Effects of exogenous porcine growth hormone (pGH) on growth, carcass traits, reproductive characteristics, and meat sensory attributes of young boars.

D. R. Hagen, E. W. Mills, K. A. Bryan, A. M. Clark

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Abstract

Two studies were conducted to examine the possible reduction in odors in fat and loin samples from boars treated with porcine growth hormone (pGH). In Exp. 1, boars were treated with either 0 (control: C), 3.5, or 7 mg of pGH daily from 72 to 119 kg BW. Treatment with pGH improved feed efficiency (P less than .05) but did not affect ADG, concentrations of testosterone in plasma, or aroma of cooked meat (all P greater than .05). Boars treated with pGH had less average backfat depth and marbling (both P less than .05) than C boars. Tenderness of the meat was reduced (P less than .05) by pGH treatment compared with control boars and contemporary barrows. Fat odors of pGH-treated boars were intermediate to those of barrows and control boars. In Exp. 2, boars were treated with vehicle (C) beginning at 62 kg BW or with 5 mg of pGH from either 65 kg (L) or 77 kg (H) BW to 118 kg BW. Average daily gain was higher in Group H than in Group C; Group L was intermediate. Average fat depth was lower (P = .0005) in Groups H and L than in Group C. Treatment had no effect on loin eye area, muscle marbling, texture, firmness, or pH, but color scores of Groups L and H tended to be different from each other (P = .06), and Group H muscle had more free water than that of Groups C and L (P less than .05). Weights of reproductive organs were unaffected by treatment (both experiments: P greater than .05).(ABSTRACT TRUNCATED AT 250 WORDS)

Original languageEnglish (US)
Pages (from-to)2472-2479
Number of pages8
JournalJournal of animal science
Volume69
Issue number6
DOIs
Publication statusPublished - Jun 1991

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

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