The Observation of Growth Enhancers on the Development and Meat Quality of Sus scrofa

Overview

Purpose: To observe and research the growth and development of pigs, in addition to feed supplements’ effects on pork meat quality, with analyses of pH, color and tenderness. Procedures: Weight Analysis: After selecting twelve hogs, three sub-groups of four pigs were established--Control, Fastrack and Syrup. Each hog was weighed eleven times during a twenty-week testing period. Feed Conversion: At the onset, each subgroup was fed ten gallons of feed daily; feed was increased in each group according to the growth of the pigs. Four tablespoons of Fastrack were distributed to the corresponding hogs. The Syrup group was given one to two cups of syrup per feeding. Slurry pH: To assess the acidity of the slurry; that is, the homogenized pork sample. Colorimeter Testing: To evaluate the complex L, a, b color values of the pork products, which are indicative of the meat’s quality. Fishhook Method: To determine the amount of water lost by the pork chop, which determines the tenderness of the meat. Conclusion: The Fastrack group had the highest percentage of gain in the Weight Analysis, while the Control group had the smallest percentage. In the Colorimeter Testing, all groups had a lighter reading than optimal. Within the Slurry pH, Control had a less acidic reading, while Syrup had a more acidic reading. In the Fishhook Method, Syrup had the highest percent of drip loss with a percentage of 8%, while Fastrack had the lowest loss percentage. Raising hogs in today’s agricultural sector is a complicated and precarious endeavor.

Competition history

• ISEF 2014 Plant Sciences · Entry AS044

Resources

• ISEF abstract page ↗

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