Pork whitening

Does pork whitening have anything to do with feed? Does it have anything to do with stress, pig breeds, and feed? If it's relevant? What can be controlled? it doesn't have much to do with feed. It may have something to do with pig breeds, stress (short-term and intense stimulation) and disease. -- PSE meat refers to pig slaughtered muscle pale (pale), soft texture inelastic (soft), muscle surface exudation of gravy (exudative), commonly known as white muscle, also known as "boiled" meat. Occurs in fat pigs and is common in the waist and leg muscles of pigs. The naked eye view is light white, which is obviously different from the surrounding muscles, its surface is as wet as washing, succulent, finger pressure is inelastic, is soft, and is mainly characterized by edema, degeneration and necrosis [1]. PSE meat phenomenon is caused by continuous high temperature and low pH value caused by high metabolic rate and severe and obvious protein denaturation. Some studies believe that the main reason for the exudation of a large amount of juice from PSE meat is the denaturation of myosin [2]. At present, most theories about the mechanism of PSE meat are based on the theory of free radicals [3]. They believe that stress-sensitive pigs are affected by high-intensity stress factors for a short time, and the metabolism of free radicals is in disorder, that is, the production of free radicals increases and the ability of scavenging free radicals weakens, resulting in excess free radicals and increased reactive oxygen species, resulting in lipid oxidation to produce malondialdehyde and ethane. Extremely active cross-linking agents such as malondialdehyde will make cells cross-linked and lose their vitality, resulting in degeneration and necrosis, thus reducing the ability of muscle to absorb water. The denaturation of proteins and the oxidation of lipids will destroy the normal structure and function of the cell membrane, resulting in the release of intracellular fluid and increased juice loss. At the same time, stress leads to a large amount of energy consumption in the body, and muscles need to rely on muscle glycolysis to supplement the energy consumed in the body, which produces a large amount of lactic acid, resulting in a rapid decrease of pH in muscle and protein denaturation [4]. However, the exact biochemical mechanism remains to be further studied. Agree with the upstairs view, it may have something to do with stress! Strengthen the management! -PSE meat is such a thing, so how does yellow fat meat come from? -- mainly due to stress. Strengthening production management-whether vitamin deficiency occurs or not-has something to do with stress and nutrition. Generally, as long as it is not a pure variety, it will not appear. Add anti-stress products to the feed, strengthen vitamin AE and iron, copper, zinc and selenium, preferably chelated trace elements-thank you I discussed with the company's technology-- would it be better to add some organic iron-- to strengthen the anti-stress measures before slaughtering? Add minerals such as organic iron!-- A common problem In general, when such a situation occurs, farmers will not think that it is a problem of slaughtering emergency or management, but will think that it is a nutrition problem. X1 L & k / Q1, add organic chromium or yeast selenium, use trace mineral elements such as organic iron;'K8 p-D6 I: X) A # `2, increase the amount of vitamin E;! ^-Q% IG5 L (r + {, p3, control the quality of oil used to avoid oxidation deterioration. # Q "x1o2J6j5G0v) G. {4. Some microbial additives can be considered.