Effects of Chinese herbal medicine additives on Carcass Characteristics and pork quality

Abstract: 40 Changrong two hybrid pigs (about 10kg) were randomly divided into 5 groups: Chinese herbal medicine powder group, water extract group, alcohol water preparation group, antibiotic group and control group The effects of different Chinese herbal medicine additives on pork quality were studied The results showed that the Chinese herbal medicine additive could significantly improve the carcass characteristics and meat quality of finishing pigs Compared with the control group, the alcohol water preparation group significantly reduced the backfat thickness by 20.35 (P < 0.05); the eye muscle area: each preparation group of Chinese herbal medicine increased compared with the control group and the antibiotic group, and the antibiotic group was the lowest; compared with the powder group and the control group, the water extraction preparation of Chinese herbal medicine significantly increased the lean meat rate by 6.40% and 6.45% (P < 0.05); the alcohol water preparation significantly increased by 6.68% and 6.73% (P < 0.05); and the antibiotic group was not Compared with the control group and antibiotic group, the water loss rate of alcohol water preparation group was 12.02% and 16.44% respectively, and the intramuscular fat content was 7.93% and 19.51% respectively Key words: since the 1980s, a large number of studies have reported that the Chinese herbal feed additive can increase the daily weight gain of pigs by 3% - 33%, feed utilization rate by 0.85% - 17.4%, and the amount of additive is 1% to 8%, which indicates that the Chinese herbal feed additive can improve the performance of growing and finishing pigs, some of which are no less than antibiotic ⑴ Nowadays, people are not only concerned about how much can be produced, but also about whether it can improve the quality of animal products, improve the flavor of products, and produce high-quality and safe green animal food At present, there are few reports on this aspect Zhang Xianqin et al (2002) reported that Chinese herbal medicine additives can significantly improve the carcass and meat quality of growing and finishing pigs Compared with the western medicine group and the control group, the lean meat rate increased by 5.79% and 6.51% (P < 0.05), the eye muscle area increased by 10.92 (P < 0.05) and 11.92% (P < 0.05) respectively It has not been reported that the effects of Chinese herbal medicine additives made by different production processes on the carcass characteristics and pork quality of growing finishing pigs Based on the study of improving the production performance of Chinese herbal feed additive, the effects of different production processes on the growth performance and pork quality of pigs were studied in this experiment, which provides a scientific basis for the development of "high quality, safety and efficiency" Chinese herbal multi-functional feed additive 1 Materials and methods 1.1 experimental design different production processes were designed to produce the same optimized compound Chinese herbal medicine additive in 3 groups, antibiotic group and control group in 5 groups There were 2 replicates in each group, 4 pigs in each replicate, and 40 experimental pigs in total The test starts from 10kg and ends at 90kg The design of the test group is shown in Table 1 Table 1: the experimental group designed 1.2 diet to prepare corn soybean meal type diet, and formulated the diet according to the two stages of growing pig and fattening pig according to the NRC combined with the actual rural pig production The feed formula is shown in Table 2 Table 2 basic diet formula and nutrition level note: mineral additive, containing cu1.8g, fe20g, zn20g, mn16g and Duowei 40g per kilogram 1.3 select 40 Changrong two-way hybrid piglets of about 10kg from the pig farm with similar weaning age, healthy and healthy growth conditions, and randomly divide them into each group according to their weight 1.4 Chinese herbal medicine additive 1.4.1 preparation of conventional powder: dry the pieces of Chinese herbal medicine at 60 ℃, smash them, pass 80 mesh sieve, and mix them according to the proportion of compound prescription 　　1.4.2 Preparation of water extraction preparation: decoction pieces of the same compound Chinese herbal medicine are decocted three times with water (10 times for the first time, 2 times and 6 times for the third time), each time for one hour The filtrate is combined and filtered When the filtrate is heated and concentrated to 1:1-2, flocculant is added at 60-80 ℃ according to 10%, stirred for 5 minutes, placed at room temperature overnight, filtered, the filtrate is concentrated to thick paste, mixed with a small amount of carriers, dried at 60 ℃, crushed, and 80 mesh Sift and separate 1.4.3 preparation of alcohol water preparation: the same compound Chinese herbal pieces are smashed into coarse powder, soaked in 5 times 75% ethanol for 2 hours, then refluxed for 1 hour, filtered out the ethanol solution, recovered the ethanol, filtered and discarded for sedimentation Add water (8 times) to the dregs, soak them twice at 80 ℃ for 1H respectively, combine the leach solution, filter them, concentrate them to 1:1-2 under reduced pressure, add 10% flocculant at 60-80 ℃, stir them for 5 minutes, leave them at room temperature overnight, filter them, combine the filtrate with ethanol extract, reduce the pressure and concentrate them to a thick paste, add a small amount of carriers to mix them, dry them at 60 ℃, crush them, pass 80 mesh screen, and pack them separately 1.5 the experiment of feeding management was carried out in the fattening pig house of our hospital 4 heads per circle, 3 times per day (9:00, 15:00, 19:00) in the early stage, and 2 times per day (9:00, 15:00) in the later stage The amount of feed mixed with wet food each time is based on a little surplus material in the feed tank after eating, and free drinking water Clean the enclosure twice a day to keep it clean The whole enclosure adopts natural ventilation, and all enclosures are sterilized irregularly 1.6 after the slaughtering test, all the pigs were weighed on an empty stomach, and then three pigs with a body weight of about 90kg were selected from each group for slaughtering to determine the slaughtering performance At the same time, the samples of the longissimus dorsi of the left half of the carcass were wrapped in fresh-keeping bags and stored in a 4 ℃ refrigerator for cold storage analysis 1.7 test performance and methods 1.7.1 slaughtering performance indexes were determined in accordance with the revised plan of National Meat Quality Cooperation Group (1987), including slaughter rate, back fat thickness, eye muscle area and lean meat rate 1.7.2 the meat quality index shall be determined according to the revised plan of the second national pig meat quality research experience exchange meeting "pork quality evaluation method" (1987), including the pH value, meat color, water loss rate and intramuscular fat of the longissimus dorsi muscle 1.7.3 SPSS software is used for variance analysis and multiple comparison 2 Test results 2.1 Table 4 of slaughter performance shows that all kinds of Chinese herbal medicine preparations and antibiotics have no significant effect on carcass weight and slaughter rate of fattening pigs, but the backfat thickness of Chinese herbal alcohol water preparation can significantly reduce 16.79%, 15.01%, 17.44% and 20.35% compared with other groups (P < 0.05), and other powder, water extract preparation and antibiotic group have only the trend of reducing backfat thickness compared with the control group In terms of the eye muscle area, each preparation group of Chinese herbal medicine increased compared with the control group and the antibiotic group, and the antibiotic group was the lowest Lean meat rate: compared with the powder group and the control group, the water extract of Chinese herbal medicine significantly increased by 6.40% and 6.45% (P < 0.05); compared with the powder group and the control group, the alcohol water extract significantly increased by 6.68% and 6.73% (P < 0.05); there was no significant difference between the antibiotic group and the control group Table 4 Effects of different treatments on carcass characteristics 2.2 Meat quality index as shown in Table 5, various preparations of Chinese herbal medicine have no significant impact on meat color, only antibiotics have significant impact on it; various preparations of Chinese herbal medicine and antibiotics have no significant impact on the pH value of fresh meat, all within the normal range; various preparations of Chinese herbal medicine have a trend of reducing the water loss rate, 7.71%, 5.44% and 12.02% lower than the control group; 12.34% and 10.19% lower than antibiotics respectively 16.44% There was no significant effect of Chinese herbal medicine on intramuscular fat content, but it was higher than antibiotics Table 5 Effect of different treatments on pork quality note: the pH value of the longissimus dorsi muscle was determined within 45 minutes after slaughter 3 discussion 3.1 slaughtering performance test results (Table 4) show that different Chinese herbal medicine preparations and antibiotics have no significant effect on carcass weight and slaughter rate of finishing pigs However, Chinese herbal additives have significant effects on carcass quality backfat thickness and lean meat rate of finishing pigs, which is consistent with the results of other researchers (Zhang Xianqin et al., 2002.3) (5) Compared with the control group and the powder group, the water extract of Chinese herbal medicine significantly increased the lean meat rate by 6.40% and 6.45% (P < 0.05), the water extract of Chinese herbal medicine significantly increased the lean meat rate by 6.68% and 6.73% (P < 0.05), and the eye muscle area of Chinese herbal medicine was significantly increased by 16.79%, 15.01%, 17.44% and 20.35% (P < 0.05) The antibiotic group was the lowest There was no significant difference between antibiotic group and control group The results showed that the Chinese medicine Fructus andraeanum and hawthorn have the function of regulating fat metabolism (6), which can reduce the deposition rate of fat tissue and accelerate the deposition rate of lean tissue, thus reducing the fat content of carcass and increasing the lean rate The results showed that the Chinese herbal medicine additive group of powder and water extraction technology improved the carcass quality of fattening pigs compared with the control group, but the effect was not as good as that of alcohol water extraction preparation group, which indicated that it was related to the production process of alcohol water extraction, and the method of compound decompression extraction was used to extract, one was to fully obtain the effective ingredients of Chinese herbal medicine compound, the other was the thermal sensitive substances were not damaged There are many kinds of bioactive active components such as flavonoids, saponins and alkaloids in traditional Chinese medicine, which are easy to dissolve in ethanol (3) Its physiological function is to directly promote the animal's hematopoietic function, activate the pituitary adrenal cortex system, promote the release of corticosteroids, and act on the metabolism of carbohydrates and electrolytes (4) It may also be related to the action of adenohypophysis to promote the release of auxin Auxin regulates the synthesis of animal body protein, promotes the penetration of amino acids into cells through cell membrane, promotes the formation of bone tissue, improves the utilization rate of fat and energy, reduces the consumption of sugar and so on, so as to improve the growth rate of livestock and poultry and the rate of lean meat Compared with the control group, the carcass quality of the antibiotic group was slightly improved, but not as obvious as that of the Chinese herbal medicine additive group 3.2 the change of meat color is mainly determined by myoglobin (MB) (Forrest et al., 1978; swatland, 1982) Due to the normal enzyme activity in muscle, the iron in muscle tissue is reduced (Fe + 2), and the reduced MB is purplish red (uncut meat) When the meat is cut and exposed to air, if the partial pressure of oxygen is very low, the iron atom in the pigment is oxidized to Fe + 3, which is brown (7) It can be seen from the experimental results (Table 5) that various preparations of Chinese herbal medicine have no significant effect on the color of meat and are all within the normal range However, the meat color of antibiotic group was significantly different from that of control group Although it was in the normal range, whether it was related to the decrease of oxygen partial pressure of fresh meat caused by the interference of antibiotics on the normal activity of enzymes in muscle or not should be further studied There was no significant difference in the pH value of fresh meat among the pigs, which was within the normal range The water loss rate shows the amount of fluid released from the muscle protein system by external forces Its level not only directly affects the taste, aroma, juiciness, nutrition loss, tenderness, color and other edible quality of meat, but also has an important economic significance for the increase and decrease of pork output This experiment shows that the water loss rate of various preparations of Chinese herbal medicine has a downward trend, which is 7.71%, 5.44% and 12.02% lower than that of the control group, and the water loss rate is 12% lower than that of the antibiotic group 34%, 10.19% and 16.44%, among which alcohol water preparation is the most effective Another important index affecting meat flavor is intramuscular fat content, which has a good effect on the palatability, juiciness, tenderness and taste Table 5 shows that intramuscular fat content is the lowest in antibiotic group and the highest in alcohol water preparation group According to the indexes of meat quality, the Chinese herbal medicine additive can improve the meat quality and flavor of finishing pigs, and the feeding antibiotics have adverse effects on the meat quality There was no difference in the influence degree of meat quality among the three kinds of Chinese herbal medicine additives In conclusion, Chinese herbal medicine additives can improve the thickness of backfat, increase the area of eye muscle, improve the lean meat rate, and improve the meat quality and flavor Comparison of three different process preparations, alcohol water preparation