Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: II. Commercial applications.

The objectives of this study were to determine the value of supplementing creatine monohydrate (CMH) in a complete swine finishing ration and determining its effects on meat quality. Crossbred barrows (n = 59) were allotted five pens per treatment with three pigs per pen. Dietary treatments, including 20 g CMH x pig(-1) x d(-1) fed for 5, 10, or 15 d before slaughter, were compared to control pigs that received no CMH. The basal diet was a corn-soybean meal finishing diet. At 123.5 kg, pigs were delivered to a commercial packing plant (80 km) and slaughtered according to industry practices. After a 24-h chill at 4 degrees C, right-side loins were collected from the fabrication line and vacuum-packaged for delivery to the University of Missouri Meat Lab. Hams were scanned for lean content by a primal cut electromagnetic scanner. After scanning, ham pH and light reflectance (L*, a*, b*) were obtained on the gluteus medius muscle. Loin pH and light reflectance were obtained at the 10/11th-rib juncture. The posterior section of the boneless loin was weighed, vacuum-packaged, and stored for 7 d at 1 degree C. After aging, light reflectance, weights, and Warner/Bratzler shear force measurements were taken. A linear trend (P = 0.071) was observed for ham 24-h L* values, and a cubic trend was observed for ultimate loin pH (P = 0.102). Hunter L* values of the longissimus possessed a negative linear contrast (P = 0.009) after aging, revealing that the loins of those animals treated for 10 and 15 d exhibit higher L* values. A cubic trend (P = 0.057) was shown for percentage of moisture lost as purge; 5- and 10-d treatments were intermediate to control and 15-d treatments. Warner/Bratzler shear force measurements for chops aged 7 d increased in a linear fashion (P = 0.024). This data suggests that 5-d supplementation of CMH before slaughter improves several pork quality attributes. However, it seems that supplementing CMH in swine diets for 10 or 15 d could reduce the quality of fresh pork.