• Dietary lysine and slaughter weight affect growth performance and carcass characteristics in boars and barrows 

  Rantanen, M.M.; Hines, Robert H.; Kim, I.H.; Friesen, K.G.; Hancock, Joe D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)

  During the growing and finishing period, the boars ate less, had better F/G, and were less fat than barrows. A high plane of nutrition (high vs moderate lysine concentrations for the growing-finishing phases) and decreasing ...
• The effects of increasing dietary energy density on growing-finishing pig growth performance and carcass characteristics 

  Smith, J.W.II; Musser, R.M.; Nessmith, W.B. Jr.; Bergstrom, J.R.; Loughmiller, J.A.; Nelssen, Jim L.; Goodband, Robert D.; Tokach, Michael D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)

  Eighty crossbred gilts were used in a growth trial to evaluate the effects of increasing dietary energy density on growing-finishing pig growth performance and carcass characteristics. In this trial, adding fat ...
• Can augers be used to blend diets on the farm? 

  Johnston, S.L.; Hines, Robert H.; Traylor, S.L.; Hancock, Joe D.; Behnke, Keith C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)

  Growing/finishing gilts were fed two-, three-, four-, or five-phase diet regimens from 77 to 276 lb. The diets were mixed in either a conventional, horizontal ribbon mixer or a 9 ft auger. No interactions occurred among ...
• Estimated budgets for separate-site swine production 

  Dhuyvetter, Kevin C.; Tokach, Michael D.; Jones, R.D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)

  Budgets were developed to help Kansas swine producers analyze the economics of separate-site production. Return on investment (ROI) was estimated at 9.5%in each of the three production phases. Returns over total costs were ...
• Flavor and aroma of low-dose irradiated, boneless, pork chops 

  Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)

  Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer ...

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