Relationship between feed and pork yellow fat

Yellow fat meat, also known as yellow meat, refers to pork body fat is brown or yellow, normal internal organs without change, no smell, generally believed to be caused by feed. Yellow fat meat is different from yellow waxy meat, which is caused by disease and caused by bile excretion. Astragalus membranaceus is not only yellowish in fat, but also yellow in the skin, mucous membranes, joint cyst fluid, tissue fluid, vascular intima, serous membrane, and tendon, and pathological changes in internal organs. After yellow fat hangs for 24 hours, the yellow lightens or disappears, while the yellow flesh of the yellow flesh does not fade. The yellow fat meat was mostly fed to pigs with fish meal, cod liver oil waste, silkworm cocoons and other feeds containing large amounts of unsaturated fatty acids; fed with indigo, pumpkin, milk vetch, carrots, etc. containing natural pigment feed; fed at the end of the fattening period A large number of rice bran, corn, bean cakes, linen cakes, etc., have high fat content, and are mostly unsaturated fatty acids, and are easy to produce soft fat, which affects the color of meat; or the lack of vitamin E in the body. Some pig farmers use hotel drowning. The leftovers feed pigs, but also easily lead to deterioration of meat quality. Because there is no change in the viscera of the yellow fat, the carcass does not have a bad smell, so it can be eaten. Preventive measures: (1) When fish feed, cod liver oil waste, cocoon and other feeds containing a large amount of unsaturated fatty acids are fed for a long period of time, the amount to be fed must not exceed 100-250 g in one day and be stopped 2 months before slaughter. (2) Indigo, pumpkin, milk vetch, carrots, etc. containing natural pigment feed, a variety of feed with a feed, to avoid a single feeding, in the late fattening is best not to feed or less feed. (3) Feeds containing unsaturated fatty acids, such as rice bran, corn, bean cakes, and flax cakes, should be fed as little as possible during the latter period of pig finishing. Two feeds containing low levels of unsaturated fatty acids should be replaced two months before slaughter to prevent the formation of soft fat. (4) In principle it is not advisable to feed the leftovers of the leftovers, and if it is necessary to use them, other feeds containing low unsaturated fatty acids should be replaced 2 months before slaughter. (5) In the absence of fresh green feed, feed supplements containing vitamin E, such as seed germs (wheat germ, etc.), should be regularly fed. In addition, Vitamin E11 International Units can be supplemented per kg of diet.

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