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United States Department of Agriculture

Agricultural Research Service

Title: Biotechnology for Porcine Products and Its Effect on Meat Products

Authors
item Solomon, Morse
item Pursel, Vernon
item Campbell, Roger - BUNGE MEATS LTD.
item Steele, Norman

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 5, 1996
Publication Date: N/A

Interpretive Summary: Potential for manipulation of growth and composition of farm animals has never been greater than at present due to the wide array of strategies for altering the balance between lean and fat. Recent discoveries of repartitioning effects of somatotropin as well as gene manipulation techniques (transgenic animals) offer a wide range of strategies for altering carcass composition. Although progress is being made, much more needs to be accomplished. Both methods, exogenous administration of somatotropin and transgene technology, significantly improve efficiency of growth and carcass composition, with the latter having a much more dramatic effect. Eating quality and safety must not be sacrificed as leaner animals are developed.

Technical Abstract: Recombinant DNA technology has provided a mechanism for large scale production of somatotropin (growth hormone). There is no question that exogenous administration of somatotropin (ST) to pigs significantly improves efficiency of growth and carcass composition. Microinjecting foreign DNA into the pronucleus of fertilized ova is the predominant method demployed to produce transgenic animals. The goal of producing transgenic pigs is to improve productive traits and carcass composition, enhance animal health and produce useful human health products. With greater emphasis on lean tissue accretion and less lipid deposition, either exogenous administration of ST or transgene technology can be used as a tool to maximize genetic potential for protein accretion and/or lipid depletion. The magnitudes of response for potential accretion and lipid depletion differ between these two biotechnological strategies, however, both offer means for progress in meeting consumer demands for lean meat

Last Modified: 10/24/2014
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