猪的市场状况和对相关行业的影响

供求关系决定价格,最为典型的就是2007年生猪价格的波动。下面展开讨论今年生猪市场状况和对相关行业的影响。     

发酵饲料对猪肉品质的影响及应用研究进展

发酵饲料作为一种新型绿色环保的功能性饲料,具有提高饲料营养价值、降低抗营养因子含量、改善饲料适口性、有益动物肠道健康、促进动物生长发育、改善动物产品质量和减排环保等特点.文章对发酵饲料的定义和益处进行了简要的概述,重点讨论了其对猪肉品质的影响、机理和其在猪肉生产上的应用,以期为发酵饲料的合理开发与高效应用提供参考.     

Assessing hygiene proficiency on organic and conventional pig farms regarding pork safety: A pilot study in Finland

A key element in the EU Common Agricultural Policy (CAP) will be a single farm payment system that is linked to compliance with rules on, for instance hygiene standards. However, there are no recommended methods for assessing the hygiene proficiency of pig production farms. The present study was undertaken to develop a method for this purpose. A first implementation was done on pilot scale; with a set of both conventional and organic pig farms (N = 15). Fifty hygiene-related factors were selected, especially with reference to the possible proliferation of enteric pathogens Listeria monocytogenes, Yersinia enterocolitica and Yersinia pseudotuberculosis. The factors were allocated into 8 evaluation categories: (1) general production management, (2) animal density, (3) the outdoor area for pigs, (4) pest and pet animals, (5) general hygiene in the piggery, (6) pen hygiene, (7) feed production hygiene, and (8) feeding hygiene. A farm questionnaire and a supplementary on-site observation form were devised, and one arbitrary scale of hygiene points assigned for each factor. In addition to the mailed questionnaires, one person subsequently visited all the farms, perused the questionnaire with the owners and completed the observation form. The hygiene scores of the farms in each evaluation category were compared both without weighting and with weighting based on expert opinions. The method proved to be feasible and applicable to different types of production.     

白色念珠菌和鼠伤寒沙门氏菌的荧光标记及其对细胞粘附作用的影响

比较了几种荧光染料标记白色念殊菌和鼠伤寒沙门氏菌的效果及其对病菌生长和与Hela细胞粘附能力的影响，旨在为建立简便有效的荧光标记方法奠定基础。将2种致病菌分别在添加了罗丹明B、荧光素Na盐或吖啶橙的LB培养液，37℃条件下培养1d，结果发现这2种致病菌都可以被荧光素Na盐标记，鼠伤寒沙门氏菌还可以被罗丹明B标记，但这2种致病菌都不能在吖啶橙中生长。测定致病菌荧光强度发现，随罗丹明B标记剂量的增加，致病菌荧光强度增强，而荧光素Na盐小剂量组处理的致病菌荧光强度最强。此外还发现，致病菌与Hela细胞的粘附不受荧光标记的影响。     

仔猪在断奶阶段采食有机酸化剂对其胃肠道食糜的影响

断奶应激表现为生长发育迟缓、饲料效率降低,3-4周龄的仔猪在断奶后1周通常出现腹泻症状（Tzipori,1980等）。断奶应激可能对仔猪的生产性能产生永久的危害,也可能与断奶仔猪不能分泌充足的胃酸来降低胃内pH值（Manners,1978）、消化玉米-大豆粉日粮（Kidder等,1978）、抑制大肠杆菌的繁殖（Cranwell等,1976）等有关。为提高断奶阶段仔猪的生长速率和饲料利用率可在教槽料中添加延胡索酸和或柠檬酸（Falkowski,1984等）,仔猪生产性能的提高与通过酸化剂降低胃内pH值、改善肠道微生物区系有关（Scipioni,1978等）。     

动物性食品安全应从源头抓起

随着我国经济的发展和人民生活水平的提高,人们对动物性食品的需求发生了由量到质的变化,不仅仅关心动物性食品的营养价值,而且更加关注其卫生与安全。特别是近年来,国外重大动物疫病的发生,国内畜禽产品因抗生素残留在出口贸易中“屡遭封杀”,因兽药残留在国内引发一系列人体食物中毒事件等,更加重了国民对动物性食品安全和自身健康的担心。食品安全问题目前已成为我国各级政府和社会关注的热点问题,也是我国加入世贸组织之后畜牧业发展急需解决的重大问题。笔者认为,要想从根本上解决动物性食品安全问题,必须从动物性食品生产源头抓起,着…     

Recent pre-harvest supplementation strategies to reduce carriage and shedding of zoonotic enteric bacterial pathogens in food animals

Food-borne bacterial illnesses strike more than 76 million North Americans each year. Many of these illnesses are caused by animal-derived foodstuffs. Slaughter and processing plants do an outstanding job in reducing bacterial contamination after slaughter and during further processing, yet food-borne illnesses still occur at an unacceptable frequency. Thus, it is imperative to widen the window of action against pathogenic bacteria. Attacking pathogens on the farm or in the feedlot will improve food safety all the way to the consumer's fork. Because of the potential improvement in overall food safety that pre-harvest intervention strategies can provide, a broad range of preslaughter intervention strategies are currently under investigation. Potential interventions include direct anti-pathogen strategies, competitive enhancement strategies and animal management strategies. Included in these strategies are competitive exclusion, probiotics, prebiotics, antibiotics, antibacterial proteins, vaccination, bacteriophage, diet, and water trough interventions. The parallel and simultaneous application of one or more preslaughter strategies has the potential to synergistically reduce the incidence of human food-borne illnesses by erecting multiple hurdles, thus preventing entry of pathogens into the food chain. This review emphasizes work with Escherichia coli O157:H7 to illustrate the various strategies.     

Fortification of pork loins with docosahexaenoic acid(DHA) and its effect on flavour

Pork is traditionally low in docosahexanoic acid(DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control(CON), 3.1% sunflower oil in mixed brine(SF) and a 3.1% DHA oil in mixed brine(DHA) were injected into pork loins at 10 mL/100 g and grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately1.46 mg DHA/g. This also changed the fatty acid profile of omega-6: omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel,determined the DHA injected meat to be, ‘slightly desirable' and gave lower ‘off flavour' scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste.     

Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour

Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oil in mixed brine (SF) and a 3.1% DHA oil in mixed brine (DHA) were injected into pork loins at 10 mL/100 g and grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately 1.46 mg DHA/g. This also changed the fatty acid profile of omega-6: omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, ''slightly desirable’ and gave lower ''off flavour’ scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste.     

Nutritional approaches to slow late finishing pig growth: implications on carcass composition and pork quality

Although pork producers typically aim to optimize growth rates, occasionally it is necessary to slow growth, such as when harvest facility capacity is limited. In finishing pigs, numerous dietary strategies can be used to slow growth so pigs are at optimal slaughter body weights when harvest facility capacity and/or access is restored. However, the impact of these diets on pork carcass quality is largely unknown. Thus, this study aimed to evaluate the efficacy of dietary strategies to slow growth in late finishing pigs and evaluate their effects on carcass composition and pork quality. Mixed-sex pigs (n = 897; 125 ± 2 kg BW) were randomly allotted across 48 pens and assigned to 1 of 6 dietary treatments (n = 8 pens/treatment): (1) Control diet representative of a typical finisher diet (CON); (2) diet containing 3% calcium chloride (CaCl₂); (3) diet containing 97% corn and no soybean meal (Corn); (4) diet deficient in isoleucine (LowIle); (5) diet containing 15% neutral detergent fiber (NDF) from soybean hulls (15% NDF); and (6) diet containing 20% NDF from soybean hulls (20% NDF). Over 42 d, pen body weights and feed disappearance were collected. Pigs were harvested in 3 groups (14, 28, and 42 d on feed) and carcass data collected. From the harvest group, 1 loin was collected from 120 randomly selected carcasses (20 loins/treatment) to evaluate pork quality traits. Overall, ADG was reduced in CaCl₂, Corn, and 20% NDF pigs compared with CON pigs (P < 0.001). However, ADFI was only reduced in CaCl₂ and 20% NDF pigs compared with CON (P < 0.001). Feed efficiency was reduced in CaCl₂ and Corn pigs compared with CON (P < 0.001). Hot carcass weights were reduced in CaCl₂ pigs at all harvest dates (P < 0.001) and were reduced in Corn and 20% NDF pigs at days 28 and 42 compared with CON pigs (P < 0.001). In general, CaCl₂ and 20% NDF diets resulted in leaner carcasses, whereas the Corn diet increased backfat by 42 d on test (P < 0.05). Loin pH was reduced and star probe increased in CaCl₂ pigs compared with CON pigs (P < 0.05); no treatments differed from CON pigs regarding drip loss, cook loss, color, firmness, or marbling (P ≥ 0.117). Overall, these data indicate that several dietary strategies can slow finishing pig growth without evidence of behavioral vices. However, changes to carcass composition and quality were also observed, indicating quality should be taken into consideration when choosing diets to slow growth.     

影响畜产品安全性的因素及其对策

安全畜产品,概括地说也就是“无疫病、无残留、无污染”的畜产品,在符合无公害畜产品产地环境评价要求的前提下,有毒、有害物质含量在国家法律、法规及有关强制标准规定的安全允许范围内。从养殖到餐桌实行全程质量监控,做到无重大动物疫病、药物残留不超标、对人类生活环境不造成影响。1影响畜产品安全性的因素分析1.1动物的饲养管理方面我国动物的饲养,大多数为农民分散饲养,规模化、集约化程度低,即使是肉类食品出口企业,也多采用“公司 农户”的养殖方式。虽然公司为确保产品质量,对农户实行统一管理,如统一供种、统一采购饲料、统一防…     

鼠伤寒沙门氏杆菌slrP基因缺失株的构建及其对细胞存活率的影响

为研究鼠伤寒沙门氏杆菌(ST)E3泛素连接酶SlrP对细胞存活率的影响,本研究利用λ-Red介导的同源重组技术,构建了STCVCC542株slrP基因缺失株(CVCC542ΔslrP),同时得到回补株CVCC542ΔslrP/pslrP。通过测定野生菌、缺失株和回补株的生长曲线及其对HeLa细胞存活率的影响,探究SlrP蛋白在ST感染过程中的作用。生长曲线显示,slrP基因的缺失和回补对CVCC542的生长无影响;细胞存活率试验结果显示缺失菌株与野生菌株相比细胞存活率明显升高(p<0.05),而回补株与缺失株相比细胞存活率明显下降(p<0.01)。本研究为进一步阐释ST引起细胞死亡机制和该病疫苗开发奠定基础。     

日粮蛋白质和能量水平对猪肉品质的影响研究

猪肉品质的调控是一个复杂的生理生化过程,受诸多因素的影响,而日粮蛋白质和能量水平是影响肉质的关键因素。本文综述了蛋白质（氨基酸）、能量以及两者的比例对猪胴体肉品质的影响。     

宰前短期添加镁对PIC育肥猪肉色和pH值的影响

试验研究了宰前短期添加不同剂量镁对PIC育肥猪肉质的影响。试验以PIC育肥猪为研究对象,共分4个处理,每个处理4头。分别在限饲基础日粮基础上每日补饲0、2、4、6 g镁。结果表明:每头添加镁2 g/d有提高色素含量趋势(P>0.05),添加4 g/d可极显著提高肌肉色素含量7.41%(P<0.01),添加6 g/d显著提高肌肉色素含量(P<0.05);肉色评分随添加剂量的增加而提高,2 g/d可以显著提高肉色评分(P<0.05),4、6 g/d可极显著提高肉色评分(P<0.01);随镁添加量的增加,肌肉pH值显著提高(P<0.05),6 g/d添加组与对照组相比较差异极显著(P<0.01)。宰前5 d补镁可增加肉色,显著提高肌肉pH值,改善猪肉品质。     

A new live Salmonella enteritidis vaccine for chickens--experimental evidence of its safety and efficacy

Within the works for the registration of a new live Salmonella Enteritidis vaccine for layers, safety and efficacy of the vaccine strain were tested by experimental studies. After oral administration of the single and the tenfold dose, no incompatibility reactions were seen in day-old chicks. The laying performance and the egg weight were not affected by the vaccination of the chickens during the laying period. There was only a limited period in which the excretion of the vaccine strain and its persistency in organs were seen. Even after the threefold oral vaccination the vaccine strain could not be isolated from eggs and internal organs of slaughtered chickens. Moreover, a high safety for non-target animals (cattle, pigs) could be established. Studies with BALB/c mice proved that a cell-mediated immunity and the development of complement-fixing antibodies is induced by the vaccine. Efficacy studies in target animals were carried out by a proved dependable oral challenge system that reproduces a latent infection with marked S. Enteritidis strains and by means of the seeder-bird method. The test results demonstrate that the vaccination is capable to avert or to reduce an infection significantly.     

Evaluation of the implementation of new traceability and food safety requirements in the pig industry in eastern Australia

Objectives   To evaluate the implementation and barriers to adoption, among pig producers, of a newly introduced traceability and food safety system in Australia.
Procedure   Implementation of the PigPass national vendor declaration (NVD) linked to an on-farm quality assurance (QA) program was evaluated in May and December 2007 at saleyards and abattoirs in New South Wales, Victoria and Queensland. Four focus group discussions with saleyard producers were held between April and July 2007.
Results   Implementation of the PigPass system in terms of accurate completion of the form and QA accreditation was higher at the export abattoir than at the regional saleyard at the first audit (P < 0.01). Implementation increased at the second audit at the abattoirs, but little change with time was observed at saleyards. Approximately half of the producers at saleyards used photocopied PigPass forms, made at least one error (>64%), and many vendors did not appear to be QA-accredited. During focus groups, producers expressed the view that PigPass implementation improved animal and product traceability. They identified the associated costs and a perceived lack of support by information providers as obstacles for adoption.
Conclusion   Improvement in the implementation of PigPass among producers marketing pigs at export abattoirs was observed during the 8-month period of the study. There is a need for a more uniform message to producers from government agencies on the importance of the PigPass NVD and QA and extension and education targeted toward producers supplying pigs to saleyards and domestic abattoirs to ensure compliance with the traceability requirements.     

Establishment of the PCR system specific to Salmonella spp. and its application for the inspection of food and fecal samples

We established the PCR detection system specific to Salmonella species using Salmonella enterotoxin gene (stn). The detection limit was one bacterial cell per one gram of fecal and minced-meat samples using enrichment procedure by Tripticase soy broth or Salmonella enrichment broth, respectively. We concluded that this PCR system is useful for the practical application in the field of the public hygiene.     

"壮能"饲料增效剂对猪生长性能及肉质的影响

以中药鸡骨草、白花蛇舌草、蚶壳草等组成的复方制剂“壮能”饲料增效剂,对猪生长性能、肉品质具有一定的改善作用。本试验选用60头健康状况良好的杜长大三元杂交断奶仔猪,分为2组,一组为对照组,另一组为试验组,添加1‰“壮能”饲料增效剂组,试验期105天,试验结束时,取眼肌,分别在宰后45min、24h、48h测定肉质。结果表明,“壮能”饲料增效剂能提高猪的日增重,降低料肉比;提高猪肉pH值和系水力,降低贮存损失,对肉色、大理石纹、嫩度几乎没有影响。