Browsing Swine by Author "Andrews, B.S."

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Browsing Swine by Author "Andrews, B.S."

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  • James, B.W.; O’Quinn, P.R.; Andrews, B.S.; Goodband, Robert D.; Unruh, John A.; Tokach, Michael D.; Nelssen, Jim L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    Growth performance, carcass characteristics, and meat quality were evaluated from 320 pigs fed either a control diet or diets containing added creatine monohydrate (CMH). Dietary treatments, initiated 30-d prior to ...
  • Andrews, B.S.; Unruh, John A.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    Eighty-one boneless pork loins were used to determine the influence of freezing and pH on Warner-Bratzler shear force (WBS) values and cookery traits. Chops with lower pH (<5.5 to 5.5) had higher cooking losses than ...
  • O'Quinn, P.R.; Andrews, B.S.; Woodworth, J.C.; Goodband, Robert D.; Unruh, John A.; Nelssen, Jim L.; Tokach, Michael D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    A trial was conducted to evaluate the effects of modified tall oil (MTO; .50% of the diet) and creatine monohydrate (CMH; 25 g/pig/day for 10 days prior to slaughter) on performance, carcass characteristics, and meat ...
  • Andrews, B.S.; Unruh, John A.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    Eighty-one boneless pork loins were used to determine the influence of pH on quality characteristics. With increasing loin pH, instrumental values for L* (lightness) and b* (yellowness) of loins and chops decreased, and ...