Pork quality by many factors, which play a leading role in the pig breeds, such as Duroc, Pietrain pig meat quality such as very different; followed by feeding and management, in particular, animals were slaughtered a few days or hours before more important. Moreover, from transport to slaughter, slaughter techniques, frozen carcass, sale or storage of meat before consumption and so have an impact on meat quality. Now, however, an increasing number of animal nutritionists recognize the composition of diet on meat quality is also very important influence, particularly vitamin and mineral diet.
The new version of the standard diet of livestock and poultry meat only emphasize a few aspects: color, texture, shelf-life of fresh meat or good taste of the time, whether the selling. Dietary vitamins, minerals, according to animal species, meat quality, to determine objectively. Now people of vitamin E, vitamin C, riboflavin, and potassium and magnesium minerals more emphasis. Objective: to maintain a long delicious livestock early in the vitamin to, minerals on the improvement of meat quality research focused on the pork. Although beef and poultry continue to increase international trade, and more and more attention by researchers, but to improve the meat quality is still an important issue. In the long-term pursuit of the lean hog, growth rate, the pig’s genetic improvement to increase the company is now improving the quality of pork. The pigs on the bold choice to take into account the same time reducing backfat thickness may be a corresponding reduction of marbling or intramuscular fat content. Illinois pigs nutritionists Harold Rosson noted that the decrease in muscle fat content may reduce the quality of pork, in particular, reduce the flavor, tenderness, water holding capacity and so on. The role of vitamins before and after slaughter. Vitamin E is an effective antioxidant, can inhibit the oxidation of fat in muscle tissue.
Dietary vitamin E can reduce the fat oxidation (acidification rate of decline) and water loss (before cooking and water loss during cooking), while improving the color of the meat, increase shelf life. Moreover, when the diet was higher than NRX (1998) the minimum level of dietary vitamin E can improve pig daily gain and feed conversion ratio. Abroad now Dietary vitamin research focuses on applications that form of vitamin E-synthetic or natural. The results show that the absorption of pig is the former on the latter twice, but the latter is more likely to remain in the organization. Another vitamins – riboflavin, or VB2 is the amino acid and fat metabolism in the important nutrients, and the quality of the meat. A large number of studies have shown that the required deposit equivalent protein equivalent of fat deposition than riboflavin high six times. This indicates that the more lean meat deposition required for the greater amount of riboflavin. Some scholars have pointed out that the current NRC (1998) on the riboflavin requirement of the provisions have become obsolete, it is primarily for high-lean pigs designed. From the early 70s, researchers began to try to add vitamin C to improve pork color.
However, most long-term vitamin C test using the method. Their aim is to use large doses of vitamin C to reduce the slaughter process sugar glycolysis, to optimize the concentration of oxalate purpose. The researchers previously to glycolysis (glucose and other carbohydrates in the muscle of transforming lactic acid), fresh pork color, water absorption together. Epworth State University researchers found that feeding a single vitamin C290mg (783mg/kg) to improve the drip of pork, meat color stability back. Meanwhile, the world’s leading vitamin manufacturers Roche said vitamin C is one of the most unstable vitamins. Expanded, granulating, heating can reduce the vitamin C quality. Minerals to support muscle growth and meat integrity. Mentioned minerals, pig nutritionists now is I have seriously neglected the growth of the late addition of potassium level. Potassium is the third essential minerals in pigs, the first muscle to be minerals. Potassium can not only promote the absorption of amino acids, in particular, can increase the utilization of lysine. Scientifically speaking, NRC recommended dietary pigs addition of potassium is also outdated. Potassium on the hydraulic system of pork and suitable PH value of the organization are important. At the same time, potassium can reduce the PSE (pale, softexudative syndrome) incidence of meat. Currently, the most serious neglect of pigs, nutritionists magnesium dosage in the growth of late. And function similar to potassium, magnesium is also involved in protein synthesis.
Furthermore, the addition of magnesium can also decrease water loss by improving the quality of meat color, reduce the incidence of PSE meat. Mike Ellis and other researchers at the University of Illinois research support from the Australian scholar of wheat aspartic acid magnesium, magnesium chloride in the investigation. Their research shows that the latter two in improving to the same absorption edge than the former price. Researchers will study the United States focused on MgSO4.7H2O on 2 ~ 5 days before slaughter in corn – soybean grain (2.72 kg / per day / per head) in each pig daily added 3.2MgSO4 · 7h2O. Ken Purser also involved researchers at the University of Illinois, he pointed out two days before slaughter to add MgSO4 · 7h2O can improve pork color, firmness, reduce water losses. The United States after the Netherlands followed by a study of the magnesium salt additives. The study showed that in pig diets supplemented with 0.2 to 0.5% magnesium acetate, add the pork quality of winners on the development of standards for a series of magnesium acetate added to improve the quality of 7%, also reduced incidence of PSE meat. Moreover, diets supplemented with magnesium can improve the pig’s growth rate, feed conversion rate, reduce the incidence of swine cannibalism. Normal metabolism in animals to add the acetic acid, can be completely absorbed. Nutritionists know about adding vitamins and minerals on the meat quality, mainly based on clinical nutrition to address the lack of animal growth performance.
However, the international meat market, increasing professionalism and specialization, the main provider of beef, pork, poultry. Moreover, the combination of vertical and horizontal food chain, making even the supermarket meat processors can be specified animal nutrition system. So pig nutritionists must consider the composition of feed to produce higher quality meat.