Exploitation And Development Of Meat Quality Control Additive On Lean-Type Pig

A progress summary of the additive effect for those nutrient factors which have major influence on pig meat quality was done in this research.These nutrient factors include energy,fat and fatty acid,protein and amino acid,vitamins,mineral element as well as othere additives etc.Three kind of meat quality control additives was developed through ways of physiology and animal nutriology ,and a combination trial of nutrition formula as well as actual application effect was done for sieve new and meat quality control additive(MQCA)out.The raising experiment results showed that, MQCA influenced growing performance on finishing pigs. Average daily gain weight increased by 3.78%(p>0.05). Average feed conversion ratio decreased by 1.75%(p>0.05). The slaughtering experiment results showed that, MQCA also have significantly function on improving carcass trait. The slaughtering percentage of experiment groups increased by 1.47%(p=0.07). Lean meat percentage increased by 3.9%(p<0.05). Acreage of longissimus muscle increased by 10.12%(p<0.05). Backfat thickness decreased by 11.9%(p<0.05). Meat quality test showed that, MQCA was also significantly decreased the drop-loss by 13.36(p<0.01) after slaughtering 24 hours and improved meat colour(p<0.01). It has little influence on testing PH value of longissimus muscle after 45 minutes. TAB in longissimus muscle of experiment group decreased by 15.2%(p=0.056) than the control group at first store in 4℃ and decreased significantly than the control group after 2,4,6 days in 4℃.The experiment groups decreased by 31%(p<0.05), 16.7%(p<0.05) and 16.2%(p<0.05) respectively.MQCA not only improve meat quality of commodity pig's obviously, but also improve productivity performance. It can aquire good economical efficency, produce safe products and make consumer ease. It has competing in maketand specially suitable for big-middle pig farm and feeding enterprise. So MQCA have wide development and utilize prospect.