The Effect of Feeding Sucrose to Beef Cattle and Swine on the Dressing Percentage and Quality of Meat

Wilcox, Ethelwyn B.; Merkley, Margaret B.; Galloway, Leora S.; Greenwood, D. A.; Binns, Wayne; Bennett, J. A.; Harris, L. E.

doi:10.2527/jas1953.12124x

Cited by 12 publications

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“…This illustrates the importance of typical flavour of the normal product in influencing the choice of several of the participants. In contrast to the findings of MacDougall and Rhodes (1977) and of this study, earlier workers reported that cooked 'sucrose-fed' liver had both a better texture and flavour than did normal liver (Wilcox, Merkley, Galloway, Greenwood, Binns, Bennett and Harris, 1953) or was 'sweeter and more attractive' when fried or processed into pate (Madsen, 1943). On the other hand, 11 consumers commented favourably on the stronger flavour of the normal liver and 10 others commented unfavourably on lack (1) Tasteless (2) flavour (11) Lower cooking loss (1) Too friable (2) Lower cooking Strong flavour (3) loss (2) of flavour in sugar-fed livers.…”

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confidence: 99%

A note on consumer acceptability of liver from pigs fed a sugar solution immediately prior to slaughter

Fernandes

Smith

1979

Anim. Sci.

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In a consumer test involving 108 households, liver from pigs fed a sucrose solution in lairage overnight prior to slaughter was preferred on its appearance to that from pigs which had received water only during the resting period. Highly significant preferences were shown for fried and casseroled sugar-fed liver in relation to tenderness and juiciness but not flavour. When all eating characteristics were taken into consideration participants were equally divided in their preferences for 'sugar-fed' and normal liver.

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confidence: 99%

A note on consumer acceptability of liver from pigs fed a sugar solution immediately prior to slaughter

Fernandes

Smith

1979

Anim. Sci.

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“…Undoubtedly, the need to consider the time factor in relation to sugar feeding explains the inconsistent results relating to muscle ultimate pH following the administration of sucrose to pigs prior to slaughter (Wilcox, Merkley, Galloway, Greenwood, Binns, Bennett and Harris, 1953;Kitchell and Ingram, 1962). This is not contrary to expectation since the enhanced glycogen stores built up in the liver as a result of sucrose ingestion would be released to the peripheral circulation during the latter part of the subsequent 'water-only' regime, by which time influx of fructose and glucose to the liver from the intestinal tract would be greatly diminished or have ceased.…”

Section: Resultsmentioning

confidence: 99%

The administration of sugar solutions to pigs immediately prior to slaughter 1. Effect on carcass yield and some muscle and liver characteristics

1979

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Three experiments, involving a total of 84 pigs of approximately 90 kg live weight, were undertaken to determine the effects of feeding sugar solutions immediately prior to slaughter on carcass yield, liver weights, ultimate pH of the musculature and some chemical characteristics of muscle and liver. In the first, where water-only (14 h) prior to slaughter, or access to a solution of either glucose syrup (12 h) or sucrose (12 h) followed by water-only (2 h) were the treatments, sugar feeding did not influence carcass yield. Liver weight was increased with glucose (39%) and markedly so with sucrose (77%). Livers from sugar-fed pigs had higher glycogen and lower protein concentrations. Glucose reduced muscle ultimate pH (0-2 to 0-4 units) but sucrose had little effect. In the second study various sugars were tested (pure glucose, glucose syrup, sucrose and fructose) and pigs had access to solutions of them for 4 h and wateronly thereafter for 10 h prior to slaughter. All sugar treatments increased liver weight and reduced muscle ultimate pH relative to water-only before slaughter. The final experiment involved access to varying amounts of a glucose syrup solution for 4 h followed by water-only (10 h). In comparison with 'water-only' prior to slaughter, an intake of some 250 g hexose equivalent reduced muscle ultimate pH (0-2 to 0-3 units) and increased liver weight but a response in carcass yield required in excess of 1000 g hexose equivalent.

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“…Several workers have fed pigs with solid sucrose prior to slaughter but their results, obtained under different experimental conditions, have been variable. In the study of Wilcox, Merkley, Galloway, Greenwood, Binns, Bennett and Harris (1953), feeding of sucrose for up to 3 days prior to slaughter increased carcass yield in relation to that of pigs slaughtered in an exhausted condition immediately after arrival at the abattoir. In the study of Wilcox, Merkley, Galloway, Greenwood, Binns, Bennett and Harris (1953), feeding of sucrose for up to 3 days prior to slaughter increased carcass yield in relation to that of pigs slaughtered in an exhausted condition immediately after arrival at the abattoir.…”

Section: Discussionmentioning

confidence: 97%

The administration of sugar solutions to pigs immediately prior to slaughter 2. Effect on carcass yield, liver weight and muscle quality in commercial pigs

et al. 1979

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Three field trials were undertaken to determine the influence of feeding sugar solutions to pigs immediately prior to slaughter on carcass yield, liver weight and muscle quality. In the first, which involved 168 pigs of 85 to 95 kg live weight, provision of a glucose syrup solution in lairage (4 h) followed by water (12 h), compared with water-only (16 h) increased carcass yield (3 %) and liver weight (27 %) and reduced muscle ultimate pH (0-1 to 0-4 unit). When water was not made available after consumption of the sugar there was no response in carcass yield. In the second trial conducted with 169 pigs of 110 to 125 kg live weight, and involving the same treatments as in Trial I, except that sugar was provided for a longer period (6 h), corresponding responses in carcass yield, liver weight and muscle ultimate pH were +2-7%, + 2 4 % and a decrease of 0-2 to 0-3 units. In both trials responses to sugar feeding were less when compared with pigs slaughtered shortly after arrival at the abattoir. In the final trial, which also involved heavy pigs (88), access to a glucose syrup solution (9 h), but not a sucrose one, followed by water (8 h), relative to water-only in lairage, improved carcass yield (1 • 1 %). Liver weight was increased with glucose (34-2%) and markedly so with sucrose (49-7 %) and both sugars reduced muscle ultimate pH (0-1 to 0-6 units).

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The Effect of Feeding Sucrose to Beef Cattle and Swine on the Dressing Percentage and Quality of Meat

Cited by 12 publications

References 0 publications

A note on consumer acceptability of liver from pigs fed a sugar solution immediately prior to slaughter

A note on consumer acceptability of liver from pigs fed a sugar solution immediately prior to slaughter

The administration of sugar solutions to pigs immediately prior to slaughter 1. Effect on carcass yield and some muscle and liver characteristics

The administration of sugar solutions to pigs immediately prior to slaughter 2. Effect on carcass yield, liver weight and muscle quality in commercial pigs

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