性. 这种弹性与皮肤结构有关,而不是羽毛的特性.
科学领域:
- 动物科学动物科学
- 历史学 历史学 历史学
- 禽畜科学 禽畜科学 禽畜科学
背景情况:
- 了解肉和本地红羽 (RF) 皮肤组织学对于优化家禽加工至关重要.
- 由于烧伤而脱皮,涉及到皮肤和羽毛结构的热效应.
研究的目的:
- 为了比较肉和RF之间的皮肤组织学和羽毛特征.
- 调查烧伤对皮肤结构的影响及其与退化效率的关系.
主要方法:
- 对肉和RF的皮肤样本 (新鲜,脱水,固定) 的组织学检查.
- 对原蛋白含量,皮肤厚度和羽毛毛囊形态的分析.
- 评估皮肤组织变质和软硬烧伤后的结构完整性.
主要成果:
- 射频具有更厚的皮肤层,具有更多的原和紧的结构,但在特定区域的皮肤下层较薄.
- 射频在羽毛体尺寸和更坚固的毛囊中表现出差异.
- 射频射频皮表现出更高的耐热变性和在烧焦过程中的结构分解,与较窄的羽毛毛囊间隙.
结论:
- 皮肤的内在组织学,特别是羽毛和卵泡之间的相互作用,决定了在化过程中对热变性的抵抗力.
- 脱毛过程主要受到的皮肤结构的影响,而不是仅仅是羽毛的特性.
- 品种和年龄相关的组织学差异显著影响家禽加工中的耐热性.
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