Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in Stress-Genotype pigs 1

Size: px
Start display at page:

Download "Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in Stress-Genotype pigs 1"

Transcription

1 Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in Stress-Genotype pigs 1 B. R. Wiegand, F. C. Parrish, Jr. 2, J. E. Swan, S. T. Larsen, and T. J. Baas 215 Meat Laboratory, Iowa State University, Ames ABSTRACT: Conjugated linoleic acid (CLA) was supplemented to crossbred growing-finishing barrows (n = 60) at 0.75% of the total diet. Pigs were randomly assigned to the CLA or control diets based on stress genotype (negative, carrier, or positive). Gain:feed was higher for CLA diet animals (350 g/kg feed) than for control diet animals (330 g/kg feed) independent of genotype (P < 0.05). No differences were observed for ADG for the diets (P = 0.71) or genotype classes (P = 0.40). Postmortem ph was lower (P < 0.01) by 3 h for CLAsupplemented pigs, with no differences in ultimate ph. No differences (P = 0.16) were observed for ultimate ph between the three genotypes. Conjugated linoleic acidsupplemented pigs exhibited less 10th rib fat depth (2.34 cm vs 2.84 cm) and last rib fat depth (2.46 cm vs 2.72 cm) than control pigs (P < 0.05). Loin muscle area (LMA) was not affected (P = 0.18) by CLA supplementation, but LMA was different (P < 0.02) for genotype; positive genotype carcasses had the largest LMA (45.02 cm 2 ) and negative carcasses had the smallest LMA (36.44 cm 2 ). Carrier carcasses were intermediate for LMA (40.76 cm 2 ). Subjective scores for color were not affected (P = 0.98) by CLA but color was different (P < 0.01), with scores of 1.50, 2.40, and 3.1 for positive, carrier, and negative genotypes, respectively. Subjective marbling scores were increased (P < 0.03) in all genotypes with CLA supplementation. Subjective firmness scores were higher (P < 0.06) for CLA-supplemented pigs and were highly correlated (0.89) to marbling scores. The L* values were higher (P < 0.01) for stress-positive pigs at 24 h postmortem. Also, L* values were higher (P < 0.01) for CLA-fed pigs over 7 d of shelf storage. Sensory characteristics were not different with CLA supplementation for tenderness (P = 0.24), juiciness (P = 0.35), or flavor intensity (P = 0.14). This study showed that LMA was increased with stress-carrier and stress-positive genotypes, but lean color was negatively affected with the presence of the stress gene. Conjugated linoleic acid supplementation improves feed efficiency, decreases backfat, and improves pork quality attributes of marbling and firmness of the longissimus muscle. Furthermore, there is seemingly no interaction between the stress-genotype status of pigs and the subsequent effect of CLA on their growth and performance. Key Words: Linoleic Acid, Meat Quality, Pigs 2001 American Society of Animal Science. All rights reserved. J. Anim. Sci : Introduction Currently, our research has focused on improving growth, compositional, and quality characteristics of pigs by feeding conjugated linoleic acid in the growingfinishing diet. In an effort to find a model for pork quality problems, we chose to work with a herd of known 1 Journal Paper No. J of the Iowa Agric. and Home Econ. Exp. Sta., Ames, Iowa, Project No. 3386, and supported by Hatch Act and State of Iowa funds and in part by grants from Conlinco, Inc., Detroit Lakes, MN and the National Pork Producers Council, Des Moines, IA. The authors wish to thank the Bilsland Breeding Farm, Madrid, IA and the Iowa State Univ. Meat Laboratory for their help in this research. 2 Correspondence: phone: ; fax: ; fparrish@iastate.edu. Received June 1, Accepted April 25, stress-genotype pigs. The stress gene has been a source of pork meat quality problems for many years (Louis et al., 1993). This population of pigs, including genotypes that are negative, carriers, and positive for the stress gene, has proven to be a good source of pale, soft, and exudative (PSE) pork and has allowed us to pursue methods for understanding and possibly overcoming pork quality problems. It is true that the stress gene is being selected against in most swine operations in the United States. Pale, soft, and exudative pork, however, is a problem that occurs in stress-gene-free swine herds, and understanding methods for decreasing its incidence certainly holds merit in today s industry. Based on previous research (Park et al., 1999a; Sparks et al., 1999; Wiegand et al., 1999), we hypothesized that conjugated linoleic acid (CLA) fed at 0.75% in the diet would improve feed efficiency, decrease backfat depth, and improve pork quality characteristics of stress-genotype pigs. Consequently, our objective in this study was 2187

2 2188 Wiegand et al. Table 1. Diet composition and calculated chemical composition at different body weights (as-fed basis) Body weight range, kg Item 40 to to to 106 Ingredient, % Corn Soybean meal Dicalcium phosphate Calcium carbonate Salt Vitamin premix a Trace mineral premix b Tylan Lysine HCl Oil c Calculated chemical composition ME, kcal/kg 3,369 3,382 3,395 Lysine, % Calcium, % Phosphorus, % a At 0.2% of diet contributes per kilogram of diet: 4,400 IU vitamin A, 1,100 IU vitamin D 3 ; 6.6 mg riboflavin, 17.6 mg pantothenic acid, 33 mg niacin, and 22 g vitamin B 12. b At 0.05% of the diet contributes in ppm: 75 Zn, 87.5 Fe, 30 Mn, 8.75 Cu, and 0.1 I. c Soybean oil or CLA oil in their respective treatment. to measure growth, carcass, and meat quality characteristics in stress-genotype pigs supplemented with 0.75% CLA in the growing-finishing diet. Materials and Methods All procedures of this project were in accordance with the guidelines of the Iowa State University Animal Care and Use Committee. Crossbred growing-finishing barrows (n = 60) were penned in pairs according to DNAtested stress genotypes (negative, carrier, or positive) and diet (control or 0.75% of CLA from a commercially available CLA-containing oil, CLA-60 [Conlinco, Detroit Lakes, MN]). CLA-60 contains 60% CLA isomers in the oil and therefore 1.25% oil is needed to achieve 0.75% CLA in the diet. Pigs were randomly assigned to the appropriate experimental diet, the composition of which is shown in Table 1. Pigs started the feeding trial at an average weight of 40 ± 4.6 kg and were slaughtered at an average weight of 106 ± 7.1 kg. Body weights were recorded every 2 wk to monitor ADG and to adjust protein percentage in the diet. Due to varying growth rates, pigs were slaughtered in four groups over a 30-d period at the Iowa State University Meat Laboratory. Postslaughter Carcass and Quality Measurements Temperature and ph decline in the longissimus muscle (10th and 11th rib) was monitored every hour beginning at exsanguination and continuing for 24 h postmortem. Temperature was measured with a 10-cm steel probe attached to an electro-therm TM99A digital thermometer (Middlefield, CT). A ph-star probe (SFK Technology, Cedar Rapids, IA) was used to measure ph decline. Hot carcass weights and 24-h chilled carcass weights were recorded to calculate dressing percentages and 24-h cooler shrinkage percentages. The left side was ribbed between the 10th and 11th rib and loineye area, 10th rib fat depth and color, marbling, and firmness values were recorded (NPPC, 1991). Additionally, first rib fat depth, last rib fat depth, and ham muscling score were recorded. Postfabrication Meat Quality Procedures At 24 h postmortem, carcasses were fabricated into primal cuts and the right-side bone-in loin was removed. The loin was deboned and 2.54-cm chops were removed for proximate analysis, Hunter Lab color L*, a*, and b* values (Hunter Associates, Reston, VA), and sensory panel and myoglobin determination. The remaining boneless loin section was vacuum-packaged and stored at 3 C for 21 d. At 21 d of cold storage, the loin section was sliced into 2.54-cm chops and placed on styrofoam trays with polyvinyl chloride overwrap for 1,2,3,and 7 d in a retail self-service display case at 4 C. Hunter color measurements were taken at each day of retail storage. Lipid and moisture percentages were determined using hexane extraction methods and weight differences after sample vacuum drying at 80 C, respectively (AOAC, 1990). Total myoglobin content of loin chops was determined by pulverizing a 10-g meat sample in liquid nitrogen and adding 100 ml of cold 40 mm potassium phosphate buffer (ph 6.80). The sample was blended in a Waring blender for 2 min and incubated at 4 C for 1 h. Samples were then centrifuged at 15,000 g for 30 min. The supernate was filtered through a Whatman number 1, 125-mm paper and 3 ml was transferred to a disposable cuvette. Samples were scanned from 300 to 700 nm on a Beckman DU 640 spectrophotometer (Fullerton, CA). Total myoglobin was calculated from the absorbance at 418 nm, which represents myoglobin in the oxymyoglobin state (M. E. Hunt, Kansas State Univ., personal communication). Sensory evaluation was determined by a 10-member panel. Panelists evaluated 1-cm 2 samples of loin chops that were cooked in a General Electric broiler set at 176 C. Chops were turned once when they reached an internal temperature of 35 C and cooked to a final internal temperature of 71 C. Panelists evaluated samples for tenderness, juiciness, and flavor intensity based on an 8-point descriptive scale (AMSA, 1995). Statistical Analysis Statistical analysis of the data included a completely randomized design with a 3 2 factorial arrangement of three genotypes and two diets. Analysis of variance was performed with the General Linear Model (GLM)

3 Conjugated linoleic acid and pork 2189 Table 2. Gain:feed (G:F) ratio and average daily gain (ADG) from three stress genotypes of pigs fed a control or conjugated linoleic acid (CLA)-supplemented diet a Genotype Item and diet Negative Carrier Positive SEM b P-value c G:F, g/kg Control D < 0.05 G = 0.08 D G = 0.65 CLA ADG, kg/d Control D = 0.40 G = 0.71 D G = 0.98 CLA a Values are for five pens with two pigs per pen. b SEM = standard error. c D = dietary effect; G = genotype effect; D G = interaction between diet and genotype. procedure of SAS (SAS Inst. Inc., Cary, NC). The following model was fitted for main effects (diet and genotype) and interactions: Y ij = + G i + D j + GD ij + e ij ; where Y ij is the dependent variable, = the overall mean, G i = the I th genotype effect, D j = the j th diet effect, GD ij = the interaction between genotypes and diet, and e ij = residual error. Data are presented as least squares means and comparisons of genotype and diet means were performed with least significant difference. Means were considered different at P < Additionally, color, ph, and temperature data were analyzed with repeated measures over day of retail storage and hours of postmortem chilling, respectively. Results and Discussion Gain:feed ratio (G:F) and ADG data are shown in Table 2. Gain:feed ratio was higher (P < 0.05) for CLAfed animals (350 g/kg) than for control animals (330 g/ kg), independent of genotype. Chin et al. (1994) reported improvement in feed efficiency for rats fed CLA. They attributed these changes to the ability of CLA to regulate energy metabolism and nutrient partitioning. The authors speculated that if body fat were decreased by CLA supplementation, then less energy would be required to maintain animal growth, thus making them more efficient. Park et al. (1997) subsequently verified these findings in a similar mouse study. It seems possible that these same mechanisms are responsible of the feed efficiency improvement observed in pig models. No differences were observed in our study between the three stress genotypes for G:F. Furthermore, G:F was similar between controls and CLA-fed pigs at each of the three phases of the finishing diet, regardless of genotype. Also, no differences were observed for ADG in the diet or genotype classes. Similar results for G:F and ADG have been shown with CLA supplementation (Sparks et al., 1999). Figure 1 illustrates ph decline from 30 min to 24 h postmortem in the longissimus muscle at the 10th and 11th rib junction for each of the three stress genotypes (n = 60). The rate of decline was much steeper for carrier and negative genotype carcasses than for the positive genotype. At 30 min postmortem, ph was lower (P < 0.05) for the stress-positive pigs than for the carrier and negative genotypes. By 2 h postmortem, ph values for carrier and negative carcasses were higher (P < 0.01) than those for positive genotype carcasses. There were no differences (P = 0.16) between the three genotypes for ph at 24 h postmortem (ultimate ph). When the ph data were analyzed by diet (Figure 2), we found that at 3 h postmortem the carcasses from CLA-fed pigs exhibited lower (P < 0.01) ph values, but no differences Figure 1. The ph decline of loin muscle at the 10th and 11th rib for three stress genotypes. Values are means for 20 pigs per genotype. a,b Means within a time period without a common superscript letter differ (P < 0.05). c,d Means within a time period without a common superscript letter differ (P < 0.01).

4 2190 Wiegand et al. Figure 2. The ph decline in loin muscle at the 10th and 11th rib by experimental diet. Values are means for 30 pigs per dietary treatment. a,b Means within a time period without a common superscript letter differ (P < 0.01). (P = 0.17) were observed between diets for ultimate ph. Also, within the stress-negative genotype (Figure 3), ph values were lower (P < 0.02) at 3 h postmortem for carcasses from CLA-fed pigs thanf or control-diet carcasses. There were no differences (P = 0.18) for ultimate ph with the negative genotype. These findings suggest that the rapid ph decline in the CLA-fed pigs may have been linked to glycogen utilization. One might hypothesize that if pigs had greater feed conversion (energy utilization), then perhaps they were able to store more glycogen than the control-diet pigs. This extra glycogen presumably would have been available for postmortem muscle glycolysis (Maribo et al., 1999). This increased energy reserve could drive the production of lactic acid at a greater rate because more substrate is available. However, Dugan et al. (1999) did not show a more rapid ph decline or an accumulation of glycogen due to CLA supplementation. The differences between the Dugan et al. (1999) study and ours may be related to the genetics of the pigs, but a direct comparison of the two experiments is not possible. It is interesting to note that the correlation between 30-min ph and ultimate (24-h) ph was 0.16 (Table 3). This is a rather weak relationship, indicating that ultimate ph is a poor predictor of rate of ph decline. This becomes important in that the rate of ph decline may Figure 3. The ph decline in loin muscle at the 10th and 11th rib for stress-gene-negative pigs by experimental diet. Values are means for 10 pigs per dietary treatment. a,b Means within a time period without a common superscript letter differ (P < 0.05). be more important in pork quality prediction than ultimate ph. One might hypothesize that a fast rate of decline causing acidic conditions in combination with high muscle temperature during early postmortem may cause denaturation of proteins (Bendall, 1973), namely myoglobin, which is largely responsible for meat color (Renerre, 1999). These observations suggest that a measure of ph at 30 or 45 min and at 24 h postmortem would be useful in predicting pork quality given that a fast rate of decline and(or) a low ultimate ph can be responsible for PSE conditions (Bendall and Swatland, 1989). Initially, the significantly lower ph values resulting from CLA supplementation may be of concern with respect to their potential impact on pork quality parameters. The impact these ph data might have on loin color characteristics at 24 h postmortem are shown in Table 3. The correlation coefficient between 30-min ph and Hunter L* values was This inverse relationship indicates a lighter loin color with declining ph. Additionally, correlation coefficients between 24-h ph and Hunter a* and b* values were 0.56 and 0.59, respectively. These results are more difficult to interpret because one would likely not expect loin color to become redder (a*) while ph values decline. Fisher et al. (2000) Table 3. Pearson correlation coefficients between ph and Hunter color values of longissimus muscle at the 10th and 11th rib interface Item 30-min ph 24-h ph L* a* b* 30-min ph h ph L* a* b*

5 Conjugated linoleic acid and pork 2191 have suggested that a* values increase because water is lost when ph values become low and meat pigment becomes more concentrated in the resulting product. These results show that further investigation into meat color is needed to understand the impact of ph on Hunter color values. Carcass data, including percentage of carcass shrink, backfat depth, and loin muscle area (LMA) are presented in Table 4. No differences were observed for percentage of carcass shrink at 24 h postmortem between any of the genotype (P = 0.63) or diet (P = 0.67) groups. Tenth rib fat depth was lower (P < 0.05) for Table 4. Carcass characteristics of three stress genotypes of pigs fed a control or conjugated linoleic acid (CLA)-supplemented diet Genotype Item and diet Negative Carrier Positive SEM a P-value b HCW, kg c Control D = 0.32 G = 0.35 D G = 0.93 CLA CCW, kg d Control D = 0.30 G = 0.33 D G = 0.91 CLA h shrink, % Control D = 0.67 G = 0.63 D G = 0.74 CLA th rib fat, cm Control D < 0.05 G = 0.30 D G = 0.92 CLA Last rib fat, cm Control D < 0.05 G = 0.99 D CLA 2.51 g 2.38 h 2.51 g LMA, cm 2e Control g gh h 2.03 D = 0.18 G < 0.02 D G = 0.96 CLA g bh h Color f Control D = 0.98 G < 0.01 D G = 0.81 CLA Marbling f Control 2.16 g 1.38 h 1.00 i 0.13 D < 0.05 G < 0.03 D G = 0.99 CLA 2.50 h 1.72 i 1.37 j Firmness f Control 2.83 g 2.05 h 1.00 i 0.24 D < 0.06 D G = 0.77 CLA 3.00 g 2.38 h 1.50 j a SEM = standard error. b D = dietary effect; G = genotype effect; D G = interaction between diet and genotype. c HCW = hot carcass weight. d CCW = chilled carcass weight. e LMA = loin muscle area. f Based on National Pork Producers Council 5-point scale. g,h,i,j Means within a row without a common superscript letter differ (P < 0.05).

6 2192 Wiegand et al. Table 5. Objective quality measures of loin samples from the 10th and 11th rib interface from pigs of three stress genotypes fed a control or conjugated linoleic acid (CLA)-supplemented diet a Genotype Item and diet Negative Carrier Positive SEM a P-value b Moisture, % Control e e e 0.12 D < 0.04 G = 0.17 D G = 0.98 CLA f f f Lipid, % Control 2.86 e 2.55 e 2.41 e 0.20 D < 0.05 G = 0.31 D G = 0.97 CLA 3.37 f 3.04 f 2.81 f L* value c Control e f g 0.42 D < 0.01 G < 0.01 D G = 0.14 CLA f g h a* value c Control 5.10 ef 5.48 f 5.85 g 0.26 D = 0.18 D G = 0.75 CLA 4.67 e 5.80 fg 5.73 fg b* value c Control 9.94 e g h 0.18 D < 0.05 D G = 0.89 CLA f gh h Myoglobin, mg/g d Control 0.87 e,f 0.78 e 0.90 f 0.03 D = 0.11 G = 0.33 D CLA 0.82 e 0.79 e 0.74 e a SEM = standard error. b D = dietary effect; G = genotype effect; D G = interaction between diet and genotype. c Color values as determined by Hunter Lab Scan. d Soluble myoglobin, mg/g. e,f,g,h Means within a row without a common superscript letter differ (P < 0.05). CLA-fed pigs within each stress genotype. There was an interaction between diet and genotype that affected the last rib fat depth. Last rib fat depth was lower (P < 0.05) for CLA-fed pigs of the carrier genotype than for those of the negative and positive genotypes. These data are similar to those reported by other studies involving CLA supplementation (Dugan et al., 1997; Thiel et al., 1998; Sparks et al., 1999). Whereas Dugan et al. (1997) measured actual weights of subcutaneous fat, they reported similar linear decreases in fat with CLA feeding. Park et al. (1999b) reported a decrease in body fat after feeding the trans-10, cis-12 isomer. Pariza et al. (2000) suggested that changes in fat metabolism may be linked to enhanced β-oxidation, but definitive evidence does not yet exist to support this hypothesis. Loin muscle area at the 10th and 11th rib was not affected (P = 0.18) by CLA supplementation. Two other studies (Eggert et al., 1999; Cook et al., 1998) also reported no differences in LMA due to CLA supplementation. However, Dugan et al. (1997) reported increases in total loin muscle weight with CLA feeding. Studies in rodent models have also shown increases in wholebody protein with CLA supplementation (Park et al., 1997, 1999a). If whole-body protein increases in pigs fed CLA, these increases do not seem to be expressed as increases in longissimus muscle area. However, the possibility exists that increased muscle accretion may occur in other muscle groups. Stress-positive carcasses exhibited larger (P < 0.02) LMA than stress-negative carcasses, and stress-carrier carcasses were intermediate. Leach et al. (1996) reported similar increases for LMA in stress-genotype pigs. Subjective meat quality of the loin face at the 10th and 11th rib, including color, marbling, and firmness, are shown in Table 4. No differences were observed in color for diet effects (P = 0.98) but differences (P < 0.01) were seen for genotype effects. Marbling scores increased (P < 0.05) for CLA-fed pigs within each stress genotype. Dugan et al (1999) reported similar increases in marbling scores with CLA feeding. Increases in mar-

7 Conjugated linoleic acid and pork 2193 bling fat with CLA supplementation was probably due to a change in fat metabolism or the anatomical location of fat deposition, but no evidence currently exists to support this idea. The same results were observed for subjective firmness scores, which tended (P = 0.06) to increase for CLA-fed pigs within each genotype. The relationship between marbling and firmness was strong, resulting in a Pearson correlation coefficient of This relationship suggests that by increasing marbling with CLA, one might also increase firmness of the loin face. This increase in firmness may be linked to an increase in saturated fat in pork products form CLA-fed pigs (Eggert et al., 1999). Hexane-extractable lipid analysis was used to verify subjective marbling scores (Table 5). The main effect of diet produced an increase (P < 0.05) in lipid percentage; CLA-fed pigs produced 3.07% lipid, compared with 2.61% lipid from the control-diet pigs. These increases in lipid percentages were similar to results from previous studies (Dugan et al., 1999; Wiegand et al., 1999). Proximate analysis also yielded differences in percentage of moisture of loin chops; chops from control-diet pigs had a higher (P < 0.04) percentage of moisture than chops from pigs fed CLA (73.0 vs 72.4%). These differences were evident within each genotype group, but no differences (P = 0.17) were observed for percentage of moisture among the three stress genotypes. These moisture results would likely be expected given the changes in lipid percentage in the CLA-fed pigs. Figure 4 shows Hunter L* color development of center-cut pork chops over 7 d of self-service case storage at 4 C following 21 d of whole loin vacuum storage. Hunter L* values increased sharply (P < 0.01) over storage time from d 0 to 1 and then increased slowly to 7 d. Chops from control-diet pigs initially had lower (P < 0.05) L* values than chops from CLA-fed pigs, and Figure 4. Hunter L* values of loin chops over days of retail case storage by experimental diet. Values are means for 30 pigs per dietary treatment. Figure 5. Hunter a* values of loin chops over days of retail case storage by experimental diet. Values are means for 30 pigs per dietary treatment. these differences were observed at all five time points measured. Hunter a* values (Figure 5) increased (P < 0.01) in the first 24 h of self-service storage, with a gradual decrease over 7 d of storage. No differences (P = 0.67) in a* values were observed between chops due to diet. Table 5 shows Hunter L*, a*, and b* values at 24 h postmortem for the three stress genotypes. Values for L* were higher (P < 0.01) for stress-positive pigs than for negative genotypes, whereas carrier pigs were intermediate in comparison. These results have been shown in previous studies with stress-genotype pigs (Murray et al., 1989; Fisher et al., 2000). Fisher et al. (2000) suggested that L* values were higher in stresspositive pigs because of an increased denaturation of sarcoplasmic proteins. This idea could be supported by our quantification of soluble myoglobin in the loin chop at 24 h postmortem (Table 5). Within the positive genotype, chops from the control-diet pigs had higher (P < 0.05) soluble myoglobin values than chops from CLAfed pigs (0.90 vs 0.74 mg/g). This decrease in soluble myoglobin corresponded with the increase in L* values with CLA supplementation within the positive genotype. Additionally, at 24 h postmortem we observed that positive-genotype loins exhibited higher (P < 0.01) a* values than negative-genotype loins, whereas carrier loins were intermediate for a* values. Fisher et al. (2000) suggested that the increased a* values in stresspositive pigs is the result of increased pigment concentration because of water loss in the chop. Our data do not support this explanation, because we did not observe any significant increases in soluble myoglobin among the three stress genotypes. However, within the positive genotype, we did see a decrease (P < 0.04) in moisture percentage (Table 5) in loin samples from CLA-fed pigs, which may have been linked to the lower ph during the early postmortem period. These factors in combination may have resulted in increased water loss in the stress-positive, CLA-fed pigs, which might

8 2194 Wiegand et al. Table 6. Sensory panel attributes of loin chops from pigs of three stress genotypes fed a control or conjugated linoleic acid (CLA)-supplemented diet Genotype Item and diet Negative Carrier Positive SEM b P-value c Tenderness Control D = 0.24 D G = 0.25 CLA Juiciness Control D = 0.35 G = 0.69 D G = 0.27 CLA Flavor intensity Control D = 0.14 G = 0.13 D G = 0.39 CLA Overall acceptability Control D = 0.11 D G < 0.56 CLA a Based on an 8-point scale with 8 being most desirable. b SEM = standard error. c D = dietary effect; G = genotype effect; D G = interaction between diet and genotype. have resulted in a loss of soluble myoglobin in this group. Sensory data are show in Table 6. The characteristics of tenderness (P = 0.24), juiciness (P = 0.35), and flavor intensity (P = 0.14) were not affected by CLA supplementation. These results verify previous studies in which no differences were observed in sensory characteristics with CLA supplementation (Dugan et al., 1999; Thiel-Cooper et al., 1999, Wiegand et al., 1999). Implications The results from this study show that supplementation with conjugated linoleic acid improves feed efficiency, decreases backfat, and improves marbling and firmness scores of loin chops. These results seem to be dependent on stress gene susceptibility for certain measures of performance and meat quality. Conjugated linoleic acid supplementation also causes a lower ph during the early postmortem period, which may have resulted in the higher Hunter L* values for loin chops. Improvements in feed efficiency and decreased backfat in combination with improvements in certain meat quality characteristics, marbling, and firmness may make pork production more profitable if the price of conjugated linoleic acid at 0.75% in the diet is nominal. Literature Cited AMSA Research Guidelines for Cookery, Sensory Evaluation and Instrument Tenderness Measurements of Fresh Meats. National Live Stock and Meat Board, Chicago, IL. AOAC Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Arlington, VA. Bendall, J. R In: G. H. Bourne (ed.) Structure and Function of Muscle. 2nd ed. vol. 2. pp Academic Press, New York. Bendall, J. R., and H. J. Swatland A review of the relationships of ph with physical aspects of pork quality. Meat Sci. 40: Chin, S. F., J. M. Storkson, M. E. Cook, and M. W. Pariza Conjugated linolieic acid is a growth factor for rats as shown by enhanced weight gain and improved feed efficiency. J. Nutr. 124: Cook, M. E., D. L. Jerome, T. D. Crenshaw, D. R. Buege, M. W. Pariza, K. J. Albright, S. P. Schmidt, J. A. Scimeca, P. A. Lofgren, and E. J. Hentges Feeding conjugated linoleic acid improves feed efficiency and reduces carcass fat in pigs. FASEB J. 12:4843 (Abstr.). Dugan, M. E. R., J. L. Aalhus, L. E. Jeremiah, J. K. G. Kramer, and A. L. Schaefer The effects of feeding conjugated linoleic acid on subsequent pork quality. Can. J. Anim. Sci. 79: Dugan, M. E. R., J. L. Aalhus, A. L. Schaefer, J. K. G. Kramer The effect of conjugated linoleic acid on fat to lean repartitioning and feed conversion in pigs. Can. J. Anim. Sci. 77: Eggert, J. M., M. A. Belury, A. Kempa-Steczko, and A. P. Schinckel Effects of conjugated linoleic acid (CLA) on growth and composition of lean gilts. J. Anim. Sci. 77(Suppl. 2):29 (Abstr.). Fisher, P., F. D. Mellett, and L. C. Hoffman Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes. Meat Sci. 54: Leach, L. M., M. Ellis, D. S. Sutton, F. K. McKeith, and E. R. Wilson The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs. J. Anim. Sci. 74: Louis, C. F., W. E. Rempel, and J. R. Mickelson Porcine stress syndrome: Biochemical and genetic basis of the inherited syndrome of skeletal muscle. In: Proc. Recip. Meat Conf., Lincoln, NE. 46: Maribo, H., S. Stoier, and P. F. Jorgensen Procedure for determination of glycolytic potential in porcine M. longissimus dorsi. Meat Sci. 51:

9 Conjugated linoleic acid and pork 2195 Murray, A. C., S. D. M. Jones, and P. Sather The effect of preslaughter feed restriction and genotype for stress susceptibility on pork lean quality and composition. Can. J. Anim. Sci. 69: NPPC Procedures to Evaluate Market Hogs. 3rd ed. National Pork Producers Council, Des Moines, IA. Pariza, M. W., Y. Park, and M. E. Cook Mechanisms of action of conjugated linoleic acid: Evidence and speculation. Proc. Soc. Exp. Biol. Med. 223:8 13. Park, Y., K. J. Albright, J. M. Storkson, M. E. Cook, and M. W. Pariza Effect of conjugated linoleic acid on body composition in mice. Lipids 32: Park, Y., K. J. Albright, J. M. Storkson, W. Liu, M. E. Cook, and M. W. Pariza. 1999a. Changes in body composition during feeding and withdrawal of dietary conjugated linoleic acids. Lipids 34: Park, Y., K. J. Albright, J. M. Storkson, W. Liu, M. W. Pariza. 1999b. Evidence that the trans-10, cis-12 isomer of conjugated linoleic acid induces body composition changes in mice. Lipids 34: Renerre, M Biochemical basis of fresh meat colour. In: Proc. 45th Int. Cong. Meat Sci. Technol., Yokohama, Japan. 45: Sparks, J. C., B. R. Wiegand, F. C. Parrish, and D. R. Zimmerman Effects of length of feeding conjugated linoleic acid (CLA) on growth and body composition of pigs. J. Anim. Sci. 77(Suppl. 1):178 (Abstr. 1). Thiel, R. L., J. C. Sparks, B. R. Wiegand, F. C. Parrish, Jr., and R. C. Ewan Conjugated linoleic acid improves performance and body composition in swine. J. Anim. Sci. 76(Suppl. 2):57 (Abstr.). Thiel-Cooper, R. L., B. R. Wiegand, F. C. Parrish, Jr., and J. A. Love Effects of CLA supplementation on quality and sensory characteristics of pork. J. Anim. Sci. 77(Suppl. 1):23 (Abstr.). Wiegand, B. R., F. C. Parrish, Jr., and J. C. Sparks Effects of CLA supplementation on pork quality characteristics in crossbred growing-finishing barrows. J. Anim. Sci. 77(Suppl. 1):47 (Abstr.).

Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs

Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs R.L. Thiel-Cooper, graduate research assistant, F.C. Parrish, Jr., professor, Animal Science and Food Science and Human Nutrition,

More information

EFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS

EFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS Swine Day 2000 Contents EFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS J. S. Park, J. D. Hancock, D. H. Kropf, K. A. Hachmeister, R. H. Hines, C. L.

More information

Grower-Finisher Performance and Carcass Characteristics of Pigs Fed Genetically Modified Bt Corn

Grower-Finisher Performance and Carcass Characteristics of Pigs Fed Genetically Modified Bt Corn Grower-Finisher Performance and Carcass Characteristics of Pigs Fed Genetically Modified Bt Corn Introduction T.E. Weber, B.T. Richert, D.C. Kendall, K.A. Bowers, and C.T. Herr Department of Animal Sciences

More information

nutrition, vitamin levels in other ingredients and level of metabolic precursors in the diet. Summary

nutrition, vitamin levels in other ingredients and level of metabolic precursors in the diet. Summary Swine Day 2001 Contents INFLUENCE OF INCREASING NIACIN ON GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF GROW-FINISH PIGS REARED IN A COMMERCIAL ENVIRONMENT 1 D. E. Real, J. L. Nelssen, J. A. Unruh,

More information

C. N. Groesbeck, R. D. Goodband, M. D. Tokach, S. S. Dritz 2, J. L. Nelssen, J. M. DeRouchey, B. W. James, T. P. Keegan, and K. R.

C. N. Groesbeck, R. D. Goodband, M. D. Tokach, S. S. Dritz 2, J. L. Nelssen, J. M. DeRouchey, B. W. James, T. P. Keegan, and K. R. Swine Day 2004 INTERACTIVE EFFECTS BETWEEN PANTOTHENIC ACID AND RACTOPAMINE HCl (PAYLEAN ) ON GROWTH PERFORMANCE AND CARCASS CHARACTERIS- TICS OF GROWING-FINISHING PIGS 1 C. N. Groesbeck, R. D. Goodband,

More information

Effect of dietary leucine levels on carcass composition, meat quality, and growth performance in finishing pigs 1

Effect of dietary leucine levels on carcass composition, meat quality, and growth performance in finishing pigs 1 Effect of dietary leucine levels on carcass composition, meat quality, and growth performance in finishing pigs 1 Young Hyun, Mike Ellis, Glenn Bressner, and Dave Baker Department of Animal Sciences Introduction

More information

IMPACT OF PRE-SLAUGHTER WITHDRAWAL OF VITAMIN SUPPLEMENTS ON PIG PERFORMANCE AND MEAT QUALITY. conditions was not addressed in the present study.

IMPACT OF PRE-SLAUGHTER WITHDRAWAL OF VITAMIN SUPPLEMENTS ON PIG PERFORMANCE AND MEAT QUALITY. conditions was not addressed in the present study. IMPACT OF PRE-SLAUGHTER WITHDRAWAL OF VITAMIN SUPPLEMENTS ON PIG PERFORMANCE AND MEAT QUALITY John F. Patience and Doug Gillis SUMMARY Research reported in last year s Annual Report indicated that withdrawal

More information

INTERACTIVE EFFECTS BETWEEN PAYLEAN (RACTOPAMINE HCl) AND DIETARY L-CARNITINE ON FINISHING PIG GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS

INTERACTIVE EFFECTS BETWEEN PAYLEAN (RACTOPAMINE HCl) AND DIETARY L-CARNITINE ON FINISHING PIG GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS Swine Day 2002 INTERACTIVE EFFECTS BETWEEN PAYLEAN (RACTOPAMINE HCl) AND DIETARY LCARNITINE ON FINISHING PIG GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS B. W. James, M. D. Tokach, R. D. Goodband, J.

More information

Effects of Feeding Calcium Salts of Conjugated Linoleic Acid (CLA) to Finishing Steers

Effects of Feeding Calcium Salts of Conjugated Linoleic Acid (CLA) to Finishing Steers Beef Research Report, 2001 Animal Science Research Reports 2002 Effects of Feeding Calcium Salts of Conjugated Linoleic Acid (CLA) to Finishing Steers Kevin Gassman Iowa State University F. C. Parrish

More information

INFLUENCE OF DIETARY NIACIN ON FINISHING PIG PERFORMANCE AND MEAT QUALITY

INFLUENCE OF DIETARY NIACIN ON FINISHING PIG PERFORMANCE AND MEAT QUALITY Swine Day 2000 Contents INFLUENCE OF DIETARY NIACIN ON FINISHING PIG PERFORMANCE AND MEAT QUALITY D. E. Real, J. L. Nelssen, M. D. Tokach, R. D. Goodband, S. S. Dritz 1, J. A. Unruh, J. M. DeRouchey, J.

More information

Dr. Jerry Shurson Department of Animal Science

Dr. Jerry Shurson Department of Animal Science Dr. Jerry Shurson Department of Animal Science University of Minnesota Pigs are what they eat Diet fatty acid (FA) composition affects FA profile in pork fat FA composition varies among adipose tissue

More information

Efficacy of Pantothenic Acid as a Modifier of Body Composition in Pigs

Efficacy of Pantothenic Acid as a Modifier of Body Composition in Pigs Animal Industry Report AS 650 ASL R1955 2004 Efficacy of Pantothenic Acid as a Modifier of Body Composition in Pigs T. R. Lutz B. A. Autrey Tim S. Stahly Recommended Citation Lutz, T. R.; Autrey, B. A.;

More information

Effects of genetic type and protein levels on growth of swine

Effects of genetic type and protein levels on growth of swine Effects of genetic type and protein levels on growth of swine O. W. Robison *,1, L. L. Christian, R. Goodwin, R. K. Johnson, J. W. Mabry #, R. K. Miller, and M. D. Tokach * North Carolina State University;

More information

Key words: growth, pantothenic acid, pig, ractopamine hydrochloride, vitamin

Key words: growth, pantothenic acid, pig, ractopamine hydrochloride, vitamin Effects of pantothenic acid on growth performance and carcass characteristics of growing-finishing pigs fed diets with or without ractopamine hydrochloride 1 C. N. Groesbeck,* R. D. Goodband,* 2 M. D.

More information

Evaluation of Conjugated Linoleic Acid (CLA) and Dietary Antibiotics as Growth Promotants in Weanling Pigs

Evaluation of Conjugated Linoleic Acid (CLA) and Dietary Antibiotics as Growth Promotants in Weanling Pigs Evaluation of Conjugated Linoleic Acid (CLA) and Dietary Antibiotics as Growth Promotants in Weanling Pigs Introduction T.E. Weber, S.A. DeCamp, K.A. Bowers, C.T. Herr, S.L. Knoll, B.T. Richert, and A.P.

More information

Dr. Jerry Shurson, Dr. Guowu Xu, Dr. Sam Baidoo, and Dr.Lee Johnston. University of Minnesota

Dr. Jerry Shurson, Dr. Guowu Xu, Dr. Sam Baidoo, and Dr.Lee Johnston. University of Minnesota Impact of fincreasing Dietary Levels of DDGS and Dietary Withdrawal Pre- Harvest, on Growth hperformance, Carcass and Pork Quality of Grower-Finisher Pigs Dr. Jerry Shurson, Dr. Guowu Xu, Dr. Sam Baidoo,

More information

EFFECTS OF ENERGY INTAKE LEVEL DURING THE GROWING PHASE ON FEEDLOT STEER PERFORMANCE AND CARCASS COMPOSITION

EFFECTS OF ENERGY INTAKE LEVEL DURING THE GROWING PHASE ON FEEDLOT STEER PERFORMANCE AND CARCASS COMPOSITION EFFECTS OF ENERGY INTAKE LEVEL DURING THE GROWING PHASE ON FEEDLOT STEER PERFORMANCE AND CARCASS COMPOSITION SUMMARY G. N. Hermesmeyer, L. L. Berger, and T. G. Nash Two experiments were conducted to evaluate

More information

SUPPLEMENTATION OF L-CARNITINE AND PAYLEAN IMPROVE GROWTH PERFORMANCE OF PIGS IN A COMMERCIAL FINISHING FACILITY

SUPPLEMENTATION OF L-CARNITINE AND PAYLEAN IMPROVE GROWTH PERFORMANCE OF PIGS IN A COMMERCIAL FINISHING FACILITY Swine Day 2002 SUPPLEMENTATION OF L-CARNITINE AND PAYLEAN IMPROVE GROWTH PERFORMANCE OF PIGS IN A COMMERCIAL FINISHING FACILITY B. W. James, M. D. Tokach, R. D. Goodband, J. L. Nelssen, S. S. Dritz 1,

More information

Effects of Supplemental Pantothenic Acid During All or Part of the Grow- Finish Period on Growth Performance and Carcass Composition

Effects of Supplemental Pantothenic Acid During All or Part of the Grow- Finish Period on Growth Performance and Carcass Composition Effects of Supplemental Pantothenic Acid During All or Part of the Grow- Finish Period on Growth Performance and Carcass Composition Introduction J.S. Radcliffe, B.T. Richert, L. Peddireddi, and S.A. Trapp

More information

The Effect of the Time of Feeding Prior to Slaughter of Supplemental Magnesium Sulfate Heptahydrate on Pork Quality.

The Effect of the Time of Feeding Prior to Slaughter of Supplemental Magnesium Sulfate Heptahydrate on Pork Quality. The Effect of the Time of Feeding rior to Slaughter of Supplemental Magnesium Sulfate Heptahydrate on ork Quality. Mike Hemann 1, Mike Ellis 1, Floyd McKeith 1, Doug Miller 1, and Ken urser 2 1 University

More information

Effects of Ractopamine and Carnitine in Diets Containing 5% Fat for Finishing Pigs

Effects of Ractopamine and Carnitine in Diets Containing 5% Fat for Finishing Pigs Effects of Ractopamine and Carnitine in Diets Containing 5% Fat for Finishing Pigs S. A. Trapp 1, B. T. Richert 1, A. P. Schinckel 1, and K. Q. Owen 2 1 Department of Animal Sciences, Purdue University

More information

EFFECTS OF RACTOPAMINE HCL (PAYLEAN) AND α-lipoic ACID ON THE GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF FINISHING PIGS

EFFECTS OF RACTOPAMINE HCL (PAYLEAN) AND α-lipoic ACID ON THE GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF FINISHING PIGS Swine Day 2008 EFFECTS OF RACTOPAMINE HCL (PAYLEAN) AND α-lipoic ACID ON THE GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF FINISHING PIGS J. R. Bergstrom, J. L. Nelssen, T. Houser, M. D. Tokach, J.

More information

Quality and Composition of Beef from Cattle Fed Combinations of Steam-flaked Corn, Dry-rolled Corn, and Distiller's Grains with Solubles

Quality and Composition of Beef from Cattle Fed Combinations of Steam-flaked Corn, Dry-rolled Corn, and Distiller's Grains with Solubles Quality and Composition of Beef from Cattle Fed Combinations of Steam-flaked Corn, Dry-rolled Corn, and Distiller's Grains with Solubles J.S. Drouillard Kansas State University Manhattan, Kansas 66506

More information

Effect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs.

Effect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs. Effect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs. Daniel N. Hamilton, Mike Ellis, K. Douglas Miller, Floyd K. McKeith, and Douglas F. Parrett Department

More information

Effects of dietary fat on growth performance and carcass characteristics of growing-finishing pigs reared in a commercial environment

Effects of dietary fat on growth performance and carcass characteristics of growing-finishing pigs reared in a commercial environment Effects of dietary fat on growth performance and carcass characteristics of growing-finishing pigs reared in a commercial environment M. De la Llata*, S. S. Dritz 3, M. D. Tokach*, R. D. Goodband*, J.

More information

Growth and Characterization of Individual Backfat Layers and Their Relationship to Pork Carcass Quality

Growth and Characterization of Individual Backfat Layers and Their Relationship to Pork Carcass Quality Introduction Growth and Characterization of Individual Layers and Their Relationship to Pork Carcass Quality J.M. Eggert, A.P. Schinckel, S.E. Mills, J.C. Forrest, D.E. Gerrard, E.J. Farrand, B.C. Bowker,

More information

Feeding Value of DDGS for Swine. Dr. Jerry Shurson Department of Animal Science University of Minnesota

Feeding Value of DDGS for Swine. Dr. Jerry Shurson Department of Animal Science University of Minnesota Feeding Value of DDGS for Swine Dr. Jerry Shurson Department of Animal Science University of Minnesota Why is there so much interest in feeding DDGS to swine? Golden DDGS is high in digestible nutrients

More information

Evaluation of Four Ractopamine Use Programs on Pig Growth and Carcass Characteristics

Evaluation of Four Ractopamine Use Programs on Pig Growth and Carcass Characteristics Evaluation of Four Ractopamine Use Programs on Pig Growth and Carcass Characteristics S. A. Trapp, J. P. Rice, D. T. Kelly, A. Bundy, A. P. Schinckel, and B. T. Richert Department of Animal Sciences Introduction

More information

EFFECTS OF VITAMIN C SUPPLEMENTED THROUGH DRINKING WATER ON PORK QUALITY

EFFECTS OF VITAMIN C SUPPLEMENTED THROUGH DRINKING WATER ON PORK QUALITY EFFECTS OF VITAMIN C SUPPLEMENTED THROUGH DRINKING WATER ON PORK QUALITY S.J. Pion, E. van Heugten, and M.T. See Summary Supplementing swine with 500 or 1,000 ppm of vitamin C through the drinking water

More information

Determining an optimum lysine:calorie ratio for barrows and gilts in a commercial finishing facility 1,2

Determining an optimum lysine:calorie ratio for barrows and gilts in a commercial finishing facility 1,2 Determining an optimum lysine:calorie ratio for barrows and gilts in a commercial finishing facility 1,2 R. G. Main,* 3 S. S. Dritz,* M. D. Tokach, R. D. Goodband, 4 and J. L. Nelssen *Food Animal Health

More information

J. M. Benz, M. D. Tokach, S. S. Dritz 2, J. L. Nelssen, J. M. DeRouchey, and R. D. Goodband

J. M. Benz, M. D. Tokach, S. S. Dritz 2, J. L. Nelssen, J. M. DeRouchey, and R. D. Goodband Swine Day 2007 EFFECTS OF INCREASING ADDED CHOICE WHITE GREASE IN CORN AND SORGHUM-BASED DIETS ON GROWTH PERFORMANCE AND FAT QUALITY CHARACTERISTICS OF FINISHING PIGS 1 J. M. Benz, M. D. Tokach, S. S.

More information

Effects of Increasing Calcium-to-

Effects of Increasing Calcium-to- The Professional Animal Scientist 21 (2005):59 65 Effects of Increasing Calcium-to- Phosphorus Ratio in Diets Containing Phytase on Finishing Pig Growth Performance S. M. HANNI*, M. D. TOKACH*, R. D. GOODBAND*,1,PAS,S.S.DRITZ,

More information

EFFECTS OF DRIED DISTILLERS GRAINS WITH SOLUBLES ON GROWTH PERFORMANCE AND FAT QUALITY OF FINISHING PIGS 1

EFFECTS OF DRIED DISTILLERS GRAINS WITH SOLUBLES ON GROWTH PERFORMANCE AND FAT QUALITY OF FINISHING PIGS 1 Swine Day 2007 EFFECTS OF DRIED DISTILLERS GRAINS WITH SOLUBLES ON GROWTH PERFORMANCE AND FAT QUALITY OF FINISHING PIGS 1 J. M. Benz, S. K. Linneen, J. M. DeRouchey, M. D. Tokach, S. S. Dritz 2, J. L.

More information

CANADIAN EXPERIENCE WITH FEEDING DDGS

CANADIAN EXPERIENCE WITH FEEDING DDGS CANADIAN EXPERIENCE WITH FEEDING DDGS Phil McEwen University of Guelph - Ridgetown Campus Ridgetown, Ontario, N0P 2C0 E-mail: pmcewen@ridgetownc.uoguelph.ca INTRODUCTION Distillers Dried Grains with Solubles

More information

CATHERINE BROOKE WEITEKAMP THESIS

CATHERINE BROOKE WEITEKAMP THESIS EFFECT OF LEVEL AND DURATION OF FEEDING CONJUGATED LINOLEIC ACID IN DIFFERENT DIETARY PROGRAMS ON THE GROWTH PERFORMANCE OF GROWING- FINISHING PIGS AND ON LONGISSIUMUS MUSCLE QUALITY, BELLY CHARACTERISTICS,

More information

*Department of Animal Sciences and Industry and Food Animal Health and Management Center, Kansas State University, Manhattan

*Department of Animal Sciences and Industry and Food Animal Health and Management Center, Kansas State University, Manhattan Effects of increasing L-lysine HCl in corn- or sorghum-soybean meal-based diets on growth performance and carcass characteristics of growing-finishing pigs 1,2 M. De la Llata*, S. S. Dritz 3, M. D. Tokach*,

More information

Supplementation of Low-Calcium and Low-Phosphorus Diets with Phytase and Cholecalciferol

Supplementation of Low-Calcium and Low-Phosphorus Diets with Phytase and Cholecalciferol Supplementation of Low-Calcium and Low-Phosphorus Diets with Phytase and Cholecalciferol Introduction O. Adeola, T.R. Cline, J.I. Orban, D. Ragland, and A.L. Sutton Department of Animal Sciences Supplementation

More information

Genetics of pork quality. D. W. Newcom, T. J. Baas, and K. J. Stalder. Dept. of Animal Science, Iowa State University, Ames, IA.

Genetics of pork quality. D. W. Newcom, T. J. Baas, and K. J. Stalder. Dept. of Animal Science, Iowa State University, Ames, IA. Genetics of pork quality D. W. Newcom, T. J. Baas, and K. J. Stalder Dept. of Animal Science, Iowa State University, Ames, IA Introduction Fresh pork quality has become important and has received more

More information

Role of Pantothenic Acid as a Modifier of Body Composition in Pigs

Role of Pantothenic Acid as a Modifier of Body Composition in Pigs Swine Research Report, 2001 Animal Science Research Reports 2002 Role of Pantothenic Acid as a Modifier of Body Composition in Pigs Tim S. Stahly Iowa State University T. R. Lutz Iowa State University

More information

Key Words: Chilling, Exudative Meat, Halothane Susceptibility, Meat Quality, Vitamin E

Key Words: Chilling, Exudative Meat, Halothane Susceptibility, Meat Quality, Vitamin E Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane gene 1 C. R. Kerth* 2, M. A. Carr*, C. B. Ramsey*, J. C.

More information

Effects of Increasing Dietary Bakery By-Product on Growing-Finishing Pig Growth Performance and Carcass Quality 1

Effects of Increasing Dietary Bakery By-Product on Growing-Finishing Pig Growth Performance and Carcass Quality 1 Effects of Increasing Dietary Bakery By-Product on Growing-Finishing Pig Growth Performance and Carcass Quality C. B. Paulk, S. Nitikanchana, S. S. Dritz, M. D. Tokach, R. D. Goodband, J. M. DeRouchey,

More information

Protein Deposition in Growing and Finishing Pigs

Protein Deposition in Growing and Finishing Pigs 1 Protein Deposition in Growing and Finishing Pigs DETERMINING WHOLE BODY PROTEIN DEPOSITION RATES IN PIGS. Mark L. Lorschy, Doug A. Gillis, John F. Patience and Kees de Lange. Summary There is controversy

More information

Effects of Adding Enzymes to Diets Containing High Levels of Dried Distillers Grains with Solubles on Growth Performance of Finishing Pigs 1

Effects of Adding Enzymes to Diets Containing High Levels of Dried Distillers Grains with Solubles on Growth Performance of Finishing Pigs 1 Effects of Adding Enzymes to Diets Containing High Levels of Dried Distillers Grains with Solubles on Growth Performance of Finishing Pigs 1 J. Y. Jacela 2, S. S. Dritz 2, M. D. Tokach, J. M. DeRouchey,

More information

of Nebraska - Lincoln

of Nebraska - Lincoln University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Nebraska Swine Reports Animal Science Department 2006 Effect of Dietary Crude Protein Versus Crystalline Amino Acids on

More information

Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality

Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality Supplemental Vitamin C Alleviates the Negative Effect of High Sulfur on Meat Quality A.S. Leaflet R2766 Danielle Pogge, Graduate Student; Steven Lonergan, Professor in animal science; Stephanie Hansen,

More information

Manipulating Pork Quality through Production and Pre-Slaughter Handling

Manipulating Pork Quality through Production and Pre-Slaughter Handling Manipulating Pork Quality through Production and Pre-Slaughter Handling Nather Aziz Maple Leaf Pork, 2010 Winston Park Drive, Suite 200, Oakville, ON L6H 5R7 Email: azizna@ mapleleaf.ca Summary Pre-slaughter

More information

Feeding to MAXIMIZE Your Grid

Feeding to MAXIMIZE Your Grid Feeding to MAXIMIZE Your Grid Producer Returns Depend on: Market price Index value of the carcass (+/-100) lean yield (%) backfat thickness (mm) loin eye area (mm) weight of the carcass (kg dressed weight)

More information

Authors: Key Words: Vitamin E, Vitamin D 3, Shelf-Life, Tenderness, Beef Color

Authors: Key Words: Vitamin E, Vitamin D 3, Shelf-Life, Tenderness, Beef Color 1999 Animal Science Research Report Authors: EFFECTS OF DIETARY SUPPLEMENTATION OF FEEDLOT STEERS WITH VITAMINS E AND D 3 ON LIVE PERFORMANCE, CARCASS TRAITS, SHELF-LIFE ATTRIBUTES AND LONGISSIMUS MUSCLE

More information

Evaluation of the Magnitude of Ractopamine Treatment Biases When Fat- Free Lean Mass is Predicted by Commonly Used Equations

Evaluation of the Magnitude of Ractopamine Treatment Biases When Fat- Free Lean Mass is Predicted by Commonly Used Equations Evaluation of the Magnitude of Ractopamine Treatment Biases When Fat- Introduction Free Lean Mass is Predicted by Commonly Used Equations A. P. Schinckel, C. T. Herr, B. T. Richert, and M. E. Einstein

More information

Consumer Attitudes Towards Color and Marbling of Fresh Pork

Consumer Attitudes Towards Color and Marbling of Fresh Pork Author: Dr. M. Susan Brewer, University of Illinois Reviewer: Dr. Melvin Hunt, Kansas State University National Pork Board P O R K Q U A L I T Y American Meat Science Association Consumer Attitudes Towards

More information

Effects of increasing dietary niacin on growth performance and meat quality in finishing pigs reared in two different environments 1,2

Effects of increasing dietary niacin on growth performance and meat quality in finishing pigs reared in two different environments 1,2 Effects of increasing dietary niacin on growth performance and meat quality in finishing pigs reared in two different environments 1,2 D. E. Real, J. L. Nelssen, J. A. Unruh, M. D. Tokach, R. D. Goodband

More information

Response of barrows to space allocation and ractopamine 1,2,3

Response of barrows to space allocation and ractopamine 1,2,3 Response of barrows to space allocation and ractopamine 1,2,3 M. C. Brumm* 4, P. S. Miller*, and R. C. Thaler *Haskell Agricultural Laboratory, University of Nebraska, Concord 68728; and Department of

More information

Consumer Preference for Pork Quality

Consumer Preference for Pork Quality U P D A T E S E S S I O N P O R K Q U A L I T Y Consumer Preference for Pork Quality DAVID J. MEISINGER* Pork Quality Audit Introduction The National Pork Producers Council (NPPC) conducted a Pork Quality

More information

Effects of Corn and Conjugated Linoleic Acid (CLA) on the Storage and Shelf Life of Fresh Pork

Effects of Corn and Conjugated Linoleic Acid (CLA) on the Storage and Shelf Life of Fresh Pork Introduction Effects of Corn and Conjugated Linoleic Acid (CLA) on the Storage and Shelf Life of Fresh Pork C.A. Stahl, J.M. Eggert, B.T. Richert, D.E.Gerrard, J.C. Forrest, B.C. Bowker, E.J. Wynveen,

More information

Feeding Feedlot Steers Fish Oil Differentially Enhances the Fatty Acid Composition of Muscle Tissue 1

Feeding Feedlot Steers Fish Oil Differentially Enhances the Fatty Acid Composition of Muscle Tissue 1 Feeding Feedlot Steers Fish Oil Differentially Enhances the Fatty Acid Composition of Muscle Tissue 1 T.J. Wistuba 2,3, E.B. Kegley 2, J.K. Apple 2, and D.C. Rule 4 Story in Brief Inclusion of fish oil,

More information

EFFECTS OF GLYCEROL AND RACTOPAMINE HCL (PAYLEAN) ON GROWTH PERFORMANCE, CARCASS CHARACTERISTICS, AND LOIN QUALITY OF FINISHING PIGS 1,2

EFFECTS OF GLYCEROL AND RACTOPAMINE HCL (PAYLEAN) ON GROWTH PERFORMANCE, CARCASS CHARACTERISTICS, AND LOIN QUALITY OF FINISHING PIGS 1,2 Swine Day 008 EFFECTS OF GLYCEROL AND RACTOPAMINE HCL (PAYLEAN) ON GROWTH PERFORMANCE, CARCASS CHARACTERISTICS, AND LOIN QUALITY OF FINISHING PIGS, A. W. Duttlinger, J. M. DeRouchey, M. D. Tokach, S. S.

More information

Instrumental color measurement specifications and factors affecting measurement consistency in pork. NPB #

Instrumental color measurement specifications and factors affecting measurement consistency in pork. NPB # Title: Instrumental color measurement specifications and factors affecting measurement consistency in pork. NPB #97-1881 Invetigator: Institution: M.Susan Brewer University of Illinois, Urbana-Champaign,

More information

Effect of Formulating Diets to Reduce Excess Amino Acids on Performance of Growing and Finishing Pigs

Effect of Formulating Diets to Reduce Excess Amino Acids on Performance of Growing and Finishing Pigs South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange South Dakota Swine Research Report, 2001 Animal Science Field Day Proceedings and

More information

Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs 1,2

Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs 1,2 Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs 1,2 A. T. Waylan*, P. R. O Quinn* 3, J. A. Unruh*, J. L. Nelssen*,

More information

Evaluation of NutriDense low-phytate corn and added fat in growing and finishing swine diets 1,2

Evaluation of NutriDense low-phytate corn and added fat in growing and finishing swine diets 1,2 Evaluation of NutriDense low-phytate corn and added fat in growing and finishing swine diets 1,2 S. K. Linneen,* J. M. DeRouchey,* 3 R. D. Goodband,* M. D. Tokach,* S. S. Dritz, J. L. Nelssen,* and J.

More information

THE OPTIMAL TRUE-ILEAL-DIGESTIBLE LYSINE AND TOTAL SULFUR AMINO ACID REQUIREMENT FOR FINISHING PIGS FED PAYLEAN 1

THE OPTIMAL TRUE-ILEAL-DIGESTIBLE LYSINE AND TOTAL SULFUR AMINO ACID REQUIREMENT FOR FINISHING PIGS FED PAYLEAN 1 Swine Day 2004 THE OPTIMAL TRUE-ILEAL-DIGESTIBLE LYSINE AND TOTAL SULFUR AMINO ACID REQUIREMENT FOR FINISHING PIGS FED PAYLEAN 1 N. Z. Frantz, M. D. Tokach, R. D. Goodband, J. L. Nelssen, S. S. Dritz 2,

More information

PURDUE UNIVERSITY SWINE DAY AUGUST 31, 1999

PURDUE UNIVERSITY SWINE DAY AUGUST 31, 1999 Effects of Fiber Addition (10% Soybean Hulls) to a Reduced Crude Protein Diet Supplemented With Synthetic Amino Acids Versus a Standard Commercial Diet on Pig Performance, Pit Composition, Odor and Ammonia

More information

SWINE DAY D. L. Goehring, M. D. Tokach, J. L. Nelssen, J. M. DeRouchey, R. D. Goodband, S. S. Dritz 3, and J. L. Usry 4

SWINE DAY D. L. Goehring, M. D. Tokach, J. L. Nelssen, J. M. DeRouchey, R. D. Goodband, S. S. Dritz 3, and J. L. Usry 4 SWINE DAY 0 Effects of Replacing Soybean Meal with High- Protein Dried Distillers Grains with Solubles on Growth Performance, Carcass Characteristics, and Carcass Fat Quality in Finishing Pigs, D. L. Goehring,

More information

Energy utilization of reduced oil-dried distillers grains with solubles (RO-DDGS) in swine

Energy utilization of reduced oil-dried distillers grains with solubles (RO-DDGS) in swine Energy utilization of reduced oil-dried distillers grains with solubles (RO-DDGS) in swine Brian J. Kerr,* Thomas E. Weber,* and Michael E. Persia *USDA-ARS-NLAE, Ames, Iowa 011; and Iowa State University,

More information

Effects of L-Carnitine in the Diet of Weanling Pigs II. Apparent Nutrient Digestibility, Whole Body Composition, and Tissue Accretion

Effects of L-Carnitine in the Diet of Weanling Pigs II. Apparent Nutrient Digestibility, Whole Body Composition, and Tissue Accretion Effects of L-Carnitine in the Diet of Weanling Pigs II. Apparent Nutrient Digestibility, Whole Body Composition, and Tissue Accretion M.J. Rincker, S.D. Carter, R.W. Fent, B.W. Senne, and K.Q. Owen Story

More information

C. Feoli, J. D. Hancock, D. H. Kropf, S. Issa, T. L. Gugle, and S. D. Carter 1

C. Feoli, J. D. Hancock, D. H. Kropf, S. Issa, T. L. Gugle, and S. D. Carter 1 Swine Day 2008 EFFECTS OF ADDING SATURATED FAT TO DIETS WITH SORGHUM-BASED DRIED DISTILLERS GRAINS WITH SOLUBLES ON GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS IN FINISHING PIGS C. Feoli, J. D. Hancock,

More information

Growing-finishing performance and carcass characteristics of pigs fed normal and genetically modified low-phytate corn 1,2,3

Growing-finishing performance and carcass characteristics of pigs fed normal and genetically modified low-phytate corn 1,2,3 Growing-finishing performance and carcass characteristics of pigs fed normal and genetically modified low-phytate corn 1,2,3 J. D. Spencer*, G. L. Allee*,4, and T. E. Sauber *Department of Animal Sciences,

More information

EFFECTS OF INCREASING GLYCEROL AND DRIED DISTILLERS GRAINS WITH SOLUBLES ON THE GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF FINISHING PIGS 1,2

EFFECTS OF INCREASING GLYCEROL AND DRIED DISTILLERS GRAINS WITH SOLUBLES ON THE GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF FINISHING PIGS 1,2 Swine Day 008 EFFECTS OF INCREASING GLYCEROL AND DRIED DISTILLERS GRAINS WITH SOLUBLES ON THE GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF FINISHING PIGS, A. W. Duttlinger, J. M. Benz, T. A. Houser,

More information

Comparison of spray-dried blood meal and blood cells in diets for nursery pigs 1,2

Comparison of spray-dried blood meal and blood cells in diets for nursery pigs 1,2 Comparison of spray-dried blood meal and blood cells in diets for nursery pigs 1,2 J. M. DeRouchey 3, M. D. Tokach, J. L. Nelssen, R. D. Goodband, S. S. Dritz, J. C. Woodworth, and B. W. James Department

More information

POTENTIAL FOR EGG PROTEIN AND PORCINE SPRAY-DRIED BLOOD AS A REPLACEMENT FOR PLASMA PROTEIN (AP-920) IN EARLY- WEANING PIG DIETS

POTENTIAL FOR EGG PROTEIN AND PORCINE SPRAY-DRIED BLOOD AS A REPLACEMENT FOR PLASMA PROTEIN (AP-920) IN EARLY- WEANING PIG DIETS POTENTIAL FOR EGG PROTEIN AND PORCINE SPRAY-DRIED BLOOD AS A REPLACEMENT FOR PLASMA PROTEIN (AP-920) IN EARLY- WEANING PIG DIETS J. Chung, B.Z. de Rodas 3, C.V. Maxwell 4, M.E. Davis 2 and W.G. Luce 5

More information

NUTRITIONAL MANAGEMENT OF GROW-FINISH PIGS: ENERGY

NUTRITIONAL MANAGEMENT OF GROW-FINISH PIGS: ENERGY NUTRITIONAL MANAGEMENT OF GROW-FINISH PIGS: ENERGY AND FEED EFFICIENCY John F. Patience, Ph.D. Applied Swine Nutrition Dept. of Animal Science Iowa State University THINGS ARE NOT ALWAYS WHAT THEY SEEM

More information

Agenda. Focus on Flavor. Sensory Characteristics 9/5/12. PorkBridge 2009 November 5 th Session Packer Perspective on Quality of Hogs

Agenda. Focus on Flavor. Sensory Characteristics 9/5/12. PorkBridge 2009 November 5 th Session Packer Perspective on Quality of Hogs 2009-10 Grow-Finish Educational Series A world of knowledge brought directly to you Thank you for participating in PorkBridge 2009-10. To start the presentation, advance one slide by pressing enter or

More information

Effect of Ad libitum Feeding of Gilt Developer Diets Differing in Standard Ileal Digestive Lysine Concentrations on Growth Traits

Effect of Ad libitum Feeding of Gilt Developer Diets Differing in Standard Ileal Digestive Lysine Concentrations on Growth Traits Animal Industry Report AS 664 ASL R3276 2018 Effect of Ad libitum Feeding of Gilt Developer Diets Differing in Standard Ileal Digestive Lysine Concentrations on Growth Traits China Supakorn Iowa State

More information

SWINE RESEARCH REPORT 41

SWINE RESEARCH REPORT 41 AJINOMOTO ANIMAL NUTRITION AJINOMOTO HEARTLAND, INC. SWINE RESEARCH REPORT 41 Low CP Diets Formulated on a NE Basis Support Equivalent Performance of Growing-Finishing Pigs Introduction The increasing

More information

The Effects of Wheat and Crystalline Amino Acids on Nursery and Finishing Pig Growth Performance and Carcass Characteristics 1

The Effects of Wheat and Crystalline Amino Acids on Nursery and Finishing Pig Growth Performance and Carcass Characteristics 1 SWINE DAY 0 The Effects of Wheat and Crystalline Amino Acids on Nursery and Finishing Pig Growth Performance and Carcass Characteristics D. L. Goehring, J. M. DeRouchey, M. D. Tokach, J. L. Nelssen, S.

More information

Published December 8, 2014

Published December 8, 2014 Published December 8, 2014 Growth performance and carcass characteristics of grower-finisher pigs fed high-quality corn distillers dried grain with solubles originating from a modern Midwestern ethanol

More information

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops 1

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops 1 Published December 5, 2014 Intramuscular fat content has little influence on the eating quality of fresh pork loin chops 1 P. J. Rincker,* J. Killefer,* M. Ellis,* M. S. Brewer, and F. K. McKeith* 2 *Department

More information

DDGS in Swine, Poultry, and Aquaculture Diets

DDGS in Swine, Poultry, and Aquaculture Diets Nutritional Value of U.S. DDGS in Swine, Poultry, and Aquaculture Diets Dr. Jerry Shurson Professor Department of Animal Science University of Minnesota Comparison of Nutrient Composition of High Quality

More information

Effect of Optaflexx 45 (Ractopamine-HCl) on Five-Day Retail Shelf-Life of Muscles from the Beef Loin and Round

Effect of Optaflexx 45 (Ractopamine-HCl) on Five-Day Retail Shelf-Life of Muscles from the Beef Loin and Round Effect of Optaflexx 45 (Ractopamine-HCl) on Five-Day Retail Shelf-Life of Muscles from the Beef Loin and Round John Michael Gonzalez, Dwain Johnson, Chad Carr, Todd Thrift 1 Supplementation with 200 mg

More information

Benefits and Limitations of Using DDGS in Swine Diets. Dr. Jerry Shurson Department of Animal Science University of Minnesota

Benefits and Limitations of Using DDGS in Swine Diets. Dr. Jerry Shurson Department of Animal Science University of Minnesota Benefits and Limitations of Using DDGS in Swine Diets Dr. Jerry Shurson Department of Animal Science University of Minnesota North American DDGS Production 35000000 30,000,000 30000000 25000000 Metric

More information

The Effects of Feed Budgeting, Complete Diet Blending, and Corn Supplement Blending on Finishing Pig Growth Performance in a Commercial Environment 1

The Effects of Feed Budgeting, Complete Diet Blending, and Corn Supplement Blending on Finishing Pig Growth Performance in a Commercial Environment 1 The Effects of Feed Budgeting, Complete Diet Blending, and Corn Supplement Blending on Finishing Pig Growth Performance in a Commercial Environment 1 H. L. Frobose, J. M. DeRouchey, D. Ryder 2, M. D. Tokach,

More information

Effect of Vitamin C on Performance and Antioxidant Capacity of Cattle Fed Varying Concentrations of Dietary Sulfur

Effect of Vitamin C on Performance and Antioxidant Capacity of Cattle Fed Varying Concentrations of Dietary Sulfur Animal Industry Report AS 658 ASL R2689 2012 Effect of Vitamin C on Performance and Antioxidant Capacity of Cattle Fed Varying Concentrations of Dietary Sulfur Danielle Pogge Iowa State University Stephanie

More information

AMINO ACID SUBSTITUTION FOR WHEY PROTEIN CONCENTRATE IN THE DIETS OF CONVENTIONALLY WEANED PIGS

AMINO ACID SUBSTITUTION FOR WHEY PROTEIN CONCENTRATE IN THE DIETS OF CONVENTIONALLY WEANED PIGS AMINO ACID SUBSTITUTION FOR WHEY PROTEIN CONCENTRATE IN THE DIETS OF CONVENTIONALLY WEANED PIGS M.E. Davis 2, B.Z. de Rodas 3, C.V. Maxwell 4, E. Broekman 2, and J. Chung 2 Story in Brief A total of 120

More information

Effects of Dietary Astaxanthin, Ractopamine HCl, and Gender on the Growth, Carcass, and Pork Quality Characteristics of Finishing Pigs 1

Effects of Dietary Astaxanthin, Ractopamine HCl, and Gender on the Growth, Carcass, and Pork Quality Characteristics of Finishing Pigs 1 Effects of Dietary Astaxanthin, Ractopamine HCl, and Gender on the Growth, Carcass, and Pork Quality Characteristics of Finishing Pigs J. R. Bergstrom, J. L. Nelssen, T. A. Houser, M. D. Tokach, R. D.

More information

EFFECTS OF INCREASING AMOUNTS OF TRUE ILEAL DIGESTIBLE LYSINE ON THE GROWTH PERFORMANCE OF GROWING-FINISHING PIGS REARED IN A COMMERCIAL FACILITY 1

EFFECTS OF INCREASING AMOUNTS OF TRUE ILEAL DIGESTIBLE LYSINE ON THE GROWTH PERFORMANCE OF GROWING-FINISHING PIGS REARED IN A COMMERCIAL FACILITY 1 Swine Day 2006 EFFECTS OF INCREASING AMOUNTS OF TRUE ILEAL DIGESTIBLE LYSINE ON THE GROWTH PERFORMANCE OF GROWING-FINISHING PIGS REARED IN A COMMERCIAL FACILITY 1 R. O. Gottlob, S. S. Dritz 2, M. D. Tokach,

More information

Comparison of yellow dent and NutriDense corn hybrids in swine diets 1,2

Comparison of yellow dent and NutriDense corn hybrids in swine diets 1,2 Comparison of yellow dent and NutriDense corn hybrids in swine diets 1,2 C. W. Hastad*, M. D. Tokach*, R. D. Goodband* 3, J. L. Nelssen*, S. S. Dritz, J. M. DeRouchey*, and C. L. Jones* *Department of

More information

Dr. Jerry Shurson. Department of Animal Science

Dr. Jerry Shurson. Department of Animal Science What We Know about Feeding Dried Distillers Grains with Solubles (DDGS) to Swine Dr. Jerry Shurson Professor Department of Animal Science University of Minnesota Overview U.S. DDGS production o and usage

More information

The Role of Carcass Chilling in the Development of Pork Quality

The Role of Carcass Chilling in the Development of Pork Quality Authors: Dr. Elisabeth Huff-Lonergan Jennie Page Iowa State University Reviewer: Dr. Roger Johnson, Farmland Foods National Pork Producers Council P O R K Q U A L I T Y American Meat Science Association

More information

EFFECTS OF INCREASING DRIED DISTILLER S GRAINS ON FEED INTAKE

EFFECTS OF INCREASING DRIED DISTILLER S GRAINS ON FEED INTAKE Swine Day 2004 EFFECTS OF INCREASING DRIED DISTILLER S GRAINS ON FEED INTAKE C. W. Hastad, J. L. Nelssen, R. D. Goodband, M. D. Tokach, S. S. Dritz 2, J. M. DeRouchey and N. Z. Frantz Summary Recent studies

More information

Carcass Terminology. Goal (learning objective) Supplies. Pre-lesson preparation. Lesson directions and outline

Carcass Terminology. Goal (learning objective) Supplies. Pre-lesson preparation. Lesson directions and outline 4-H Animal Science Lesson Plan Quality Assurance Level 2 Carcass Terminology www.uidaho.edu/extension/4h Scott Nash, Regional Youth Development Educator Goal (learning objective) Youth will learn carcass

More information

EFFECT OF FEEDING HIGH OR LOW FAT MANUFACTURED LIQUID DIETS TO PIGS WEANED FROM THE SOW AT 10 DAYS OF AGE

EFFECT OF FEEDING HIGH OR LOW FAT MANUFACTURED LIQUID DIETS TO PIGS WEANED FROM THE SOW AT 10 DAYS OF AGE EFFECT OF FEEDING HIGH OR LOW FAT MANUFACTURED LIQUID DIETS TO PIGS WEANED FROM THE SOW AT 10 DAYS OF AGE W.T. Oliver, K.J. Touchette[1], J.A. Brown, S.A. Matthews, J. Odle, and R.J. Harrell Summary Previous

More information

P *.+* ,. +- / + Kjos,*** +33+ Tang,*** ,**. ,**,,**. : fax : *, ** mmitsuru a#rc.go.jp

P *.+* ,. +- / + Kjos,*** +33+ Tang,*** ,**. ,**,,**. : fax : *, **   mmitsuru a#rc.go.jp a + + -/3+ + -002/01,/ +, /,0 - +1 0 P./ P.+ P./ P.+ 11 (-) :.3.+0,,0,. +- / + ph -./../,.,,,.,.,/ Kjos, ++2 +33+ Tang, 0 : a,/,2/+ : fax :,32-220 e-mail : mmitsurua#rc.go.jp 11 - :.3.+0,,0.3 +,2 +3./

More information

Department of Food Science and Human Nutrition, Iowa State University, Ames. 4

Department of Food Science and Human Nutrition, Iowa State University, Ames. 4 Swine Day 008 EFFECT OF DEOILED CORN DRIED DISTILLERS GRAINS WITH SOLUBLES (SOLVENT EXTRACTED) ON GROWTH PERFORMANCE, CARCASS CHARACTERISTICS, AND CARCASS FAT QUALITY OF GROWING AND FINISHING PIGS J. Y.

More information

L. A. Kinman, D. L. VanOverbeke, C. R. Richards, R. B. Hicks and J. W. Dillwith STORY IN BRIEF

L. A. Kinman, D. L. VanOverbeke, C. R. Richards, R. B. Hicks and J. W. Dillwith STORY IN BRIEF Influence of feeding various levels of wet and dry distillers grains to yearling steers on carcass characteristics, meat quality, fatty acid profile and retail case life of longissimus muscle L. A. Kinman,

More information

SWINE DAY C.B. Paulk, M.D. Tokach, J.L. Nelssen, S.S. Dritz 3, J.M. Gonzalez, J.M. DeRouchey, R.D. Goodband, G.M. Hill 4, and K.D.

SWINE DAY C.B. Paulk, M.D. Tokach, J.L. Nelssen, S.S. Dritz 3, J.M. Gonzalez, J.M. DeRouchey, R.D. Goodband, G.M. Hill 4, and K.D. Effects of Added Zinc in Diets with Ractopamine HCl on Growth Performance, Carcass Characteristics, and Zinc Concentrations in Plasma, Loin, and Liver of Finishing Pigs, C.B. Paulk, M.D. Tokach, J.L. Nelssen,

More information

Finishing Nutrition and Management

Finishing Nutrition and Management Effects of Dietary Astaxanthin and Ractopamine HCl on the Growth and Carcass Characteristics of Finishing Pigs and the Color Shelf-Life of Longissimus Chops from Barrows and Gilts 1 J. R. Bergstrom, G.

More information

EFFECTS OF INCREASING DIETARY DRIED DISTILLERS GRAINS WITH SOLUBLES AND GLYCEROL ON PORK LOIN QUALITY 1,2

EFFECTS OF INCREASING DIETARY DRIED DISTILLERS GRAINS WITH SOLUBLES AND GLYCEROL ON PORK LOIN QUALITY 1,2 Swine Day 008 EFFECTS OF INCREASING DIETARY DRIED DISTILLERS GRAINS WITH SOLUBLES AND GLYCEROL ON PORK LOIN QUALITY, A. N. Gipe, T. A. Houser, A. W. Duttlinger, M. D. Tokach, S. S. Dritz, J. M. DeRouchey,

More information

Effects of Feeding Varied Levels of Balanced Protein on Growth Performance and Carcass Composition of Growing and Finishing Pigs 1,2

Effects of Feeding Varied Levels of Balanced Protein on Growth Performance and Carcass Composition of Growing and Finishing Pigs 1,2 Effects of Feeding Varied Levels of Balanced Protein on Growth Performance and Carcass Composition of Growing and Finishing Pigs 1,2 N. W. Shelton, J. K. Htoo 3, M. Redshaw 3, R. D. Goodband, M. D. Tokach,

More information

The Relationship of Calcium Intake, Source, Size, Solubility In Vitro and In Vivo, and Gizzard Limestone Retention in Laying Hens 1

The Relationship of Calcium Intake, Source, Size, Solubility In Vitro and In Vivo, and Gizzard Limestone Retention in Laying Hens 1 The Relationship of Calcium Intake, Source, Size, Solubility In Vitro and In Vivo, and Gizzard Limestone Retention in Laying Hens 1 BINGFAN ZHANG and CRAIG N. COON2 Department of Animal Science, University

More information

Key words: crystalline amino acids, dispensable amino acid, pig, protein source, valine

Key words: crystalline amino acids, dispensable amino acid, pig, protein source, valine Evaluation of standardized ileal digestible valine:lysine, total lysine:crude protein, and replacing fish meal, meat and bone meal, and poultry byproduct meal with crystalline amino acids on growth performance

More information