CN1235506C - High quality meat by fed bamboo liquor in pigs - Google Patents
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- CN1235506C CN1235506C CNB028004353A CN02800435A CN1235506C CN 1235506 C CN1235506 C CN 1235506C CN B028004353 A CNB028004353 A CN B028004353A CN 02800435 A CN02800435 A CN 02800435A CN 1235506 C CN1235506 C CN 1235506C
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The present invention relates to high quality meat by fed bamboo liquor in pigs. In particular, by feeding animal feed containing bamboo liquor in pigs, the present invention makes it possible to provide high productivity of pig by increasing amount of grain and amount of daily grain, and by decreasing animal feed intake and requirement ratio of animal feed. Especially, the present invention can provide high quality pork that has high amount of protein and low amount of fat and cholesterol, and makes it possible to prevent colibacillosis of ablactating pigs.
Description
Technical field
The present invention relates to raise pig and the high-quality pork produced with bamboo juice (bamboo liquor), be particularly related to production and compare the method for pork with general pork with low cholesterol and fat and high protein, this is to be undertaken by raising pig with a kind of feed that contains bamboo juice, wherein said bamboo juice effectively quickens increase of pig body weight and body weight increase every day, and reduce feed picked-up and feed conversion rate, cause the productivity ratio of pig to be improved.
Prior art
Pork comprises that in many countries Korea S is one of preferred tame livestock products.Along with revenue growth, the consumer payes attention to than its quantity more to the quality of pork.In addition, comprise that in some countries the domestic cattle breeding industry of Korea S is owing to the free import that tame livestock products is comprised pig is in the critical period at present.Further, the market of becoming one gradually, the world.For competing with import pork, need exploitation brand pork, the quality raising is high-quality and safety and health at a low price so this pork is because production cost reduces.In addition, usually at the esoteric internal organ relevant disease of pig, be the long term factor that in the farm, causes the productivity ratio reduction of pig.In these diseases, be mainly seen in adult pig and the young pig by the multiple bacillosis (polybacillosis) that coli-infection caused, cause hypoplasia or butchered, cause productivity ratio to reduce.
On the other hand, comprise Korea S in some countries, the essential commodity of bamboo productive life have been used, and the leaf of the stem of known bamboo and skin and Sasa borealis (Hack) Makino contains a large amount of polyphenol, and it also has fabulous bactericidal activity and comprises antifungal activity except antioxidation activity.A kind ofly contain the liquid solution that this polyphenolic substance is called bamboo juice, can or produce bamboo product from whole bamboo after the remainder, by comprising extraction, the preparation of steps such as purifying and carbonization.Described bamboo juice is made up of the water of 80-90% and the compound of various biologically actives, and described compound comprises organic acid, phenol and other minor compound.Have the described organic acid that is dissolved with the material effect that exists in the body tissue, comprise acetate, formic acid, propionic acid, lactic acid, different lactic acid, valeric acid, crotonic acid and chiglinic acid.Phenol has the animal or plant of raising tissue to some material permeabilities and absorbefacient effect, for example comprises phenol in the bamboo, cresols, and guaiacol.In addition, find to contain the micro-natural materials of kind more than 200 in the bamboo, comprise carbonyls, ethanol, neutral compound and alkali compounds.Yet, the report that uses bamboo juice to increase pig productivity ratio and pork quality and treatment disease is not also arranged.
Invention discloses
The present invention seeks to produce high-quality brand pork and multiple bacillosis takes place anti-care of young pig, thoroughly and completely discover bamboo juice except preventing multiple bacillosis, also improve productivity ratio and the quality of pig very effectively about what high-quality pork carried out.
Therefore, an aspect of of the present present invention provides the taste with improvement and the pork of quality, and this is to obtain by raising pig with a kind of feed that contains bamboo juice.
For achieving the above object, the present invention has assessed productivity ratio and the pork quality of bamboo juice to pig, and the effect that prevents multiple bacillosis.
In one embodiment of the invention, bamboo juice is purchased in the feed prepared with various quantity addings, and raises adult pig and young pig with the feed of described mixing bamboo juice.After with the adult swine rearing bimester, assessment body weight every day increases, the feed picked-up, and feed conversion rate is butchered back carcass characteristic, cholesterol level, fatty acid composition, situations such as yellowish pink, and lay up period pH, TBA, the variation of yellowish pink and aerobe counting.In addition, in young pig, study bamboo juice and prevented the effect of multiple bacillosis.
Carry out optimal mode of the present invention
In the present invention, use of the effect of adult pig assessment bamboo juice, and use young pig research bamboo juice preventing the effect of multiple bacillosis to pork productivity ratio and quality.With 33 adult pigs be divided into the feed that contains 2% and 4% bamboo juice that raise with 3 an experimental group control group.With 20 young pigs be divided into the feed that contains 1%, 2% and 4% bamboo juice that raise with 4 an experimental group control group.At this, control group is raised with the feed that does not contain bamboo juice.
In one embodiment of the invention, the body weight of research experimental group adult pig when experiment beginning and end, and the analysis daily weight increases feed picked-up and feed conversion rate.Afterwards, pig is being butchered, bloodletting and remove hair, head and leg and remove its internal organ after definite carcass body weight.
In one embodiment, use the recent chemical composition and the physical characteristic of the pork of bamboo juice for analysis, use AOAC (1996) method to measure the recent chemical composition and the cholesterol level of pork.In addition, in being exposed to air, use chromascope CR-10 (Minolta Cameras Osaka after about 30 minutes, Japan) measure yellowish pink, fatty acid composition extracts lipid by using Folch ' s method (1957), use Morrison and Smith (1964) method that lipid is methylated, and use the gas chromatographic analysis fatty acid composition.In addition, based on of the sensory evaluation of 9 grade reports to long saddle.
In one embodiment, be the meat characteristic of research, measure the pH value of pork, and use the TBA of (1970) described method mensuration pork such as Witte at lay up period.In addition, after about 30 minutes, (Japan) observation is in the variation of lay up period yellowish pink for Minolta Cameras, Osaka to use chromascope CR-10 in being exposed to air.The aerobe counting of pork is polluted in research at lay up period.Can be subjected to the pork sensory evaluation that influences storage period, assess, wherein pork be preserved 1,3,6 and 9 days at low temperature (4 ℃) based on 9 grades.
In one embodiment, for of the effect of research bamboo juice, after raising for two weeks, young pig is passed through oral infection 1 * 10 with the feed that contains bamboo juice to multiple bacillosis
9CFU/mL pathogenicity Escherichia coli are studied the damage that exists in its internal organ, and from lymphonodi mesenterici the separating Escherichia coli bacterial strain.
Raising experiment of the present invention is to be positioned at Korea S Gosungli SubookmyunDamyanggun, the pig farm of Chunnam (owner: carry out C.G.Chae), the bimester of being total to from July 11st, 2000 to September 12.It is to carry out the state-run Chunnam animal doctor of university that analysis bamboo juice prevents the effect of the multiple bacillosis of young pig, carries out one month in December, 2000.
In the present invention, use 33 adult pig and 20 young pigs that body weight is 59.06 ± 5kg.
In one embodiment, use SAS program (1988) that the gained data are carried out variance analysis, and the notable difference of the mean value of the multiple analysis of experiments experimental group of use Duncan.
In one embodiment, use the pH instrument (Skin pH instrument, 520A, the U.S.) of Orion company to measure the pH value.
In one embodiment, use color difference meter (CR-301, Japanese Minolta company) assessment yellowish pink, white tablets is as standard film, and wherein white tablets is characterised in that Y=92.40, x=0.3136, and y=0.3196.
In one embodiment, cholesterol levels is to use the cholesterol analysis kit assessment of Boehringer Mannheim company.
The present invention will more be elaborated with reference to following examples and institute's accompanying drawing.Yet, the present invention that following examples have been illustration, and unrestricted the present invention's meaning.
Embodiment: the using of pig grouping and bamboo juice
Be the effect of research bamboo juice to the productivity ratio and the quality of pork, as shown in table 1 below, 33 adult pigs are divided into 3 experimental group, use 0% (control group) respectively, and 2% and 4% bamboo juice is raised, every group of 11 pigs.As shown in table 2 below, 20 young pigs are divided into 4 experimental group, use 0% (control group) respectively, 1%, 2% and 4% bamboo juice is raised, every group of 5 pigs.Divide into groups at random.
The grouping of table 1 adult pig
| Experimental group | Control group | 2% group | 4% group |
| Experiment number repeatedly | 11 | 11 | 11 |
| Bamboo juice is used quantity in the feed | 0％ | 2％ | 4％ |
The young pig grouping of table 2
| Experimental group | Control group | 1% group | 2% group | 4% group |
| Experiment number repeatedly | 5 | 5 | 5 | 5 |
| Bamboo juice is used quantity in the feed | 0％ | 1％ | 2％ | 4％ |
For raising adult pig and young pig, with bamboo juice respectively according to the quantity of table 1 and 2 be purchased feed prepared (raising the feed of adult pig) and mix, the experiment feed is provided, then this is tested feed applications in each experimental group, wherein described forage mixture of sustaining supply and water.The nutritional labeling of described experiment feed uses AOAC (1996) method to be analyzed, and the results are shown in following table 3.
Table 3: the nutritional labeling of experiment feed
| Composition | The adult pig | The children pig |
| Thick protein % | 18.00 | 22.3 |
| Crude fat % | 4.50 | 7.5 |
| Crude fibre % | 6.00 | 3.1 |
| Coarse ash % | 8.00 | 7.9 |
| Calcium % | 0.75 | 0.81 |
| Phosphorus % | 0.40 | 0.61 |
| Methionine+cysteine % | 0.72 | - |
| Metabolisable energy, Mcal | 3.05 | 18.0 |
| Digestible dry, Mcal | - | 3.80 |
Experimental example 1: the daily weight that pig behind the bamboo juice is used in research increases, feed picked-up and feed conversion rate
When experiment beginning and end, measure body weight, and the feed quantity of not eating up by weighing is determined the feed picked-up after experiment is finished.Feed conversion rate is by calculating divided by whole body weight value addeds with whole feed intakes.
The daily weight of using bamboo juice xenogenite pig increases, and feed picked-up and feed conversion rate are shown in following table 4.Body weight increase of discovery adult pig and daily weight are improved after being increased in and using bamboo juice, and wherein 2% experimental group is compared improvement value particularly evident (p＜0.05) with control group.In addition, 2% experimental group is compared with control group significantly (p＜0.05) feed picked-up and feed conversion rate reduction is shown.These results show that bamboo juice can improve the productivity ratio of pig.
Table 4: increase feed picked-up and feed conversion rate at the daily weight of using bamboo juice xenogenite pig
| Control group | 2% group | 4% group | |
| Experiment number repeatedly | 11 | 11 | 11 |
| Initial body weight (kg) | 59.3±0.98 | 58.8±1.13 | 60.1±1.08 |
| Final weight (kg) | 102.2±1.32 a | 105.6±1.64 b | 105.2±1.59 b |
| Body weight increases (kg) | 42.9±1.06 b | 46.8±1.09 a | 45.1±1.12 ab |
| Daily weight increases (g) | 622.4±10.15 b | 678.26±9.58 a | 653.62±12.24 ab |
| Feed picked-up (g) | 1772±27.74 a | 1755±28.44 b | 1775±26.14 a |
| Feed conversion rate | 2.85±0.03 a | 2.59±0.03 b | 2.72±0.03 ab |
Annotate: result value is mean value ± SD, with having different subscripts in the delegation
A～bSignificant difference (p＜0.05).
Experimental example 2: use the characteristic that bamboo juice xenogenite pig is butchered the back carcass
After experiment is finished, measure body weight.Pig bloodletting after will butchering and remove hair, head, behind leg and the internal organ, it is heavy to measure carcass.
The effect that bamboo juice is butchered back carcass characteristic to pig is shown in following table 5.As shown in table 5, butcher carcass heavy obviously increase (p＜0.05) in back in 4% experimental group.In addition, 4% experimental group illustrates respective thickness of back fat than control group and 2% experimental group height.Discovery has reduced the final grade of representing to butcher back carcass grade in the accompanying drawings slightly by using bamboo juice.
Table 5 is used the characteristic that bamboo juice xenogenite pig is butchered the back carcass
| Control group | 2% experimental group | 4% experimental group | |
| Butcher back carcass heavy (kg) | 75.18±1.63 b | 74.36±1.65 b | 82.50±1.73 a |
| Respective thickness of back fat (mm) | 22.27±0.70 | 21.45±0.63 | 23.00±0.62 |
| Final grade | 3.27±0.05 | 3.19±0.04 | 3.20±0.05 |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～bSignificant difference (p＜0.05), final grade represent to butcher in the accompanying drawing back carcass grade, A=4 wherein, B=3, C=2, and D=1.
Experimental example 3: recent chemical composition and the physical characteristic of using pork behind the bamboo juice
For the recent chemical composition and the physical characteristic of pork behind the bamboo juice are used in analysis, to the recent chemical composition of pork, cholesterol level, yellowish pink and fatty acid composition is assessed.
Step 1: recent chemical composition and the cholesterol level of measuring pork
Use the method for AOAC (1996) to study recent chemical composition such as humidity, protein, the content of fat and ash content uses the cholesterol analysis kit that derives from Boehringer Mannheim company to measure the long saddle cholesterol level according to specification.
Bamboo juice is shown in following table 6 to the effect of recent chemical composition and cholesterol level.The long saddle cholesterol level that 4% bamboo juice is used in discovery improves slightly, and fat content obviously reduces (p＜0.05) in 2% experimental group.Observe and use that cholesterol level reduces behind the bamboo juice, and in 4% experimental group, obviously reduce (p＜0.05) especially.
Table 6: use bamboo juice xenogenite pig pork chemical composition near-mid term and cholesterol level
| Control group | 2% experimental group | 4% experimental group | |
| Humidity % | 74.38±0.10 | 74.96±4.95 | 74.25±0.06 |
| Protein % | 22.99±0.12 | 22.34±0.23 | 23.24±0.26 |
| Fat % | 1.64±0.03 a | 1.50±0.02 b | 1.61±0.03 a |
| Ash content % | 1.01±0.00 | 1.20±0.20 | 0.90±0.10 |
| Cholesterol mg/100g long saddle | 15.20±5.07 a | 13.37±1.66 ab | 11.45±3.15 b |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A-bSignificant difference (p＜0.05).
Step 2: assessment is yellowish pink
Be exposed in the air after about 30 minutes in a part pork, use color difference meter (CR-301, Japan Minolta company) analyzes yellowish pink, so that glossiness to be provided, the Hunter colour of red (redness) and yellow (yellowness) wherein uses white tablets as standard film, and white tablets is characterised in that Y=92.40, x=0.3136, and y=0.3196.
Bamboo juice is shown in following table 7 to the effect of yellowish pink.The glossiness that the long saddle of bamboo juice is used in discovery improves, and obviously improves when especially using the bamboo juice of 2% amount (p＜0.05).In 2% and 4% experimental group, observe red obviously reduction (p＜0.05), and yellow all obviously improves (p＜0.05) in these two groups.
Table 7: be exposed to the pork look variation of using bamboo juice on the air basis
| Control group | 2% experimental group | 4% experimental group | |
| Glossiness | 50.0±0.66 c | 56.4±0.32 a | 52.5±0.71 b |
| Red | 11.1±0.69 a | 7.3±0.94 b | 6.0±0.59 b |
| Yellow | 1.9±0.17 c | 2.3±0.23 a | 1.4±0.19 b |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～cSignificant difference (p＜0.05).
Step 3: the content of fatty acid of pork
For the research fatty acid composition, from loin, extract lipid according to (1957) described methods such as Folch.Afterwards, according to Morrison and the described method of Smith ' s (1964), described lipid is methylated, and separating obtained supernatant is stored in-80 ℃ then.Use the gas-chromatography (Varian star 3400, the U.S.) of equipment automatic sample syringe to analyze fatty acid composition.Analysis condition is shown in following table 8.
Table 8: the condition of using the gas chromatographic analysis fatty acid composition
| Project | Condition |
| Instrument | Varian star 3400, the U.S. |
| Chromatographic column | Supelcowax 10,30m * 0.53mm, diaphragm thickness 1.0 μ m |
| Detector | The Flame ionization detector |
| Carrier gas | Nitrogen (99.99% purity) |
| The syringe port temperature | 210℃ |
| Chromatogram column temperature | Kept 2 minutes at 165 ℃, per minute raises 3 ℃ to 240 ℃ then |
| Detector mouth temperature | 240℃ |
| Injection quantity | 1.0μl |
| Division ratio | 100∶1 |
Bamboo juice is shown in following table 9 to the effect of pork fat acid composition.The content that palmitic acid behind the bamboo juice is used in discovery reduces, and palmitic acid is a precursor of cholesterol, and is the abundantest saturated fatty acid.When the bamboo juice of using 4%, the content of oleic acid obviously improves (p＜0.05), and oleic acid can influence the taste of pork and smell and be the abundantest unrighted acid.When using 4% bamboo juice, a kind of essential fatty acid-linoleic acid-content obviously improve (p＜0.05).This shows that 4% bamboo juice obviously reduces saturated fatty acid level (p＜0.05), obviously improves the level (p＜0.05) of unrighted acid simultaneously, and the highest ratio (p＜0.05) of unrighted acid and saturated fatty acid level is provided.
Table 9: the fatty acid composition of long saddle
| Aliphatic acid (%) | Control group | 2% experimental group | 4% experimental group |
| Myristic acid (C14:0) | 1.29±0.02 | 1.79±0.13 | 1.32±0.08 |
| Myristoleic acid (C14:1) | - | - | - |
| Palmitic acid (C16:0) | 22.14±0.43 | 21.80±0.38 | 20.19±0.96 |
| Palmitoleic acid (C16:1) | 3.76±0.34 | 3.69±0.05 | 3.37±0.21 |
| Stearic acid (C18:0) | 9.82±0.81 | 10.78±0.39 | 8.98±0.28 |
| Oleic acid (C18:1) | 43.06±0.95 b | 42.83±0.47 b | 45.00±0.82 a |
| Linoleic acid (C18:2) | 17.39±0.86 b | 16.57±0.20 b | 18.33±0.31 a |
| Leukotrienes (C18:3) | 1.04±0.06 | 1.05±0.02 | 1.08±0.01 |
| Other | 1.49±0.11 | 1.48±0.05 | 1.72±0.01 |
| Saturated fatty acid (SFA) | 33.25±1.25 a | 34.37±0.76 a | 30.51±1.22 b |
| Unrighted acid (USFA) | 65.25±1.32 b | 64.15±0.72 b | 67.78±1.23 a |
| USFA/SFA | 1.97 b | 1.87 b | 2.23 a |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～bSignificant difference.
Step 4: the sensory evaluation of long saddle
By 10 volunteers that from 15 experts, select at random, according to the sense of taste, smell, outward appearances etc. are carried out sensory evaluation, and wherein assessment comprises 9 grades, and promptly 9=is fabulous; 8=is very good; 7=is good; On the 6=average level; The 5=average level; Under the 4=average level; 3=is poor; The non-constant of 2=; The 1=extreme difference.
Sensory evaluation to long saddle the results are shown in following table 10.Use the not obvious smell that alleviates meat of bamboo juice, but when using 4% bamboo juice, find to reduce slightly the special smell of pork.The long saddle outward appearance of finding 2% and 4% experimental group is significantly better than control group (p＜0.05), and wherein 4% experimental group illustrates the most desirable yellowish pink.After the heated at constant temperature cooking, the taste of 2% and 4% experimental group long saddle is significantly better than control group (p＜0.05).
Table 10: the sensory evaluation of long saddle
| Control group | 2% experimental group | 4% experimental group | |
| Smell | 5.13±0.30 | 5.13±0.13 | 5.38±0.26 |
| Outward appearance | 4.75±0.16 c | 5.75±0.16 b | 6.63±0.32 a |
| Taste | 5.88±0.23 b | 6.63±0.38 ab | 7.13±0.40 a |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～cSignificant difference (p＜0.05).
Experimental example 4: in the meat characteristic of lay up period
For research lay up period meat characteristic, to pH, TBA, yellowish pink and aerobe counting, and the variation of sensory evaluation is analyzed.
Step 1: in the variation of lay up period pH
In zip pocket, after the sealing, long saddle 4 ± 1.5 ℃ of insulations 1,3,6 and 9 days, is analyzed pH then, yellowish pink, TBA and aerobe counting, and sensory evaluation.
The pH of long saddle variation is shown in following table 11 during low tempertaure storage.Meat pH value from control group improves as time passes gradually.On the contrary, use in the experimental group of 2% and 4% bamboo juice, the pH value reduced at preceding 3 days, began after 3 days to improve.At the 1st day, the pH of 2% experimental group was apparently higher than control group (p＜0.05).Since the 3rd day, 2% and 4% experimental group illustrated the pH value and is starkly lower than control group (p＜0.05).
Table 11: the pH of lay up period long saddle changes
| Control group | 2% experimental group | 4% experimental group | |
| The 1st day | 5.54±0.01 b | 5.76±0.01 a | 5.54±0.02 b |
| The 3rd day | 5.92±0.05 a | 5.60±0.02 b | 5.42±0.03 c |
| The 6th day | 5.94±0.04 a | 5.6 1±0.02 ab | 5.49±0.01 c |
| The 9th day | 6.15±0.07 a | 5.82±0.05 b | 5.52±0.02 c |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～cSignificant difference (p＜0.05).
Step 2: at the TBA of lay up period
Use TBA (thiobarbituricacid) test (Witte waits 1970) assessment TBA, represent the TBA value by propionic aldehyde mg/1000g sample.
Bamboo juice is shown in following table 12 to the effect of pork acidifying.At the 6th day and the 9th day that stores, two experimental group handling with bamboo juice be 2% with 4% experimental group in TBA compare obvious reduction (p＜0.05) with control group.
Table 12: the TBA of lay up period long saddle changes
| Control group | 2% experimental group | 4% experimental group | |
| The 1st day | 0.30±0.013 | 0.31±0.004 | 0.30±0.012 |
| The 3rd day | 0.31±0.014 | 0.32±0.006 | 0.31±0.014 |
| The 6th day | 0.36±0.004 a | 0.30±0.003 b | 0.30±0.005 b |
| The 9th day | 0.38±0.021 a | 0.32±0.004 b | 0.32±0.004 b |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～cSignificant difference (p＜0.05).
Step 3: analyze the variation of lay up period yellowish pink
Bamboo juice is shown in following table 13 to the effect of yellowish pink.At lay up period, 2% and 4% experimental group illustrates glossiness apparently higher than control group (p＜0.05).At the 1st day that stores, in the experimental group that 2% bamboo juice is handled, redness was compared obvious reduction (p＜0.05) with control group.At the 9th day, red obviously improve (p＜0.05) in 4% experimental group.Discovery is used the experimental group of bamboo juice and is compared yellow the raising with control group, especially in 2% and 4% experimental group, the 6th day and the 9th day yellow obviously improve (p＜0.05th).
Table 13: the variation of lay up period Pigs Kidney yellowish pink
| Control group | 2% experimental group | 4% experimental group | ||
| Glossiness (L) | The 1st day | 52.0±0.26 b | 55.8±0.49 a | 55.3±0.92 a |
| The 3rd day | 48.7±0.94 b | 57.0±0.84 a | 54.3±1.18 a | |
| The 6th day | 47.3±0.87 b | 53.6±1.16 a | 53.3±1.04 a | |
| The 9th day | 47.7±0.92 b | 54.9±0.93 a | 56.1±0.30 a | |
| Red (a) | The 1st day | 4.8±0.26 a | 3.5±0.27 b | 4.7±0.26 a |
| The 3rd day | 6.0±0.68 | 4.7±0.46 | 5.6±0.40 | |
| The 6th day | 4.7±0.20 | 5.3±0.37 | 5.6±0.40 | |
| The 9th day | 3.8±0.24 b | 4.3±0.45 ab | 4.9±0.18 a | |
| Yellow (b) | The 1st day | 4.5±0.35 | 4.8±0.37 | 4.3 8±0.36 |
| The 3rd day | 4.1±0.44 | 4.6±0.32 | 4.6±0.53 | |
| The 6th day | 2.8±0.33 b | 4.5±0.25 a | 4.8±0.34 a | |
| The 9th day | 4.2±0.39 b | 5.3±0.52 ab | 6.3±0.27 a | |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～cSignificant difference (p＜0.05).
Step 4: the variation of lay up period aerobe counting
At lay up period, will be inoculated in then on the standard agar plate from the dilution of the height of specimen of long saddle, and 32 ℃ of incubations 48 hours.The number of assessing the aerobe counting afterwards is to obtain Log
10CFU (CFU)/l g sample (Kotula etc., 1980).
Bamboo juice is shown in following table 14 to the effect of growth of microorganism.In the control group of not raising with bamboo juice, the aerobe number on long saddle surface improves as time passes.On the contrary, compare with control group with 4% experimental group 2% and aerobe counting is shown obviously reduces (p＜0.05).
Table 14: aerobe change in count on lay up period long saddle surface
| Control group | 2% experimental group | 4% experimental group | |
| The 1st day | 4.58±0.04 a | 4.17±0.02 b | 4.22±0.13 b |
| The 3rd day | 4.73±0.07 a | 4.35±0.05 b | 4.29±0.09 b |
| The 6th day | 5.18±0.03 a | 4.74±0.08 b | 4.56±0.03 b |
| The 9th day | 7.17±0.09 a | 6.21±0.03 b | 6.16±0.05 b |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～cSignificant difference (p＜0.05).
Step 5: in the sensory evaluation of lay up period long saddle
By 10 volunteers that from 15 experts, select at random, according to the sense of taste, smell, outward appearances etc. are carried out sensory evaluation, and wherein assessment comprises 9 grades, and promptly 9=is fabulous; 8=is very good; 7=is good; On the 6=average level; The 5=average level; Under the 4=average level; 3=is poor; The non-constant of 2=; The 1=extreme difference.
At lay up period bamboo juice the sensory evaluation of long saddle be the results are shown in following table 15.At lay up period, the smell of the long saddle of 2% and 4% experimental group obviously improves (p＜0.05), and the peculiar taste of pork is alleviated.In addition, by using bamboo juice, the outward appearance of meat is improved, and especially at the 1st day that stores, 4% experimental group is compared with control group and outward appearance is shown is obviously improved (p＜0.05).
Table 15: the sensory evaluation of lay up period long saddle changes
| Control group | 2% experimental group | 4% experimental group | |
| Smell | |||
| The 1st day | 5.00±0.16 b | 5.25±0.2 ab | 5.35±0.31 a |
| The 3rd day | 4.63±0.13 b | 4.80±0.18 ab | 4.88±0.23 a |
| The 6th day | 3.25±0.31 | 3.63±0.42 | 3.50±0.33 |
| The 9th day | 2.63±0.42 | 3.13±0.30 | 3.38±0.38 |
| Outward appearance | |||
| The 1st day | 4.50±0.13 b | 4.38±0.18 b | 5.13±0.27 a |
| The 3rd day | 4.63±0.16 | 4.88±0.13 | 4.75±0.18 |
| The 6th day | 3.50±0.19 | 3.50±0.18 | 3.75±0.31 |
| The 9th day | 2.13±0.27 | 2.25±0.41 | 3.00±0.75 |
Annotate: the result is mean value ± SD, with having different subscripts in the delegation
A～cSignificant difference (p＜0.05).
Experimental example 5: bamboo juice is to the effect of the multiple bacillosis of young pig
After raising for two weeks, be young pig oral 1 * 10 with the feed of adding bamboo juice
9CFU/ml pathogenicity Escherichia coli, and carry out Clinical detection every day.The young pig that suffers from the diarrhoea of being induced by the pathogenicity Escherichia coli is performed an autopsy on sb, and study its visceral lesion situation, the separating Escherichia coli bacterial strain is to determine whether bamboo juice can prevent colibacillosis from lymphonodi mesenterici.
Described feed is to add 0%, 1%, 2% and 4% bamboo juice in the young pig feed that is purchased, and is applied in every group of 5 young pigs.The results are shown in following table 16.In the control group of raising, observe the classical symptom of colibacillosis with the feed that does not add bamboo juice.On the contrary, in the experimental group of using 2% and 4% bamboo juice, do not find the classical symptom of colibacillosis.In addition, use the pathogenicity Escherichia coli after 7 days, in 2% and 4% experimental group, do not finding coli strain and infringement.
Table 16: bamboo juice is to the prevention effect of multiple bacillosis
| Control group | 1% experimental group | 2% experimental group | 4% experimental group | |
| The visceral lesion index | 100％(5/5) | 80％(4/5) | 0％(5/5) | 0％(5/5) |
| Colibacillary separation rate in lymphonodi mesenterici | 100％(5/5) | 80％(4/5) | 0％(5/5) | 0％(5/5) |
Industrial applicability
As mentioned above, when raising pig with the feed that contains bamboo juice, can obtain body weight increase and daily weight increase and all improve, and feed picked-up and feed conversion rate reduction, make the productivity ratio improvement of pig. In addition, therefore lipid and cholesterol in the pork of producing like this, and the unsaturated fatty acid content relevant with taste with pork sense of taste raising have improved marketability. In addition, in using the pork of bamboo juice, be lower than the pork of not using bamboo juice in the aerobic growth of lay up period and propagation, and bamboo juice also prevents the multiple bacillosis in the young pig very effectively. Therefore, adding bamboo juice in feed is very effective to meat industry.
Claims (1)
1. the pork that obtains from the pig of raising with the feed that contains 2-4% bamboo juice is characterized in that described pork photochromism increases; Fat and cholesterol with low content; Albumen and unrighted acid with high-load; Degree and aerobic counting that the degree that pH raises in storage process, the acid degree that increases, photochromism reduce all reduce.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR9661/2001 | 2001-02-26 | ||
| KR10-2001-0009661A KR100380144B1 (en) | 2001-02-26 | 2001-02-26 | High quality meat by fed bamboo liquor in pigs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1457235A CN1457235A (en) | 2003-11-19 |
| CN1235506C true CN1235506C (en) | 2006-01-11 |
Family
ID=19706253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB028004353A Expired - Fee Related CN1235506C (en) | 2001-02-26 | 2002-02-26 | High quality meat by fed bamboo liquor in pigs |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR100380144B1 (en) |
| CN (1) | CN1235506C (en) |
| WO (1) | WO2002067701A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030072817A (en) * | 2002-03-06 | 2003-09-19 | 채민지 | A method of Fodder production and breeding for high-quality beef and pork by feeding bamboo salt, bamboo vinergar liquid, bamboo charcoal powder and sulfur |
| KR100573519B1 (en) * | 2004-11-20 | 2006-04-26 | 유영옥 | Microbiological preparation cultivated with bamboo carbonation extract, and stock feed comprising the same |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5774049A (en) * | 1980-10-24 | 1982-05-10 | Wataru Sakai | Hearthful feed containing bamboo extract |
| JPS60153763A (en) * | 1984-01-25 | 1985-08-13 | Shuzo Nakazono | Production of feed from sheath of bamboo shoot |
| JPS6225939A (en) * | 1985-07-29 | 1987-02-03 | Syst Nogyo Center:Kk | Production of health feed for domestic animal |
| JPH05308845A (en) * | 1992-03-31 | 1993-11-22 | Sogo Boukin Kenkyusho:Kk | Production of substance usable for medium mushroom, or the like from bamboo leaf and culm |
-
2001
- 2001-02-26 KR KR10-2001-0009661A patent/KR100380144B1/en not_active IP Right Cessation
-
2002
- 2002-02-26 CN CNB028004353A patent/CN1235506C/en not_active Expired - Fee Related
- 2002-02-26 WO PCT/KR2002/000317 patent/WO2002067701A1/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| KR100380144B1 (en) | 2003-04-11 |
| KR20010110077A (en) | 2001-12-12 |
| CN1457235A (en) | 2003-11-19 |
| WO2002067701A1 (en) | 2002-09-06 |
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