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

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

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

Yellow fat pork is mostly caused by feeding pigs fishmeal, fish oil by-products, silkworm pupa meal and other feeds containing large amounts of unsaturated fatty acids; feeding turnip, pumpkin, Chinese milk vetch, carrot and other feeds containing natural pigments; feeding large amounts of rice bran, corn, soybean cake, flax cake, etc. in the late fattening stage, which have a relatively high fat content, , and are mostly unsaturated fatty acids, 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, and some @#@227@#@ households feeding pigs hotel swill by-products are also prone to causing a decline in meat quality.

Because the internal organs of pigs with yellow fat pork show no changes and the carcass has no undesirable abnormal odor, it can be eaten.

Preventive measures: (1) When feeding fishmeal, fish oil by-products, silkworm pupa meal and other feeds containing large amounts of unsaturated fatty acids over a long period, the feeding amount must be controlled, generally not exceeding 100-250 grams per day, and feeding should be stopped 2 months before slaughter. (2) For turnip, pumpkin, Chinese milk vetch, carrot and other feeds containing natural pigments, a variety of feeds should be fed in combination, avoiding feeding a single feed, and it is best not to feed them or to feed them sparingly in the late fattening stage. (3) In the late fattening stage of pigs, rice bran, corn, soybean cake, flax cake and other feeds high in unsaturated fatty acids should be fed as little as possible, and 2 months before slaughter the feed should be switched to one low in unsaturated fatty acids, which can prevent the formation of soft fat. (4) In principle, leftover rice and swill by-products should not be fed; if they really must be used, other feed low in unsaturated fatty acids should be switched to 2 months before slaughter. (5) When fresh green feed is lacking, feeds rich in vitamin E should be regularly supplemented, such as the seed germs of grasses (@#@245@#@ germs, etc.). In addition, vitamin E can be supplemented at 11 international units per kilogram of daily ration.

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