CN101019611A - Method of improving quality of pig trunk - Google Patents
Method of improving quality of pig trunk Download PDFInfo
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- CN101019611A CN101019611A CNA2006100458547A CN200610045854A CN101019611A CN 101019611 A CN101019611 A CN 101019611A CN A2006100458547 A CNA2006100458547 A CN A2006100458547A CN 200610045854 A CN200610045854 A CN 200610045854A CN 101019611 A CN101019611 A CN 101019611A
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- pig
- cla
- pork
- improving quality
- trunk
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The method of improving quality of pig trunk is to add conjugate linoleic acid or its derivative ester or non-toxic derivative salt in 0.01-5 wt% into the feed. Feeding pig with the feed containing conjugate linoleic acid can reduce the fat deposition of pig obviously, raise the lean pork rate and fat hardness, and prolong the shelf life of pork.
Description
Technical field
The present invention relates to the Swine Production field, be specifically related to a kind of method of improving quality of pig trunk.
Background technology
Along with the raising of people's living standard, to the consumption demand satisfied pursuit that turns to matter from measuring on the whole of meat product, thereby meat quality more and more comes into one's own.China is the first in the world big country of raising pigs, but because meat quality does not pass a test, and in the international market, Chinese pork outlet only accounts for very little share, so the production high quality pork is our problem demanding prompt solution always.Past attempts has the part raiser to add beta-stimulants (example hydrochloric acid Clenbuterol, Ractopamine etc.) in feed to improve quality of pig trunk, but because the residual harm to human health of beta-stimulants series products in pig muscle and other organ, tissue.Country has prohibited the use of this series products in animal and fowl fodder.Different with beta-stimulants, CLA described in the present invention (CLA) is a kind of reallocation of novel nourishing safely and effectively agent, it is reducing label of pig fat deposition description, is improving lean meat percentage, is increasing fatty hardness, is prolonging and remarkable result (Ostrowska E. etc. are arranged aspect the pork shelf life, Br J Nut, 2002; Tischendorf F. etc., JAnim Physiol Anim Nutr, 2002).And the deposition of CLA in pork, not only harmless, and various health-care is arranged.In addition, domestic CLA technology of preparing reaches its maturity, and multinomial Chinese patent (publication number CN1385413A, CN1438211A, CN1429805A, CN1289758A, CN1391613A, CN1356386A, CN1361096A, CN1439626A) discloses the manufacture method of CLA and derivative thereof.
Summary of the invention
The objective of the invention is to seek a kind of reallocation of novel nourishing safely and effectively agent.A kind of method of improving quality of pig trunk is provided.
Technical scheme of the present invention is: a kind of method of improving quality of pig trunk, the concrete operations scheme: add a certain amount of CLA or its derived ester, nontoxic salt derivative (sodium salt of CLA, sylvite, calcium salt) in normal diet, addition can be made as 0.01%～5% (mass percent).Because CLA is a safety non-toxic, so the upper limit of addition is not crucial.Then with the above-mentioned forage feed pig that contains CLA,
Operation principle of the present invention is: CLA is one of most important natural activity aliphatic acid of discovered in recent years, and it is the general name of class linoleic acid isomers (position isomer and the geometric isomer) mixture that contains conjugated double bond.Nutrition reallocation effect is the most important biological effect of CLA.In diet, add a certain amount of CLA, can significantly reduce fat deposition, raising carcass lean meat percentage and the fatty hardness of pig, can prolong the shelf life of pork simultaneously.
Advantage of the present invention: CLA proves safe without toxic side effect through toxicological experiment, and the people is had multiple physiologic function.As a kind of novel nourishing reallocation agent, it at the fat deposition that reduces pig, improve carcass lean meat percentage, increase fatty hardness, prolong and remarkable result is arranged aspect the shelf life of pork.This not only provides the pork of high-quality to people, and has fundamentally solved beta-stimulants residue problem in the pork.
The specific embodiment
Embodiment one:
Selecting 80 average weights for use is the store pig of 23.5kg, is divided into two groups, adds 2% CLA in the test group feed, and control group adds 2% rapeseed oil.When fattening, butcher, analyze carcass lean meat percentage and back-fat thickness to the 110kg left and right sides.The result shows that compare with control group, CLA test group carcass lean meat percentage has increased by 1.5%, and back-fat thickness has reduced 2.8mm (about 11%).
Embodiment two:
Select the pig of the about 25kg of a collection of body weight for use, add 0,0.5%, 1% CLA in the diet respectively.Feed and butcher behind three first quarter moons, the cooling trunk, again carcass Meat texture is seen index (yellowish pink, marble grain, be waterpower) and analyze result's following (seeing Table 1):
The mensuration of table 1 meat quality
| Subjective yellowish pink | Subjective marble grain | Minolta L * | Minolta a+ | Be waterpower (mg) | |
| Control group | 2.2±0.70 | 1.9±0.6 | 49±3 | 9.9±3 | 96.2±52 |
| 0.5％CLA | 2.5±0.53 | 2.1±0.4 | 47±4 | 9.3±2 | 80±63 |
| 1％CLA | 2.9±0.40 | 2.2±0.5 | 47±4 | 10.1±3 | 78.8±41 |
Annotate: sampling point is from longissimus dorsi muscle
Subjective yellowish pink: scoring scope 1～5, desired value 3～4, yellowish pink was too light in 1 minute, and 5 minutes are too dark.
Subjective marble grain: scoring scope 1～5, desired value 2～3 meaned almost there is not intramuscular fat in 1 minute, and 5 minutes are too high, and the meat grade is low.
Minolta colorimeter reading: L
*Be yellowish pink light index, its value is big more, and the expression color is light more.If substantial white may mean the generation of PSE meat (pale, soft, infiltration).The a+ value is represented yellowish pink red degree, and its value is big more, and yellowish pink is scarlet more, and promptly the ratio of fiber of red muscle increases in the muscle.The fiber of red muscle ratio increases, and the pH value of muscle increases, and what mean muscle is that waterpower and resistance to oxidation strengthen, thereby helps prolonging the pork shelf life.
Be waterpower: adopt paper disk method to measure.Its value is big more, and pork is that waterpower is poor more, promptly easy more infiltration.
Embodiment three:
Select for use a collection of body weight to be about the pig of 25kg, add 0,4.8%, 9.5% CLA in the feed respectively.Feed and butcher behind three first quarter moons, the cooling trunk, analyze the composition of aliphatic acid in muscle and the back fat, result's following (seeing Table 2):
The mensuration of table 2 content of fatty acid
| Tissue | CLA adding proportion (%) | Saturated fatty acid ratio (%) | Monounsaturated fatty acids ratio (%) | Polyunsaturated fatty acid ratio (%) |
| Muscle | 0 | 33.0 | 37.9 | 17.7 |
| 4.8 | 34.7 | 39.2 | 15.1 | |
| 9.5 | 34.6 | 35.1 | 17.3 | |
| Back fat | 0 | 35.0 | 41.6 | 18.9 |
| 4.8 | 40.1 | 34.4 | 17.9 | |
| 9.5 | 43.5 | 33.4 | 15.9 |
As seen CLA can reduce the content of unrighted acid in pig muscle and the back fat, increases the content of saturated fatty acid.Because unrighted acid contains two keys, be subject to free radical and attack, than the easier oxidation of saturated fatty acid.So the reduction of unrighted acid, especially content of polyunsaturated fatty acid in the pork, help delaying the oxidation in the pork storage process, thereby prolonged the shelf life of pork.
From The above results as can be seen, CLA has improved meat quality significantly.
Claims (2)
1, a kind of method of improving quality of pig trunk is characterized in that: with the forage feed pig that contains CLA.
2, a kind of method of improving quality of pig trunk according to claim 1, it is characterized in that: the described feed that contains CLA contains raw material CLA, cereal, dregs of rice class, mineral matter class, and the premix configuration forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100458547A CN101019611A (en) | 2006-02-15 | 2006-02-15 | Method of improving quality of pig trunk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100458547A CN101019611A (en) | 2006-02-15 | 2006-02-15 | Method of improving quality of pig trunk |
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| Publication Number | Publication Date |
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| CN101019611A true CN101019611A (en) | 2007-08-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA2006100458547A Pending CN101019611A (en) | 2006-02-15 | 2006-02-15 | Method of improving quality of pig trunk |
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| CN (1) | CN101019611A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285343A (en) * | 2015-11-30 | 2016-02-03 | 四川铁骑力士实业有限公司 | Finishing pig slaughter feed formula |
| CN107232409A (en) * | 2017-08-01 | 2017-10-10 | 合肥合丰牧业有限公司 | A kind of high-quality meat sheep feed |
| CN107712348A (en) * | 2017-10-30 | 2018-02-23 | 金华傲农生物科技有限公司 | A kind of feed addictive for improving pig flesh flavor and preparation method and application |
| CN111264696A (en) * | 2020-02-21 | 2020-06-12 | 中国农业大学 | Application of Chinese herbal medicine additive in improving fatty acid composition in pork and improving anti-inflammatory and anti-stress functions |
| CN115316537A (en) * | 2022-08-26 | 2022-11-11 | 浙江大学 | Pig feed and application thereof in pig body fat regulation |
-
2006
- 2006-02-15 CN CNA2006100458547A patent/CN101019611A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285343A (en) * | 2015-11-30 | 2016-02-03 | 四川铁骑力士实业有限公司 | Finishing pig slaughter feed formula |
| CN107232409A (en) * | 2017-08-01 | 2017-10-10 | 合肥合丰牧业有限公司 | A kind of high-quality meat sheep feed |
| CN107712348A (en) * | 2017-10-30 | 2018-02-23 | 金华傲农生物科技有限公司 | A kind of feed addictive for improving pig flesh flavor and preparation method and application |
| CN111264696A (en) * | 2020-02-21 | 2020-06-12 | 中国农业大学 | Application of Chinese herbal medicine additive in improving fatty acid composition in pork and improving anti-inflammatory and anti-stress functions |
| CN115316537A (en) * | 2022-08-26 | 2022-11-11 | 浙江大学 | Pig feed and application thereof in pig body fat regulation |
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