Sensory characteristics of loins from pigs fed glycerol and ractopamine HCl during the last 28 days of finishing

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dc.contributor.author Duttlinger, A.W.
dc.contributor.author Houser, Terry A.
dc.contributor.author Tokach, Michael D.
dc.contributor.author Dritz, Steven S.
dc.contributor.author Prusa, K.J.
dc.contributor.author Huskey, L.
dc.contributor.author DeRouchey, Joel M.
dc.contributor.author Nelssen, Jim L.
dc.contributor.author Goodband, Robert D.
dc.date.accessioned 2009-11-12T19:05:32Z
dc.date.available 2009-11-12T19:05:32Z
dc.date.issued 2009-11-12T19:05:32Z
dc.identifier.uri http://hdl.handle.net/2097/2158
dc.description.abstract Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 pigs were blocked by weight and randomly allotted to 1 of 4 dietary treatments with 10 replications per treatment. Pigs were fed corn-soybean meal-based diets. Dietary treatments were arranged in a 2 × 2 factorial design with main effects of glycerol (0% or 5%) and RAC (0 or 6.75 g/ton). Pork loins from 1 randomly selected barrow and gilt from each pen were used for sensory analysis. There were no glycerol × RAC interactions or main treatment effects for cooking loss or Warner-Bratzler shear force (WBSF). Additionally, there were no glycerol × RAC interactions or main treatment effects for the sensory traits including myofibrillar tenderness, overall tenderness, pork flavor intensity, or off-flavor intensity. There was a glycerol × RAC interaction (P < 0.01) for the sensory trait of connective tissue amount. The interaction was a result of increased connective tissue amounts when glycerol was added to the diet without RAC but numerically decreased amounts when glycerol was fed in combination with RAC. In conclusion, feeding dietary glycerol or RAC singularly or in combination for 28 d prior to slaughter did not influence sensory characteristics of center-cut pork loin chops. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 2009 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 10-014-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1020 en_US
dc.subject Glycerol en_US
dc.subject Ractopamine HCl en_US
dc.subject Sensory analysis en_US
dc.subject Swine en_US
dc.title Sensory characteristics of loins from pigs fed glycerol and ractopamine HCl during the last 28 days of finishing en_US
dc.type Conference paper en_US
dc.date.published 2009 en_US
dc.citation.epage 279 en_US
dc.citation.spage 274 en_US
dc.description.conference Swine Day, Manhattan, KS, November 19, 2009 en_US
dc.contributor.authoreid houser en_US
dc.contributor.authoreid jderouch en_US
dc.contributor.authoreid mtokach en_US
dc.contributor.authoreid dritz en_US
dc.contributor.authoreid jnelssen en_US
dc.contributor.authoreid goodband en_US

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