生产优质猪肉

ProducingQualityPork

生产优质猪肉MikeEllis,Ph.D.麦克艾利斯博士DepartmentofAnimalSciencesUniversityofIllinois伊利诺大学动物科学系

PORKMARKETINGCHAIN

猪肉的市场链Breeder育种者CommercialProducer商品猪生产者Slaughterer屠宰者MeatProcessor肉类加工者Wholesaler/Distributor批发商/销售者Retailer零售商CONSUMER消费者WhatisMeatQuality?

什么是猪肉品质Questionsthatconsumersaskaboutpork:Isitsafeandhealthy?猪肉安全和卫生吗?Doesittastegood?猪肉味道好吗?Howwasitproduced?如何生产的?Majorcomponentsofporkquality主要质量指标Composition

成分Sensory感官的

Technological技术的Hygienic&Toxicological卫生和毒理学的Nutritional营养的Dietandhealth饮食与健康Welfareandproductionissues福利和生产条例消费者常问的问题：MeatQualityISImportanttoProducers

肉质对生产者是重要的Qualitydeterminesconsumersatisfactionandconsumptionlevels品质决定着消费者的满意度和消费水平Poorqualityresultsinsignificantproductandeconomiclossfortheindustryandalowerpricetotheproducerforpigs低质量引起加工产品和加工效益的显著损失并导致生产者的猪价下降Majorexportmarketsdemandhighqualityandpayahighprice主要的出口市场需要高质量并支付高价格Basepriceforpigsisincreasedbyexports(estimatedatupto$5extraperpigintheUS)出口猪的基价提高(在美国估计每头猪额外增加5美元)EconomicLossAssociatedwithNonconformitiesinCarcassTrim

因胴体修整导致的经济损失 1993 2003Condemnations $1.00 $1.20 脓肿/注射部位废弃皮肤青肿关节炎骨折CondemnationsofUSMarketHogs

美国肉猪废弃率废弃原因平均(%)疾病脓肿关节炎青肿皮肤病骨折注射部位药物残留其它EconomicLossAssociatedwithNonconformitiesinCarcassComposition

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肉过薄腹肉过厚体重不整齐EconomicLossAssociatedwithNonconformitiesinMuscleQuality

因肌肉质量异常导致的经济损失双色调肉苍白、柔软、渗出性肉深色、坚实、干燥肉系水力低下皮下淤血大理石纹TotalEconomicLossAssociatedwithNonconformitiesofCarcassesinUSSlaughterPigs

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)Majoreconomiccomponentsofporkquality

猪肉品质的主要经济成分Musclecolorandwater-holdingcapacity

肌肉颜色和系水力Eatingquality?

食用品质?ColorandWaterHoldingCapacityConditionsinHamandLoinMusclesofUSMarketPigs(2003)

的美国肉猪后腿肉和腰肌色泽和系水力ClassificationAverage,%Pale,softandexudativeNormalcolor/firmness/structureDark,firm,anddry类别平均%苍白、柔软、渗出性肉正常色泽/坚实度/结构深色、坚实、干燥肉Measurementofporkquality

猪肉品质的测定Whattomeasure?

测定什么?Whentomeasure?

什么时候测定?Whatmeasurementtechnology?

什么测定技术?MuscleGlycogenMetabolism

肌肉糖原代谢Glycogen糖原葡萄糖6-磷酸葡萄糖乳酸PostmortempHDeclineandPorkQuality

宰后pH值下降与猪肉品质Normal正常肉Acidmeat酸猪肉DFD黑猪肉PSE白猪肉WaterHoldingCapacity系水力

MuscleultimatepH

最终肌肉pH值RelationshipbetweenmuscleultimatepHandwaterholdingcapacity肌肉最终pH值与系水力的关系PorkQualityNutrition营养Genetics遗传Climate气候SlaughterWt.屠宰重TransportTime/Distance运输时间/距离AnimalHandling动物处理LairageTime待宰时间AgingTime熟化时间Postslaughtertreatment宰后处理Slaughter屠宰Cooking烹调FactorsAffectingPorkQuality影响猪肉品质的因素Social/PhysicalEnvironment社会与自然环境肉质PaleSoftExudativePigMeat

CAUSES

苍白松软渗出猪肉的原因

RapidpostmortemglycolysisimmediatelyafterslaughterresultsinacombinationoflowpHandhighmuscletemperature

宰后糖原迅速酵解导致pH值低和肌肉高温Proteinsdenatured

蛋白质变性Reducedwaterholdingcapacityandpalecolor

降低系水力且肉色苍白PaleSoftExudativePigMeat

PREVENTION

苍白松软渗出猪肉的预防Reducerateofpostmortemglycolysis

降低宰后糖原酵解速度REDUCEPRE-SLAUGHTERSTRESS

减少宰前应激KEEPANIMALSCOOL

保持动物凉快USESTRESSRESISTANTGENOTYPES

采用抗应激基因型REDUCECARCASSTEMPERATURE

降低胴体温度PaleSoftExudativePigMeat

REDUCEPRESLAUGHTERSTRESS

苍白松软渗出猪肉(PSE)-减少宰前应激Loadingfacilitiesandon-farmhandling

装载条件和猪场内处理Truckdesign货车设计Nomixing-handleinsmallgroup不混装-以小群装运Transportatcooltimesofday在一天内的凉快时装运Unloadingandlairagefacilities卸货和待宰条件Restingbeforeslaughter宰前休息Watersprays喷水Pre-slaughterhandling宰前处理Noelectricprods不要电刺激PietrainHalothanecarriers

氟烷基因携带者

Significantadvantagesindressingpercent,carcasslean,andfeedefficiency.在屠宰率,胴体瘦肉率和饲料报酬上有显著优点Significantdisadvantagesinmusclecolorandwaterholdingcapacity

在肌肉颜色和系水力方面有显著缺点MatingprogramstoexploittheHalothanegene

利用氟烷基因的配种计划Sire公NnSire公nnDam母NNDam母NN½Nn,½NNNnRendementNapoleGeneEffectofRNgeneonmeatquality

RN基因对肉质的影响

Numberofstudies研究次数Av.difference(RN--rn+rn+)基因型差异Range范围最终pH值

滴水损失,%

Napole产量

EEL肌肉反射值

InfluenceofproportionofDurocgenesoncarcassandeatingqualitytraits(MLC,1991)杜洛克基因的比例对胴体和食用品质的影响PercentageDuroc杜洛克比例0 25 50 75P2backfatdepth,mmabbIntramuscularfat,%肌内脂肪.70a .86acdPSEcarcasses,%PSEaabbccTastepanell:品味测定TendernessaabbJuicinessaaabPorkflavor18-pointscale;lowervalues=poorerquality8分制;分低=质差苍白、松软、渗出肉Breeddifferencesinmeatquality(NPPC,1995)

肉质的品种差异

Ult. IMF Shear TastePanel1

pH (%) force(kg) TenderJuicy

最终pH肌内脂肪剪切力 嫩度多汁BerkshireDanbredHDDurocHampshireNGTLargeWhiteNESPFDurocNewshamHybridSpotYorkshire1Lowervalues=poorerquality低值=劣质PotentialNutritionalApproachestoImprovingPorkColorandWater-holdingCapacity

改良肉色和系水力可能的营养途径Feedwithdrawalpriortoslaughter宰前停食Magnesium镁VitaminEandSelenium维E和硒VitaminCandsodiumoxalate微C和草酸钠VitaminD3维D3Creatine肌酸Reduceddietarystarchlevels降低饲粮淀粉水平Sugarfeeding喂糖Tryptophan色胺酸Conjugatedlinoleicacid结合亚油酸Oralelectrolytes口服电解值Betaine甜菜碱Carnitine肉碱FeedWithdrawalPriortoSlaughter

宰前停食PotentialAdvantages可能的优点Reducedgutfill&lowerincidenceofpuncturedstomachs降低肠道饱满度和刺破胃的发生率Reducedmuscleglycogencontentsatslaughter

屠宰时降低肌肉糖元含量HighermuscleultimatepH肌肉最终pH值较高Improvedmeatquality-waterholdingcapacityandcolor改善肉质-系水力和肉色Reducedfeedcosts减少饲料消耗PotentialDisadvantages可能的缺点Reducedcarcassyields降低胴体产量Foodsafety食品安全Practicalapplication实际应用Animalwelfare动物福利FeedWithdrawalPriortoSlaughter

宰前停食Variableeffectonmeatquality

对肉质影响不定Responsemaybedependenton结果可取决于Otherstressorssuchasmixingandpre-slaughterhandling.其它应激因素，如混群和宰前处理Socialfactorssuchasgroupsizeandfloorspaceallowance群居因素如分群大小和每猪占地面积Feedingpatterns饲喂模式Meansdifferbetweengenders(P<0.05)

性别间均数差异显著

Diurnalpatternoffeedconsumption

每天的饲料消耗模式一天的时刻(点钟)饲料消耗(占总量的百分比)小母猪公猪阉公猪OxidativeChangesinPorkOxidationinporkduringstorageleadsto储藏期猪肉的氧化导致Oxidativerancidity氧化性酸败Deteriorationincolor肉色退化Decreasedmembranestability?降低膜的稳定性?Increasedwaterloss?增加水分损失?EnhancedAntioxidantActivity

提高抗氧化性Potentialbenefits:潜在的好处Healthbenefitsforconsumer有利于消费者的健康Reducedpostmortemoxidationinpork减少宰后猪肉的氧化Maintenanceofporkcolor保持猪肉的颜色Improvedwater-holdingcapacity提高系水力Reducedoxidativerancidityandoffflavors减少氧化性酸败和异味Increasedshelflife延长货架寿命PotentialDietaryAntioxidants

潜在的饲粮抗氧化剂Vitamins维生素F和CEandCMinerals矿物质Manganese,Selenium锰和硒“Natural”Antioxidants天然抗氧化剂Spices,Plants,andPlantExtracts

香料,植物,和植物提取物DietaryvitaminEandporkquality

饲粮维生素E与猪肉品质VitaminEisanantioxidantthatcanpreventchangesinporkassociatedwithpostmortemoxidation(reducedcolorandwater-holdingcapacity)

维生素E是抗氧化剂,能避免宰后氧化引起的肉质变化(肉质变浅和系水力降低)DietaryvitaminElevels(DL-α-tocopherol)

饲粮维生素E的水平Topreventdeficiencysymptoms=11to30mg/kg

预防缺乏症=11～30毫克/千克Toimproveporkquality=100to800mg/kg

改善肉质=100～800毫克/千克ApproachestoIncreasingIntramuscularFat

提高肌内脂肪含量的途径Genetics遗传Aminoaciddeficientdiets氨基酸缺乏饲粮Highdietaryleucinelevels高亮氨酸饲粮CLA结合亚油酸Problems:问题Increasecostsofproduction增加生产成本Consumersmayrejectproductswithvisiblemarbling消费者可能拒绝高大理石纹的猪肉Omega-3FattyAcids

ω-3脂肪酸酸

Unsaturatedfattyacids–e.gLinolenic不饱和脂肪酸-亚麻酸Preventcardiovasculardiseaseandessentialforbraindevelopmentandfunction为防止心血管病和大脑发育和功能所必需SourcesofOmega-3fattyacids:亚麻酸的来源Linseedoil,Flaxseedoil,Fishoil

亚麻籽油,鱼油Omega-3FattyAcids

亚麻酸Increaseinconcentrationofomega-3FAsinbodyfatisdoseandtimeoffeedingdependent体脂中亚麻酸的含量与剂量和饲喂时间有关Linseedoil Timeof Increaseinlinolenicindiet,% Feeding,days acidinbodyfat,%饲粮亚麻籽油饲喂期限体脂中亚麻酸的增量3 65 1.3to3.910 24 1.4to4.6 (Rileyetal,1998)Omega-3FattyAcids

亚麻酸Anyincreaseinpolyunsaturatedfattyacidsinthebodyfatincreasespotentialforproblemswithfatsoftnessandlipidoxidation

增加多不饱和脂肪酸含量会引起脂肪软化和氧化FeedantioxidantsandCLA?

饲喂抗氧化物和结合亚油酸?EnhancedCLAPork

结合亚油酸强化猪肉

Tissueconcentrationsarehigherinfatthaninlean e.g.feeding1%CLAinthedietresultedinaconcentrationof2%CLAinfatbutonly0.4%inlean

脂肪中含量高于瘦肉中即饲喂1％的结合亚油酸饲粮导致在脂肪中结合亚油酸的含量为2%，在瘦肉中含量为%Influenceofinjectionwithphosph