生產(chǎn)優(yōu)質(zhì)豬肉

ProducingQualityPork

生產(chǎn)優(yōu)質(zhì)豬肉MikeEllis,Ph.D.麥克艾利斯博士DepartmentofAnimalSciencesUniversityofIllinois伊利諾大學動物科學系

PORKMARKETINGCHAIN

豬肉的市場鏈Breeder育種者CommercialProducer商品豬生產(chǎn)者Slaughterer屠宰者MeatProcessor肉類加工者Wholesaler/Distributor批發(fā)商/銷售者Retailer零售商CONSUMER消費者WhatisMeatQuality?

什么是豬肉品質(zhì)Questionsthatconsumersaskaboutpork:Isitsafeandhealthy?豬肉安全和衛(wèi)生嗎?Doesittastegood?豬肉味道好嗎?Howwasitproduced?如何生產(chǎn)的?Majorcomponentsofporkquality主要質(zhì)量指標Composition

成分Sensory感官的

Technological技術(shù)的Hygienic&Toxicological衛(wèi)生和毒理學的Nutritional營養(yǎng)的Dietandhealth飲食與健康Welfareandproductionissues福利和生產(chǎn)條例消費者常問的問題：MeatQualityISImportanttoProducers

肉質(zhì)對生產(chǎn)者是重要的Qualitydeterminesconsumersatisfactionandconsumptionlevels品質(zhì)決定著消費者的滿意度和消費水平Poorqualityresultsinsignificantproductandeconomiclossfortheindustryandalowerpricetotheproducerforpigs低質(zhì)量引起加工產(chǎn)品和加工效益的顯著損失并導致生產(chǎn)者的豬價下降Majorexportmarketsdemandhighqualityandpayahighprice主要的出口市場需要高質(zhì)量并支付高價格Basepriceforpigsisincreasedbyexports(estimatedatupto$5extraperpigintheUS)出口豬的基價提高(在美國估計每頭豬額外增加5美元)EconomicLossAssociatedwithNonconformitiesinCarcassTrim

因胴體修整導致的經(jīng)濟損失 1993 2003Condemnations $1.00 $1.20 膿腫/注射部位廢棄皮膚青腫關(guān)節(jié)炎骨折CondemnationsofUSMarketHogs

美國肉豬廢棄率廢棄原因平均(%)疾病膿腫關(guān)節(jié)炎青腫皮膚病骨折注射部位藥物殘留其它EconomicLossAssociatedwithNonconformitiesinCarcassComposition

因胴體組成問題導致的經(jīng)濟損失胴體過肥胴體過瘦肌間脂肪腹肉過薄腹肉過厚體重不整齊EconomicLossAssociatedwithNonconformitiesinMuscleQuality

因肌肉質(zhì)量異常導致的經(jīng)濟損失雙色調(diào)肉蒼白、柔軟、滲出性肉深色、堅實、干燥肉系水力低下皮下淤血大理石紋TotalEconomicLossAssociatedwithNonconformitiesofCarcassesinUSSlaughterPigs

美國屠宰豬胴體異常導致的總經(jīng)濟損失

修整質(zhì)量損失成分損失總計新生仔豬保育期仔豬肥育豬種豬新生仔豬肥育豬種豬皮下注射針號針長(英寸)肌肉注射針號針長(英寸)Majoreconomiccomponentsofporkquality

豬肉品質(zhì)的主要經(jīng)濟成分Musclecolorandwater-holdingcapacity

肌肉顏色和系水力Eatingquality?

食用品質(zhì)?ColorandWaterHoldingCapacityConditionsinHamandLoinMusclesofUSMarketPigs(2003)

的美國肉豬后腿肉和腰肌色澤和系水力ClassificationAverage,%Pale,softandexudativeNormalcolor/firmness/structureDark,firm,anddry類別平均%蒼白、柔軟、滲出性肉正常色澤/堅實度/結(jié)構(gòu)深色、堅實、干燥肉Measurementofporkquality

豬肉品質(zhì)的測定Whattomeasure?

測定什么?Whentomeasure?

什么時候測定?Whatmeasurementtechnology?

什么測定技術(shù)?MuscleGlycogenMetabolism

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

宰后pH值下降與豬肉品質(zhì)Normal正常肉Acidmeat酸豬肉DFD黑豬肉PSE白豬肉WaterHoldingCapacity系水力

MuscleultimatepH

最終肌肉pH值RelationshipbetweenmuscleultimatepHandwaterholdingcapacity肌肉最終pH值與系水力的關(guān)系PorkQualityNutrition營養(yǎng)Genetics遺傳Climate氣候SlaughterWt.屠宰重TransportTime/Distance運輸時間/距離AnimalHandling動物處理LairageTime待宰時間AgingTime熟化時間Postslaughtertreatment宰后處理Slaughter屠宰Cooking烹調(diào)FactorsAffectingPorkQuality影響豬肉品質(zhì)的因素Social/PhysicalEnvironment社會與自然環(huán)境肉質(zhì)PaleSoftExudativePigMeat

CAUSES

蒼白松軟滲出豬肉的原因

RapidpostmortemglycolysisimmediatelyafterslaughterresultsinacombinationoflowpHandhighmuscletemperature

宰后糖原迅速酵解導致pH值低和肌肉高溫Proteinsdenatured

蛋白質(zhì)變性Reducedwaterholdingcapacityandpalecolor

降低系水力且肉色蒼白PaleSoftExudativePigMeat

PREVENTION

蒼白松軟滲出豬肉的預防Reducerateofpostmortemglycolysis

降低宰后糖原酵解速度REDUCEPRE-SLAUGHTERSTRESS

減少宰前應激KEEPANIMALSCOOL

保持動物涼快USESTRESSRESISTANTGENOTYPES

采用抗應激基因型REDUCECARCASSTEMPERATURE

降低胴體溫度PaleSoftExudativePigMeat

REDUCEPRESLAUGHTERSTRESS

蒼白松軟滲出豬肉(PSE)-減少宰前應激Loadingfacilitiesandon-farmhandling

裝載條件和豬場內(nèi)處理Truckdesign貨車設(shè)計Nomixing-handleinsmallgroup不混裝-以小群裝運Transportatcooltimesofday在一天內(nèi)的涼快時裝運Unloadingandlairagefacilities卸貨和待宰條件Restingbeforeslaughter宰前休息Watersprays噴水Pre-slaughterhandling宰前處理Noelectricprods不要電刺激PietrainHalothanecarriers

氟烷基因攜帶者

Significantadvantagesindressingpercent,carcasslean,andfeedefficiency.在屠宰率,胴體瘦肉率和飼料報酬上有顯著優(yōu)點Significantdisadvantagesinmusclecolorandwaterholdingcapacity

在肌肉顏色和系水力方面有顯著缺點MatingprogramstoexploittheHalothanegene

利用氟烷基因的配種計劃Sire公NnSire公nnDam母NNDam母NN?Nn,?NNNnRendementNapoleGeneEffectofRNgeneonmeatquality

RN基因?qū)θ赓|(zhì)的影響

Numberofstudies研究次數(shù)Av.difference(RN--rn+rn+)基因型差異Range范圍最終pH值

滴水損失,%

Napole產(chǎn)量

EEL肌肉反射值

InfluenceofproportionofDurocgenesoncarcassandeatingqualitytraits(MLC,1991)杜洛克基因的比例對胴體和食用品質(zhì)的影響PercentageDuroc杜洛克比例0 25 50 75P2backfatdepth,mmabbIntramuscularfat,%肌內(nèi)脂肪.70a .86acdPSEcarcasses,%PSEaabbccTastepanell:品味測定TendernessaabbJuicinessaaabPorkflavor18-pointscale;lowervalues=poorerquality8分制;分低=質(zhì)差蒼白、松軟、滲出肉Breeddifferencesinmeatquality(NPPC,1995)

肉質(zhì)的品種差異

Ult. IMF Shear TastePanel1

pH (%) force(kg) TenderJuicy

最終pH肌內(nèi)脂肪剪切力 嫩度多汁BerkshireDanbredHDDurocHampshireNGTLargeWhiteNESPFDurocNewshamHybridSpotYorkshire1Lowervalues=poorerquality低值=劣質(zhì)PotentialNutritionalApproachestoImprovingPorkColorandWater-holdingCapacity

改良肉色和系水力可能的營養(yǎng)途徑Feedwithdrawalpriortoslaughter宰前停食Magnesium鎂VitaminEandSelenium維E和硒VitaminCandsodiumoxalate微C和草酸鈉VitaminD3維D3Creatine肌酸Reduceddietarystarchlevels降低飼糧淀粉水平Sugarfeeding喂糖Tryptophan色胺酸Conjugatedlinoleicacid結(jié)合亞油酸Oralelectrolytes口服電解值Betaine甜菜堿Carnitine肉堿FeedWithdrawalPriortoSlaughter

宰前停食PotentialAdvantages可能的優(yōu)點Reducedgutfill&lowerincidenceofpuncturedstomachs降低腸道飽滿度和刺破胃的發(fā)生率Reducedmuscleglycogencontentsatslaughter

屠宰時降低肌肉糖元含量HighermuscleultimatepH肌肉最終pH值較高Improvedmeatquality-waterholdingcapacityandcolor改善肉質(zhì)-系水力和肉色Reducedfeedcosts減少飼料消耗PotentialDisadvantages可能的缺點Reducedcarcassyields降低胴體產(chǎn)量Foodsafety食品安全Practicalapplication實際應用Animalwelfare動物福利FeedWithdrawalPriortoSlaughter

宰前停食Variableeffectonmeatquality

對肉質(zhì)影響不定Responsemaybedependenton結(jié)果可取決于Otherstressorssuchasmixingandpre-slaughterhandling.其它應激因素，如混群和宰前處理Socialfactorssuchasgroupsizeandfloorspaceallowance群居因素如分群大小和每豬占地面積Feedingpatterns飼喂模式Meansdifferbetweengenders(P<0.05)

性別間均數(shù)差異顯著

Diurnalpatternoffeedconsumption

每天的飼料消耗模式一天的時刻(點鐘)飼料消耗(占總量的百分比)小母豬公豬閹公豬OxidativeChangesinPorkOxidationinporkduringstorageleadsto儲藏期豬肉的氧化導致Oxidativerancidity氧化性酸敗Deteriorationincolor肉色退化Decreasedmembranestability?降低膜的穩(wěn)定性?Increasedwaterloss?增加水分損失?EnhancedAntioxidantActivity

提高抗氧化性Potentialbenefits:潛在的好處Healthbenefitsforconsumer有利于消費者的健康Reducedpostmortemoxidationinpork減少宰后豬肉的氧化Maintenanceofporkcolor保持豬肉的顏色Improvedwater-holdingcapacity提高系水力Reducedoxidativerancidityandoffflavors減少氧化性酸敗和異味Increasedshelflife延長貨架壽命PotentialDietaryAntioxidants

潛在的飼糧抗氧化劑Vitamins維生素F和CEandCMinerals礦物質(zhì)Manganese,Selenium錳和硒“Natural”Antioxidants天然抗氧化劑Spices,Plants,andPlantExtracts

香料,植物,和植物提取物DietaryvitaminEandporkquality

飼糧維生素E與豬肉品質(zhì)VitaminEisanantioxidantthatcanpreventchangesinporkassociatedwithpostmortemoxidation(reducedcolorandwater-holdingcapacity)

維生素E是抗氧化劑,能避免宰后氧化引起的肉質(zhì)變化(肉質(zhì)變淺和系水力降低)DietaryvitaminElevels(DL-α-tocopherol)

飼糧維生素E的水平Topreventdeficiencysymptoms=11to30mg/kg

預防缺乏癥=11～30毫克/千克Toimproveporkquality=100to800mg/kg

改善肉質(zhì)=100～800毫克/千克ApproachestoIncreasingIntramuscularFat

提高肌內(nèi)脂肪含量的途徑Genetics遺傳Aminoaciddeficientdiets氨基酸缺乏飼糧Highdietaryleucinelevels高亮氨酸飼糧CLA結(jié)合亞油酸Problems:問題Increasecostsofproduction增加生產(chǎn)成本Consumersmayrejectproductswithvisiblemarbling消費者可能拒絕高大理石紋的豬肉Omega-3FattyAcids

ω-3脂肪酸酸

Unsaturatedfattyacids–e.gLinolenic不飽和脂肪酸-亞麻酸Preventcardiovasculardiseaseandessentialforbraindevelopmentandfunction為防止心血管病和大腦發(fā)育和功能所必需SourcesofOmega-3fattyacids:亞麻酸的來源Linseedoil,Flaxseedoil,Fishoil

亞麻籽油,魚油Omega-3FattyAcids

亞麻酸Increaseinconcentrationofomega-3FAsinbodyfatisdoseandtimeoffeedingdependent體脂中亞麻酸的含量與劑量和飼喂時間有關(guān)Linseedoil Timeof Increaseinlinolenicindiet,% Feeding,days acidinbodyfat,%飼糧亞麻籽油飼喂期限體脂中亞麻酸的增量3 65 1.3to3.910 24 1.4to4.6 (Rileyetal,1998)Omega-3FattyAcids

亞麻酸Anyincreaseinpolyunsaturatedfattyacidsinthebodyfatincreasespotentialforproblemswithfatsoftnessandlipidoxidation

增加多不飽和脂肪酸含量會引起脂肪軟化和氧化FeedantioxidantsandCLA?

飼喂抗氧化物和結(jié)合亞油酸?EnhancedCLAPork

結(jié)合亞油酸強化豬肉

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

脂肪中含量高于瘦肉中即飼喂1％的結(jié)合亞油酸飼糧導致在脂肪中結(jié)合亞油酸的含量為2%，在瘦肉中含量為%Influenceofinjectionwithphosph