Abstract
Two experiments were conducted on Large White pigs in order to assess the effect of porcine somatotropin (pST) administration upon meat quality criteria. No clear trend was observed concerning pH1 or pH2 measurements in Longissimus dorsi (LD), Adductor femoris (AF) and Semi spinalis (SS) muscles or drip loss in LD. Cooking loss in LD was not affected by pST treatment. Intramuscular lipid content was decreased by pST in LD and AF. Only non-polar lipids were affected by pST, whereas polar lipid content was similar in control and pST treated pigs. Percentage polyunsaturated fatty acids was significantly increased by pST in backfat and LD lipids, whereas no clear trend was observed concerning fatty acid composition of AF lipids.
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