Effect Of Pre-slaughter Fasting And Water Deprivation On Meat Quality And Energy Metabolism Of Cherry Vally Duck

38-day-old cherry valley duck were used to investigate the effect of different pre-slaughter rest time(0h, 3h, 6h, 9h), fasting time(0h, 3h, 6h, 9h) and water deprivation time(0h, 1h, 3h, 5h) on meat quality and energy metabolism related enzyme and production. pHi(initl pH), pHu(ultimate pH), color(L*, a*, b*), cooking loss, water holding capacity, shear force, muscle glycogen, lactic acid, ATP, ADP, AMP, IMP, hexokinase, pyruvate kinase, creatine kinase, lactate dehydrogenase were used to investigate the correlation among reults. And the relationship between glycolysis and meat quality were explored in mechanism in order to provide a theoretical basis for the production of duck.(1) Research showed that the content of ATP, water holding capacity, color and shear force of duck have no significant changes after pre-slaughter fasting within 6 h.The content of muscle glycogen and ATP started to decrease significantly. So, a 6h fasting for pre-slaughter duck was acceptable.(2) Transport stress could be easily released by pre-slaughter water deprivation. The cooking loss and water holding capacity were lower than other treatment during 3-5h water deprivation. The heat stress could be easily found on duck. So, no more than 3 h water deprivation was suggested.(3) The risk of the deterioration of meat quality pre-slaughter rest time could be avoided by long term fasting, and release the heat stress arised by water deprivation. It was not as good as the releasing of transport stress by fasting and water deprivation. So, the 6h pre-slaughter resting was suggested without fasting and water deprivation.(4) The pyruvate kinase activity had a good response to the content of ATP by correlation analysis. A better correlation than other glycolysis related enzymes was found. The pyruvate kinase activity had a strong correlation with meat quality. It could be the standard in evaluating the meat quality of duck.Above all, correlations were existed between meat quality and energy metabolism under different pre-slaughter managements. No more than 6h fasting and 3h water deprivation combined with pre-slaughter resting was suggested in releasing the stress and the rate of metabolism in order to improve the meat quality.