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Live pig pre-slaughter resting agent and application thereof

A technology for live pigs and resting, which is applied in application, animal feed, additional food elements, etc. It can solve the problems of poor water retention, economic loss in the meat industry, weight loss, etc., and achieve the effects of improving water holding capacity, low formula cost, and improving meat color

Inactive Publication Date: 2011-06-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the detection rate of PSE meat in my country is extremely high, ranging from 10% to 30%, and as high as 60% to 70% in some areas. PSE meat is a kind of inferior pork. Economic losses

Method used

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  • Live pig pre-slaughter resting agent and application thereof
  • Live pig pre-slaughter resting agent and application thereof
  • Live pig pre-slaughter resting agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, the influence of pre-slaughter resting agent on pork quality

[0021] Method I

[0022] 1. Preparation of pre-slaughter resting agent for pigs

[0023] Thoroughly mix soybean hydrolyzed protein (HVP), soybean essence, white granulated sugar and edible salt according to the mass fraction ratio of 3:2:50:45 to obtain the resting agent for pigs before slaughter.

[0024] 2. Preparation and usage of resting liquid for pigs before slaughter

[0025] 1. Preparation method of resting solution

[0026] The resting agent obtained in step one and tap water are formulated into a resting solution according to a mass fraction ratio of 2:100.

[0027] 2. The usage of resting solution

[0028] Within 12 hours before the pigs are slaughtered, according to the drinking amount of 2.0Kg / per head of the resting liquid, the resting liquid is passed through the pipeline or directly added to the drinking trough of the pigs’ resting pen, and the drinking temperature is 28 ° C...

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Abstract

The invention discloses a live pre-slaughter resting agent and application thereof. The live pre-slaughter resting agent provided by the invention comprises hydrolyzed vegetal protein, food flavor, cane sugar and edible salt. The live pre-slaughter resting agent provided by the invention can provide sugar, carbon sources such as salt and hydrolyzed vegetal protein (HVP), mineral substances, amino acid, vitamins and other compound balance nutrients, which are easy to rapidly absorb; through adding the soybean flavor, the palatability is increased, and the quantity of the resting agent drunk by the live pig is increased. When the live pig uses the resting agent during the resting, the severity and the occurrence of live pig slaughtered PSE (Pale, Soft and Exclusive) meat can be reduced, the consumption of live pigs is lowered, the slaughter yield is increased, and the meat color is improved and the water binding capacity is enhanced. The live pre-slaughter resting agent has the advantages of simplicity in preparation, low formula cost and convenience for production, use and industrialized popularization, and is a novel live pre-slaughter stress inhibiting method.

Description

technical field [0001] The invention relates to an ante-slaughter resting agent for pigs and an application thereof. Background technique [0002] Before slaughter, pigs generally face stress stimuli such as tying, long-distance transportation, strenuous exercise, noise, driving, heat radiation, crowding, fighting, high temperature, electric stun, and environmental mutations, and these stimuli will promote dehydration and electrolyte loss in pigs. Imbalance, negative energy balance, excessive consumption of muscle glycogen, protein and fat breakdown and other stress responses. In this way, a large amount of lactic acid is produced. The accumulation of lactic acid leads to a decrease in the pH value of the muscle, denaturation of muscle protein, and a decrease in the ability of the muscle to absorb water, thereby exuding a large amount of juice, and the meat color becomes pale, which will lead to PSE pork (Pale, Soft and Exudative pork). PSE meat is also called watery pork,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/16A23K1/175A23K20/147A23K20/163A23K50/30
Inventor 张春晖张德权王中帅莫海珍
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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