In the past, the breeding of pigs was mainly to improve the meat production performance, while increasing the lean meat rate, accompanied by the deterioration of meat quality, resulting in huge economic losses. The main factors affecting the deterioration of pork quality are genetic factors, nutritional factors, pre-slaughter treatment and post-mortem treatment. In addition, oxidation of lipids is a major cause of deterioration in muscle food quality during storage and processing of pork. It is imperative to solve the problem of pork quality change and the deterioration of meat quality during storage and processing.
Vitamin E has 8 forms of α-, β-, γ-, δ-, among which α-tocopherol has the highest activity, and its structure is a 6-hydroxychroman ring and a 16 carbon atom isoprenoid. The composition of the side chain, the hydroxyl group on the color ring is related to the anti-oxidation effect, which can provide a hydrogen to the free radicals of the genus, and interact with the free electrons to inhibit the free radicals, thereby inhibiting the chain reaction of lipid oxidation. Vitamin E also has anti-heat stress, improved immunity and sow fertility. This test is intended to provide a basis for rationally addressing the deterioration of pork quality and the deterioration of meat quality during storage and processing.
Materials and Methods Test Materials The test pigs were Du Changda hybrid pigs from the Research Seedling Center of Tangjinshen Group; there were 4 kinds of test diets, and the test diet basic diets were all fed with the company's 180' medium pig premix. In the diet, the control group did not add vitamin E. The vitamin E in the test group was 100 mg/kg (B diet), 200 mg/kg (B diet) and 300 mg/kg (D diet). .
Thirty-two Du Changda ternary crossbred pigs with an average body weight of 58.87 kg were randomly divided into 4 groups, 8 in each group, half male and half female, and fed the above 4 diets for 35 days. . During the test, the test pigs were fed ad libitum (dry feed) and free to drink. At the end of the experiment, 6 pigs were randomly selected from each group for slaughter and the meat quality index was determined.
Determination of the indicator meat color, hydraulic power, pH, drip loss measurement, fresh meat low temperature storage period and water seepage rate.
Test results and analysis It can be seen from the graph that the meat color of the vitamin E test group is superior to the control group, and the meat color tends to become better as the vitamin E addition amount increases. Fresh meat was stored at 4 ° C for 24 hours, and its flesh color fading rate test group was smaller than the control group, indicating that vitamin E can improve the color of the meat and has a protective effect on the flesh color. The pH of the test group was not significantly different from that of the control group (P>0.05). The hydraulic strength of the test group was higher than that of the control group, and the treatment group with 300 mg of vitamin E per kilogram was significantly higher than the control group (P<0. 01); The drip loss of the test group was lower than that of the control group (P>0.05). The fresh meat is cut into pieces in a perforated fresh-keeping bag, and placed in a fresh-keeping bag under a plurality of layers of filter paper in an iron basket for 4 days under the condition of 412, and the moisture exudation rate of the fresh meat is detected, and the result indicates that the vitamin is added. The water exudation rate of the test group of E was lower than that of the control group (P>0.05).
In addition, the shelf life of the meat sample under conditions of 412 was determined by observing changes in the shape, color and odor of the meat sample. The results showed that the shelf life of the test group was significantly longer than that of the control group, indicating that vitamin E can prolong the meat to some extent. Storage period at low temperatures.
Discussion Vitamin E can improve the color of the meat. By comparing the fading rate of each processed meat color under the condition of 412 for 24 hours, it was found that the addition of vitamin E can reduce the fading rate of meat color, which indicates that vitamin E can protect the flesh color and delay the oxidation of flesh color, which is consistent with the research results of Osborne et al. The mechanism of action may be that vitamin E indirectly delays the oxidation of oxygenated myoglobin by directly preventing lipid oxidation. The addition of vitamin E can reduce the drip loss to a certain extent (P>0.05), and significantly improve the hydraulic power, which is basically consistent with the results of previous studies; reduce (200 mg and 300 mg per kilogram of vitamin E added) pork in 412 conditions The water stored under the oozing is consistent with the results of Monahan et al. (1994). The possible mechanism is to protect the integrity of muscle cells by preventing the oxidation of membrane lipids, thereby inhibiting the extravasation of muscle pulp through the muscle cell membrane. .
Add vitamin E (200 mg per kilogram) to the diet of fattening pigs weighing about 60 kg, and continue feeding for more than 35 days. The flesh of the test pork is bright red and the pH is normal; the water is good, and the treatment of adding vitamins is very good. In the control group (P<0.01); drip loss, low moisture exudation rate under 412 conditions; significantly prolonged the shelf life of fresh meat. Therefore, adding vitamin E to the fattening pig diet and feeding it for a suitable period of time can improve the meat quality of the pig and increase the economic benefit of the pig industry.
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