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(xué)動(dòng)物科學(xué)系

PORKMARKETINGCHAIN

豬肉的市場(chǎng)鏈Breeder育種者CommercialProducer商品豬生產(chǎn)者Slaughterer屠宰者M(jìn)eatProcessor肉類加工者Wholesaler/Distributor批發(fā)商/銷售者Retailer零售商CONSUMER消費(fèi)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(biāo)Composition

成分Sensory感官的

Technological技術(shù)的Hygienic&Toxicological衛(wèi)生和毒理學(xué)的Nutritional營(yíng)養(yǎng)的Dietandhealth飲食與健康Welfareandproductionissues福利和生產(chǎn)條例消費(fèi)者常問(wèn)的問(wèn)題：MeatQualityISImportanttoProducers

肉質(zhì)對(duì)生產(chǎn)者是重要的Qualitydeterminesconsumersatisfactionandconsumptionlevels品質(zhì)決定著消費(fèi)者的滿意度和消費(fèi)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(dǎo)致生產(chǎn)者的豬價(jià)下降Majorexportmarketsdemandhighqualityandpayahighprice主要的出口市場(chǎng)需要高質(zhì)量并支付高價(jià)格Basepriceforpigsisincreasedbyexports(estimatedatupto$5extraperpigintheUS)出口豬的基價(jià)提高(在美國(guó)估計(jì)每頭豬額外增加5美元)EconomicLossAssociatedwithNonconformitiesinCarcassTrim

因胴體修整導(dǎo)致的經(jīng)濟(jì)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(guó)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(wèn)題導(dǎo)致的經(jīng)濟(jì)損失胴體過(guò)肥胴體過(guò)瘦肌間脂肪腹肉過(guò)薄腹肉過(guò)厚體重不整齊EconomicLossAssociatedwithNonconformitiesinMuscleQuality

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

美國(guó)屠宰豬胴體異常導(dǎo)致的總經(jīng)濟(jì)損失

修整質(zhì)量損失成分損失總計(jì)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(hào)針長(zhǎng)(英寸)肌肉注射針號(hào)針長(zhǎng)(英寸)Majoreconomiccomponentsofporkquality

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

肌肉顏色和系水力Eatingquality?

食用品質(zhì)?ColorandWaterHoldingCapacityConditionsinHamandLoinMusclesofUSMarketPigs(2003)

的美國(guó)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(jiān)實(shí)度/結(jié)構(gòu)深色、堅(jiān)實(shí)、干燥肉Measurementofporkquality

豬肉品質(zhì)的測(cè)定Whattomeasure?

測(cè)定什么?Whentomeasure?

什么時(shí)候測(cè)定?Whatmeasurementtechnology?

什么測(cè)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(yíng)養(yǎng)Genetics遺傳Climate氣候SlaughterWt.屠宰重TransportTime/Distance運(yùn)輸時(shí)間/距離AnimalHandling動(dòng)物處理LairageTime待宰時(shí)間AgingTime熟化時(shí)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(huì)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(dǎo)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(yù)防Reducerateofpostmortemglycolysis

降低宰后糖原酵解速度REDUCEPRE-SLAUGHTERSTRESS

減少宰前應(yīng)激KEEPANIMALSCOOL

保持動(dòng)物涼快USESTRESSRESISTANTGENOTYPES

采用抗應(yīng)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(yīng)激Loadingfacilitiesandon-farmhandling

裝載條件和豬場(chǎng)內(nèi)處理Truckdesign貨車設(shè)計(jì)Nomixing-handleinsmallgroup不混裝-以小群裝運(yùn)Transportatcooltimesofday在一天內(nèi)的涼快時(shí)裝運(yùn)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(bào)酬上有顯著優(yōu)點(diǎn)Significantdisadvantagesinmusclecolorandwaterholdingcapacity

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

利用氟烷基因的配種計(jì)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(duì)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(cè)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(yíng)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(diǎn)Reducedgutfill&lowerincidenceofpuncturedstomachs降低腸道飽滿度和刺破胃的發(fā)生率Reducedmuscleglycogencontentsatslaughter

屠宰時(shí)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(diǎn)Reducedcarcassyields降低胴體產(chǎn)量Foodsafety食品安全Practicalapplication實(shí)際應(yīng)用Animalwelfare動(dòng)物福利FeedWithdrawalPriortoSlaughter

宰前停食Variableeffectonmeatquality

對(duì)肉質(zhì)影響不定Responsemaybedependenton結(jié)果可取決于Otherstressorssuchasmixingandpre-slaughterhandling.其它應(yīng)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(shí)刻(點(diǎn)鐘)飼料消耗(占總量的百分比)小母豬公豬閹公豬OxidativeChangesinPorkOxidationinporkduringstorageleadsto儲(chǔ)藏期豬肉的氧化導(dǎo)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(fèi)者的健康Reducedpostmortemoxidationinpork減少宰后豬肉的氧化Maintenanceofporkcolor保持豬肉的顏色I(xiàn)mprovedwater-holdingcapacity提高系水力Reducedoxidativerancidityandoffflavors減少氧化性酸敗和異味Increasedshelflife延長(zhǎng)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(yù)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(wèn)題Increasecostsofproduction增加生產(chǎn)成本Consumersmayrejectproductswithvisiblemarbling消費(fèi)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(lái)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(shí)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(huì)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(qiáng)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(dǎo)致在脂肪中結(jié)合亞油酸的含量為2%，在瘦肉中含量為%Influenceofinjectionwithphosph