Libraries
Simple item page
dc.citation.epage139en_US
dc.citation.spage134en_US
dc.contributor.authorWaylan, A.T.
dc.contributor.authorO'Quinn, P.R.
dc.contributor.authorWoodworth, J.C.
dc.contributor.authorKoo, S.I.
dc.contributor.authorUnruh, John A.
dc.contributor.authorGoodband, Robert D.
dc.contributor.authorNelssen, Jim L.
dc.contributor.authorTokach, Michael D.
dc.contributor.authoreidjunruhen_US
dc.contributor.authoreidgoodbanden_US
dc.contributor.authoreidjnelssenen_US
dc.contributor.authoreidmtokachen_US
dc.date.accessioned2010-02-18T21:59:52Z
dc.date.available2010-02-18T21:59:52Z
dc.date.issued2010-02-18T21:59:52Z
dc.date.published1999en_US
dc.description.abstractSeventy-two crossbred (PIC) barrows were used to determine the influence of feeding modified tall oil (MTO, 0 or .5% of diet) and vitamin E (0, 10, or 50 IU/lb of feed) on display color stability, Warner-Bratzler shear, and sensory panel traits of pork chops. Feeding MTO in combination with high levels of vitamin E to pigs during both the growing and finishing phases improved display color stability and delayed lipid oxidation of the pork loin chops without affecting tenderness and sensory evaluations. Therefore, feeding swine MTO (.5%) with high levels of vitamin E (50 IU/lb of feed) can increase the shelf-life stability of pork and potentially reduce monetary losses from deteriorated product.en_US
dc.description.conferenceSwine Day, Manhattan, KS, November 18, 1999en_US
dc.identifier.urihttp://hdl.handle.net/2097/2664
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfSwine day, 1999en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 00-103-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 841en_US
dc.subjectSwineen_US
dc.subjectModified tall oilen_US
dc.subjectVitamin Een_US
dc.subjectPork chopen_US
dc.titleInfluence of dietary supplementation of modified tall oil and vitamin E on pork chop quality, display color stability, warner-bratzler shear,andsensory panel traltsen_US
dc.typeConference paperen_US

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Swine99pg134-139.pdf
Size:
496.07 KB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.69 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Swine Day, 1999
Food Science Institute Faculty Research and Publications
facebook
twitter
youtube

Open Publishing Exchange

K-State Libraries

1117 Mid-Campus Drive North, Manhattan, KS 66506

785-532-3514|ope@k-state.edu