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Effect of Pre-Slaughter Dietary Stress on the Carcass Characteristics and Palatability of Pork¹

American Meat Institute Foundation—University of Chicago

B. C. Breidenstein, B. B. Breidenstein and D. S. Garrigan

Illinois Agricultural Experiment Station, Urbana

Abstract

In this experiment 48 pigs were divided into three groups for pre-slaughter treatment. One group was slaughtered as a control, the second group, after attaining slaughter weight, was put on a maintenance diet for approximately 4 weeks, and the third group was put on a restricted diet which reduced body weight 12% below the slaughter weight of the other groups.

The most apparent effect of the experimental treatments was the loss of backfat from both the maintenance and restricted groups. The results indicate that animals on the maintenance ration had an increased percentage of lean cuts because they continued to increase in muscle weight as well as lose fat during this period. Restricted feeding also increased the percentage of lean cuts, but the increase resulted entirely from a reduced backfat thickness.

The reduction in intramuscular fat in the loin followed a pattern similar to that of the subcutaneous fat; it was reduced by both experimental treatments but to a greater extent in the restricted group. Marbling scores showed a similar difference. The reduction of intramuscular fat was accompanied by reduced tenderness, juiciness, odor and flavor of the pork cooked as roasts or chops.

Cooking losses were also increased by the dietary restriction. Free moisture values determined 48 to 80 hours after slaughter were correlated with evaporative cooking losses.

The severe treatments imposed in this study are not encountered in commercial production but in some instances animals may be exposed to some degree of restriction immediately prior to slaughter. This study confirms the results of other workers as regards the depletion of fat but also shows that the dietary restriction of hogs at slaughter weight is deleterious to the eating quality of meat.

¹ Journal Paper No. 218, American Meat Institute Foundation.

² Present address: The Klarer Company, Louisville, Kentucky.

³ Present address: Agricultural Research Service, Beltsville, Maryland.