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Effects of Immunological Castration (Improvest®) on Further Processed Belly

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Effects of Immunological Castration (Improvest®) on Further Processed Belly Effects of immunological castration (Improvest®) on further processed belly characteristics and commercial bacon slicing yields of heavy weight finishing pigs Thesis Presented in Partial Fulfillment of the Requirements for the Degree of Master of Science in the Graduate School of The Ohio State University By Joshua M. Kyle, B.S. Graduate Program in Animal Sciences The Ohio State University 2013 Thesis/Master’s Examination Committee: Dr. Dustin D. Boler, Advisor Dr. Henry N. Zerby Dr. C. Lynn Knipe Copyright by Joshua M. Kyle 2013 Abstract The objectives of the first chapter were to summarize the current body of literature pertaining to immunological castration, (Improvest®), and also bacon production in the United States. The objectives of the second chapter were to conduct an experiment comparing fresh belly characteristics, further processed belly characteristics, and commercial bacon slicing yields of immunologically castrated (IC) barrows, IC barrows fed ractopamine hydrochloride (IC + RAC), physically castrated barrows (PC), intact males, and gilts. One hundred eighty-eight bellies from pigs slaughtered at 130 kg ending live weight were used in the experiment. Fresh bellies were evaluated for flop distance, length, width, and thickness using a ruler. Fatty acid profiles of belly fat were determined on a piece of fat tissue collected along the dorsal edge from anterior end of the belly. Bellies were frozen and transported to the Ohio State University Meat Science Laboratory after fresh belly characteristic data were collected. Frozen bellies were allowed to thaw, skinned, sorted into treatment groups, and transported to a U.S.D.A federally inspected bacon processing facility for further processing. Bellies were injected with a proprietary brine solution commonly used in bacon production to a target of 113% of green belly weight. Thermally processed bellies were chilled, weighed, pressed, and sliced according to standard plant protocol. Bellies were sliced for a targeted thickness of 24 slices per kg. Complete slices were sorted by trained plant personnel and sliced bellies were transported back to Ohio State. The number of slices and a total sliced belly ii weight was recorded for each belly. Total PUFA percentage of IC barrows (14.71%) was not different (P = 0.20) from PC barrows (14.17%) or gilts (15.46%), but gilts had a greater (P < 0.05) percentage of total PUFA than PC barrows. Differences in total PUFA proportions were reflected in calculated iodine values. There were no differences (P > 0.05) in calculated iodine value among IC barrows (68.26), PC barrows (67.55) and gilts (69.45). Commercial slicing yields calculated by green weight of IC barrows (93.61%) were 4.81 percentage units lower (P < 0.01) than PC barrows (98.42%) and 4.58 percentage units lower (P = 0.01) than gilts (98.19%). Commercial slicing yields (green weight) of IC barrows and intact males (93.31%) were not different (P > 0.05). Ractopamine improved commercial slicing yields (green weight) of IC barrows + RAC by 2.96 percentage units when compared with IC barrows not fed RAC. Commercial slicing yields calculated by cooked weight of IC barrows (90.23%) were 2.66 percentage units lower (P < 0.05) than PC barrows (92.89%) and 2.33 percentage units lower (P < 0.05) than gilts (92.56%). Commercial slicing yields (cooked weight) of IC barrows and intact males (89.09%) were not different (P < 0.05). Ractopamine improved commercial slicing yields (cooked weight) of IC barrows + RAC by 1.12 percentage units when compared with IC barrows not fed RAC. Overall, fresh belly characteristics of IC barrows appear to be more similar to fresh belly characteristics of gilts than to PC barrows, but commercial slicing yields (green and cooked) of bacon manufactured from IC barrows are less than both PC barrows and gilts. iii Dedication Dedicated to my Father and Mother, James and Crystal Kyle. iv Acknowledgements First and foremost I would like to thank my family for their love and support throughout my educational career. This thesis would not have been possible without the unrelenting love and support of my parents and sister. My father has made me strive to work hard every day and develop a work hard, play hard attitude. His wisdom and guidance has always led me down the right path and has allowed me to be successful in my endeavors throughout life. My mother has always been supportive and has always ensured that I have everything I need to be successful. Her high energy, positive attitude, and competitive nature have inspired me to be driven in everything I do. Lastly, I would like to thank my sister, Rachel, for being by my side throughout my educational career. She has always inspired me to work hard and also to put down the books and have a little fun every now and then. I owe my deepest gratitude to my advisor Dr. Dustin Boler. Without his guidance, support, and wisdom this thesis would not have been possible. I will always be grateful to him for inspiring me to go to graduate school. I have always admired his passion for meat science, research, teaching, and his students. It was truly an honor to work with him and I will always be grateful that he made my graduate school experience an extremely positive one. He has always pushed me to work hard and encouraged me to be the best in everything I do. I consider it an honor to call him my advisor, mentor, and friend. I would also like to thank my colleagues Ben Bohrer and Kelsey Little. They have v been by my side through my entire graduate school experience and without their support and friendship I would not be where I am today and therefore I share the credit of my work and success with them. I also would like to thank Dr. Sara Crawford, Alexandra Gress, Benjamin Wenner, Mike Cressman, and Kyle Culp for welcoming me to The Ohio State University. They taught me how to be successful in graduate school and made me feel at home in a new city. I will always appreciate and cherish all of the friendships I have made in graduate school. It is also important for me to thank those that inspired me and supported me during my undergraduate career at the University of Illinois. Dr. Dan Shike taught me how to evaluate livestock and guided me through my undergraduate courses. He inspired me to never give up and encouraged me to attend graduate school in meat science. Dr. Tom Carr was my coach for the meat animal evaluation team and he taught me how to evaluate carcasses. I will never forget his ability to be a positive influence on those he mentored and his passion for meat science, family, and life. I would also like to thank my professors Dr. Floyd McKeith and Dr. Anna Dilger who have always guided and supported me throughout my academic career. Finally, I would like to thank the faculty members at The Ohio State University that have influenced me. My two non-advisor members on my masters committee, Dr. Henry Zerby and Dr. Lynn Knipe, have always pushed me to learn more and have always been there for me when I have asked for their support. I will always admire Dr. Zerby’s vi enthusiasm for meat science, teaching, and hard work. Dr. Knipe has always supported me in everything I have done and his kindness and processed meats knowledge was always appreciated. I would also like to thank Dr. Steve Moeller for always being supportive; he was always willing to make a trip out to Western Branch to work the pigs. It is also necessary to thank Ron Cramer, the meat lab manager, for always being helpful during research projects and providing comedic relief while cutting. vii Vita May 2007…………………………… Limestone Community High School May 2011…………………………… B.S. in Animal Sciences, University of Illinois August 2011 to May 2013……………Graduate Research Associate, Dept. of Animal Sciences, The Ohio State University Publications Bohrer, B.M., Kyle, J.M., Boler, D.D., Rincker, P.J., Ritter, M.J., and Carr, S.N. (2013). Meta-analysis of the effects of ractopamine hydrochloride on carcass cutability and primal yields of finishing pigs. J. Anim. Sci. 91: 1015-1023. Fields of Study Major Field: Animal Sciences Area of Interest: Meat Science and Muscle Biology viii Table of Contents Abstract……………………………………………………………………………………ii Dedication……………………………………………………………………………...…iv Acknowledgments………………………………………………………………………....v Vita…………………………………...………………………………………………....viii Table of contents……………………...…………………………………………………..ix List of Tables…………………………………………………………………………….xii List of Figures…………………………………………………………………………...xiii Chapter 1: Review of literature……………………………………………………………1 Introduction………………………………………………………………………..1 Gonadotropin Releasing Factor………………….…………………………….....2 Boar Taint……..…………………………………………………………………..5 Growth Characteristics of Immunologically Castrated Barrows……………….....8 Carcass Characteristics of Immunologically Castrated Barrows………...………13 Estimated Percent Lean of Immunologically Castrated Barrows……...………...17 Carcass Yield (Dressing Percentage) of Immunologically Castrated Pigs…..…..20 Carcass Cutting Yields (Cutability) of Immunologically Castrated Barrows…...24 Pork Quality of Immunologically Castrated Barrows…………………………...28 Sensory Characteristics of Immunologically Castrated Barrows………………..31 Further Processed Characteristics of Immunologically Castrated Barrows……..33 ix Ractopamine Hydrochloride and Immunological Castration…………………....37 Bacon Production in the United States…………………………………………..41 History…………….………………………………………………..41 Manufacturing Pork Bellies Into Bacon…….……………………...42 Methods of Curing………………………………………………….42 Common Additives…………………………………………………43
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