Abstract
Porcine somatotropin (PST)-supplemented pigs were slaughtered at 109 or 131·8 kg; bellies were analyzed for compositional and bacon processing characteristics and compared with bellies from controls (slaughtered at 109 kg). Bellies from control and 109 kg, PST-treated pigs were significantly lighter (P < 0·01) in weight whereas the PST-treated bellies were significantly (P < 0·01) leaner than controls regardless of slaughter weight. The leaner bellies resulted in greater (P < 0·01) brine pickup, reduced smokehouse yields and bacon with less fat regardless of slaughter weight. Frying yield for the bacon from PST-treated pigs was significantly (P < 0·01) higher than that of the controls probably because of the fat/lean difference. The changes observed in bacon from PST-supplemented pigs appear to be due to the compositional change induced by PST administration.
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