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What is the relationship between yellow fat in pork and feed? An analysis of the causes

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Yellow fat meat, also known as yellow fat pork, refers to pork carcass fat that is brown or yellow, with internal organs normal and unchanged and no off-odor, and it is generally believed to be caused by feed. Yellow fat meat is different from jaundice meat; jaundice meat is caused by disease, resulting from blocked bile excretion. In jaundice meat, not only is the fat yellow, but the skin, mucous membranes, joint capsule fluid, tissue fluid, vascular intima, serosa, tendons and so on are all yellow, and the internal organs also show pathological changes. Yellow fat meat fades or disappears after hanging for 24 hours, while the yellow color of jaundice meat does not fade. Yellow fat meat is mostly caused by feeding pigs fishmeal, fish liver oil

Yellow fat meat, also known as yellow fat pork, refers to pork carcass fat that is brown or yellow, with internal organs normal and unchanged and no off-odor, and it is generally believed to be caused by feed. Yellow fat meat is different from jaundice meat; jaundice meat is caused by disease, resulting from blocked bile excretion. In jaundice meat, not only is the fat yellow, but the skin, mucous membranes, joint capsule fluid, tissue fluid, vascular intima, serosa, tendons and so on are all yellow, and the internal organs also show pathological changes. Yellow fat meat fades or disappears after hanging for 24 hours, while the yellow color of jaundice meat does not fade.

Yellow fat meat is mostly caused by feeding pigs feed containing large amounts of unsaturated fatty acids, such as fishmeal, fish liver oil processing scraps, and silkworm pupa meal; feeding feed containing natural pigments, such as turnip, pumpkin, Chinese milk vetch, and carrot; feeding large amounts of rice bran, corn, soybean cake, flax cake and so on in the late fattening stage, which have relatively high fat content, and are mostly unsaturated fatty acids and prone to producing soft fat, thereby affecting the color of the meat; or it is related to a deficiency of vitamin E in the body. Some @#@227@#@ households feed pigs hotel swill processing scraps, which also easily causes a decline in meat quality. Because the internal organs of pigs with yellow fat meat show no changes and the carcass has no undesirable abnormal odor, it can be eaten.

Preventive measures:

(1) If feeding feed containing large amounts of unsaturated fatty acids such as fishmeal, fish liver oil processing scraps, and silkworm pupa meal for a long time, the feeding amount must be controlled, generally not exceeding 100-250 grams per day, and feeding must be stopped 2 months before slaughter.

(2) For feed containing natural pigments such as turnip, pumpkin, Chinese milk vetch, and carrot, multiple feeds should be combined in feeding, avoiding single feeding, and it is best not to feed them or to feed them less in the late fattening stage.

(3) In the late fattening stage of pigs, feed with high unsaturated fatty acid content such as rice bran, corn, soybean cake, and flax cake should be fed as little as possible, and 2 months before slaughter it should be switched to feed with low unsaturated fatty acid content, which can prevent the formation of soft fat.

(4) In principle, it is not advisable to feed leftovers, swill and processing scraps; if they really must be used, other feed with low unsaturated fatty acid content should be switched to 2 months before slaughter.

(5) When fresh green feed is lacking, feed rich in vitamin E should be supplemented regularly, such as the seed germ of grasses (@#@245@#@ germ, etc.). In addition, 11 international units of vitamin E can be added per kilogram of daily ration.

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