Good Calcium and Good Meat Quality

Email: [email protected] Whatsapp: +86 15054097656?Web: www.sdlachance.net

The application of calcium formate in pigs

Pork quality has a complex evaluation index system. PSE and DFD are the two common ones. In addition, there are meat color, water power, pH, tenderness, Flavor, marbling, fat quality, etc. These indicators comprehensively affect the perception and taste of pork to consumers, as well as the benefits of breeding companies and slaughter companies to a large extent.

Although the main determinants of pork quality are variety and slaughter process, nutrition and environment can greatly enhance the anti-stress performance of animals in these processes and improve meat quality. Common nutrients that affect meat quality are mainly mineral elements, vitamins and some antioxidants and anti-stress additives.

Today we will talk about the effect of calcium, an essential mineral element in feed formula, on meat quality. Calcium is an activator of muscle and myofibril degrading enzymes, which has a great influence on the tenderness of meat, and different calcium sources have different effects. To this end, Li Bin (2008) of Jilin Agricultural University studied the effects of adding different levels of calcium chloride and calcium formate in feed on pork quality. The calcium level of the basic feed is 0.5%. On this basis, 0.5%, 1% or 1.5% calcium chloride or calcium formate are added respectively, and 90 kg Songliao black pigs are fed for 7 days, and then slaughtered to determine the indicators.

1. Calcium formate increases feed intake and improves production performance

Through experiments, it was found that adding calcium chloride (0.5%, 1% or 1.5%) reduced the feed intake of pigs (possibly due to the bitter taste of calcium chloride), while the addition of 0.5% or 1% calcium formate significantly increased the pig’s intake. Food intake, when the calcium formate addition reaches 1.5%, the intake will decrease. This shows that the calcium source will affect the palatability of the material, and it is of great significance to select the appropriate calcium source from the commercial materials.

2. Calcium formate improves muscle and blood physiology of pigs

Calcium formate improves the calcium content of muscles better than calcium chloride, and it is also found that when 1% calcium source is added to the feed, the muscle calcium content seems to be close to the limit. Calcium formate also significantly increases the calcium content in the serum, and the effect is better than calcium chloride.?

This shows that the absorption of calcium by pigs depends not only on the solubility of calcium sources, but also on organic or inorganic sources. The absorption rate of organic calcium is better than that of inorganic calcium. The effect of calcium formate on increasing muscle calcium and blood calcium may be very important to sows. For example, muscle calcium can increase muscle excitability and enhance the sow's farrowing ability. Increased blood calcium content can also improve the calcium nutritional status of sows to a certain extent.

Although the main determinants of pork quality are variety and slaughter process, nutrition and environment can greatly enhance the anti-stress performance of animals in these processes and improve meat quality. Common nutrients that affect meat quality are mainly mineral elements, vitamins and some antioxidants and anti-stress additives.

Today we will talk about the effect of calcium, an essential mineral element in feed formula, on meat quality. Calcium is an activator of muscle and myofibril degrading enzymes, which has a great influence on the tenderness of meat, and different calcium sources have different effects. To this end, Li Bin (2008) of Jilin Agricultural University studied the effects of adding different levels of calcium chloride and calcium formate in feed on pork quality. The calcium level of the basic feed is 0.5%. On this basis, 0.5%, 1% or 1.5% calcium chloride or calcium formate are added respectively, and 90 kg Songliao black pigs are fed for 7 days, and then slaughtered to determine the indicators.

3. The effect of calcium formate on meat quality

Supplementing calcium has a certain effect on muscle tenderness. Adding 1% calcium formate gives the best muscle tenderness (the lowest shearing force). Because the feeding time of this study is too short (only 1 week), if the feeding time of calcium formate is increased (for example, it is used 0.5-1 month before slaughter or used in the whole pig feed stage), the effect may be more obvious . The addition of calcium formate also increases the hydraulic capacity of pork to a certain extent, which is of great significance for reducing the loss of pork during cold storage.

Summary

Calcium formate is a very high-quality organic calcium source in pig feed. It can not only improve the palatability of pig feed, increase feed intake, but also improve the physiological condition of pig muscles and blood, and improve pork quality, especially meat tenderness. To a certain extent, it can also increase the water capacity of the meat and reduce the loss of pork carcasses during the cold storage process!

Literature source: Li Bin, The effect of calcium chloride and calcium formate on pork quality and nutrient digestibility [D], Jilin Agricultural University, 2008