Feed additive for slowly decreasing adverse effect on pork quality caused by transportation and slaughtering stress

Abstract

The invention relates to a feed additive for slowly decreasing adverse effect on pork quality caused by transportation and slaughtering stress; the feed additive comprises magnesium aspartate, magnesium sulfate, calcium chloride, calcium propionate, organic selenium, vitamin E, glucose, sodium bicarbonate and potassium bicarbonate. The feed additive adopts a nutrition method to slowly decrease the pork quality caused by transportation and slaughtering stress, the main nutrition addition ingredients choose essential nutrition ingredients which can effectively regulate a pig organism oxidation and antioxidant balance system, a neuroendocrine system, a glycometabolism system and an acid base balance system, the stress can be slowly decreased effectively, the incidence rate of low-quality pork is reduced, and the pork quality is improved. By adding the feed additive at different weight phases of growing-finishing pigs, the incidence rate of low-quality pork is obviously lower than that of a group which is not added with the feed additive, and the pork quality is obviously higher than that of the group which is not added with the feed additive, thereby greatly improving the economic benefit of raising farms and packinghouses.

Description

technical field [0001] The invention relates to a feed additive for alleviating the adverse effects of transportation and slaughter stress on pork quality. Background technique [0002] Because the breeding of high-lean meat breeds or strains has brought obvious negative effects on the sensory quality of pork, poor quality pork such as PSE meat (pale, soft and water oozing), DFD meat (dark, hard and dry), yellow fat Meat (fat is yellow) and sour pork, etc. occur from time to time, especially under the conditions of strong stress in transportation and slaughter, the occurrence rate is higher, causing a large amount of economic losses. Although with the development of genetic science, a large number of pigs containing halothane or sour pork genes were eliminated, however, even if malignant hyperthermia (MH) pigs were removed by DNA probe detection, in normal pigs (non-mutant), poor quality meat Still can happen. Studies have shown that the quality of pork is affected by many...

AI Technical Summary

Problems solved by technology

[0002] Because the breeding of high-lean meat breeds or strains has a significant negative impact on the sensory quality of pork, poor quality pork such as PSE meat (pale, soft and oozing), DFD meat (dark, hard and dry), yellow fat Meat (fat is yellow) and sour pork, etc. occur from time to time, especially under strong stress conditions of transportation and slaughter, causing a large amount of economic losses

Although with the development of genetic science, a large number of pigs containing halothane or sour pork genes were eliminated, however, even if malignant hyperthermia (MH) pigs were removed by DNA probe detection, in normal pigs (non-mutant), inferior meat still can happen