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

1998 ◽  
Vol 78 (4) ◽  
pp. 701-706 ◽  
Author(s):  
L. E. Jeremiah ◽  
A. L. Schaefer ◽  
G. Kruger
Keyword(s):  
Connective Tissue ◽  
Practical Importance ◽  
Carcass Composition ◽  
Eating Quality ◽  
Prolonged Release ◽  
Cooking Properties ◽  
Porcine Somatotropin ◽  
Longissimus Lumborum ◽  
Yorkshire Pigs ◽  
And Gender

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, sub-sampled, 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

The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork

2001 ◽  
Vol 81 (3) ◽  
pp. 331-334
Author(s):  
L. E. Jeremiah ◽  
J. K. Merrill ◽  
L. L. Gibson ◽  
P. Dick ◽  
R. O. Ball
Keyword(s):  
Connective Tissue ◽  
Practical Importance ◽  
Geographical Location ◽  
Finishing Pigs ◽  
Flavor Intensity ◽  
Cooking Properties ◽  
Production Factors ◽  
And Gender ◽  
Cooking Times ◽  
Geographical Locations

A total of 256 pork chops were obtained from pigs of different genders (128 barrows and 128 gilts) produced at two different geographical locations (64 barrows and 64 gilts produced in Alberta and in Ontario). Pigs received two different types of feed (32 barrows and 32 gilts received either mash or pellets at each location) with or without narasin treatment (16 barrows and 16 gilts received either 0 or 15 ppm of narasin, within each geographical location and feed type ). Chops were evaluated for the influence of these production factors on palatability attributes (initial and overall tenderness, amount of perceptible connective tissue, juiciness, flavor intensity and desirability, and overall palatability) and cooking properties (thaw-drip losses, total cooking losses and cooking times). Results clearly demonstrated 15 ppm of narasin could be incorporated into the diet of growing/finishing pigs without influencing the palatability attributes (initial and overall tenderness, amount of perceptible connective tissue, juiciness, flavor intensity, flavor desirability, and overall palatability) or cooking properties of the final product. Neither gender nor feed type exerted influences of practical importance on palatability attributes or cooking properties. Key words: Pork, narasin, ionophores, feed type, gender, palatability, cooking properties

The effect of daily injections of prolonged-release implants of recombinant porcine somatotropin on behaviour in market-weight pigs

1994 ◽  
Vol 74 (3) ◽  
pp. 393-395
Author(s):  
A. L. Schaefer ◽  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
A. M. B. De Passillé ◽  
J. Rushen
Keyword(s):  
Treatment Group ◽  
Time Lapse ◽  
Animal Behaviour ◽  
Daily Injection ◽  
Prolonged Release ◽  
Frequency Data ◽  
Treatment Groups ◽  
Porcine Somatotropin ◽  
Yorkshire Pigs ◽  
Ad Libitum

Animal behaviour frequency data were collected on 92 ad libitum fed Yorkshire pigs (96 kg) allocated to one of three recominant porcine somatotropin (rpST) treatment groups (36 prolonged-release rpST implants at 2 mg d−1 pig−1, 40 daily injection rpST pigs at 2 mg d−1, and 16 control or sham-injected pigs). From time-lapse recordings of animal behaviour, ethogram analysis revealed that of the 10 behaviours studied, investigative behaviour, was the only trait affected by rpST treatment, with the daily injected pigs showing a slightly lowered percentage of time (P < 0.05) spent investigating their pen (7.3% d−1 vs. 13.6% d−1 in control and 10.1% d−1 in prolonged-release treatment group). Key words: Behaviour, porcine somatotropin, pigs

scholarly journals Effects of prolonged release recombinant porcine somatotropin and dietary protein on the growth, feed efficiency, carcass yield and meat quality of pigs

1994 ◽  
Vol 74 (1) ◽  
pp. 15-22 ◽  
Author(s):  
S. D. M. Jones ◽  
A. L. Schaefer ◽  
A. K. W. Tong ◽  
W. Robertson ◽  
L. L. Holt
Keyword(s):  
Meat Quality ◽  
Dietary Protein ◽  
Protein Level ◽  
Average Daily Gain ◽  
Carcass Composition ◽  
Prolonged Release ◽  
Drip Loss ◽  
Sham Injection ◽  
Protein Levels ◽  
Porcine Somatotropin

The effects of prolonged release recombinant porcine somatotropin (rpST) and dietary protein were tested in 108 Lacombe pigs, allocated to control or rpST treatments at 70 kg and fed isoenergetic diets containing one of three protein levels (14, 17 or 20% CP). Recombinant derived porcine somatotropin was implanted in the ear weekly (Monsanto Agricultural Co., St. Louis, #CP 115409, 12 mg wk−1). The control animals were given a weekly sham injection for a minimum of 4 wk. The prolonged release rpST had no effect on average daily gain (ADG, P > 0.05), but did reduce both the feed:gain ratio (F:G, P < 0.07) and dressing percentage (7 g kg−1 reduction, P < 0.05). Although both the fat thickness (10th rib) and kidney fat were reduced 5.6 and 13.9%, respectively, the absolute organ weights for kidneys, liver, lungs and gastrointestinal tract increased between 5 and 10% in prolonged release rpST treated pigs compared with control pigs (P < 0.05). Bone also increased by 6 g kg−1 (P < 0.05) in prolonged release rpST treated pigs, but carcass muscle or fat proportions were not different. Prolonged release rpST caused a higher ultimate muscle pH, moisture content and shear value (P < 0.06) and lower drip loss and expressable juice (P < 0.05) compared with meat from control carcasses. Increasing the dietary protein had no effect on ADG, but did improve the F:G ratio (P < 0.05). Carcass dressing proportion decreased with increasing protein level, but carcass lean content increased 5 g kg−1 for every 3% increase in crude protein. Simultaneous reductions in carcass fat, marbling and drip loss were observed (P < 0.05) as protein level increased. The data suggest that the current prolonged release rpST (12 mg pellets) shows marginal effects on growth and carcass composition. Some nutrient redirecting was apparent and improvements in the processing value of pork may result. Key words: Porcine somatrotropin, prolonged release, growth, diet, carcass, meat quality

Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality

2009 ◽  
Vol 49 (3) ◽  
pp. 239 ◽  
Author(s):  
P. G. Allingham ◽  
W. Barris ◽  
A. Reverter ◽  
V. Hilsenstein ◽  
R. van de Ven ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Rapid Growth ◽  
Seam Thickness ◽  
Eating Quality ◽  
Meat Production ◽  
Growth Path ◽  
Eye Muscle ◽  
Positive Effects ◽  
Longissimus Lumborum ◽  
The Impact

The effects of sire genetics and growth path on the fascicular structure (FS) of lamb loin muscle (m. longissimus lumborum; LL) and the consequences for eating quality were studied in progeny (n = 299) of 20 Poll Dorset sires and Merino ewes. Sires were selected on the basis of their Australian sheep breeding values (ASBV) for post-weaning growth (PWWT), loin eye muscle depth (PEMD) and subcutaneous fat (PFAT). Growth of lambs was varied by time of weaning (early or late) and by feeding level within weaning group, where lambs were either fully fed throughout or were feed restricted for 55 days then re-alimented to achieve liveweight of ~45 kg at slaughter. The FS variables were determined in differentially stained histological sections of LL by using automated image segmentation and circle geometry methodology and were defined as percentage connective tissue, perimysial seam thickness and fascicular width. Sire ASBV was not a significant covariate to measures of FS, despite ASBV-related effects on growth, carcass leanness and fatness. Independent of weaning time, faster growth was induced by re-alimentation of feed-restricted lambs, resulting in LL with less connective tissue as a percentage of cross-sectional area and larger fascicles than for fully fed peers. The direction of the perimysial seam thickness response varied with treatment and time of weaning. Rapid growth of re-alimented early weaned restricted lambs resulted in thinner seams than for fully fed peers, whereas the opposite response was observed in the late-weaned lamb contrast. This suggests that the weight and age of the lamb at the time of nutritional compromise and re-alimentation are important factors in determining the thickness of perimysial connective-tissue seams. Whilst the evidence confirms differential accretion of the myofibrillar and connective tissues and despite reports of positive effects on tenderness brought about by such changes, variation in structural measures was not associated with variation in either objective measures (compression) or sensory scores for tenderness of the loin muscle. The data from the present study support the tenet that rapid growth before slaughter, combined with appropriate sire genetics, will not compromise the physical characteristics and sensory qualities of the meat.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

CARCASS COMPOSITION OF YORKSHIRE BARROWS AND GILTS SLAUGHTERED BETWEEN 85 and 112 KG BODY WEIGHT

1982 ◽  
Vol 62 (1) ◽  
pp. 69-76 ◽  
Author(s):  
ANDRÉ FORTIN
Keyword(s):  
Body Weight ◽  
Carcass Composition ◽  
Chemical Compositions ◽  
Ether Extract ◽  
Protein Percentage ◽  
Slaughter Weight ◽  
Yorkshire Pigs ◽  
Intermuscular Fat ◽  
The Right ◽  
Physical And Chemical

Thirty-two Yorkshire pigs, 16 barrows and 16 gilts, were slaughtered at four weights (85, 92, 103 and 112 kg) to determine the effect of body weight at slaughter on the physical and chemical composition of the carcass. The right side was dissected into meat (including intra- and intermuscular fat), separable fat and bone which were subsequently analyzed for moisture, protein (N × 6.25), ether extract and ash. Sex did not influence (P < 0.05) carcass composition at any of the four slaughter weights. Increasing slaughter weight did not markedly alter the meat percentage of the carcass side but decreased the percentage of bone (P < 0.01). A trend toward an increasing percentage of separable fat was confirmed by the use of the allometric function Y = aXb. The effect of slaughter weight was more pronounced on the chemical than on the physical composition of the carcass side especially with respect to protein percentage. The chemical compositions of the meat, separable fat and bone were also determined. The protein percentage of each of the three physically separable components of the carcass side decreased (P < 0.01) with increasing slaughter weight. The partitioning of the chemically determined components among meat, separable fat and bone was not influenced by sex or by slaughter weight. Key words: Carcass composition, swine, sex, slaughter weight

Carcass characteristics of heavyweight crossbred lambs. II.* Carcass composition and partitioning of fat

1979 ◽  
Vol 30 (6) ◽  
pp. 1207 ◽  
Author(s):  
JM Thompson ◽  
KD Atkins ◽  
AR Gilmour
Keyword(s):  
Connective Tissue ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Intermuscular Fat

Half-carcasses of 108 wether and ewe lambs from six genotypes, slaughtered at 34, 44 and 54 kg liveweight, were dissected into subcutaneous fat, intermuscular fat, muscle, bone and connective tissue. The six genotypes were the progeny of Dorset Horn and Border Leicester rams mated to Merino, Corriedale and Border Leicester x Merino first-cross ewes. As carcass weight increased, the proportion of subcutaneous and intermuscular fat increased (b > 1 ; P < 0.05) and the proportion of muscle and bone decreased (b < 1; P < 0.05). Lambs sired by Border Leicester rams had more subcutaneous fat (12.7%), more intermuscular fat (7.6%) and more bone (5.7%) than lambs sired by Dorset Horn rams at the same carcass weight (P< 0.05). Similarly, lambs sired by Dorset Horn rams had more muscle (7.2%) than lambs sired by Border Leicester rams at the same carcass weight (P < 0.05). Breed of dam had no effect on carcass composition. Wether lambs had a greater proportion of bone (5.7%) than ewe lambs at the same carcass weight (P < 0.05). The breed of sire effect and the lack of a breed of dam effect on carcass composition, in conjunction with estimated mature weights for the breeds, suggest possible differences between sire and dam breeds in the partitioning of fat between the carcass and non-carcass depots. ____________________ *Part I, Aust. J. Agric. Res., 30: 1197 (1979).

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

scholarly journals Effects of finishing diet and pre-slaughter fasting time on meat quality in crossbred pigs

2008 ◽  
Vol 16 (3) ◽  
pp. 245 ◽  
Author(s):  
K. PARTANEN ◽  
H. SILJANDER-RASI ◽  
M. HONKAVAARA
Keyword(s):  
Control Diet ◽  
Eating Quality ◽  
Pork Quality ◽  
Carbohydrate Composition ◽  
Finishing Diets ◽  
Semimembranosus Muscle ◽  
Fasting Time ◽  
Longissimus Lumborum ◽  
Fibrous Diet ◽  
Crossbred Pigs

The effects of the carbohydrate composition of finishing diet (fed from 80 to 107 kg of body weight) and the length of pre-slaughter fasting on pork quality were studied in a 2 × 2 factorial experiment with 80 crossbred pigs. The control finishing diet was based on barley and soybean meal, and the fibrous finishing diet was based on barley, barley fibre, faba beans, and rapeseed cake. These diets contained 465 and 362 g starch and 177 and 250 g dietary fibre per kg, respectively. The fasting times of 25 and 41 h were obtained by giving the pigs their last meal at different times. Longer fasting lowered the glycolytic potential of the longissimus lumborum muscle (P = 0.01), whereas the finishing diet had no effect. Different muscles responded differently to the treatments. Longer fasting increased the ultimate pH of the semimembranosus muscle (P = 0.02), but did not affect that of the longissimus lumborum and semispinalis capitis muscles. The finishing diets did not affect the ultimate pH of the investigated muscles. A diet × fasting time interaction was seen in the lightness of the semimembranosus muscle (P = 0.05). The fibrous diet resulted in darker meat than the control diet did in pigs that were fasted for 25 h (P < 0.05). Longer fasting darkened the meat colour in pigs fed the fibrous diet (P < 0.05) but not in those fed the control diet. The meat from the semispinalis capitis muscle was darker in pigs fed the fibrous than those fed the control diet (P = 0.04). The treatments did not affect the colour of the longissimus lumborum muscle. Longer fasting decreased drip loss from the meat of pigs fed the control diet (P < 0.05). The eating quality of the pork was not influenced by the finishing diets or the fasting time. The pigs also grew equally fast on both finishing diets. In conclusion, a moderate alteration in the carbohydrate composition of a finishing diet or longer pre-slaughter fasting can have some effects on pork quality in crossbred pigs, but these effects vary in different muscles.;

scholarly journals Influence of feeding systems on selected beef quality and sensory attributes

2020 ◽  
Vol 49 (6) ◽  
pp. 1158-1173
Author(s):  
E Moholisa ◽  
P.E. Strydom ◽  
I Van Heerden ◽  
A Hugo
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
Classification Systems ◽  
Moisture Loss ◽  
Eating Quality ◽  
Beef Industry ◽  
Longissimus Lumborum ◽  
Meat Samples ◽  
Feeding Systems

Feeding systems and other factors associated with processing influence meat quality, and therefore sensory attributes. This study was conducted to assess the meat quality attributes of young grain-fed and older grass-fed steers that mostly affect consumer acceptability of beef. Eighty Bonsmara steers consisting of 20 each of A-age (0-tooth) grain-fed (AC) and grain-fed supplemented with zilpaterol (AZ), 20 each of grass-fed AB (1-2 teeth) and B-age (3 - 6 teeth) animals were used. This combination represented the typical feeding systems of South Africa and other countries using similar classification systems, therefore describes the typical feeding systems of the South African beef industry. The longissimus lumborum (LL), semitendinosus (ST), and biceps femoris (BF) muscles were tested for colour, moisture properties, lipid oxidation and sensory attributes. It was found that diet in combination with animal age influenced meat colour. Muscles of the older grass-fed steers were generally darker and duller (darker red) compared to muscles of young grain-fed animals. Moisture loss was consistently higher in zilpaterol supplemented meat samples compared to the feedlot controls, while muscles of the grass-fed animals had lower moisture loss. A sensory panel clearly distinguished between cuts of grain-fed (AZ and AC) and grass-fed carcasses (AB and B) on the grounds of flavour characteristic. The AB and B cuts scored higher for grassy, animal-like and rancid flavour overtones and lower for roasted flavour and sourness than AZ and AC grain-fed cuts. This indicated that typical flavours related to diet define expected eating quality. Keywords: age, grain, grass, meat quality, zilpaterol

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