Composition, separation and denaturation of longissimus muscle proteins from pigs treated with porcine somatotropin (pSt)
1992
Lentsch, D.M. | Prusa, K.J. | Miller, L.F.
Longissimus muscles from 36 pigs fed two different diets (16% or 19% protein) and injected daily with one of three levels (0, 4, or 8 mg/dag) of recombinant porcine somatotropin (pSt) were evaluated for composition, myofibrillar protein characteristics and protein denaturation temperatures. Crude fat contents of the raw longissimus were 2.9, 2.5 and 1.8% for the pSt treatments, respectively. No differences in number of extracted proteins, calculated molecular weights or endothermic denaturation temperatures were attributed to pSt treatment. Cholesterol and iron contents of the cooked tissue were not affected by pSt treatment; thiamin content, however, decreased in response to pSt administration.
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