American use of genetic Technology to accelerate the growth of Pigs
Researchers such as Professor Robert Schwartz of Baylor School of Medicine in Houston have used genetic technology to increase the growth rate of pigs by 40%, speed up the listing of pork and reduce feeding costs.
The key to this technique is the use of a synthetic chemical that causes the pituitary gland of piglets to secrete more growth hormone than ordinary pigs, the journal Nature Biology reported. The researchers inserted the chemical into biodegradable DNA fragments and then injected DNA fragments containing the chemical into the legs of two-week-old pigs. Two months after injection, the pig weighed 42 kilograms, compared with 30 kilograms for the average pig, a technique that advanced the time for pigs to get out of the pen.
But scientists point out that the effectiveness of this method needs to be further studied in order to understand whether the pork is safe for humans and whether it will have long-term negative effects on animals.
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Prevention of porcine uricosis in cold days
Porcine uricosis is a metabolic disease caused by eating protein-containing concentrate in pigs, which often occurs in winter and early spring. Clinical symptoms mostly occur in suckling piglets and shelf pigs with strong physique, good development and exuberant appetite. The most acute pigs tend to die suddenly without showing any symptoms. Most of them show an acute process, showing sudden onset, loss of appetite or abstinence, and the body temperature begins to rise by about 0.5 degrees Celsius and quickly becomes normal or below the normal body temperature. Most of the diseased pigs were crippled in the hindlimb, while some pigs were crippled in the forelimb, which gradually developed into joint enlargement.
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Methods of prolonging the shelf life of mutton
Fresh mutton, especially the carcass just slaughtered, is suitable for the reproduction and growth of bacteria because of its suitable temperature and rich nutrition. Especially in hot weather and seasons, it will deteriorate within a few hours under natural conditions, and sometimes it begins to change color and corruption before it is even delivered to the market or sold out. Based on this situation, mutton just slaughtered must be cooled or refrigerated in time for short-term storage, slaughtering and selling, so that the meat temperature can be reduced to below 5 degrees Celsius in time, so as to reduce bacterial contamination and prolong the shelf life.
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