Relationship between Feed and Pig Yellow Fat Meat

Yellow fat meat, also known as yellow meat, refers to pork carcass fat is brown or yellow, viscera normal no change, no peculiar smell, generally considered to be caused by feed. Yellow fat meat is different from jaundiced meat, which is caused by disease and blocked bile excretion. Jaundiced meat is yellow not only in fat, but also in skin, mucosa, joint capsule fluid, tissue fluid, vascular intima, serosa, tendons and so on. The yellow flesh becomes lighter or disappears after hanging for 24 hours, while the yellow color of the jaundiced meat does not fade.

Yellow fat meat is mainly fed to pigs with large amounts of unsaturated fatty acids, such as fish meal, cod liver oil, silkworm pupa meal, Wuqing, pumpkin, Ziyunying, carrots and other natural pigment feeds; in the later fattening stage, a large number of rice bran, corn, soybean cake, flax cake, etc., are fed with high fat content, and most of them are unsaturated fatty acids, which are easy to produce soft fat, thus affecting the color of meat. Or the lack of vitamin E in the body is related to the fact that some household hotel slops are fed to pigs, which can easily lead to a decline in meat quality.

Because the pig viscera that causes the yellow fat meat does not change, the carcass has no bad smell, so it can be eaten.

Preventive measures: ⑴, such as fish meal, cod liver oil leftovers, silkworm pupa meal and other feeds containing large amounts of unsaturated fatty acids, should be controlled, generally not more than 100g / day, and stop feeding 2 months before slaughter. ⑵ turnips, pumpkins, purple yunying, carrots and other natural pigment feed, should be fed with a variety of feed, avoid single feeding, it is best not to feed or less in the late fattening period. In the later stage of pig fattening, ⑶ should feed as little as possible rice bran, corn, soybean cake, flax cake and other diets with high content of unsaturated fatty acids, and change the diet with low content of unsaturated fatty acids two months before slaughter to prevent the formation of soft fat. In principle, ⑷ is not suitable for feeding leftovers. If it is really needed, other feeds with low content of unsaturated fatty acids should be changed 2 months before slaughter. When fresh green fodder is deficient, ⑸ should be supplemented regularly, such as seed germ of Gramineae (@ # @ 245 germ @ germ, etc.). In addition, international units of vitamin E11 can be added per kilogram of diet.