Effects of Addition of Bee Pollen on Water Holding Capacity of Pork

[ Objective] To explore the effects of different proportion of bee pollen on the water holding capacity of pork in Duroc Landrace x Yorkshire growing-finishing pigs in order to determine the optimal proportion. [ Method] A total of 80 Duroc x Landrace x Yorkshire growing-finishing pigs, weighing （10.0 ± 1.0） kg, were randomly divided into five groups. The experimental period was 120 d including the 5-day pre-feecling period. The corn-soybean meal was not replaced during the whole period. All pigs had free access to feed and water. The pigs were fasting for 24 h but not prohibited from feed before the beginning. Group I was the control group reared with the diet not supplemented bee pollen. The pigs in group II, III ,IV and V were reared with the diet supplemented bee pollen at the concentration of 1%, 3%, 5% and 7%, respectively. After slaughtering, eye muscle was used for determination of water holding capacity through fast filter paper method, drip loss method, cooking loss method and Na- pole yield determination method. [ Resultl With the increase of the proportion of bee pollen, the water holding capacity of pork was first good and then poor. The addition of bee pollen at the concentration of 5% significantly reduced the drip loss of pork and the water holding capacity which was detected by fast filter paper method, but the cooking loss and Napole yield were not significantly influenced. [ Condmion] The bee pollen can effectively improve the water holding capacity of pork in Duroc x Landrace x Yorkshire growing-finishing pigs, and the optimal proportion is 5%.

Effect of Castration on Sensorial and Instrumental Characteristics of Longissimus Dorsi Muscle （LDM） of Brahman Cattle

This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.

Effects of Shuanghuanglian Propolis Oral Liquid on Growth Performance,Slaughter Performance and Meat Quality of Broilers

[Objective] The paper was to investigate the effects of adding Shuanghuanglian propolis oral liquid in drinking water on growth performance,slaughter performance and meat quality of broilers. [Method]Ninety one-day-old broilers were randomly divided into three groups（ group Ⅰ,group Ⅱ and group Ⅲ） ： group Ⅰ was the control group,and groups Ⅱ and Ⅲ were added 0. 5 and 1. 0 mL / L Shuanghuanglian propolis oral liquid in drinking water,respectively.[Result] Compared with broilers in group I,the average daily feed intakes of broilers in group Ⅱ and group Ⅲ were increased by 0. 86%（ P 〉 0. 05） and 1. 10%（ P 〉 0. 05）,respectively; the average daily gains were increased by 2. 33%（ P 〈 0. 05） and 4. 43%（ P 〈 0. 05）,respectively; the feed gain ratios were decreased by 1. 05%（ P 〉0. 05） and 2. 63%（ P 〈0. 05）,respectively; the slaughter rates were increased by 0. 94%（ P 〉0. 05） and 1. 70%（ P 〈0. 05）,respectively; the eviscerated rates were increased by 0. 52%（ P 〉 0. 05） and 1. 15%（ P 〉 0. 05）,respectively; the semi-eviscerated rates were increased by 1. 51%（ P 〈 0. 05） and 2.23%（ P 〈 0. 05）,respectively; the breast muscle rates were increased by 3. 77%（ P 〈 0. 05） and 5. 51%（ P 〈 0. 05）,respectively; the leg muscle rates were increased by 1. 96%（ P 〉 0. 05） and 4. 09%（ P 〈 0. 05）,respectively; the lightness（ L＊） were decreased by 0. 96%（ P 〉 0. 05） and 1. 47%（ P 〉 0. 05）,respectively; the redness（ a＊） were increased by 1. 24%（ P 〈 0. 05） and 1. 86%（ P 〈 0. 05）,respectively; the yellowness（ b＊） were decreased by 0. 44%（ P 〉0. 05） and 1. 03%（ P 〈0. 05）,respectively; the drip losses were decreased by 1. 22%（ P 〈0. 05） and 1. 56%（ P 〈0. 05）,respectively; the cooking losses were decreased by 1. 76%（ P 〉 0. 05） and 2. 89%（ P 〈 0. 05）,respectively. [Conclusion]Adding 0. 5 and 1. 0 mL / L Shuanghuanglian propolis oral liquid in drinking water could improve growth performance,slaughter performance,meat quality of broilers,and the dose of 1. 0 mL / L is recommended in clinical application.