The quality of pork is affected by many factors, of which pig breeds play a dominant role. For example, the meat quality of pigs such as Duroc and Pietrain varies greatly; followed by husbandry and management, especially when animals are slaughtered for several days or hours. It is important. Furthermore, meat quality is affected by everything from transportation to slaughter, slaughter techniques, chilling of carcasses, storage of meat before sale or consumption. However, more and more animal nutritionists now realize that the composition of the diet also has a significant impact on meat quality, especially in diets supplemented with vitamins and minerals. The new version of livestock diet standards only emphasizes several aspects of meat quality: color, texture, shelf life, or the time the meat is kept in good taste, and whether it is popular. The dietary supplementation of vitamins and minerals must be objectively determined based on animal species and meat quality. Now people pay more attention to vitamin e, vitamin c, riboflavin, and minerals containing potassium and magnesium. Earlier research on the improvement of vitamin A, minerals, and meat quality mainly focused on pork. Although the international trade in beef and poultry is increasing and more and more researchers are paying attention to it, improving pork quality is still an important issue. After years of pursuing the leanness and growth rate of hogs, the pig genetic improvement company is now improving the quality of pork. This daring decision on lean pigs takes into account that reducing the thickness of backfat may also reduce the amount of marble or intermuscular fat. Nutritionist harold of Illinois pig, USA Rosson pointed out that reducing the content of intermuscular fat may reduce the quality of pork, in particular, reduce the flavor, tenderness, and water. The role of vitamins before and after slaughter. Vitamin E is an effective antioxidant that inhibits the oxidation of fat in muscle tissue. Adding vitamin E to the diet can reduce the oxidation of fat (decrease in rancidity) and loss of moisture (loss of moisture before cooking and during cooking), while improving the color of the meat and increasing shelf life. Moreover, when the diet level is higher than the lowest level of nrx (1998) diet, vitamin e can also increase the pig's daily gain and feed conversion rate. The research on vitamin supplementation in rations in foreign countries is mainly focused on the use of that form of vitamin E-synthesis or natural. Research shows that pigs absorb the latter twice as much as the former, and it is easier to keep the latter in the tissue. Another vitamin, riboflavin or vb2, is an important nutrient in amino acid and fat metabolism, which is related to the quality of meat. A large number of studies have shown that the amount of riboflavin required for the deposition of equal amounts of protein is six times higher than the deposition of equal amounts of fat. This shows that the more lean meat is deposited, the greater the amount of riboflavin required. Some scholars have pointed out that the current nrc (1998) requirement for riboflavin is out of date, and it is mainly designed for pigs with high lean meat percentage. From the early 70s, researchers began to try to improve the color of pork by adding vitamin c. However, most trials use long-term vitamin C supplementation. Their purpose is to use large doses of vitamin C to reduce sugar glycolysis during slaughter and to optimize the concentration of oxalate. Researchers have previously linked glycolysis (dextrose and other carbohydrates in the muscle to lactic acid) to the color and absorbency of fresh pork. Researchers at the University of Iowa have found that feeding a single vitamin c of 290 mg (783 mg/kg) improves the water absorption of the pork and the color stability of the back meat. At the same time, the internationally renowned vitamin producer Roche claims that vitamin C is the most unstable vitamin. Puffing, granulation, and heating all reduce the quality of vitamin c. Minerals support muscle growth and meat integrity. When it comes to minerals, it is now very important for my pig nutritionists to ignore the addition of potassium at the later stages of growth. Potassium is the third essential mineral in pigs, the first essential mineral in muscle tissue. Potassium can not only promote the absorption of amino acid molecules, in particular it can increase the utilization of lysine. Scientifically speaking, the amount of dietary potassium added to the nrc-recommended pigs is also out of date. Potassium is important for the systemic hydraulic strength of the pork and the proper ph value in the tissue. At the same time, potassium can reduce the incidence of pse (pale, softexudative syndrome) meat. At present, most pig nutritionists seriously ignore the amount of magnesium added in the late growth period. Similar to potassium, magnesium is also involved in protein synthesis. Furthermore, adding magnesium can also reduce the loss of moisture to improve the quality and color of the meat and reduce the incidence of pseed meat. Research by mikeellis and other researchers at the University of Illinois in the United States supported Australian scholars investigating wheat aspartate magnesium and magnesium chloride. Their research shows that the latter two are cheaper than the former in improving the same water absorption. Researchers in the United States focused their research on mgso4.7h2o and added 3.2mgso47h2o per pig per day in corn-bean meal (2.72 kg/day/head) two to five days prior to slaughter. Kenpurser, who also participated in research at the University of Illinois, pointed out that adding mgso47h2o two days before slaughter can improve pork's color, hardness, and loss of moisture. The United States followed the study of magnesium salt additives in the Netherlands. The study showed that the addition of 0.2-0.5% magnesium acetate to pig diets resulted in a 7% higher quality of pork than the Dutch standard plus a series of added magnesium acetate standards, which also reduced the incidence of pse meat. Moreover, the addition of magnesium to the diet can increase the pig's growth rate, feed conversion rate, and reduce the occurrence of cannibalism. The acetic acid added in the normal metabolism of the animal can be completely absorbed. Nutritionists' understanding of the effects of added vitamins and minerals on meat quality is based primarily on addressing the effects of clinical nutritional deficiencies on animal growth performance. However, the current specialization and specialization of the international meat market is increasing, mainly providing beef, pork, and poultry. Moreover, the combination of vertical and horizontal food chains allows meat processors and even supermarkets to specify animal nutrition systems. So pig nutritionists must consider the composition of the feed to produce a higher quality meat.
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Effects of vitamins and mineral additives on pork quality