CN106615809A - Live pig meat quality improvement composite preparation and preparation method thereof - Google Patents
Live pig meat quality improvement composite preparation and preparation method thereof Download PDFInfo
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- CN106615809A CN106615809A CN201611240557.8A CN201611240557A CN106615809A CN 106615809 A CN106615809 A CN 106615809A CN 201611240557 A CN201611240557 A CN 201611240557A CN 106615809 A CN106615809 A CN 106615809A
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Abstract
The invention discloses a live pig meat quality improvement composite preparation and a preparation method thereof. The live pig meat quality improvement composite preparation is prepared from the following components in parts by weight: 250 to 300 parts of propylgallate, 220 to 260 parts of 60 percent ethoxy quinoline powder, 100 to 140 parts of citric acid, 80 to 100 parts of Vitamin E, and 200 to 240 parts of selenium yeast. The live pig meat quality improvement composite preparation has the advantages of reducing pig intestinal tract oxidative stress degree, solving the problem that in a high temperature season, under the condition that a high dose of the Vitamin E is added, PSE meat cannot be effectively avoided, and reasonably reducing the occurrence probability of the PSE meat.
Description
Technical field
The present invention relates to a kind of feed addictive and preparation method thereof, more specifically the present invention relates to a kind of live pig meat
Improvement compound formulation and preparation method thereof, belongs to feed additive field.
Background technology
The generation of PSE meat is often as that pig is stressed before butchering to be caused, and the surface of PSE pork tangent planes is pale,
There is water sample shape material to ooze out, the soft texture of pork, tactile nonelastic or elastic variation.When slight PSE meat occurs, pork outward appearance
In rose pink or whitish, muscle Mild edema, tangent plane has a small amount of juice to ooze out；When moderate PSE meat occurs, pork is in boil
Meat-like, appearance white, sarolemma has blutpunkte, and muscle quality is loose, poor flexibility, tangent plane moistening, coarse texture；It is serious in appearance
During PSE porks, pork is in the shape that rots, and muscle is pale unglazed, there is obvious blutpunkte on sarolemma, and tangent plane has a large amount of diffusates to flow out,
Pork is nonelastic.
PSE pork occurrence causes.(1) inherent cause.During the bacon hogs germline of improvement is come across PSE porks, especially more
It is lean meat species breeding pig kind.Mainly contain halothane and very a high proportion of PSE generations often occur.There are individual difference in addition
It is different.In the individuality of same breed, some individualities are adaptable on the hoof stress stimulation, and what is had is then poor, adapt to energy
Reaction of the low pig of power to various stressors is sensitive, is also easy to produce PSE meat.(2) outside environmental elements.In high temperature, hot summer
Easily there is PSE meat.The pork pig of listing is butchered immediately after high density long-distance transport, and often muscle is substantially pale for the pork pig after government official,
It is that waterpower is poor.Pork pig under the conditions of intensive farm its lack of exercise, to stimulating adaptability to reduce, myoglobin content
Few, running into stimulates easily nervous, and adrenaline secretion increases, and accelerates sugared ferment process, produces PSE meat.It is improper to process in addition
It is also one of major reason that raising occurs PSE meat.(3) management and Dead weight are improper before killing.Such as live pig bundle in transit
Tie up, crowded, exposing to the sun and rain etc. stimulates, and cannot fully rest after slaughterhouse is reached in addition, rough violence is driven and is not inconsistent
Desired cause dusk is closed, aggravates the generation of PSE meat.
Carrying out nutritional intervention to pig feed can reduce the generation of PSE porks.(1) vitamin E and ascorbic in feed
Using.Addition of the vitamin E in pig feed in addition to its physiological requirements is met, a kind of also work(with anti-oxidation characteristics
Can property additive.The oxidation reaction that stress sensitive pig body fat stress be increased of environment.And contributed to subtracting with vitamin E
It is few it is this stress, it was reported that vitamin E is to sides such as the stability of lipid, the drip losses for improving pork colour and reducing pork
Face plays a role.Research shows that what addition vitamin E can improve muscle in daily ration is waterpower, reduces Ca2+Release
Amount. reduce glycolysis speed.Show according to result of the test is carried out to pig, when 500mg/kg vitamin Es are added in daily ration, can improve
Pork is waterpower；When addition 1000mg/kg vitamin Es, hence it is evident that reduce Ca2+Burst size and prevent fluothane sensitivity pig produce
PSE meat.In daily ration content of vitamin E from 10mg/kg bring up to 100～200mg/kg when, with carrying for vitamin E usage amount
Height, the quality of pork is in positive correlation.In daily ration add vitamin C can reduce glucocorticoid secretion, so as to avoid because
The immunosupress that glucocorticoid secretion is excessive and produces, so as to improve the anti-stress ability of swinery.Vitamin C can be supported effectively
Antiactive oxygen free radical. protection biomembrane exempts from the damage of oxide.Vitamin C is most important anti-oxidant in extracellular fluid
Agent, can remove free radical, and in order to reduce the incidence of PSE meat, vitamin C addition is greater than 50mg/kg in swine rationses.(3)
The impact of trace elements of selenium, the manganese of organic source, zinc and chromium to pork quality.The same catalase of selenium (CAT) and superoxides discrimination
Change enzyme (SOD) and there is synergy in MDA is removed.Compensation is played in vitamin E antioxidation and is cooperateed with
Effect.Add the selenium of 0.1mg/kg in growth swine rationses, and while adding a certain amount of vitamin E and vitamin C, it is possible to decrease
The drip loss of pig longissimus dorsi muscle.PSE meat can be reduced to the selenium (in yeast Se forms) for adding 0.3mg/kg in growth swine rationses
Generation.Research thinks that the manganese of the amino-acid state of 320～350mg/kg of addition, can improve in pig growth-fattening stage daily ration
Meat quality, the cooking loss after especially improving the yellowish pink of fresh meat and butchering after 2 days, and do not affect the production performance and trunk of pig
Body is constituted.Add the chromium (chromium picolinate) of 0.mg/Kg, 24 minutes and 24 hours after butchering, its trunk in grower pigs diet
The pH value of eye muscle has elevated trend, and the incidence that PSE meat occurs in pork pig declines 19.5%.Can be with using organic trace element
Improve the quality of pork.Impact of the mineral matter magnesium to PSE meat incidence, such as on the hoof 2-5 days, adds 20g in daily ration
Magnesium Asparticum, can significantly improve the quality of pork, reduce the generation of PSE meat.Improve and tryptophan and carried in pork pig feed
The impact of homonicotinic acid Level On Pigs meat.
The generation of PSE meat can effectively be lowered in production practices in the form of nutritional intervention, it is regular in practice production
It was found that there is different degrees of PSE meat phenomenon.Especially between annual April to 10, because temperature raises the heat stress for causing, improve
The stress level of pig accumulation, the incidence for making PSE meat is significantly improved, even and if finding often in the vitamin for adding high dose
In the case of E, the generation of PSE meat cannot be also prevented effectively from, for this purpose, to reduce enteron aisle oxidative stress as far as possible as theoretical foundation,
Add oxidative stress conditioning agent in the later stage feed of pork pig, can effectively lower the drip loss of pork, improve the yellowish pink of pork
Scoring score value.
The content of the invention
It is contemplated that by adding oxidative stress conditioning agent in the later stage feed of pork pig, reducing the enteron aisle oxidation of pig
Stress degree, solve background technology high temperature season addition high dose vitamin E in the case of, also cannot be prevented effectively from
The problem of the generation of PSE meat, rationally reduces the occurrence probability of PSE meat.
In order to realize foregoing invention purpose, its concrete technical scheme is as follows：
A kind of live pig meat improves compound formulation, including the component composition of following parts by weight meter：
It is 400 grams of complete feed per ton that above live pig meat improves addition of the compound formulation in pork pig feed.
A kind of above-mentioned live pig meat improves the preparation method of compound formulation, comprises the following steps：
According to said ratio, with 1. propylgallate；2. citric acid；3. vitamin E；4. yeast selenium；5. ethoxyquin
The order of addition of quinoline pulvis (60%), is mixed with vertical-type planetary formula mixer, after material is added completely, remixes 4 minutes
As finished product.
The beneficial effects of the present invention is：The live pig meat improvement compound formulation of the present invention, reduces the enteron aisle oxidation of pig
Stress degree, solve high temperature season addition high dose vitamin E in the case of, also cannot be prevented effectively from PSE meat generation
Problem, rationally reduces the occurrence probability of PSE meat.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, embodiments of the present invention will be made below into
One step ground is described in detail.
Embodiment one
A kind of live pig meat improves compound formulation, including the component composition of following parts by weight meter：Propylgallate 250
Part；(60%) 220 part of ethoxyquinoline pulvis；100 parts of citric acid；80 parts of vitamin E；200 parts of yeast selenium.
According to said ratio, with 1. propylgallate；2. citric acid；3. vitamin E；4. yeast selenium；5. ethoxyquin
The order of addition of quinoline pulvis (60%), is mixed with vertical-type planetary formula mixer, after material is added completely, remixes 4 minutes
As finished product.
It is 400 grams of complete feed per ton that above live pig meat improves addition of the compound formulation in pork pig feed.
Embodiment two
A kind of live pig meat improves compound formulation, including the component composition of following parts by weight meter：Propylgallate 300
Part；(60%) 260 part of ethoxyquinoline pulvis；140 parts of citric acid；100 parts of vitamin E；240 parts of yeast selenium.
According to said ratio, with 1. propylgallate；2. citric acid；3. vitamin E；4. yeast selenium；5. ethoxyquin
The order of addition of quinoline pulvis (60%), is mixed with vertical-type planetary formula mixer, after material is added completely, remixes 4 minutes
As finished product.
It is 400 grams of complete feed per ton that above live pig meat improves addition of the compound formulation in pork pig feed.
Embodiment three
Live pig meat improves impact of the compound formulation to Production Performance of Weaning Pigs and diarrhea rate
1st, test site：Chengdu pig farm.
2nd, test combinations：Control group (the basal diet group containing 55% grain in storage for years corn) and test group (contain 55% grain in storage for years
Basal diet+400g/t live pigs meat improvement compound formulation the group of corn).
3rd, subjects：70 kilograms or so of DLY grower pigs, are randomly divided into 10 groups by totally 100, and control group 50 is tested
Group 50.
4th, test period：35 days.
5th, test data：Fresh meat is yellowish pink, fresh meat drip loss, during off-test, selects 1 to carry out butchering examination per 1 circle pig
Test, determine the 45th minute, the 8th hour, the fresh meat of the 16th hour is yellowish pink and fresh meat drip loss.
6th, feeding and management：During test, raising is responsible for by special messenger, environment is consistent, free choice feeding, drinking-water.Carry out often
Rule immunity sterilization, keeps colony house sanitation and hygiene, observes growing state, carries out relevant record.
7th, result
The live pig meat of table 1 improves impact of the compound formulation to fresh meat drip loss
| Control group | Test group | |
| 45th minute | 1.85±0.23a | 1.65±0.35b |
| 8th hour | 9.92±0.27a | 6.79±0.31b |
| 16th hour | 16.17±0.42a | 10.54±0.45b |
The yellowish pink impact of the live pig meat of table 2 improvement compound formulation fattening pig fresh meat
| Control group | Test group | |
| 45th minute | 6.42±0.53a | 8.31±0.39b |
| 8th hour | 7.17±0.41a | 9.20±0.31b |
| 16th hour | 8.34±0.38a | 9.93±0.49b |
Conclusion：
Can be seen that when fattening pannage is made using grain in storage for years corn by upper result of the test, if not doing nutrition gonosome
The pork quality traits such as interior anti-oxidant treatment, the yellowish pink and drip loss of fresh meat will decline to a certain extent, the shelf valency in market
Value is reduced, if add live pig meat of the present invention in fattening pannage improveing after compound formulation, can significantly improve pork yellowish pink,
The indexs such as drip loss.Test proves that there is the live pig meat improvement compound formulation of the present invention good pork quality improvement to make
With, there is stronger trophism interior antioxidation action, the risk of the PSE meat that oxidative stress brings can be alleviated.
The live pig meat improvement compound formulation of the present invention, reduces the enteron aisle oxidative stress degree of pig, solves high temperature season
In the case of the vitamin E of addition high dose, the problem of PSE meat generation cannot be also prevented effectively from, rationally reduce sending out for PSE meat
Raw probability.
Claims (2)
1. a kind of live pig meat improves compound formulation, it is characterised in that constitute including the component of following parts by weight meter：
2. a kind of live pig meat improves the preparation method of compound formulation, it is characterised in that comprise the following steps：According to claim
Proportioning described in 1, it is suitable with the addition of propylgallate, citric acid, vitamin E, yeast selenium and 60% ethoxyquinoline pulvis
Sequence, is mixed with vertical-type planetary formula mixer, after material is added, is remixed 4 minutes and is finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611240557.8A CN106615809A (en) | 2016-12-29 | 2016-12-29 | Live pig meat quality improvement composite preparation and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611240557.8A CN106615809A (en) | 2016-12-29 | 2016-12-29 | Live pig meat quality improvement composite preparation and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125473A (en) * | 2017-06-01 | 2017-09-05 | 华南农业大学 | The application of PIOGITAZONE HYDROCHLORIDE and vitamin E in terms of pig feed additive is fattened |
| CN107950770A (en) * | 2018-01-15 | 2018-04-24 | 环山集团股份有限公司 | A kind of biological feedstuff for improving pork tenderness |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101199316A (en) * | 2007-11-29 | 2008-06-18 | 武汉工业学院 | Meat modifier of livestock and poultry |
| CN102008030A (en) * | 2010-12-23 | 2011-04-13 | 济南和美华饲料有限公司莱阳分公司 | Feed for improving pork quality |
| CN103202397A (en) * | 2013-03-15 | 2013-07-17 | 浙江东立绿源科技股份有限公司 | Meat quality ameliorant and preparation method thereof |
| CN104543376A (en) * | 2015-02-03 | 2015-04-29 | 长沙双胞胎饲料有限公司 | Chinese herbal medicine composite additive for effectively improving intestinal health and pork quality |
-
2016
- 2016-12-29 CN CN201611240557.8A patent/CN106615809A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101199316A (en) * | 2007-11-29 | 2008-06-18 | 武汉工业学院 | Meat modifier of livestock and poultry |
| CN102008030A (en) * | 2010-12-23 | 2011-04-13 | 济南和美华饲料有限公司莱阳分公司 | Feed for improving pork quality |
| CN103202397A (en) * | 2013-03-15 | 2013-07-17 | 浙江东立绿源科技股份有限公司 | Meat quality ameliorant and preparation method thereof |
| CN104543376A (en) * | 2015-02-03 | 2015-04-29 | 长沙双胞胎饲料有限公司 | Chinese herbal medicine composite additive for effectively improving intestinal health and pork quality |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125473A (en) * | 2017-06-01 | 2017-09-05 | 华南农业大学 | The application of PIOGITAZONE HYDROCHLORIDE and vitamin E in terms of pig feed additive is fattened |
| CN107950770A (en) * | 2018-01-15 | 2018-04-24 | 环山集团股份有限公司 | A kind of biological feedstuff for improving pork tenderness |
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Application publication date: 20170510 |