Interaction of Porcine Somatotropin Administration to Growing Pigs and Frozen Storage of Carcass on Lipids and Quality Characteristics of Roasts

Wander, Rosemary C.; Clark, Susan L.; Hu, Ching Yuan; Holmes, Z. A.; Schrumpf, Elaine

doi:10.1006/jfca.1993.1008

Cited by 5 publications

(3 citation statements)

References 42 publications

(51 reference statements)

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“…1993), pork colour was not altered by regular injections of pST (Fabry et al. 1991; Wander et al. 1993; Aalhus et al.…”

Section: Growth Promotants and Feed Additivesmentioning

confidence: 96%

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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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“…1993), pork colour was not altered by regular injections of pST (Fabry et al. 1991; Wander et al. 1993; Aalhus et al.…”

Section: Growth Promotants and Feed Additivesmentioning

confidence: 96%

“…1990, 1993; Nieuwhof et al. 1991; Wander et al. 1993), pork colour was not altered by regular injections of pST (Fabry et al.…”

Section: Growth Promotants and Feed Additivesmentioning

confidence: 99%

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

Apple¹

2007

J Animal Breeding Genetics

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“…Other reports have indicated PST treatment produced small decreases in taste panel tenderness, juiciness, and flavour (Boles et al 1991a). In contrast, numerous reports have indicated PST treatment did not influence cooking times (Wander et al 1993) or losses (Beermann et al 1990), colour (Chung et al 1995), texture (Chung et al 1995;Wander et al 1993), loin tenderness (Chung et al 1995;Klindt et al 1995), juiciness (Chung et al 1995;Klindt et al 1995), flavour (Chung et al 1995;Klindt et al 1995), acceptability (Prusa et al 1993), SM palatability (Boles et al 1991b), and boneless ham tenderness, juiciness, and flavour (Prusa et al 1990). Miller et al (1991) reported PST treatments increased shear values during the first 6 h postmortem, but shear values remained within the normal range.…”

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confidence: 72%

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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Reduction of cholesterol levels in meat, poultry and fish products

Clarke¹

1997

Production and Processing of Healthy Meat, Poultry and Fish Products

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Interaction of Porcine Somatotropin Administration to Growing Pigs and Frozen Storage of Carcass on Lipids and Quality Characteristics of Roasts

Abstract: Interaction of porcine somatotropin administration to growing pigs and frozen storage of carcass on lipids and quality characteristics of roasts. J. Food Comp. Anal. 6:62-74.

Cited by 5 publications

References 42 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

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

Reduction of cholesterol levels in meat, poultry and fish products

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