Regarding the issue of pork taste that Chinese consumers are concerned about, a study by Yangtze University found that fermented feed made from corn and soybean meal can significantly improve the growth performance and meat quality of lean pigs.
In the experiment, 80 pigs were divided into two groups. One group was fed with basic feed, while the other was fed with feed containing 10% fermented feed for 70 days. The results showed that the final weight and daily weight gain of the fermented feed group increased significantly, the feed-to-weight ratio decreased, but there was no difference in daily feed intake, indicating that the improved efficiency came from the feed quality rather than the amount consumed.
In terms of meat quality, the intramuscular fat content increased, the marbling and meat color improved, and the drip loss and shear force decreased, making the pork more tender and juicy. The fatty acid profile was also optimized, with an increase in unsaturated fatty acids (oleic acid, linoleic acid, arachidonic acid) and a decrease in saturated fatty acids (stearic acid), improving the health index. Harmful bacteria in the gut microbiota decreased, while beneficial bacteria increased. At the same time, the expression of lipid metabolism-related genes (SREBP1c, PPARγ, SCD5, CD36) was upregulated, promoting intramuscular fat deposition. Overall, it achieved the production of "better-tasting and healthier" pork.
Original article: toutiao.com/article/1856083215414531/
Statement: This article represents the personal views of the author.