Effects of dietary zinc level and ractopamine HCl on pork chop tenderness and shelf-life characteristics

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dc.contributor.author Paulk, Chad B.
dc.contributor.author Tokach, Michael D.
dc.contributor.author Nelssen, Jim L.
dc.contributor.author Burnett, Derris D.
dc.contributor.author Vaughn, Mathew A.
dc.contributor.author Phelps, Kelsey J.
dc.contributor.author Dritz, Steven S.
dc.contributor.author DeRouchey, Joel M.
dc.contributor.author Goodband, Robert D.
dc.contributor.author Houser, Terry A.
dc.contributor.author Haydon, K. D.
dc.contributor.author Gonzalez, John M.
dc.date.accessioned 2014-04-30T16:00:41Z
dc.date.available 2014-04-30T16:00:41Z
dc.date.issued 2014-04-30
dc.identifier.uri http://hdl.handle.net/2097/17670
dc.description.abstract A total of 320 finishing pigs (PIC 327 × 1050; initially 216 lb) were utilized to determine the effects of adding Zn to diets containing ractopamine HCl (RAC) on muscle fiber type distribution, fresh chop color, and cooked meat characteristics. Dietary treatments were fed for approximately 35 d and consisted of: a corn-soybean meal–based negative control (CON); a positive control diet with 10 ppm of RAC (RAC+); and the RAC+ diet plus 75, 150, or 225 ppm added Zn from either ZnO or Availa-Zn. Loins from 80 barrow and 80 gilt carcasses were evaluated. No Zn source effect or Zn source × level interactions we observed during the study (P > 0.10). Pigs fed the RAC+ had increased (P < 0.02) percentage type IIX and a tendency for increased percentage type IIB muscle fibers. Increasing added Zn decreased (linear, P = 0.01) percentage type IIA and tended to increase (P = 0.09) IIX muscle fibers. On d 1, 2, 3, 4, and 5 of display, pork chops from pigs fed the RAC+ treatment had greater (P < 0.03) L* values (lighter) compared with the CON. On d 0 and 3 of display, increasing added Zn tended to decrease (quadratic, P = 0.10) L* values and decreased (quadratic, P < 0.03) L* values on d 1, 2, 4, and 5. Pigs fed RAC+ had decreased (P < 0.05) a* values (less red) on d 1 and 4 of display and tended to have decreased (P < 0.10) a* values on d 0 and 2 compared with CON pork chops. RAC+ decreased (P < 0.001) metmyoglobin reducing ability (MRA) of pork chops on d 5. Chops from pigs fed added Zn had increased (quadratic, P < 0.03) MRA on d 3 and 5 of the display period. There was a trend for increased (linear, P = 0.07) cooking loss as added Zn increased in RAC diets. In conclusion, RAC+ diets produced chops that were lighter and less red but maintained a higher percentage of surface oxymyoglobin throughout a 5-d simulated retail display. RAC+ reduced MRA at the end of the display period, but supplementing Zn to RAC diets restored MRA to near CON treatment levels at the end of the display period. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 2013 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 14-044-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1092 en_US
dc.subject Ractopamine HCL en_US
dc.subject Pork color en_US
dc.subject Pork quality en_US
dc.subject Fiber type en_US
dc.subject Pork chop shelf life en_US
dc.title Effects of dietary zinc level and ractopamine HCl on pork chop tenderness and shelf-life characteristics en_US
dc.type Conference paper en_US
dc.date.published 2013 en_US
dc.citation.epage 159 en_US
dc.citation.spage 145 en_US
dc.description.conference Swine Day, Manhattan, KS, November 21, 2013 en_US
dc.contributor.authoreid mtokach en_US
dc.contributor.authoreid jnelssen en_US
dc.contributor.authoreid dritz en_US
dc.contributor.authoreid jderouch en_US
dc.contributor.authoreid goodband en_US
dc.contributor.authoreid houser en_US
dc.contributor.authoreid johngonz en_US

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