RU2535729C1 - Method of obtaining of high quality marble pork - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: invention relates to agriculture, in particular to pork pig breeding. The method of obtaining of high quality marble pork consists in use in the ration of iodine microcomponents "Ioddar-Zn" and protein-carbohydrate component "Protamine" and performing of ovariectomy operation. Meanwhile the component "Ioddar-Zn" is introduced to gelded pigs, casted out after the first interrogation, amounting 60-80 g per 1 t of the concentrated forage, and protein-carbohydrate component "Protamine" amounting 2-3.5 % from the mass of the concentrated forage.

EFFECT: invention ensures decrease of fattening period, saving of forages, increase of intensity weight increment of animals, improvement of quality of pork and increase of cost of obtained production due to marble feature of meat.

5 cl, 1 dwg, 4 tbl

Description

The invention relates to agriculture, in particular to pig meat, to methods for increasing the efficiency of fattening pigs grown for meat to fatty conditions and when fattening culled, to improve the quality of the products.

A known method of fattening pigs on the "marble" meat (http://fermer.zol.ru/a/1575c/). The most valuable biological feature of the resulting product is marbling, muscle tissue with fatty layers that resembles the structure of a noble stone. “Marble” meat is obtained with special fattening. It is recommended to feed according to the following scheme: two weeks of gilts are abundantly fed, and then 2-3 days are fed 1 time per day, so they are repeated throughout the entire feeding period.

The disadvantage of this method is the increase in feed costs, as a result, the cost of the resulting product increases.

A known method of fattening gobies (patent application 2012107955 dated 03/01/2012), which consists in introducing into the diet a complex balancing supplement, including iodine-containing and protein-carbohydrate components, characterized in that the iodine-containing component is supplemented with “Ioddar-Zn” in the amount of 100 g per 1 ton of concentrated feed and protein-carbohydrate components "Protamine" in the amount of 5% by weight of concentrated feed, and pumpkin cake in the amount of 15% by weight of concentrated feed.

The disadvantage of this method is that this method of feeding animals does not allow to obtain a high quality product with marbling.

The prototype is a way to increase the productivity of repair pigs in the Kemerovo region (patent No. 2308201 of 02.15.2005), which consists in feeding young pigs under production conditions during the growing of selenium in the form of sodium selenite at a dose of 0.5 mg / kg feed and subcutaneous implantation of iodine in the form of tablets of potassium iodide at a dose of 9 mg / goal allows you to increase average daily growths by 20.5%, reduce the age of gaining live weight of 100 kg in 24 days and reduce feed costs by 1 kg of growth by 17.2%.

The disadvantage of the prototype is that the additives used do not change the structure of the meat and can only be used in young animals. The known method is intended to improve the quality of the products and cannot be applied without significant modifications: marble meat can be obtained only if the diet has easily digestible protein and minerals. It is not possible to use this method for rejected animals.

An object of the invention is to reduce the timing of fattening and save feed, increase the intensity of the weight gain of animals, improve the quality of pig meat and increase the cost of the resulting products due to marbling meat.

The technical problem is achieved by the fact that when fattening young pigs for meat, as well as culled sows after the first farrowing, to obtain high-quality meat of a marble structure, the dietary supplement uses ioddar-Zn iodine and the protein-carbohydrate component Protamine, which is preliminarily produced ovariectomy.

Fresh meat from pigs slaughtered in an estrus state has a specific, unpleasant odor, boiled meat and meat broth from such animals - with an unpleasant odor. Therefore, when selecting animals for surrender, attention should be paid to their physiological condition. The meat productivity of sows and the quality of meat are to some extent related to the term of their slaughter after farrowing.

As a result of periodic hunting and estrus occurring in pigs from 4-8 months of age, the carcass weight is significantly reduced in animals. Excited animals bother other pigs that are together, which, of course, is reflected in their assimilation of feed and the effectiveness of fattening. During sexual arousal, pigs lose up to 30% of growth. Pigs, as you know, every 18-22 days they come into sexual hunt, at which time their appetite and weight gain decrease.

The greatest economic feasibility of castration of pigs is noted with their semi-greasy and greasy fattening. When fattening young pigs to fatty conditions and fattening culled, the operation of ovariectomy is economically effective.

Using the meat of castrated animals allows you to get a biologically valuable product with low cost and high nutritional value.

Modern medical research shows that marbled meat is significantly ahead in the content of nitrogenous extractives, pantothenic acid and biotin, i.e. substances that enhance the secretory function of the digestive apparatus and contribute to better digestibility of the product. Contains easily digestible iron and substances that prevent the formation of cholesterol. Marble meat has anticarcinogenic properties, actively contributes to the elimination of substances that provoke cancer (http://allcafe.ru/readingroom/encyclop/meatm) from the body.

The use of additives eliminates the deficiency of macro- and microelements in the body of animals and the resulting meat products, but does not allow for marbling of meat, which increases the cost of the product, and the use of ovariectomy does not affect the biological value of the product, but improves microstructural indicators. A positive effect is achieved only with the simultaneous use of ovariectomy and fattening pigs with iodine additives "Ioddar-Zn" and protein-carbohydrate component "Protamine". It is the totality of the declared distinctive features that allows us to solve the problem. The method is as follows.

As a source of bioavailable organic forms of iodine, “Ioddar-Zn” is introduced into the diet of pigs. It is an additive designed to enrich rations of farm animals with iodine and zinc. It is confirmed by the certificate of state registration No.PVR - 2 - 10.9 / 02488 of December 29, 2009. The active ingredient of the additive “Ioddar-Zn” is iodized milk proteins, zinc compounds with amino acids and auxiliary components: lactose, potato starch and calcium stearate.

Iodine is one of the most important trace elements necessary for the animal and human body. With his participation, the synthesis of thyroid hormones - thyroxine and triiodothyronine - takes place, it is also necessary for the creation of phagocytes - protective blood cells.

Zinc in the form of compounds with amino acids promotes easier permeability of iodine through the intestinal wall and its absorption into the blood (Kalnitsky, B.D. Mineral substances in animal feeding / B.D. Kalnitsky. - L.: Agropromizdat, 1985. - p.60 70, 137).

The Protamine component is a yeast hydrolyzate, which is obtained by the method of “soft” enzymatic hydrolysis of yeast biomass of baker's or brewer's yeast with a selected complex of hydrolytic enzymes. It comprises 45% of crude protein, 5.6% of digestible carbohydrates, 16.7% of polysaccharides, a large number of amino acids, minerals, vitamins and trace elements that contribute to increasing the nutritional and biological value of raw materials. It helps to improve digestion, protein metabolism, activation of the immune system and increase the body's resistance to adverse environmental factors (TU 9182-055-00334586-2007. State registration certificate No. 77.99.26.9. U.5708.7.07 of the Federal Service for Supervision in the field of consumer protection and human well-being of July 18, 2007).

In order to reduce the timing of fattening and save feed, increase the intensity of animal gain, improve the quality of pig meat and increase the value of the resulting products due to marbling, meat simultaneously produce an ovariectomy. Young pigs undergo ovariectomy at the age of 3-4 months when reaching a weight condition of 25-30 kg, and in culled sows - after a survey and before the onset of sexual hunting. As microadditives, the protein-carbohydrate component “Protamine” and the iodine-containing additive “Ioddar-Zn” are used.

Testing of the proposed method was carried out on the basis of the educational institution "MUMMOVSKIE" Moscow Agricultural Academy named after K.A. Timiryazev Atkarsky district of the Saratov region.

Animal experiments were carried out in accordance with the requirements of the Geneva Convention "International Guidingprinciplesfor Biomedical Researchlnvolving Animals" (Geneva, 1990).

To conduct scientific and economic experience using the method of analogue pairs, 4 groups of Duroc pigs were formed at the age of 3 months. Animals of the control non-castrated group received the main diet (OP); I experimental non-castrated - OP and additives "Yoddar-Zn" (60-80 g per 1 ton of feed) and "Protamine" at the rate of 2-3.5% by weight of feed. For the II experimental castrated group - OP; for the III experimental castrated group - OP and additives “Yoddar-Zn” (60-80 g per 1 ton of feed) and “Protamine” at the rate of 2-3.5% of the feed weight.

The growth and development of pigs was studied according to the results of monthly weighings with the definition of daily average growths (table 1).

Table 1 The dynamics of the average daily gain in live weight of experimental pigs, g Age days Group control I experienced II experienced III experienced 60-90 511.3 ± 3.57 588.6 ± 9.34 664.8 ± 3.72 802.4 ± 10.64 91-120 550.7 ± 4.21 574.9 ± 10.82 674.5 ± 3.66 806.8 ± 11.25 121-50 556.1 ± 3.68 598.7 ± 11.80 680.7 ± 4.28 890.5 ± 9.62 151-80 514.6 ± 4.12 526.8 ± 10.36 758.3 ± 4.46 858.6 ± 11.43 181-210 501.2 ± 3.25 590.1 ± 12.80 733.6 ± 3.60 866.3 ± 11.34 60-210 526.4 ± 3.76 575.8 ± 11.02 702.4 ± 3.94 844.9 ± 10.86

It should be noted that the highest growth intensity was observed in the guinea pigs of the experimental groups, and especially in the pigs from the III experimental group, where “Yoddar-Zn” and “Protamine” additives were used and ovariectamia was performed. So, the mumps from the experimental groups aged 181-210 days exceeded their counterparts from the control group in this indicator.

The most accurate assessment of the meat productivity of animals can be carried out on the basis of the results of the control slaughter. Indicators of meat productivity are shown in table 2.

table 2 Guinea pig meat performance Indicator Group control I experienced II experienced III experienced The mass of live carcass, kg 68.0 ± 0.45 79.3 ± 3.94 89.5 ± 0.46 104.1 ± 2.60 Weight of fresh carcass, kg 49.03 ± 0.31 55.9 ± 2.01 69.40 ± 0.47 85.4 ± 2.27 Mascara yield,% 72.10 70.49 77.54 82.03 Slaughter weight, kg 47.80 ± 0.34 58.2 ± 2.85 65.17 ± 0.36 78.8 ± 2.63 Slaughter yield,% 70.29 73.39 72.81 75.70 Weight of chilled carcass, kg 44.88 ± 0.51 55.5 ± 2.48 62.90 ± 0.56 71.2 ± 2.25 Pulp mass, kg 27.62 ± 0.23 35.9 ± 0.97 42.79 ± 0.34 49.60 ± 1.28 The yield of pulp,% 61.54 64.68 68.03 69.66 Bone mass, kg 3.65 ± 0.06 4.3 ± 0.35 4.78 ± 0.07 5.3 ± 0.39 The yield of bones,% 8.13 7.75 7.6 7.44 The mass of adipose and connective tissue, kg 13.61 ± 0.24 15.3 ± 0.26 15.33 ± 0.12 16.3 ± 0.38 The yield of adipose and connective tissue,% 30.32 27.57 24.37 22.89 The area of the “muscle eye", cm ² 30.71 ± 0.9 33.75 ± 0.7 38.17 ± 1.1 41.92 ± 0.8 Meat index 7.5 8.3 8.9 9.3 Fasting index 2.03 2,35 2.7 3.04

Analysis of the data in table 2 showed that the pigs of the III experimental group had a maximum live weight (104.1 kg) and a slaughter yield (75.70%) of carcasses. The mass of chilled carcass in animals from the experimental groups was greater than in analogues from the control by 10.62, respectively; 18.02 and 26.32%.

When assessing the meat qualities of the guinea pigs of the studied groups, it was found that the introduction of an additive containing "Ioddar - Zn", "Protamine" into the feed ration positively affects the content of muscle tissue. The yield of carcass pulp of the III experimental group was 69.66% and the superiority over the control group in this indicator was 8.12%. There was also a decrease in the yield of adipose and connective tissue by 7.43%.

Enrichment of the diet of animals with the tested additives leads to an increase in the meatiness index, which is a criterion for assessing the quality of carcasses. This indicator was the highest in the III experimental group and amounted to 9.3 units, which was 1.8 units more than that of the analogues from the control group.

To characterize the quality of the carcasses, a lean index was generally determined from the carcass. From table 2 it is seen that the most lean is the meat of the III experimental group (the highest value of 3.04).

A complete characterization of meat quality assessment is provided by an analysis of its chemical composition, which allows one to judge the amount of protein and fat synthesized in meat, its nutritional value (Table 3).

Table 3 The chemical composition of the longest muscle of the back of guinea pigs Indicator Group control I experienced II experienced III experienced Dry matter% 34.78 33.57 33.45 32.57 Protein,% 25.05 25.98 26.43 27.81 Fat% 8.69 6.45 5.85 3,51 Ash% 1,04 1.14 1.17 1.25 Moisture% 65.22 66.43 66.55 67.43

When assessing the chemical composition of the longest muscle of the back of the experimental animals, it was found that in terms of the dry matter content in it the animals from the experimental groups are superior to analogues from the control group by 1.21, respectively; 1.33 and 2.21%. In terms of protein concentration, the superiority of animals of their experimental groups over animals from the control group was also noted, respectively, by 0.93; 1.38 and 2.76%. The fat content in the meat of pigs from the control group was higher than that of the analogues from the experimental group, respectively 2.24; 2.84; and 5.18%.

In connection with the additional intake of animals from the III experimental group of organic iodine in the form of the additive “Ioddar-Zn”, iodine content in beef obtained from these animals was monitored in comparison with the parameters in the control group (Table 4).

Table 4 The iodine content in the meat of experimental pigs, mcg / kg Indicator Group Control III experienced Iodine 99.44 133.27

Studies have established that the introduction of an additive containing "Ioddar - Zn" into the feed ration increases the iodine content in pork tissues, it is obvious that iodine from the feed additive is absorbed by the body of pigs and accumulates in the tissues.

Samples of meat in castrated pigs had a large area of the muscle eye, and Ioddar-Zn and Protamine additives were used during feeding. Therefore, the production of delicacies is more profitable when processing carcasses of the III experimental group.

Tasting evaluation of guinea pig meat showed that the use of the protein-carbohydrate component “Protamine” and the iodine-containing additive “Ioddar-Zn” did not affect the organoleptic properties of guinea pig meat from the experimental and control groups, but the ovariectomy operation improved the tissue structure, castrati bacon was distinguished by tenderness, juiciness , marble structure of muscle tissue. The figure proposes marble meat obtained by fattening pigs of the claimed method.

Thus, the proposed method allows to increase the efficiency of fattening pigs, to increase meat productivity and quality indicators of the resulting products.

Claims (5)

1. A method of obtaining high-quality marbled meat of pigs, which consists in the use of iodine "Ioddar-Zn" iodine and protein-carbohydrate component "Protamine" in the diet and the operation of an ovariectomy. 2. A method of obtaining high-quality marbled meat of pigs according to claim 1, characterized in that the ovariectomy is performed in pigs aged 3-4 months. 3. A method of obtaining high-quality marbled meat of pigs according to claim 1. characterized in that an ovariectomy is performed after the first farrowing when fattening guinea pigs for meat. 4. A method of producing high-quality marbled meat of pigs according to claim 1, characterized in that the additive “Ioddar-Zn” is administered to pigs aged 3-4 months in the amount of 60-80 g per 1 ton of concentrated feed, protein-carbohydrate components “Protamine” in an amount of 2-3.5% by weight of concentrated feed. 5. A method of producing high-quality marbled meat of pigs according to claim 1, characterized in that the additive "Ioddar-Zn" is introduced to castrated pigs rejected after the first farrowing, in the amount of 60-80 g per 1 ton of concentrated feed, protein-carbohydrate components " Protamine "in the amount of 2-3.5% by weight of concentrated feed.

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