生产优质猪肉

1、Producing Quality Pork消费优质猪肉Mike Ellis, Ph.D.麦克艾利斯博士Department of Animal SciencesUniversity of Illinois 伊利诺大学动物科学系 .PORK MARKETING CHAIN猪肉的市场链Breeder 育种者Commercial Producer 商品猪消费者Slaughterer 屠宰者Meat Processor 肉类加工者Wholesaler/Distributor 零售商/销售者Retailer 零售商CONSUMER 消费者.What is Meat Quality ?什么是猪肉质量Qu

2、estions that consumers ask about pork:Is it safe and healthy ? 猪肉平安和卫生吗?Does it taste good ? 猪肉味道好吗?How was it produced ? 如何消费的?Major components of pork quality主要质量目的Composition 成分Sensory 感官的 Technological 技术的Hygienic & Toxicological 卫生和毒理学的Nutritional 营养的Diet and health 饮食与安康Welfare and production

3、issues 福利和消费条例消费者常问的问题：.Meat Quality IS Important to Producers肉质对消费者是重要的Quality determines consumer satisfaction and consumption levels质量决议着消费者的称心度和消费程度Poor quality results in significant product and economic loss for the industry and a lower price to the producer for pigs 低质量引起加工产品和加工效益的显著损失并导致消费者的

4、猪价下降Major export markets demand high quality and pay a high price 主要的出口市场需求高质量并支付高价钱Base price for pigs is increased by exports (estimated at up to $5 extra per pig in the US) 出口猪的基价提高(在美国估计每头猪额外添加5美圆).Economic Loss Associated with Nonconformities in Carcass Trim因胴体修整导致的经济损失19932003Condemnations$1.0

5、0$1.20Skin$0.01$0.02Bruises$0.08$0.08Abscesses/Injection Sites$0.47$0.57脓肿/注射部位Arthritis$0.08$0.12Broken Bones$0.59$0.30废弃皮肤青肿关节炎骨折.Condemnations of US Market Hogs美国肉猪废弃率废弃缘由 平均(%)疾病脓肿关节炎青肿皮肤病骨折注射部位药物残留其它.Economic Loss Associated with Nonconformities in Carcass Composition因胴体组成问题导致的经济损失胴体过肥胴体过瘦肌间脂肪腹

6、肉过薄腹肉过厚体重不整齐.Economic Loss Associated with Nonconformities in Muscle Quality因肌肉质量异常导致的经济损失双颜色肉惨白、柔软、渗出性肉深色、坚实、枯燥肉系水力低下皮下淤血大理石纹.Total Economic Loss Associated with Nonconformities of Carcasses in US Slaughter Pigs美国屠宰猪胴体异常导致的总经济损失修整质量损失成分损失总计.新生仔猪保育期仔猪肥育猪种猪新生仔猪肥育猪种猪皮下注射 针号 针长(英寸)肌肉注射 针号 针长(英寸).Major

7、economic components of pork quality猪肉质量的主要经济成分Muscle color and water-holding capacity 肌肉颜色和系水力Eating quality ? 食用质量?.Color and Water Holding Capacity Conditions in Ham and Loin Muscles of US Market Pigs (2003)的美国肉猪后腿肉和腰肌色泽和系水力ClassificationAverage, %Pale, soft and exudative15.5Normal color/firmness/

8、structure82.6Dark, firm, and dry1.9类别 平均%惨白、柔软、渗出性肉正常色泽/坚实度/构造深色、坚实、枯燥肉.Measurement of pork quality猪肉质量的测定What to measure ? 测定什么?When to measure ? 什么时候测定?What measurement technology ? 什么测定技术?.Muscle Glycogen Metabolism肌肉糖原代谢Glycogen糖原葡萄糖6-磷酸葡萄糖乳酸.Postmortem pH Decline and Pork Quality宰后pH值下降与猪肉质量Nor

9、mal正常肉Acid meat酸猪肉DFD黑猪肉PSE白猪肉.Water Holding Capacity系水力 4.5 5.0 5.5 6.0 Muscle ultimate pH 最终肌肉pH值Relationship between muscle ultimate pH and water holding capacity肌肉最终pH值与系水力的关系.Pork QualityNutrition营养Genetics遗传Climate气候Slaughter Wt.屠宰重Transport Time/Distance运输时间/间隔Animal Handling动物处置Lairage Time待

10、宰时间Aging Time熟化时间Post slaughter treatment宰后处置Slaughter屠宰Cooking烹调Factors Affecting Pork Quality影响猪肉质量的要素Social/Physical Environment社会与自然环境肉质.Pale Soft Exudative Pig MeatCAUSES惨白松软渗出猪肉的缘由 Rapid post mortem glycolysis immediately after slaughter results in a combination of low pH and high muscle tempe

11、rature 宰后糖原迅速酵解导致pH值低和肌肉高温Proteins denatured 蛋白量变性Reduced water holding capacity and pale color 降低系水力且肉色惨白.Pale Soft Exudative Pig MeatPREVENTION惨白松软渗出猪肉的预防Reduce rate of post mortem glycolysis 降低宰后糖原酵解速度REDUCE PRE-SLAUGHTER STRESS 减少宰前应激KEEP ANIMALS COOL 坚持动物凉爽USE STRESS RESISTANT GENOTYPES 采用抗应激基因

12、型REDUCE CARCASS TEMPERATURE 降低胴体温度.Pale Soft Exudative Pig MeatREDUCE PRESLAUGHTER STRESS惨白松软渗出猪肉(PSE)-减少宰前应激Loading facilities and on-farm handling 装载条件和猪场内处置Truck design 货车设计No mixing - handle in small group 不混装-以小群装运Transport at cool times of day 在一天内的凉爽时装运Unloading and lairage facilities 卸货和待宰条件

13、Resting before slaughter 宰前休憩Water sprays 喷水Pre-slaughter handling 宰前处置No electric prods 不要电刺激.Pietrain.Halothane carriers氟烷基因携带者 Significant advantages in dressing percent, carcass lean, and feed efficiency.在屠宰率,胴体瘦肉率和饲料报酬上有显著优点Significant disadvantages in muscle color and water holding capacity 在肌

14、肉颜色和系水力方面有显著缺陷.Mating programs to exploit the Halothane gene利用氟烷基因的配种方案Sire公NnSire公nnDam母NNDam母NN Nn, NNNn.Rendement Napole Gene.Effect of RN gene on meat qualityRN基因对肉质的影响Number of studies研讨次数Av. difference(RN- - rn+rn+)基因型差别Range 范围最终pH值 滴水损失,% Napole 产量 EEL 肌肉反射值 .Influence of proportion of Duroc

15、 genes on carcass and eating quality traits (MLC, 1991)杜洛克基因的比例对胴体和食用质量的影响Percentage Duroc杜洛克比例 0 25 50 75P2 backfat depth, mm背膘厚10.2a 11.2b 11.7b 12.8Intramuscular fat, %肌内脂肪 .70a .86a 1.08c 1.27dPSE carcasses, % PSE比例 8.3a 5.4ab 1.6bc 0.10cTaste panell: 品味测定Tenderness 嫩度 4.96a 5.03a 5.32b 5.38bJui

16、ciness 多汁性 4.09a 4.11a 4.18a 4.38bPork flavor风味 3.88 3.99 3.96 3.981 8-point scale; lower values = poorer quality 8分制; 分低=质差惨白、松软、渗出肉.Breed differences in meat quality (NPPC, 1995)肉质的种类差别Ult.IMFShearTaste Panel1pH(%)force (kg)Tender Juicy 最终pH 肌内脂肪 剪切力 嫩度 多汁Berkshire巴克夏5.912.415.743.503.4Danbred HD丹

17、育5.752.335.813.453.4Duroc杜洛克5.853.035.653.383.3Hampshire汉普夏5.702.575.863.363.4NGT Large White大白5.842.155.863.163.4NE SPF Duroc杜洛克5.882.716.093.363.4Newsham Hybrid新汉5.822.2Spot斑点5.832.355.913.153.3Yorkshire约克夏5.842.31Lower values = poorer quality 低值=劣质.Potential Nutritional Ap

18、proaches to Improving Pork Color and Water-holding Capacity改良肉色和系水力能够的营养途径Feed withdrawal prior to slaughter 宰前停食Magnesium 镁Vitamin E and Selenium 维E和硒Vitamin C and sodium oxalate 微C和草酸钠Vitamin D3 维D3Creatine 肌酸Reduced dietary starch levels 降低饲粮淀粉程度Sugar feeding 喂糖Tryptophan色胺酸Conjugated linoleic ac

19、id 结合亚油酸Oral electrolytes 口服电解值Betaine 甜菜碱Carnitine 肉碱.Feed Withdrawal Prior to Slaughter宰前停食Potential Advantages 能够的优点Reduced gut fill & lower incidence of punctured stomachs 降低肠道丰满度和刺破胃的发生率Reduced muscle glycogen contents at slaughter 屠宰时降低肌肉糖元含量Higher muscle ultimate pH 肌肉最终pH值较高Improved meat qua

20、lity - water holding capacity and color 改善肉质-系水力和肉色Reduced feed costs 减少饲料耗费Potential Disadvantages 能够的缺陷Reduced carcass yields 降低胴体产量Food safety 食品平安Practical application 实践运用Animal welfare 动物福利.Feed Withdrawal Prior to Slaughter宰前停食Variable effect on meat quality 对肉质影响不定Response may be dependent o

21、n 结果可取决于Other stressors such as mixing and pre-slaughter handling. 其它应激要素，如混群和宰前处置Social factors such as group size and floor space allowance 群居要素如分群大小和每猪占地面积Feeding patterns饲喂方式.Means differ between genders (P 0.05) 性别间均数差别显著Diurnal pattern of feed consumption 每天的饲料耗费方式 一天的时辰(点钟) 饲料耗费 (占总量的百分比)小母猪

22、公猪 阉公猪.Oxidative Changes in PorkOxidation in pork during storage leads to贮藏期猪肉的氧化导致Oxidative rancidity氧化性酸败Deterioration in color肉色退化Decreased membrane stability ?降低膜的稳定性?Increased water loss ?添加水分损失?.Enhanced Antioxidant Activity提高抗氧化性Potential benefits:潜在的益处Health benefits for consumer 有利于消费者的安康Re

23、duced post mortem oxidation in pork 减少宰后猪肉的氧化Maintenance of pork color坚持猪肉的颜色Improved water-holding capacity提高系水力Reduced oxidative rancidity and off flavors减少氧化性酸败和异味Increased shelf life延伸货架寿命.Potential Dietary Antioxidants潜在的饲粮抗氧化剂Vitamins 维生素F和CE and CMinerals 矿物质Manganese, Selenium 锰和硒“Natural An

24、tioxidants天然抗氧化剂Spices, Plants, and Plant Extracts 香料,植物,和植物提取物.Dietary vitamin E and pork quality饲粮维生素E与猪肉质量Vitamin E is an antioxidant that can prevent changes in pork associated with post mortem oxidation (reduced color and water-holding capacity) 维生素E是抗氧化剂,能防止宰后氧化引起的肉量变化(肉量变浅和系水力降低)Dietary vitam

25、in E levels(DL-tocopherol) 饲粮维生素E的程度To prevent deficiency symptoms = 11 to 30 mg/kg 预防缺乏症=1130毫克/千克To improve pork quality = 100 to 800 mg/kg 改善肉质=100800毫克/千克.Approaches to Increasing Intramuscular Fat提高肌内脂肪含量的途径Genetics遗传Amino acid deficient diets氨基酸缺乏饲粮High dietary leucine levels高亮氨酸饲粮CLA结合亚油酸Prob

26、lems:问题Increase costs of production添加消费本钱Consumers may reject products with visible marbling消费者能够回绝高大理石纹的猪肉.Omega-3 Fatty Acids-3脂肪酸酸Unsaturated fatty acids e.g Linolenic不饱和脂肪酸-亚麻酸Prevent cardiovascular disease and essential for brain development and function为防止心血管病和大脑发育和功能所必需Sources of Omega-3 fatt

27、y acids:亚麻酸的来源Linseed oil, Flaxseed oil, Fish oil 亚麻籽油, 鱼油.Omega-3 Fatty Acids亚麻酸Increase in concentration of omega-3 FAs in body fat is dose and time of feeding dependent体脂中亚麻酸的含量与剂量和饲喂时间有关Linseed oilTime of Increase in linolenic in diet, % Feeding, daysacid in body fat, %饲粮亚麻籽油 饲喂期限 体脂中亚麻酸的增量3651.

28、3 to 3.9 10241.4 to 4.6(Riley et al, 1998).Omega-3 Fatty Acids亚麻酸Any increase in polyunsaturated fatty acids in the body fat increases potential for problems with fat softness and lipid oxidation 添加多不饱和脂肪酸含量会引起脂肪软化和氧化 Feed antioxidants and CLA ? 饲喂抗氧化物和结合亚油酸?.Enhanced CLA Pork结合亚油酸强化猪肉Tissue concentrations are higher in fat than in leane.g. feeding 1% CLA in the diet resulted in a concentration of 2% CLA in fat but only 0.4% in lean 脂肪中含量高于瘦肉中