At present, the pig breeding industry has entered a new development cycle. However, traditional pig breeding technology is increasingly difficult to adapt to the new situation in today's society that focuses on food safety and emphasizes pollution-free modern agriculture. The Luohe Inspection and Quarantine Bureau is at the forefront of the monitoring of the breeding farms for exporting slaughtered pigs and the construction of pig breeding bases. It has 281 breeding farms, accounting for more than 65% of the province and ranking the nation's new ranks. However, as the only “Chinese food city†in the country, is it not possible for the Weihe pig breeding industry to escape the cyclical fate? From the perspective of consumers, this article discusses the production technology of the pig breeding industry in order to get a new road out of the pig breeding industry. First, the trend of meat consumption There is a three-step consumer choice for meat consumption, namely fat type → lean type → high quality type. Rural and economically underdeveloped areas used to choose fat types to satisfy people's demand for energy. However, they have now switched to lean meat types. In urban and economically developed areas, although the general lean type is still widely selected, consumers The meat quality of lean-type pigs has been complaining, and high-quality flavor has become a new choice. In the face of consumers' new choice of pork quality, it is necessary to produce pork with a high lean meat content and ideal flavor, relying on breeding methods, and secondly on feed nutrient regulation technology. 1. There is currently a trend of deterioration of pork quality In the past half century, the increase of pork lean rate has had a negative impact on meat quality. The normal pork should be bright red, with a firm feeling, fine and without excessive water seepage, there is a certain amount of marble pattern, normal cooking is juicy, tender, nutritious, delicious. There are mainly two kinds of poor quality pork, one is pale, soft and exudate pork; the other is dark, hard and dry pork. The nutrition measures on meat quality indicators and improving pork quality are briefly described below. 2. Meat quality indicators (1) The flesh color is related to muscle myoglobin and heme. The pork that had just been cut after slaughter, the heme he was not combined with oxygen and it was dark red; the pork was placed after slaughter for a while, heme combined with oxygen, the pork was bright red; the pork was slaughtered for a long time, ferrous Fe2+ ​​is oxidized to Fe3+ (ie, myoglobin) in hemoglobin, and pork begins to brown. In addition, the color of the flesh is related to the reflection of the light. When the light hits the muscles, the surface of the PSE fleshy, the muscles shrink, and the light is absorbed by the muscles less and reflects more, so the muscles are pale; whereas the DFD meat is just the opposite, it's Department of high water, dry muscle surface, muscle fiber expansion, most of the light is absorbed and reflected less, so dark dark color. (2) Tenderness of meat The tenderness of meat is related to the state of myofibrils and related to connective tissue (the more salt-soluble collagen is more tender), is related to the content of intermuscular fat (the content is preferably 2 to 3%, tender And succulent) is also related to the enzyme content in muscle tissue. (3) The flavour of meat has a positive effect on the flavour of meat: 1 flavour, 200 kinds of substances have been found to produce flavour; 2 flavours, hypoxanthine nucleotides, succinic acid, glutamic acid, certain fresh Flavor peptides produce a taste. Flavors that have a negative effect on the flavour of the flesh are produced. There are aromas of androstenone and skatole in the adipose tissue. The former is derived from the testis and has a threshold of 0.5-1.0 mg/kg, which comes from the latter. Intestinal microbial degradation of volatile compounds produced by the tryptophan process produces a threshold of odor of 0.20 to 0.25 mg/kg. The type of intramuscular fat is closely related to the flavor. Pork with high content of saturated fatty acids and monounsaturated fatty acids is tender, juicy, and has a high scent score. However, pork with high content of polyunsaturated fatty acids (although beneficial to health) is of poor meat quality, greasy, and easy. Oxidation (oxides are harmful to the human body, can cause cancer and distortion), smell, and low aroma scores. Second, improve the quality of pork breeding technology measures 1. Feeding level Under the conditions of free feeding, muscle protein deposition is fast, muscle fiber degrading enzyme activity is high, the proportion of salt-soluble collagen is high, and the proportion of unsaturated fatty acids is low. High-energy, low-protein diets also increase the ratio of muscle salt-soluble collagen and intermuscular fat. These factors can improve the tenderness and flavor of the meat. Therefore, when considering dietary energy and protein levels, the two negatively correlated indicators of production efficiency (growth rate and feed remuneration) and pork quality should be optimally unified. 2. Dietary fats Dietary fat types directly affect the type of pork fat. Pigs fed corn diets have high levels of unsaturated fatty acids in body fat, and therefore body fat becomes softer; pigs fed on barley diets, body fat With a high content of saturated fatty acids, body fat becomes harder. Through adjusting and regulating diets, the unsaturated fatty acids in pork such as oleic acid, linoleic acid, and omega-3 polyunsaturated fatty acids can be increased. The beneficial side is beneficial to humans in preventing cardiovascular diseases, but it is unfavorable. One side is worse meat quality. In general, the proportion of polyunsaturated fatty acids is 12% as a safety limit. In the future, it is necessary to increase the content of unsaturated fatty acids while ensuring the quality of pork, and use this principle to control the source, quantity, and feeding time of fatty acids. 3, mineral elements and vitamin diet high calcium can improve the tenderness of the meat. Dietary high magnesium (especially organic magnesium) can increase muscle initial pH, reduce glycolysis, delay stress-sensitive pig rigor mortis, and reduce PSE occurrence. Standard dietary copper is good for antioxidants, while high copper can cause body fat to become softer (occurrence rate 80%). The combination of unsaturated fatty acids and copper can oxidize lipids. Dietary standard iron provides hemoglobin and myoglobin with the necessary iron to ensure normal fleshy, but high iron (200 mg/kg) produces non-heme iron (NHI) and lipid peroxidation products (TBARS), which in turn affects Meat quality. The use of chromium formulations can reduce PSE meat and DFD meat, but the test results have not been consistent. Selenium can protect lipids from oxidation, and organic selenium can improve muscle tenderness and total acceptability of pork. Zinc and manganese also help prevent PSE meat. VE has an antioxidant effect (better for fish oil-containing diets) and inhibits methemoglobin formation, thereby extending the ideal flesh color maintenance time. VC has an anti-stress effect that can reduce the pH drop of post-mortem muscle and is beneficial for maintaining normal meat quality. 4. Other mohave yucca extracts combine with nitrogenous compounds in the large intestine to reduce skatole. Certain non-starch polysaccharides and oligosaccharides can reduce the pH of the large intestine, thereby reducing skatole. Sodium bicarbonate can increase muscle pH, relieve stress and reduce skatole. Third, the summary The above-mentioned pig breeding technology discussion, from the consumer's point of view, is in line with the current consumer trends, the saying goes, "the survival of the fittest." The majority of farms in our city can adapt to the market demand. It is believed that the fatality of the hog farming development will gradually end and enter into a virtuous cycle of development.
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