Method for reducing stress and improving meat quality of live pigs by using protein acetylation inhibitor

Abstract

The invention discloses a method for reducing stress and improving meat quality of live pigs by using a protein acetylation inhibitor. The method comprises the following steps that curcumin is injected in an abdominal cavity half an hour to 1 hour before slaughtering with the dosage of 15-20mg / kg, so that the stress level of the live pigs can be obviously reduced, and stress level reduction is shown as the reduction of the concentrations of creatine kinase, lactic dehydrogenase, cortisol and heat shock protein in blood; and the meat quality of main cut meat such as shoulder meat, longissimus dorsi, psoas major, musculi semimembranosus and semitendinosus musele is obviously improved, and the meat quality improvement shows that the activity of creatine kinase and hexokinase is reduced, the activity of pyruvate kinase is increased, the glycogen and ATP content is high, the lactic acid content is low, the muscle pH reduction is slowed down, and the PSE meat occurrence rate is reduced. The method not only can reduce the animal stress, but also can improve the meat quality.

Description

technical field [0001] The invention relates to a method for improving pig stress and meat quality by using protein acetylation inhibitors, and belongs to the technical field of food processing. Background technique [0002] In my country, pork is one of the indispensable animal source foods for most people, and it is an important source for people to obtain high-quality protein, heme iron, zinc, and B vitamins. In recent years, as people's requirements for a better life have become higher and higher, there are many high-quality pork products among them. [0003] In the process of industrialized pig slaughtering and processing, due to the influence of factors such as long-distance transportation, high-temperature and high-humidity climate, low temperature and cold temperature, and improper driving by humans, animals are seriously stressed before slaughtering, and PSE meat (Pale Soft Exudative Meat, white muscle) etc. The incidence of pork with poor appearance and eating qua...

AI Technical Summary

Problems solved by technology

Patent applications (201310607656.5) and (201911007241.8) mention that two mixed feed additives containing curcumin can improve pork quality to a certain extent, but both need to be mixed with other ingredients, and the role of curcumin is not clear

At the same time, the use of this type of additive in the production process has a long use time, high overall cost, and unstable effect, and there are certain limitations in technology promotion.

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