| An investigated is conducted into the effects of a function feed (TSP) , which can improve pork's flavor, on pig's slaughtering characteristics, growing characteristics, pork quality, change of amino acids composition and trace elements, and residues of harmful elements. The results showed that pig's daily weight increase of the experiment group is 9.57% higher than that of the comparison group, and the difference is significant (P < 0.05) ; while other slaughtering characteristics showed a slight improvement(P>0.05) . It was also found that comparing with the comparison group, the water fixing rate and juice quality of the experiment group increased by 9.5% and 8.4% (P<0.05)respectively; pork flavor and softness increased by 15.9% and 17.5% (P <0.01) respectively. A comparison of amino acids indicated that there are significant differences between the flavor pork developed from shutai pig the pork from the comparison group, among which the difference of glutamic acid is extremely significant. The investigation on trace elements gave the results that Cu content of the pork from the experiment group is lower with a significant difference. However, Cu content of either the experiment group or the comparison group appeared in the specification in accordance with the nation's food safety standard. The content of Zn is higher than that of the comparison group with a significant difference; while Fe, Mn, and Se did not have a big difference. It was found that the contents of those harmful elements, like As, Hg, Pb, Cr and Cd, met the nation's food safety standard... |
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