生產(chǎn)優(yōu)質(zhì)豬肉

1、Producing Quality Pork生產(chǎn)優(yōu)質(zhì)豬肉生產(chǎn)優(yōu)質(zhì)豬肉Mike Ellis, Ph.D.麥克艾利斯博士Department of Animal SciencesUniversity of Illinois 伊利諾大學動物科學系 PORK MARKETING CHAIN豬肉的市場鏈Breeder 育種者Commercial Producer 商品豬生產(chǎn)者Slaughterer 屠宰者Meat Processor 肉類加工者Wholesaler/Distributor 批發(fā)商/銷售者Retailer 零售商CONSUMER 消費者消費者What is Meat Quality ?什么

2、是豬肉品質(zhì) Questions that consumers ask about pork: Is it safe and healthy ? 豬肉安全和衛(wèi)生嗎豬肉安全和衛(wèi)生嗎? Does it taste good ? 豬肉味道好嗎豬肉味道好嗎? How was it produced ? 如何生產(chǎn)的如何生產(chǎn)的? Major components of pork quality主要質(zhì)量指標主要質(zhì)量指標 Composition 成分成分 Sensory 感官的感官的 Technological 技術(shù)的技術(shù)的 Hygienic & Toxicological 衛(wèi)生和毒理學的衛(wèi)生和毒理學的

3、 Nutritional 營養(yǎng)的營養(yǎng)的 Diet and health 飲食與健康飲食與健康 Welfare and production issues 福利和生產(chǎn)條例福利和生產(chǎn)條例消費者常問的問題：消費者常問的問題：Meat Quality IS Important to Producers肉質(zhì)對生產(chǎn)者是重要的 Quality determines consumer satisfaction and consumption levels品質(zhì)決定著消費者的滿意度和消費水平 Poor quality results in significant product and economic loss

4、 for the industry and a lower price to the producer for pigs 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 Major export markets demand high quality and pay a high price 主要的出口市場需要高質(zhì)量并支付高價格 Base price for pigs is increased by exports (estimated at up to $5 extra per pig in the US) 出口豬的基價提高(在美國估計每頭豬額外增加5美元)Economic L

5、oss Associated with Nonconformities in Carcass Trim因胴體修整導致的經(jīng)濟損失因胴體修整導致的經(jīng)濟損失19932003Condemnations$1.00$1.20Skin$0.01$0.02Bruises$0.08$0.08Abscesses/Injection Sites$0.47$0.57膿腫膿腫/ /注射部位注射部位Arthritis$0.08$0.12Broken Bones$0.59$0.30廢棄廢棄皮膚皮膚青腫青腫關(guān)節(jié)炎關(guān)節(jié)炎骨折骨折Condemnations of US Market Hogs美國肉豬廢棄率美國肉豬廢棄率Conde

6、mnation issueAverage, %Diseased52.0Abscesses9.3Arthritis7.5Bruising6.5Skin problems5.1Broken bones3.7Injection sites1.9Residues0.1Others13.9廢棄原因廢棄原因 平均平均(%)疾病疾病膿腫膿腫關(guān)節(jié)炎關(guān)節(jié)炎青腫青腫皮膚病皮膚病骨折骨折注射部位注射部位藥物殘留藥物殘留其它其它Economic Loss Associated with Nonconformities in Carcass Composition因胴體組成問題導致的經(jīng)濟損失因胴體組成問題導致的經(jīng)濟損失

7、胴體過肥胴體過肥胴體過瘦胴體過瘦肌間脂肪肌間脂肪腹肉過薄腹肉過薄腹肉過厚腹肉過厚體重不整齊體重不整齊Economic Loss Associated with Nonconformities in Muscle Quality因肌肉質(zhì)量異常導致的經(jīng)濟損失因肌肉質(zhì)量異常導致的經(jīng)濟損失雙色調(diào)肉雙色調(diào)肉蒼白、柔軟、滲出性肉蒼白、柔軟、滲出性肉深色、堅實、干燥肉深色、堅實、干燥肉系水力低下系水力低下皮下淤血皮下淤血大理石紋大理石紋美國美國胴體異常導致的總經(jīng)濟損失胴體異常導致的總經(jīng)濟損失修整修整質(zhì)量損失質(zhì)量損失成分損失成分損失總計總計新生仔豬新生仔豬保育期仔豬保育期仔豬肥育豬肥育豬種豬種豬新生仔豬新生仔

8、豬肥育豬肥育豬種豬種豬皮下注射皮下注射 針號針號 針長針長(英寸英寸)肌肉注射肌肉注射 針號針號 針長針長(英寸英寸)Major economic components of pork quality豬肉品質(zhì)的主要經(jīng)濟成分豬肉品質(zhì)的主要經(jīng)濟成分 Muscle color and water-holding capacity 肌肉顏色和系水力肌肉顏色和系水力 Eating quality ? 食用品質(zhì)食用品質(zhì)?Color and Water Holding Capacity Conditions in Ham and Loin Muscles of US Market Pigs (2003)的美

9、國肉豬后腿肉和腰肌色澤和系水力的美國肉豬后腿肉和腰肌色澤和系水力ClassificationAverage, %Pale, soft and exudative15.5Normal color/firmness/structure82.6Dark, firm, and dry1.9類別類別 平均平均%蒼白、柔軟、滲出性肉蒼白、柔軟、滲出性肉正常色澤正常色澤/堅實度堅實度/結(jié)構(gòu)結(jié)構(gòu)深色、堅實、干燥肉深色、堅實、干燥肉Measurement of pork quality豬肉品質(zhì)的測定豬肉品質(zhì)的測定 What to measure ? 測定什么測定什么? When to measure ? 什么時

10、候測定什么時候測定? What measurement technology ? 什么測定技術(shù)什么測定技術(shù)?Muscle Glycogen Metabolism肌肉糖原代謝肌肉糖原代謝GlycogenGlucoseGlucose-6-PhoshateLactate糖原糖原葡萄糖葡萄糖6-磷酸葡萄糖磷酸葡萄糖乳酸乳酸Postmortem pH Decline and Pork Quality宰后pH值下降與豬肉品質(zhì)Normal正常肉Acid meat酸豬肉DFD黑豬肉PSE白豬肉Water Holding Capacity系水力系水力 4.5 5.0 5.5 6.0 Muscle ultimat

11、e pH 最終肌肉最終肌肉pH值值Relationship between muscle ultimate pH and water holding capacity肌肉最終pH值與系水力的關(guān)系Nutrition營養(yǎng)營養(yǎng)Genetics遺傳遺傳Climate氣候氣候Slaughter Wt.屠宰重屠宰重Transport Time/Distance運輸時運輸時間間/距離距離Animal Handling動物處理動物處理Lairage Time待宰時間待宰時間Aging Time熟化時間熟化時間Post slaughter treatment宰后處理宰后處理Slaughter屠宰屠宰Cookin

12、g烹調(diào)烹調(diào)Factors Affecting Pork Quality影響豬肉品質(zhì)的因素影響豬肉品質(zhì)的因素Social/Physical Environment社會與自社會與自然環(huán)境然環(huán)境Pale Soft Exudative Pig MeatCAUSES蒼白松軟滲出豬肉的原因蒼白松軟滲出豬肉的原因 Rapid post mortem glycolysis immediately after slaughter results in a combination of low pH and high muscle temperature 宰后糖原迅速酵解導致宰后糖原迅速酵解導致pH值低和肌肉高溫

13、值低和肌肉高溫 Proteins denatured 蛋白質(zhì)變性蛋白質(zhì)變性 Reduced water holding capacity and pale color 降低系水力且肉色蒼白降低系水力且肉色蒼白Pale Soft Exudative Pig MeatPREVENTION蒼白松軟滲出豬肉的預防 Reduce rate of post mortem glycolysis 降低宰后糖原酵解速度 REDUCE PRE-SLAUGHTER STRESS 減少宰前應激 KEEP ANIMALS COOL 保持動物涼快 USE STRESS RESISTANT GENOTYPES 采用抗應激基

14、因型 REDUCE CARCASS TEMPERATURE 降低胴體溫度Pale Soft Exudative Pig MeatREDUCE PRESLAUGHTER STRESS蒼白松軟滲出豬肉(PSE)-減少宰前應激 Loading facilities and on-farm handling 裝載條件和豬場內(nèi)處理 Truck design 貨車設(shè)計 No mixing - handle in small group 不混裝-以小群裝運 Transport at cool times of day 在一天內(nèi)的涼快時裝運 Unloading and lairage facilities 卸

15、貨和待宰條件 Resting before slaughter 宰前休息 Water sprays 噴水 Pre-slaughter handling 宰前處理 No electric prods 不要電刺激PietrainHalothane carriers氟烷基因攜帶者 Significant advantages in dressing percent, carcass lean, and feed efficiency.在屠宰率,胴體瘦肉率和飼料報酬上有顯著優(yōu)點Significant disadvantages in muscle color and water holding cap

16、acity 在肌肉顏色和系水力方面有顯著缺點Mating programs to exploit the Halothane gene利用氟烷基因的配種計劃Sire公NnSire公nnDam母NNDam母NN Nn, NNNnRendement Napole GeneEffect of RN gene on meat qualityRN基因?qū)θ赓|(zhì)的影響 Number of studies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 Influence of proportion of

17、Duroc genes on carcass and eating quality traits (MLC, 1991)杜洛克基因的比例對胴體和食用品質(zhì)的影響Percentage Duroc杜洛克比例 0 25 50 75P2 backfat depth, mm背膘厚10.2a 11.2b 11.7b 12.8Intramuscular fat, %肌內(nèi)脂肪 .70a .86a 1.08c 1.27dPSE carcasses, % PSE比例 8.3a 5.4ab 1.6bc 0.10cTaste panell: 品味測定Tenderness 嫩度 4.96a 5.03a 5.32b 5.3

18、8bJuiciness 多汁性 4.09a 4.11a 4.18a 4.38bPork flavor風味 3.88 3.99 3.96 3.981 8-point scale; lower values = poorer quality 8分制; 分低=質(zhì)差蒼白、松軟、滲出肉蒼白、松軟、滲出肉Breed differences in meat quality (NPPC, 1995)肉質(zhì)的品種差異Ult.IMFShearTaste Panel1pH(%)force (kg)Tender Juicy 最終pH 肌內(nèi)脂肪 剪切力 嫩度 多汁Berkshire巴克夏5.912.415.743.503

19、.4Danbred HD丹育5.752.335.813.453.4Duroc杜洛克5.853.035.653.383.3Hampshire漢普夏5.702.575.863.363.4NGT Large White大白5.84 2.155.863.163.4NE SPF Duroc杜洛克5.88 2.716.093.363.4Newsham Hybrid新漢5.82 2.2Spot斑點5.832.355.913.153.3Yorkshire約克夏5.842.31Lower values = poorer quality 低值=劣質(zhì)Potential

20、 Nutritional Approaches to Improving Pork Color and Water-holding Capacity改良肉色和系水力可能的營養(yǎng)途徑改良肉色和系水力可能的營養(yǎng)途徑Feed withdrawal prior to slaughter 宰前停食Magnesium 鎂Vitamin E and Selenium 維E和硒Vitamin C and sodium oxalate 微C和草酸鈉Vitamin D3 維D3Creatine 肌酸Reduced dietary starch levels 降低飼糧淀粉水平Sugar feeding 喂糖Trypt

21、ophan色胺酸Conjugated linoleic acid 結(jié)合亞油酸Oral electrolytes 口服電解值Betaine 甜菜堿Carnitine 肉堿Feed Withdrawal Prior to Slaughter宰前停食 Potential Advantages 可能的優(yōu)點 Reduced gut fill & lower incidence of punctured stomachs 降低腸道飽滿度和刺破胃的發(fā)生率 Reduced muscle glycogen contents at slaughter 屠宰時降低肌肉糖元含量 Higher muscle u

22、ltimate pH 肌肉最終pH值較高 Improved meat quality - water holding capacity and color 改善肉質(zhì)-系水力和肉色 Reduced feed costs 減少飼料消耗 Potential Disadvantages 可能的缺點 Reduced carcass yields 降低胴體產(chǎn)量 Food safety 食品安全 Practical application 實際應用 Animal welfare 動物福利Feed Withdrawal Prior to Slaughter宰前停食 Variable effect on mea

23、t quality 對肉質(zhì)影響不定對肉質(zhì)影響不定 Response may be dependent on 結(jié)果可取決于結(jié)果可取決于 Other stressors such as mixing and pre-slaughter handling. 其它應激因素，如混群和宰前處理 Social factors such as group size and floor space allowance 群居因素如分群大小和每豬占地面積 Feeding patterns飼喂模式Means differ between genders (P 0.05) 性別間均數(shù)差異顯著Diurnal patter

24、n of feed consumption 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)小母豬小母豬 公豬公豬 閹公豬閹公豬Oxidative Changes in Pork Oxidation in pork during storage leads to儲藏期豬肉的氧化導致儲藏期豬肉的氧化導致 Oxidative rancidity氧化性酸敗氧化性酸敗 Deterioration in color肉色退化肉色退化 Decreased membrane stability ?降低膜的穩(wěn)定降低膜的穩(wěn)定性性? Increased water loss ?增加水分損失增加水

25、分損失?Enhanced Antioxidant Activity提高抗氧化性提高抗氧化性 Potential benefits:潛在的好處潛在的好處 Health benefits for consumer 有利于消費者的健康有利于消費者的健康 Reduced post mortem oxidation in pork 減少宰后豬肉的氧化減少宰后豬肉的氧化 Maintenance of pork color保持豬肉的顏色保持豬肉的顏色 Improved water-holding capacity提高系水力提高系水力 Reduced oxidative rancidity and off f

26、lavors減少氧減少氧化化性酸敗和異味性酸敗和異味 Increased shelf life延長貨架壽命延長貨架壽命Potential Dietary Antioxidants潛在的飼糧抗氧化劑潛在的飼糧抗氧化劑 Vitamins 維生素維生素F和和C E and C Minerals 礦物質(zhì)礦物質(zhì) Manganese, Selenium 錳和硒錳和硒 “Natural” Antioxidants天然抗氧化劑天然抗氧化劑 Spices, Plants, and Plant Extracts 香料香料,植物植物,和植物提取物和植物提取物Dietary vitamin E and pork qu

27、ality飼糧維生素飼糧維生素E與豬肉品質(zhì)與豬肉品質(zhì) Vitamin E is an antioxidant that can prevent changes in pork associated with post mortem oxidation (reduced color and water-holding capacity) 維生素維生素E是抗氧化劑是抗氧化劑,能避免宰后氧化引起的肉能避免宰后氧化引起的肉質(zhì)變化質(zhì)變化(肉質(zhì)變淺和系水力降低肉質(zhì)變淺和系水力降低) Dietary vitamin E levels(DL-tocopherol) 飼糧維生素飼糧維生素E的水平的水平 To p

28、revent deficiency symptoms = 11 to 30 mg/kg 預防缺乏癥預防缺乏癥=1130毫克毫克/千克千克 To improve pork quality = 100 to 800 mg/kg 改善肉質(zhì)改善肉質(zhì)=100800毫克毫克/千克千克Approaches to Increasing Intramuscular Fat提高肌內(nèi)脂肪含量的途徑提高肌內(nèi)脂肪含量的途徑 Genetics遺傳遺傳 Amino acid deficient diets氨基酸缺乏飼糧氨基酸缺乏飼糧 High dietary leucine levels高亮氨酸飼糧高亮氨酸飼糧 CLA結(jié)合

29、亞油酸結(jié)合亞油酸 Problems:問題問題 Increase costs of production增加生產(chǎn)成本增加生產(chǎn)成本 Consumers may reject products with visible marbling消費者可能拒絕高大理石紋的豬肉消費者可能拒絕高大理石紋的豬肉Omega-3 Fatty Acids-3脂肪酸酸脂肪酸酸 Unsaturated fatty acids e.g Linolenic不飽和脂不飽和脂肪酸肪酸-亞麻酸亞麻酸 Prevent cardiovascular disease and essential for brain development a

30、nd function為防止心血管病防止心血管病和大腦發(fā)育和功能所必需和大腦發(fā)育和功能所必需 Sources of Omega-3 fatty acids:亞麻酸的來源亞麻酸的來源 Linseed oil, Flaxseed oil, Fish oil 亞麻籽油, 魚油Omega-3 Fatty Acids亞麻酸 Increase in concentration of omega-3 FAs in body fat is dose and time of feeding dependent體脂中亞麻酸的含量與劑量和飼喂時間有關(guān)Linseed oilTime of Increase in li

31、nolenic in diet, % Feeding, daysacid in body fat, %飼糧亞麻籽油 飼喂期限 體脂中亞麻酸的增量3651.3 to 3.9 10241.4 to 4.6(Riley et al, 1998)Omega-3 Fatty Acids亞麻酸亞麻酸 Any increase in polyunsaturated fatty acids in the body fat increases potential for problems with fat softness and lipid oxidation 增加多不飽和脂肪酸含量會引起脂肪軟化和增加多不飽和脂肪酸含量會引起脂肪軟化和氧化氧化 Feed antioxidants and CLA ? 飼喂抗氧化物和結(jié)合亞油酸飼喂抗氧化物和結(jié)合亞油酸?Enhanced CLA Pork結(jié)合亞油酸強化豬肉結(jié)合亞油酸強化豬肉 Tissu