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Meat Mei Jia latest safe and efficient meat modifier
Animal genetics and animal husbandry studies and animal nutrition studies have contributed greatly to the growth rate and lean meat percentage of pigs. However, with the improvement of people's living standards, consumers not only need to lean only lean meat, but also hope that the quality of pork is good. Pork quality is a comprehensive reflection of some of the physical and chemical properties related to the appearance, palatability, and nutritional properties of fresh meat or processed meat. Among them, the meat's sensory characteristics such as flesh color, water holding capacity, tenderness, flavor, and juiciness directly determine the degree of acceptance of pork by consumers. On the one hand, the stress resulting from genetic breeding and routine management to improve production performance has reduced meat quality. Causes an increase in the incidence of PSE meat (pale, soft, and moisture oozing) and DFD meat (dark, hard and dry). Meat contains high levels of unsaturated fatty acids, which are prone to fat oxidation and accelerate meat bleaching. The water capacity is reduced and odorous substances are formed. In addition, some unscrupulous molecules use Clenbuterol (P? Doping) to increase the lean meat percentage; although the effect is obvious, pigs that use p?stimulant have abnormal physiological activities and the pigs are difficult to adapt to the environment. It will cause a compensatory accumulation of fats in the skin and viscera, producing PSE meat and DFD meat. People who consume p stimulant-containing pork may cause poisoning and teratogenic cancer. It was therefore banned by the state. Research and development of new safe feed additives that can improve meat quality have become a hot topic in animal nutrition research. Beijing Challenge Feed Science and Technology Group uses modern biochemistry and nutrient regulation technology to develop a safe meat quality improver that can improve pig growth performance and improve meat quality. It can significantly improve pig lean meat. Rate, daily gain and feed conversion rate, reduce body fat content and improve pork quality. The mechanism of the meat Mei Jia 1. By promoting the synthesis of phospholipids in vivo, on the one hand, it reduces the activity of fat synthase in the liver. On the other hand, it promotes the synthesis of apolipoproteins in the liver, promotes the migration of fat in the liver, and reduces the content of glucortium triester in the liver. It effectively prevents fat accumulation in the liver and reduces body fat deposition by promoting the decomposition of fat and inhibiting the synthesis of fat. 2. Enhances DNA transcription RNA in longissimus dorsi muscles, increases RNM DNA ratio, and promotes protein metabolism. 3. The liver synthesizes a large amount of carnitine and creatine, promotes the p? oxidation reaction of fatty acids in muscle cells, accelerates the tricarboxylic acid cycle, increases the synthesis of iron porphyrin pigment, and improves muscle color. 4. Can solve the stress problem from two aspects. Replenishes the need for certain mineral salts, reduces the excretion of certain mineral salts (such as iron, copper, manganese, zinc); improves the potassium and sodium pump function of the cell membrane, maintains the normal osmotic pressure balance, and prevents the water in cells Outflow maintains normal physiological function of the cells. 5. Reduce the consumption of glycogen in the muscle before slaughter, reduce the production of lactic acid, relieve pre-slaughter stress, increase muscle water system, reduce drip loss, reduce the rate of glycolysis, and prevent lean, soft and exudate lean meat (PSE) occurs. 6. Free radicals can be released in the cells, thereby preventing the oxidation of unsaturated fatty acids in the phospholipids of the muscle cell membrane. By preventing the oxidation of the muscle phospholipid membrane during storage, the integrity of the myocyte membrane is maintained, thereby preventing sarcolemmal outflow. The application of pork meat in pig production. 1. Promote fat metabolism, increase carcass lean meat percentage, reduce backfat thickness, improve growth and fattening pig's body shape, increase body length, increase back width, and make the blocked hip more full. Numerous experimental results in Hubei, Henan, Fujian, and Hebei indicate that the carcass lean rate has increased by about 7%, and the excellent rate of pigs has increased by 8%. 2. Increase the content of myoglobin, make the meat brighter, the meat more fresh, the muscles have stronger water retention capacity, and extend the meat shelf life. The slaughter experiments in Fujian Nanan and Xiantao of Hubei all confirmed these conclusions. They are very popular with butchers and users. Hog buyers usually prefer to purchase pigs using meat and meat, and the purchase price is usually higher than normal pigs by 0.1 per kilogram. To 0.2 yuan. Because of the lean meat, when the pigs slaughtered, the surface did not seem to have a significant difference in weight, but the actual weight was about 5 kg more than the predicted weight, indicating that the meat was used to buy meat. 3. Enhance the immune function of the body, effectively balance various nutrients in the compound feed, increase the utilization efficiency of the feed, and increase the growth rate of the pig. A comparative test of adding 0.2% of Roumeijia to 60kg of large-scale feed in the Jingzhou area of ​​Hubei Province showed that the average daily weight gain test group increased by 9.2% (2002) compared with the control group, and the feed-to-meat ratio decreased by 8.4%. The test results in the Xinyang area of ​​Henan Province show that the feed-to-meat ratio has decreased by 3%, and the average daily gain has increased by 5%. The tests in other regions have also reached the same conclusion. 4. Improve sow's reproductive performance, increase litter size, litter weight, piglet survival rate and weaning weight, and reduce lactating sows lost milk during lactation. The average litter size in the experimental group in Henan Zhumadian was 10% higher than that in the control group. 5. Improve pig slaughter performance and pork quality. With the addition of meat, Magnum can improve pig slaughter performance and reduce sebum rate and drip loss. The experiment showed that when o.2% meat was added to pig feed, the eye area of ​​pigs increased by 6.3%, the lean meat ratio increased by 1.8%, the sebum rate decreased by 1.7%, the average drip loss was reduced by 17% compared with the control group, and the slaughter rate Increase by 1%, and reduce the thickness by 4%. On site, the body shape of pigs in the experimental group was significantly improved compared with the control group. The body length of the pigs increased, the back width increased, and the hips were full. After sensory evaluation after slaughter, the color of flesh was significantly improved compared with the control group. The flesh was bright red and the color of red was kept long. 6. Improve the pig's anti-stress ability. With the expansion of intensive livestock farming, the stress faced by livestock and poultry has also increased. Such as the environment (high temperature, high humidity, etc.), immunity (injection of vaccines, invasion of pathogenic microorganisms), nutrition (unbalanced diet), transportation stress, high-yield period, stress during pregnancy, etc., stress leads to livestock performance Decline, immunity is low, add 0.2% meat meager in feed, can relieve stress and reduce transport weight loss. In the long-distance transport trials of pigs, the weight loss from transportation was reduced by 8% from the control group in Xinyang, Henan to Shenzhen. Comprehensive tests have shown that adding 0.2% of meat to the feed in the feed can not only significantly increase the growth and finishing pigs growth rate and lean meat, improve meat and meat color, improve anti-stress ability, but also to avoid the harm caused by p? Doping to humans To ensure the good economic returns of farmers, promote the healthy development of the pig industry, and have been widely used in pig breeding. Need to say friends is meat Mei Jia belongs to nutritional additives, must be used for a period of time, generally at least 15 days to continue to show significant results above, in addition to under stress conditions add meat Mei Jia will have a more prominent effect .