Method for improving pork quality by using nano vitamin A
By injecting nanovitamin A from the initial stage of piglets to weaning, the problems of intramuscular fat deposition and fat distribution in pork quality improvement are solved, and the quality indicators of pork are significantly improved, meeting the consumption demand for high-quality pork.
Patent Information
- Application Number
- CN202411057123.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-08-02
- Publication Date
- 2024-12-13
AI Technical Summary
The quality of pork is difficult to meet consumer needs, especially the problem of achieving high yield, quality and health while improving intramuscular fat deposition and reducing subcutaneous and visceral fat deposition.
From the initial stage of piglets to the weaning stage, 2500 IU/kg of nanovitamin A were injected each time, and a total of 4 injections were injected. By dissolving nanovitamin A in vegetable oil for intramuscular injection, the intramuscular fat content and affecting the composition of muscle fibers, thereby increasing the intramuscular fat content and affecting the composition of muscle fibers. Improve the quality of pork.
It significantly improves the fat content and oxidative muscle fiber content of pig muscle, and improves the quality indicators of pork, such as muscle redness, shear force, cooked meat rate and marble pattern score, meeting human demand for high-quality pork.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of animal breeding, and in particular to a method for improving pork quality by utilizing nano vitamin A. Background Art
[0002] With the continuous development of my country's economy and society, people are no longer only concerned about whether pork is economical, but more concerned about whether it is safe, nutritious and healthy. People's pursuit of delicious food is constantly improving, which has led to changes in consumption concepts and the pork market has ushered in an era of quality consumption. In order to adapt to the trend of consumption upgrading, it is necessary to promote consumption towards green, healthy and safe development and steadily improve the level of residents' consumption.
[0003] At present, the quality of pork is difficult to meet consumer demand, and the improvement of meat quality faces "bottleneck" technical problems. Meat growth is mainly the result of the formation and volume increase of muscle cells and fat cells. However, excessive volume of muscle cells and fat cells will lead to health and product quality problems. Excessive deposition of subcutaneous and visceral fat will destroy animal energy homeostasis, cause inflammation and fat lesions, and reduce carcass utilization and feed conversion. There is often a contradiction between high yield and high quality. So, how to achieve high yield, high quality, and high efficiency, while increasing intramuscular fat deposition without changing or reducing fat deposition in subcutaneous and visceral areas, has become an urgent problem to be solved.
[0004] Vitamin A is a fat-soluble vitamin necessary for animals to maintain normal metabolism and function, and is involved in regulating many physiological processes in animals, including vision maintenance, reproduction, growth and development, immune function, cell differentiation, etc. There are few reports on the regulatory effects of vitamin A on pig growth and development, and there are no reports on increasing the growth rate of newborn piglets by injecting Nano VA. Summary of the invention
[0005] The purpose of the invention is to provide a method for improving pork quality by utilizing nano vitamin A.
[0006] In order to achieve the purpose of the present invention, the present invention provides a method for improving pork quality by using nano vitamin A, wherein nano vitamin A is injected into the piglets' muscles from birth to weaning stage.
[0007] Furthermore, from birth to weaning, 2500 IU / kg body weight was injected each time, once a week, for a total of 4 injections.
[0008] Nano vitamin A can be dissolved in an appropriate amount of vegetable oil (such as corn oil) for injection.
[0009] Furthermore, the pork quality includes but is not limited to increasing the intramuscular fat content of pigs and increasing the oxidative muscle fiber content in pig muscle tissue.
[0010] By means of the above technical solution, the present invention has at least the following advantages and beneficial effects: Vitamin A is an essential element for the growth and development of animals and is involved in regulating various life processes of animals. The present invention selects to inject nano vitamin A (Nano VA) into the pig muscle during the window period (early growth period) of intramuscular fat production regulation to increase the intramuscular fat content and improve meat quality. Therefore, intramuscular injection of Nano VA into newborn piglets is an effective method to improve meat quality. BRIEF DESCRIPTION OF THE DRAWINGS
[0011] Figure 1 In the preferred embodiment of the present invention, the injection of Nano VA at the early stage significantly increased the intramuscular fat content of pigs. A: intramuscular fat content; different lowercase letters indicate significant differences; B: HE staining results; C: Oil Red O staining results.
[0012] Figure 2 The effect of Nano VA injection on muscle fiber type in the primary stage in the preferred embodiment of the present invention. A: The expression level of the gene representing the muscle fiber type; different lowercase letters indicate significant differences; B: Immunofluorescence staining results; C: ATPase staining results. DETAILED DESCRIPTION
[0013] The present invention provides a method for improving pork quality by using Nano VA. By injecting Nano VA into the muscle of newborn piglets, the intramuscular fat content is increased without affecting the subcutaneous fat content, and the composition of muscle fibers is affected, thereby improving the meat quality and meeting the human demand for high-quality pork.
[0014] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are all commercially available products.
[0015] The nano vitamin A used in the following examples was purchased from Shanxi Weinengda Biotechnology Co., Ltd.
[0016] Example 1
[0017] 1. Experimental Methods
[0018] 1. Experimental animals and treatment
[0019] 48 newborn Duroc piglets of the same batch with no significant difference in initial weight were randomly divided into 3 groups, with 16 replicates in each group. On the basis of normal lactation, the newborn piglets were intramuscularly injected with 0, 1500 IU, and 2500 IU of Nano VA (Nano VA was dissolved in an appropriate amount of corn oil for injection), once a week, for a total of four injections. The piglets were weaned at 21 days of age and had free access to food and water after weaning.
[0020] 2. Meat quality test
[0021] The piglets were slaughtered at six months old. They were fasted for 24 hours before slaughter and meat quality was tested before slaughter. Test indicators included intramuscular fat content, meat color, conductivity, pH, marbling score, drip loss, cooked meat rate, muscle tenderness, etc.
[0022] (1) Flesh color
[0023] Measurement time: within 1-2 hours after the pig stops breathing; Measurement site: longissimus dorsi muscle at the junction of the thoracic and lumbar vertebrae; Measurement method: divide the meat sample into two and place it flat on a white porcelain plate, measure three points for each parallel sample, and the relative deviation between the measurement results of the two parallel samples should be less than 5%.
[0024] (2) Muscle pH
[0025] Determination time: measure within 45 minutes after the pig stops breathing, recorded as pH1; measure 24 hours after the pig stops breathing, pH24; measurement site: longissimus dorsi muscle of the 1st to 2nd thoracic vertebral segment from the bottom; determination method: use a special pH meter for determination, the accuracy requirement is 0.01; measure two parallel samples for each meat sample, and measure each parallel sample 3 times; the relative deviation between the measurement results of two parallel samples should be less than 5%, otherwise, repeat the measurement immediately.
[0026] (3) Muscle conductivity
[0027] The measurement is consistent with the location for measuring flesh color, and the instrument instructions are followed, with 3 replicates for each individual.
[0028] (4) Drip loss
[0029] Determination time: within 1h-2h after the pig stops breathing; Determination site: longissimus dorsi muscle of the 3rd to 4th thoracic vertebrae from the bottom; Sample preparation: remove the peripheral fascia of the meat sample, and cut it into 3 meat strips of about 4 cm × 4cm × 4cm along the direction of the muscle fibers; weigh the weight of each meat strip before hanging on a balance, and record it by number; hang one end of the meat strip with a hook, put it in a 50ml centrifuge tube to prevent the meat sample from contacting the wall of the centrifuge tube, and store it in a 4-degree refrigerator for 48h; take out the meat strip, use filter paper to absorb the moisture on the surface of the meat strip, weigh the weight of each meat strip after hanging, and record it; Calculation method: Drip loss = ((weight after hanging - weight before hanging) / weight before hanging) × 100%.
[0030] (5) Cooked meat rate
[0031] Sampling time: within 1h-2h after the pig stops breathing; Sampling part: take about 100g of the middle section of the psoas major muscle of the left carcass, peel off the outer membrane and attached fat, and weigh it; make three parallel samples for each individual; place them in an aluminum pot and steam them in boiling water for 30 min, then take them out and hang them in a cool place for 30 min before weighing them.
[0032] Cooked meat rate = (weight after steaming - weight before steaming) / weight before steaming × 100%
[0033] (6) Muscle tenderness
[0034] Sampling time: within 1-2 hours after the pig stops breathing; Sampling site: longissimus dorsi muscle at the 13th-16th lumbar vertebrae; The meat sample is aged in a refrigerator at 0-4℃ for 72 hours (or 96 hours); It is placed in a constant temperature water bath at 80℃ and heated until the center temperature of the muscle reaches 70℃; After cooling to room temperature, a meat sample with a length of 3 cm and a cross-section of 1 square cm is cut in a direction parallel to the muscle fibers; The shear force is measured with a muscle tenderness meter, and the unit is expressed in kg.
[0035] (7) Intramuscular fat content
[0036] Sampling time: within 1-2 hours after the pig stops breathing; Measurement site: longissimus dorsi muscle at the lumbar spine, remove the peripheral fascia, take about 100g, pack into 3 bags, write labels, and place at -20℃ for testing.
[0037] (8) Scoring and photographing of marble patterns.
[0038] 2. Experimental Results
[0039] 1. Injection of Nano VA in the early stage significantly increases the intramuscular fat content of pigs
[0040] like Figure 1 As shown in A, the intramuscular fat content of the pigs in the high-dose Nano VA injection group reached 5.8%, which was significantly higher than that of the control group ( P <0.05), there was no significant difference between the low-dose Nano VA injection group and the control group ( Figure 1 A, P >0.05). The results of oil red staining and HE staining showed that the intramuscular fat content of piglets in the high-dose Nano VA injection group was significantly higher than that in the control group ( Figure 1 , B and C, P <0.05). This proves that Nano VA injection in the early stage can significantly increase the intramuscular fat content of pigs.
[0041] 2. Injection of Nano VA in the early stage significantly increased the content of oxidative muscle fibers
[0042] As shown in Table 1, the expression level of MyHCⅠ in the muscle tissue of piglets injected with Nano VA was significantly higher than that in the control group ( Figure 2 A, P <0.05), the expression level of MyHCⅡb was significantly lower than that of the control group ( P <0.05). Immunofluorescence results and ATPase staining results showed that the content of type I muscle fibers in the longissimus dorsi muscle of piglets injected with high doses of Nano VA was significantly higher than that in the control group ( Figure 2 , B and C, P <0.05), the content of type II muscle fibers was significantly lower than that of the control group ( P <0.05). This proves that the injection of Nano VA in the early stage significantly increased the content of oxidative muscle fibers.
[0043] 3. Nano VA injection in the early stage significantly improves pork quality
[0044] As shown in Table 1, the muscle redness a, shear force, cooked meat rate, meat color score, and marbling score of piglets injected with high doses of Nano VA at 200 days of age were significantly higher than those of the control group ( P <0.05), indicating that Nano VA injection at the early stage significantly improved pork quality.
[0045] Table 1 Effects of Nano VA injection on pork quality during the early stage
[0046] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements can be made based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.
Claims
1. A method for improving pork quality using nano vitamin A, characterized in that: Nano vitamin A is injected intramuscularly into piglets from birth to weaning.
2. The method according to claim 1, characterized in that During the period from birth to weaning, inject 2500 IU / kg body weight each time, once a week, for a total of 4 injections.
3. The method according to claim 2, characterized in that Dissolve nano vitamin A in an appropriate amount of vegetable oil for injection.
4. The method according to claim 3, characterized in that The vegetable oil is corn oil.
5. The use according to claim 5, characterized in that: The pork quality includes: increasing the fat content in pig muscle and increasing the oxidative muscle fiber content in pig muscle tissue.