Highly appreciated Dr. Zhang Liping, General Manager of Chuanenmei Biotechnology to CALID live broadcast room. Here are some related Q&A we complied.
Q: Fat is closely related to the flavor, health and safety of the entire meat. Currently, the entire market has higher and higher requirements for meat quality. What is Dr. Zhang’s experience?
A: Slaughterhouses are increasingly paying attention to the quality of their pork and pricing it accordingly. The quality of pork is directly related to the final selling price. For example, a large-scale pig farm we serve once lowered the fat content a little, and soon the slaughterhouse reported problems such as “soft meat and fat”. Therefore, a single move can affect the whole body. Fortunately, there is feedback from the slaughterhouse, which can make timely remedies and improve the meat quality of the next batch of pigs. In the past, the focus was on slaughtering rate, lean meat rate, meat color, etc. Nowadays, more and more attention is paid to details, such as fat hardness, muscle tenderness, etc., which are directly related to the taste brought to people on the table.
Q: From birth to slaughter, a pig accumulates fat at different rates at different stages. Do you have any good advice for everyone regarding the regulation of meat quality in pigs at different stages?
A: The growth and development pattern of pigs is: small long bones, medium long meat, and large fat. The essence of this is that tissue growth rates at different stages are divided into fast and slow ones, rather than being separated and saying that each stage has only one central task. Bone, flesh, and fat grow at every stage, but at different rates. Fatty is not made in one bite, and good pork quality cannot be achieved just half a month before it is put on the market. For example, one of the factors that determines the delicious flavor is “intermuscular fat”, which shows that the quality of meat is not only It is related to fat, and it is also related to muscles; for another example, if a piglet is fat, has a short frame, and has a poor body shape, without elongating the frame, then where will the meat and fat grow in the later period, and what about the body shape and double back? Without a good frame stretching during the incubation period, it will be difficult to achieve the ideal state no matter how much lipid nutrition is used one month before slaughter.
Our experience is for reference only:
① The color, water holding capacity and smell of the meat. Shelf shelf life: 30 days before release;
② Meat tenderness and taste: 60-90 days before slaughter.
As for the more accurate and refined time node of “nutritional regulation of meat quality”, we will also pay more attention to research in this area, and will try to conduct more verifications if we have the opportunity.
Q: How much does the health of the pig affect the flavor of the overall meat? How do you use grease in this? What advice do you have for everyone?
A: Healthy pigs grow the fastest. Healthy pigs have the highest digestion, absorption and utilization rates of various nutrients. Health is the basis for pigs to fully exert their production performance.
As we all know, lipids can not only provide energy, but also directly or indirectly participate in the work of the body’s immune system, thus protecting the health of animals.
Lipids play an important role in pig growth and development, estrus, ovulation, delivery, lactation and other reproductive processes.
you need to:
① Clarify your purpose of use: energy supply, or special function?
② Determine the cost reserved for oil in your product: ordinary product, or high-end product?
③ Combine your cost space + product positioning + expected goals, choose the appropriate raw materials: single grease, compound grease, balanced grease, or should you buy multiple single products of grease and mix them yourself?
Considering the current limitations of the feed mill’s oil addition system and self-compounded process equipment, it is recommended to use a market-proven brand of balanced oil.
Q: We say that raising animals affects people’s fatty acid intake. For example, omega-3 is enriched in pork, but omega-3 is a polyunsaturated fatty acid that will soften the meat. So, what should we think about when regulating?
A: This is the magic of nature: it makes a good thing, but also has some shortcomings in some aspects, so that you can avoid over-consumption. Following the laws of nature, appropriateness and quantity is the right way.
That’s why we talk about “balance” in nutrition and the balance of fatty acids in lipid nutrition, presumably to avoid similar problems. Among lipids, no matter whether they are saturated or unsaturated, there is no absolute good or bad distinction. When the proportion is appropriate, every fatty acid is a good fatty acid! The earliest is a proportional relationship given in the Human Nutritional Intake Guidelines. The next step is to design the balance of various fatty acids in our livestock and poultry diets in order to meet the fatty acid proportion requirements of a healthy human diet.
One solution I recommend is to find a professional lipid nutrition research institution or company, use the balanced oil they develop, and leave the professional work to the professional company. We only need to “get” it and use it.
Q: In the future, what aspects do we need to pay attention to in the use of oil during the entire pig raising and nutritional breeding process?
A: Regardless of whether you use a single grease or a compound grease, you must first ensure that the quality is up to standard. Try to avoid using grease that has oxidized and deteriorated due to unqualified quality during storage.
Secondly, the raw material composition and processing technology of the formula should consider the following issues: Does it interact with oils and fats? Does it provide a sufficient stable environment for the grease? Whether it has undergone oxidative deterioration in a short period of time in a high temperature and high humidity environment. Problems are more likely to occur with small proportions of concentrated materials, such as products with a proportion of 8-25%. Improper addition of oil can easily cause oxidation and deterioration in summer. There are many reasons. It is recommended to consider these aspects: Are the trace elements of the complex stable? Is choline chloride added independently? Are the quality and dosage of antioxidants appropriate?
Finally, when it comes to the cost-effectiveness of oils and fats, the proportion of oils and fats in feed costs makes people have to carefully consider their purpose of use, addition amount, absorption rate, etc., but the most important thing is which oil to choose? Ultimately driven by cost-effectiveness, our goal is to maximize the value of every penny spent on our formulations.
