A comparison of the effects of porcine somatotropin, genetic selection and sex on performance, carcase and meat quality traits of pigs fed ad libitum

McPhee, C.P.; Thornton, RF; Trappett, P. C.; Biggs, J. S.; Shorthose, W. R.; Ferguson, D. M.

doi:10.1016/0301-6226(91)90005-b

Cited by 8 publications

(3 citation statements)

References 9 publications

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“…(1997) reported an effect of pST on pork LM drip losses (Table 5). The WHC of the semimembranosus and semitendinosus was not affected by pST (McPhee et al. 1991; Goodband et al.…”

Section: Growth Promotants and Feed Additivesmentioning

confidence: 97%

Effects of nutritional modifications on the water‐holding capacity of fresh pork: a review

Apple¹

2007

J Animal Breeding Genetics

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Although genetics and preslaughter handling and management have the greatest impact on pork quality - especially water-holding capacity (WHC) - modifications to swine diets may offset the negative effects of genotype and/or pig handling on pork quality or improve quality attributes of pork from pigs with the genetic potential for good quality. There is little evidence that pork WHC is altered by the lysine or protein level (and source), cereal grain, or fat source used in growing-finishing diets. Yet, recent research indicates that feeding low-starch, high-fibre, high-fat, glycogen-reducing diets effectively improves the WHC of pork. Moreover, meta-analysis of the available information indicated that including 100, 200, or 400+ mg of alpha-tochopherol per kilogram of diet reduced pork drip losses by 10.1%, 30.5%, and 25.9%, respectively, whereas supplementing swine diets with magnesium for 1-2 days, 3-4 days, or 5-7 days reduced drip losses by 23.1%, 13.7%, or 15.9%, respectively. Some swine nutritionists have advocated the removal of vitamins and trace minerals from finishing diets; however, deletion of vitamin/trace mineral premixes actually reduced the WHC of pork, whereas drip losses were reduced by elevating the dietary inclusion levels of vitamins and trace minerals 150-250% of the recommended levels. Additionally, there is no evidence that feeding pigs ractopamine hydrochloride or injections of porcine somatotropin affect pork WHC. There may not be a single 'silver bullet' that will remedy poor quality genetics or poor animal management, but improvements in pork WHC can be achieved with some modifications to swine finishing diets.

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“…(1997) reported an effect of pST on pork LM drip losses (Table 5). The WHC of the semimembranosus and semitendinosus was not affected by pST (McPhee et al. 1991; Goodband et al.…”

Section: Growth Promotants and Feed Additivesmentioning

confidence: 97%

Effects of nutritional modifications on the water‐holding capacity of fresh pork: a review

Apple¹

2007

J Animal Breeding Genetics

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“…The effect of selection for an increased lean tissue growth on meat quality has been shown to be very limited (McPhee, Thornton, Trappett, Biggs, Shorthose, and Ferguson, 1991;Karlsson, Enfalt, Essen-Gustavsson, Lundstrom, Rydhmer and Stern, 1993). Negative effects of the greater meatiness have been found, such as an increased stress susceptibility, leading to an inferior meat quality after slaughter.…”

Section: Introductionmentioning

confidence: 97%

Production, carcass and meat quality traits of F₂-crosses between European Wild Pigs and domestic pigs including halothane gene carriers

et al. 1995

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A pedigree originally designed for pig genome mapping was used in order to study carcass and muscle development as well as meat quality ofF 2 -crosses between the European Wild Pig and the domestic Large White pig (no. = 191). As a marker for the influence of genes inherited from the 'wild' and domestic grandparents, grouping based on the length of the small intestine was used. The pigs were also typed for genetic polymorphism at the calcium release channel (CRO locus controlling halothane susceptibility in pigs, and one of the Wild boars was found to be a carrier of the halothane mutation. At assessment, the carcasses were divided into cuts, the back and ham were defatted, and m. longissimus dorsi and the large muscles of the ham were weighed separately. Wlien grouped according to length of the small intestine, those animals with a short small intestine were more similar to Wild Pig, e.g. they were older at slaughter and had a slower growth rate than the other group. Their carcasses contained less lean meat, more flare fat and more subcutaneous fat. No difference in meat quality could be discerned between the groups, except for a tendency to greater pigment content and higher shear force value in the group with a short small intestine. The effect of the halothane mutation at the CRC locus was very prominent, although no animals had the gene in homozygous form. Carriers of the gene were leaner and had a higher reflectance value, lower water-holding capacity, lower pH u , higher protein denaturation and higher shear force value.

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“…More recent reports have indicated administration of PST reduced cooking losses (Miller et al 1991) and the incidence of boar taint (Klindt et al 1995). However, other reports have indicated PST treatments increased cooking losses (McPhee et al 1991) and shear values (Knight et al 1991;Solomon et al 1994), and reduced LD (Boles et al 1992;Prusa et al 1993) and SM (Miller et al 1991) tenderness, LD juiciness (Boles et al 1992;Prusa et al 1993) and flavour (Prusa et al 1993), Canadian bacon tenderness (Prusa et al 1990) and overall palatability (Knight et al 1991). Other reports have indicated PST treatment produced small decreases in taste panel tenderness, juiciness, and flavour (Boles et al 1991a).…”

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confidence: 99%

The effects of porcine somatotropin administration and gender on cooking properties and palatability attributes of pork muscle

Jeremiah¹,

Schaefer²,

Krüger³

1998

Can. J. Anim. Sci.

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G. 1998. The effects of porcine somatotropin administration and gender on cooking properties and palatability attributes of pork muscle. Can. J. Anim. Sci. 78: 701-706. Loin roasts and ham steaks from 120 Yorkshire pigs (60 barrows and 60 gilts) were utilized to evaluate the effects of porcine somatotropin (PST) treatment and gender on cooking properties and palatability attributes. Within each gender, pigs were randomly allocated to the following three treatments: 1) control, 2) prolonged-release PST implants (2 mg d -1 ), or 3) daily subcutaneous PST injections (2 mg d -1 ). All animals received a 17% crude protein diet, ad libitum. Animals received PST treatments within a body weight range of 70 ± 5 kg to 96 ± 5 kg. All animals were slaughtered and processed using simulated commercial procedures. Longissimus lumborum (loin) roasts (lumbar) and cured and smoked semimembranosus (SM) steaks were roasted to 75 and 60°C, respectively, in a 177°C oven, subsampled, and evaluated by an eight-member sensory panel. No differences in cooking properties or palatability attributable to gender were observed (P > 0.05). However, cured and smoked SM steaks from pigs receiving daily PST injections were more tender both initially and overall (P < 0.05) than their counterparts from control pigs. In addition, cured and smoked SM steaks from pigs receiving daily PST injections had less perceived connective tissue (P < 0.05) than their counterparts from control pigs and pigs receiving prolonged-release PST implants. The cooked loins from pigs receiving prolonged-release PST implants were perceived to contain less connective tissue than their counterparts from control pigs and pigs receiving daily PST injections (P < 0.05), but cooked loins from pigs receiving prolonged-release PST implants had less-desirable flavour (P < 0.05) than their counterparts from pigs receiving daily PST injections. It should be noted, however, only the tenderness differences observed in the cured and smoked SM were of sufficient magnitude to be of practical importance. Consequently, it would appear PST treatments, particularly daily injections, can be utilized to achieve previously reported, potential production and carcass composition advantages, while possibly improving the eating quality of some pork products.Key words: Pork, somatotropin, PST, gender, cooking properties, palatability attributes Jeremiah, L. E., Schaefer, A. L. et Kruger, G. 1998. Effets de l'administration de somatotropine porcine et du genre de l'animal sur les propriétés culinaires et sur l'appétibilité de la viande de porc. Can. J. Anim. Sci. 78: 701-706. Nous avons utilisé des rôtis de longe et des steaks de jambon provenant de 120 porcs Yorshire, (60 castrats et 60 cochettes) pour évaluer les effets de l'administration de somatotropine porcine (stp) sur les propriétés culinaires et sur l'appétibilité de la viande. Pour chaque genre, les porcs étaient assignés, au hasard, aux trois traitements suivants: 1) témoin, 2) pose d'implants à résorption longue de stp ou 3) injections so...

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A comparison of the effects of porcine somatotropin, genetic selection and sex on performance, carcase and meat quality traits of pigs fed ad libitum

Cited by 8 publications

References 9 publications

Effects of nutritional modifications on the water‐holding capacity of fresh pork: a review

Effects of nutritional modifications on the water‐holding capacity of fresh pork: a review

Production, carcass and meat quality traits of F₂-crosses between European Wild Pigs and domestic pigs including halothane gene carriers

The effects of porcine somatotropin administration and gender on cooking properties and palatability attributes of pork muscle

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A comparison of the effects of porcine somatotropin, genetic selection and sex on performance, carcase and meat quality traits of pigs fed ad libitum

Cited by 8 publications

References 9 publications

Effects of nutritional modifications on the water‐holding capacity of fresh pork: a review

Effects of nutritional modifications on the water‐holding capacity of fresh pork: a review

Production, carcass and meat quality traits of F2-crosses between European Wild Pigs and domestic pigs including halothane gene carriers

The effects of porcine somatotropin administration and gender on cooking properties and palatability attributes of pork muscle

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Production, carcass and meat quality traits of F₂-crosses between European Wild Pigs and domestic pigs including halothane gene carriers