How to Improve Meat Carcass Quality

1 Reduce the genetic aspects of body fat in ducks. At present, there are mainly Beijing ducks, Lijia chickens in Quanzhou, Fujian, and Cherry Valley super meat ducks in China. In France, such as O'white, etc., Beijing duck is mainly used for roast duck, and ducks used for processing salted ducks, braised ducks, and ducks are mainly ducks such as Lijia duck and cherry valley duck. In production practice, the growth rate of a certain breed of meat duck is faster than that of another breed. The growth rate of the same breed of meat duck is faster than that of the second generation of the product, especially after the rearing period of the duck reaches 2.4 kg, but the sebum rate and abdominal distension The rate is high. Therefore, in genetics, a new line of low-fat and fast-growing ducklings can be genetically developed through genetic practices, especially for the breeding of male ducks that control genetic performance. This is the most important control of the excess body fat in ducks. Effective way. Feeding. By adjusting the formula of the diet and feeding high-protein and low-energy feed, the accumulation of body fat and fat in the duck can be reduced, and the restriction on feeding is adopted to reduce the fat. Production is usually a combination of the two, on the one hand to adjust the rearing diet formula, on the other hand in the rearing period appropriate restrictions on feeding, extend the slaughter age, especially for large meat ducks (body weight 2.6 to 2.7 kg). Our company has done experiments in which the large meat ducks slaughtered on the 36th day were 15% and 26% higher than those on the 40-day old slaughtered ducks. Of course, it also slows down the growth of ducks, reduces the accumulation of fat and fat in ducks, and increases production costs. 2 Remove carcass odor meat duck rearing. In the late period of fattening ducks, raw materials that have adverse effects on carcasses, such as fishmeal, soybeans, rice bran, and pancakes, should be used as little as possible. The content of fishmeal should be controlled within 3%, fish meal content is too much, meat ducks grow faster, but duck body fat is high, and meat duck duck carcass is likely to have fishy smell, so our company had a few hundred thousand yuan of economy. loss. Second, in the prevention of drug use should be less or use some of the more scented drugs, such as allicin, long-term use will cause the body to have a strong garlic flavor. In addition, some antibiotics and chemical additives should be used with caution in the later period of feeding. In order to remove the body odor of meat ducks, some Chinese herbs flavor feeds can be added during feeding to reduce the skatole content of the carcasses, so that the carcass can maintain its own unique flavor. Meat duck processing. In the processing process, all factors that cause odor in the purchase should be excluded as much as possible. In May 2000, our company slaughtered and repaired the deep-water wells of the refrigeration plant, and temporarily changed the sediment filtered river water plus 110-day meat ducks. As a result, the frozen ducks had different degrees of odor after cooking. The use of polluted river water in processing. In addition, in the past few years when using rosin hair removal, if there is rosin on the duck skin or the mouth of the duck, rosin in the nostril can also cause carcass odor. Frozen duck preservation. Frozen ducks should be kept at a distance of no less than 30 cm from the wall and no less than 10 cm from the ground when stored in a freezer, kept at a distance from the ceiling, and stored in a divided manner. The library must not store any articles that interfere with hygiene, and must not store contaminated or odorous, odoriferous foods in the same store. For long-term storage, frozen ducks that are likely to become rancid, especially frozen ducks or broilers that are attached to walls or floors can be found. Frozen ducks that have been thawed many times and cannot be sold in time must not be placed in the library to avoid odors from other ducks. 3 Reduce steroidal erythema, sub-spots, subcutaneous ulcers, skin rashes, erythema, secondary spots, and subcutaneous ulcers. Peeling and so on all affect the grading and sales price of frozen ducks. Therefore, attention should be paid to the feeding and processing of ducks: 1 The stocking density should not be too large. Excessive size can easily lead to frightening crowds of meat ducks, crowding and bumping each other and damaging the body of the duck. In the summer, for ducks raised on the ground, they are exposed to rain and mosquitoes. This can easily cause subcutaneous ulcers in meat ducks. 2 When slaughter ducks, the number of ducks should not exceed 200 each time. Do not feed too many ducks at one time. It is forbidden to use kicks and throw them with hard hands to avoid damaging the duck body. 3 When loading and unloading, only one duck can be caught by one hand, and too much can cause red duck beard. At the same time pay attention to light-handed, in order to prevent the duck body injury; 4 point knife should be accurate, a knife to avoid red neck, red head, red body. 5 scalding temperature is generally controlled at 60 ~ 65 °C, scalding time of 2 to 3 minutes, such as scalding temperature is too high or scalding time is too long prone to cause breakage. 6 In the process of hair-bearing, the gap of the hair-driving machine should be timely adjusted according to the size of the duck on the same day to prevent the play of the gap being too large. If the gap is too small, it is easy to cause phenomena such as broken skin and broken wings. 7 In the processing of small wool, the operation should be carried out in accordance with the requirements of small hair, and it is forbidden for artificial hair to cause broken skin. 4 to eliminate copper as a hunger striker corpse hunger is unclear refers to the frozen duck quail have feed residue, especially in the upper gastrointestinal tract enlargement above 3cm segment, this is not easy to be removed in the meat duck processing, mainly due to hunger strike time Insufficient drinking water was not supplied during the hunger strike. Therefore, in order to prevent the body from hunger strikes, the meat ducks should be hunger strikers for more than 12 hours before slaughter, and fully giving cement to drink is to speed up excretion, cleaning the digestive tract, but also conducive to prolonging the frozen ducks. Shelf life improves meat duck quality. 5 Control of carcass drug residues Currently, the inspection of livestock and poultry meat residues in the market is not in place, which directly affects the production and sales of livestock and poultry. Farmers generally do not pay attention to drug residues. In the feeding of ducks, as long as they are additives that increase the growth rate, they can be used as long as the drugs are cured, regardless of the growth stages of the ducks, regardless of drugs or even drugs. Used, no one cares about drug residues. Therefore, control of meat duck carcass drug residues on the one hand to comprehensively improve the quality of ducks, standardized medication, the use of new non-residue additives, on the other hand as soon as possible drug residue detection work into the meat duck breeding industry on the right track, through the market to control meat Duck carcass drug residue.

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