■ Promoting and improving absorption of metal ions such as zinc and iron that related to pork quality

■ Pork quality evaluation
(1) Average fat meat weight (excluding head, internal organs, blood, bone and skin);
(2) PSE meat grade evaluation;
(3) fat meat ratio;
(4) average back fat thickness;
(5) protein composition;
(6) fatty acid composition;
(7) cooking weight loss;
(8) maximum shear resistance;
(9) water holding rate;
(10) juice content;
(11) freshness;
(12) flavor;
(13) color;
(14) pH;
(15) water content;
(16) amino acid content; and
(17) ash, etc. 

Research on the above evaluation items shows that Longlive xylo-oligosaccharides improve pork quality to different extents.