THE EFFECT OF SOMATOTROPIN ON CARCASS COMPOSITION AND MEAT QUALITY IN THE PIG

A new generation of growth promoters has appeared in recent years. These new preparations aim to achieve more than an undifferentiated acceleration of growth and improvement of production efficiency. They seek to improve carcase quality by a drastic reduction in the fat deposit and are successful in doing so. The controversial and vigorous discussions that are held on this question are based on doubts about possible hazards to the consumer, a growing awareness of environmental problems and fears about over-production. These doubts have been fed by examples of improper use. The positive aims of the work have thus come into disrepute. The possible risks were objectively assessed by KARG et al. (1989) and a progressive attitude was assumed in the 32rd report of the FAO/WHO made in 1988. Experiments easily understood by the general public have decreased suspicions. Government monitoring is able to prevent improper use. Preparations which cannot be improperly used and which are harmless and have the desired effects are to be preferred however. A great deal of interest has been centred recently on somatotropin (ST). Animal breeders and consumers organisations, together with state institutions from America, Europe and Australia, recently took part in a symposium in Washington and drew up a positive balance sheet. Hitherto discussion on the use of ST was related mainly to bovines. The species-specific somatotropin for the pig also suggests that there may be remarkable effects in the improvement of quality in pork production. Leaving aside, however, discussion about the general acceptance of meat produced with the help of active substances, we first need to discover what influence the substance has on carcase composition and on meat properties.