Objective evaluatin for pork quality and its application
1996
Irie, M. (Osaka-fu. Agricultural and Forestry Research Center, Habikino (Japan)) | Sakimoto, M. | Rin, E. | Kyou, S.
We evaluated the quality f porcine fat from four pig farms (Farm A-D) that used various by products from food industry, and suggested the means of improving fat quality. Objective measurements for fat quality showed the almost agreement with the evaluation in meat market, and were better indices. From hardness, melting point and refractive index of the fat, good quality were in the order C, A, B, D. Farm B was the biggest about variance of the measurements, and Farm D was the smallest. The fatty acid composition were reflected in the above physio-chemical measurements. Farm A was the highest in composition of saturated fatty acids, and Farm B the second biggest. Farm B was higher content of saturated acid than Farm D. However, Farm D was higher content of linoleic acid than Farm B. The above results showed that physio-chemical measurements are useful index for quality level and variation of products. Fat color was normal in Farm A, B and C. Many fats from Farm D, however, showed slight yellow fat disease. From spectrophotograph for fat, Farm D was higher in reflection from 400 nm to 580 nm than Farm A, B and C. This means that cause of yellowness is not the deposition of a special pigment. From the feed composition and the physio-chemical characteristics of fat, we discussed about the actual plan of improving fat quality by the limit of some feed stuffs, the increase in supplementation of kapok and the supplementation of Vitamin E. These results showed that objective measurements in effective means for improving quality of products
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