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dc.citation.epage155en_US
dc.citation.spage152en_US
dc.contributor.authorWaylan, A.T.
dc.contributor.authorO'Quinn, P.R.
dc.contributor.authorWoodworth, J.C.
dc.contributor.authorOwen, K.Q.
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.accessioned2010-02-18T22:04:36Z
dc.date.available2010-02-18T22:04:36Z
dc.date.issued2010-02-18T22:04:36Z
dc.date.published1999en_US
dc.description.abstractEighty 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 display color stability, Warner-Bratzler shear, and sensory panel traits of pork chops. Dietary additions of MTO, chromium nicotinate, and L-camitine to growing and finishing swine diets had minimal effects on quality characteristics and display color stability of pork chops. Therefore, producers probably can take advantage of any production or carcass cutability improvement from these feed supplements without affecting muscle quality of pork chops.en_US
dc.description.conferenceSwine Day, Manhattan, KS, November 18, 1999en_US
dc.identifier.urihttp://hdl.handle.net/2097/2677
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.subjectChromium nicotinateen_US
dc.subjectL-carnitineen_US
dc.subjectPork chopen_US
dc.titleInfluence of dietary supplementation of modified tall oil, chromium nicotinate, and L-carnitine on pork chop display color stability, warnerbratzler shear, and sensory panel traitsen_US
dc.typeConference paperen_US

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