There are frequent complaints in the market, and the phenomenon of jaundice after slaughtering of pigs is as follows: the subcutaneous fat of pork is yellow when slaughtered. In some cases, not only does it affect sales, but some meat is not edible.
First, the reason for the production of jaundice:
Oxidation and mildew in high temperature and high humidity conditions;
Use too much raw materials with high levels of unsaturated fatty acids, such as fishmeal and fish oil. During the Vietnam from September 9 to 15, 2016, some companies complained that Huangqi meat is the reason for this; the amount of antioxidants such as vitamin E is insufficient;
Use pigment-rich feeds, including waste oil (high pigment content); disease: jaundice, can be divided into substantial, obstructive and hemolytic jaundice.
When trypanosomiasis, caribe disease or leptospirosis occurs in pigs, due to a large amount of hemolysis in the body, poisoning and systemic infection occur, and biliary excretion is impeded, causing a large amount of bilirubin to be discharged into the blood, and the whole body tissues are stained red. Causes jaundice. That is, all diseases that may cause porcine jaundice may cause jaundice; drugs: Sulfonamides are used for too long, and there is not enough drug withdrawal period, which may also cause jaundice.
Second, the identification of yellow meat:
Astragalus meat: only fat yellow dyed, slightly fishy smell, other tissues, organs are not yellow or yellow staining is not obvious. Liver, gallbladder, kidney and other internal organs have no lesions. The carcass gradually fades or disappears with the extension of the standing time.
Astragalus meat: not only fat yellow staining, but also mucosa, sclera, conjunctiva, serosa, blood vessel wall, tendon, skin, joint fluid, tissue fluid is yellow, and even the real organs have yellow. Liver, gallbladder, kidney and other internal organs have many lesions. The meat carcass does not retreat or even yellow with the extension of the time.
The jaundice caused by leptospirosis is mainly caused by different degrees of yellow staining of the skin, subcutaneous tissue, serosa and mucous membranes, accompanied by hemorrhage, enlarged liver, brownish yellow, and gallbladder congestion.
The scutellaria caused by Astragalus and Sulfonamide is inedible.
Third, the prevention and treatment of meat:
There are frequent complaints in the market, and the phenomenon of jaundice after slaughtering of pigs is as follows: the subcutaneous fat of pork is yellow when slaughtered. In some cases, not only does it affect sales, but some meat is not edible.
First, the reason for the production of jaundice:
Oxidation and mildew in high temperature and high humidity conditions;
Use too much raw materials with high levels of unsaturated fatty acids, such as fishmeal and fish oil. During the Vietnam from September 9 to 15, 2016, some companies complained that Huangqi meat is the reason for this; the amount of antioxidants such as vitamin E is insufficient;
Use pigment-rich feeds, including waste oil (high pigment content); disease: jaundice, can be divided into substantial, obstructive and hemolytic jaundice.
When trypanosomiasis, caribe disease or leptospirosis occurs in pigs, due to a large amount of hemolysis in the body, poisoning and systemic infection occur, and biliary excretion is impeded, causing a large amount of bilirubin to be discharged into the blood, and the whole body tissues are stained red. Causes jaundice. That is, all diseases that may cause porcine jaundice may cause jaundice; drugs: Sulfonamides are used for too long, and there is not enough drug withdrawal period, which may also cause jaundice.
Second, the identification of yellow meat:
Astragalus meat: only fat yellow dyed, slightly fishy smell, other tissues, organs are not yellow or yellow staining is not obvious. Liver, gallbladder, kidney and other internal organs have no lesions. The carcass gradually fades or disappears with the extension of the standing time.
Astragalus meat: not only fat yellow staining, but also mucosa, sclera, conjunctiva, serosa, blood vessel wall, tendon, skin, joint fluid, tissue fluid is yellow, and even the real organs have yellow. Liver, gallbladder, kidney and other internal organs have many lesions. The meat carcass does not retreat or even yellow with the extension of the time.
The jaundice caused by leptospirosis is mainly caused by different degrees of yellow staining of the skin, subcutaneous tissue, serosa and mucous membranes, accompanied by hemorrhage, enlarged liver, brownish yellow, and gallbladder congestion.
The scutellaria caused by Astragalus and Sulfonamide is inedible.
Third, the prevention and treatment of meat:
1. Add antioxidants such as vitamin E to the feed; reduce the amount of fishmeal, fish oil and unsaturated fatty acids 2 months before the release, and replace the fat with high saturated fatty acids.
2, the storage of raw materials should pay attention to moisture, ventilation;
3, choose high-quality mycotoxin adsorbent to prevent feed oxidation and deterioration;
4. Adding Eucommia ulmoides leaf extract to the feed, antibacterial, anti-viral, anti-oxidation, scavenging free radicals, improving immunity, improving muscle quality and improving meat flavor; Eucommia ulmoides leaf extract is also a safe and effective meat quality improver in Jiangxi Yinhe Duzhong Industry Co., Ltd. has launched an excellent "eucommia pork";
5. Actively take preventive measures to control trypanosomiasis, coccidiosis, and leptospirosis. Perform microbiological and immunological diagnosis to find out the cause of symptomatic treatment;
6, prevention and treatment methods: add VE, yeast selenium, organic zinc, yeast chromium in the feed, mainly to reduce stress, promote growth and improve meat color, prevent dripping. The effect of VE alone to scavenge free radicals is incomplete. Selenium and zinc are needed to help solve the problem. The VE content in puffed soybeans is high, so it is possible to add some in the feed.
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