J. Anim Sci.
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J. Anim Sci. 1963. 22:571-574.
© 1963 American Society of Animal Science
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Quality of Meat from Swine Fed Aureomycin or Terramycin1

J. L. Hall, Dorothy L. Harrison, Lois L. Anderson, Hazel Parry and D. L. Mackintosh2

Kansas State University, Manhattan

Abstract

Carcasses from three lots of pigs fed: (1) a a basal corn ration, (2) basal plus 10 mg. aureomycin hydrochloride per pound, and (3) basal plus 10 mg. terramycin hydrochloride per pound in four trials were examined for meat quality. Average deviation from the mean in individual lots for six compositional rib-eye factors was lowest in Lot 3 in at least three out of four trials; however, homogeneity of variance was supported by significant heterogeneity among lots (Bartlett's test) for only one factor, fat in press fluid. Near significance (.05£<.10) occurred in two factors (moisture and total N), but in no case did a minimum mean deviation occur in Lot 1 or Lot 2 in at least three out of four trials. Similar tests placed all maximum mean deviations in Lot 1.

The greater degree of uniformity in Lot 3 may be induced by a lower level of infection in the terramycin-fed pigs.

In no more than one of four trials were significant differences found among lots in palatability scores or cooking losses. Histological examination indicated only slight differences between lots in quantity of fat and collagenous tissue, and in fiber size in raw and cooked rib eye.

Footnotes

1 Contribution No. 8, Department of Biochemistry, No. 238, Department of Home Economics, and No. 268, Department of Animal Husbandry, Kansas Agricultural Experiment Station, Manhattan.

2 The authors express appreciation to H. C. Fryer and Gary Spencer for their assistance in the statistical treatment involved in this paper.






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