Composition, water-holding capacity and pH of muscles from pigs supplemented with porcine somatotropin (pSt)
1989
Prusa, K.J. | Love, J.A. | Miller, L.F.
Eighteen pigs were injected with one of three levels of recombinant porcine somatotropin (pSt) and received no more injections 7 days before slaughter. Excised triceps brachii, psoas major, semimembranosus, semitendinosus and biceps femoris muscles were analyzed for crude fat, moisture and protein contents, pH and water-holding capacity. Generally, raw muscles from somatotropin-supplemented pigs contained less crude fat than did muscles from control animals. The crude fat content of the broiled triceps brachii and roasted biceps femoris decreased in response to somatotropin supplementation. Muscles from supplemented and unsupplemented pigs did not differ in cooked muscle moisture or protein contents, raw or cooked pH or raw muscle water holding capacity.
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