天然草本植物添加剂和发酵草本植物添加剂对猪肉品质的影响

Influences of Natural and Fermented Herbs Additives of Pig Diets on the Quality of Pork

育肥猪的饲料成分是影响猪肉产品质量的重要屠宰前因素。多项研究证明,天然草本植物添加剂和发酵类草本植物添加剂的使用,能够明显降低猪肉中的脂肪氧化速率,同时改善猪肉的多项感官性质。为进一步分析2类添加剂的功效,本文列举实证详细阐述了天然草本植物添加剂对猪肉产品质量的影响,同时分析了发酵草本植物添加剂在提高育肥猪品质及猪肉品质方面起到的积极作用。结果表明,马鞭草叶、干栗子和甜菜渣提取物、亚麻籽提取物、香料提取物等天然草本植物提取物可以作为天然抗氧化剂,明显降低猪肉中的油脂氧化速率,同时增强猪肉产品的饱和度,使猪肉的红色增强、苍白色减弱,提高猪肉的嫩度和持水性以及消除烹饪时的不良气味,同时增强其风味和后味。发酵草本添加剂在保持天然草本添加剂功效的同时,可以通过发酵过程提高有益成分的含量,提高育肥猪的抗氧化力、抗菌能力和免疫力,从而提高猪肉产品的品质。

Ingredients of pig diets is an important factor which affects pork quality.Lots of studies indicated that natural and fermented herbs additives can significantly decrease the rate of lipid oxidation and enhance the sensory properties of pork products.In order to analyze the effects of two different kinds additives on pork quality,this essay concentrated on effects of four natural herb additives on quality of pork products as well as effects of fermented herb additives on finishing pigs and pork quality.The results shows that verbena leaves,dried chestnuts and dried sugar beet pulp,linseed and spices extracts could be applied as natural antioxidants to decrease the lipid oxidation process in pork,improve the saturation of pork and made it look redder.In addition,it could also enhance the tenderness and water holding capacity of pork products.Compared to natural herb additives,fermented herb additives not only had the same effects as natural herb additives,they could also increase contents of some beneficial ingredients as well as antioxidant activity,antibiotic activity and the immunity of finishing pigs so as to improve the quality of pork products.