There is increasing consumer demand for leaner and healthier
pork products. Improvements in genetics, new technologies, and
increased understanding of nutrition have become instrumental in
helping producers meet this demand. Continued research also has
led to the development of products that can be included in swine
diets as carcass modifiers. A dietary carcass modifier is broadly
defined as any component of the diet that alters the resulting
carcass composition of pigs. Generally, the mechanism of action of
carcass modifiers is aimed at increasing protein and muscle deposition
while reducing fat deposition. These products vary in the
mechanisms by which they modify carcass quality. In addition, not
all carcass modifiers are approved for use in pig diets, for public-health
reasons. Understanding the modes of action and differences
between these products is important for safe and effective use.
