Diets Supplemented With Chinese Herbal Medicine On The Quality Of Frozen Pork

In order to improve the quality of frozen pork, this study based on the to improve theperformance of herbal feed additives, take the method of Adding-minus based prescriptionfor the herbal prescriptions, the effect of compare the herbal feed additives on the quality offrozen pork. 72 pigs (Duroc×Yorkshire×Landrace,about 30kg) were divided into 2 groups(0.5% herbs, 1% herbs)and one control group randomly. Each group repeat 3 times, included8 per group. After the test pigs were slaughtered for cryopreservation, and from the generalcomposition, fatty acid Content, meat color analysis of the frozen pork .The results are asfollows:1. Adding 0.5%, 1% herbal preparations in date grains causes the freezing pork decreased by0.73% (p＜0.05),1.16% (p＜0.05) compared with the control group..In the muscle, the fatcontent enhances 0.28%, 0.53% (p＜0.05) while between disposal groups crude protein andcrude ash do not have the change.2. After defrosting to adding 0.5% herbal preparations in date grains to be possible to causethat reduces the output of the thaw .0.7%, 2.78.% (p＜0.05)3. Adding 0.5%, 1% of herbal preparation in date grains can increase the content of stearicacid, oleic acid and the unsaturated fatty acid in the frozen pork (p＜0.05)4. Adding 0.5%,1% herbal preparation in date grains to be possible to cause the brightness offleshcolor (CIE L~* value) and yellowness ehroma (CIE b~* value) does not have the change;When adding 0.5%, the red chromaticity (CIE a~* value) does not have the significantlychange, but adding 1% herbal additives is significantly higher than the control group.5. In the sense organ quality aspects, the surface color of boiled frozen pork does not have thechange, but on the degree to bitten and the flavour of meat, ad Oding 1% experimentalgroup are higher than the control group (p＜0.05)...