The impact of creatine monohydrate supplementation on the quality of fresh pork of two different genotypes /
The lean quality of pork has become an important issue to the pork industry. One of the major drivers of poor quality is the presence of the halothane gene. This gene is of interest as it produces carcasses that have a greater yield of lean product; however, this gene also results in increased amo...
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| Format: | Thesis Book |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
2000.
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| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=731980921&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | The lean quality of pork has become an important issue to the pork industry. One of the major drivers of poor quality is the presence of the halothane gene. This gene is of interest as it produces carcasses that have a greater yield of lean product; however, this gene also results in increased amount of defective product. An easy method to improve the quality of lean would be of great benefit to the pork industry. This project examined the impact of supplementing 25 g per d of dietary creatine monohydrate (CMH) for five d, to a finishing diet of normal (NN) and halothane carrier hogs (Nn). Genotype had a major effect on most quality measures, with carcasses from Nn hogs producing lean that was subjectively and objectively determined to have lower quality. Presence of the halothane gene resulted in less desirable subjective color and marbling scores (P < 0.05), and a trend toward higher shear force values (P < 0.10). In addition, the Nn genotype had a lower 45-min pH of the longissimus thoracis (LT), a greater amount of drip loss for the LT and biceps femoris (BF), and a lower L* value for the semimembranosus (SM) and BF (all P < 0.05), with a trend toward lower L* for the LT and semitendinosus (ST) (P < 0.10). Genotype also affected the moisture and fat content of several muscles, with the NN genotype having a greater percentage of fat and less moisture. Supplementation with CMH had fewer statistically significant effects. Supplemented hogs gained more weight (2.4 kg more) over the 5 d of supplementation (P = 0.047). There also were trends toward increased objective marbling scores (P = 0.08) and lower cooking loss (P = 0.095). The 45-min pH was higher for supplemented hogs in the SM (P = 0.039); however, there were no treatment effects on objective color or composition. The most important result of treatment was a reduction in the percentage of carcasses that were PSE and RSE for several muscles. Supplementation reduced the percentage PSE of the LT from 75% to 30%, and the ST from 68% to 38%. Therefore, creatine supplementation appeared to improve the overall lean quality of pork. |
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| Item Description: | Vita. "Major Subject: Animal Science". |
| Physical Description: | xii, 48 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilm Inc. |
| Bibliography: | Includes bibliographical references (leaves 44-47). |