Influence of dietary supplementation of modified tall oil, chromium nicotinate, and L-carnitine on bacon characteristics

Influence of dietary supplementation of modified tall oil, chromium nicotinate, and L-carnitine on bacon characteristics

Waylan, A.T.; O'Quinn, P.R.; Unruh, J.A.; Goodband, R.D.; Nelssen, J.L.; Woodworth, J.C.; Tokach, M.D.; Owen, K.Q.

Conference paper

Publication Date: 1999

Conference: Swine Day, Manhattan, KS, November 18, 1999
Starting Page: 156, Ending Page: 158
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

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Abstract:

Eighty crossbred (PIC) gilts were used to determine the influence of feeding modified tall oil (MTO, 0 or .5% of diet), chromium nicotinate (0 or 50 ppb), and L-carnitine (0 or 50 ppm) on bacon quality characteristics. Supplementation of MTO improved bacon slice firmness. Dietary additions of MTO, chromium nicotinate, and L-carnitine to diets for growing and finishing swine had minimal effects on other bacon characteristics. Therefore, producers probably can take advantage of any improvements in production or carcass cutability from these feed supplements without affecting bacon quality.

Keywords: Swine; Bacon; Modified tall oil; Chromium nicotinate; L-Carnitine

URL for this item: http://hdl.handle.net/2097/2654

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