The influence of genotype, sex, and dietary lysine on carcass quality characteristics of 230 and 280 lb finishing pigs
dc.citation.epage | 105 | en_US |
dc.citation.spage | 102 | en_US |
dc.contributor.author | Stuewe, S.R. | |
dc.contributor.author | Friesen, K.G. | |
dc.contributor.author | Nelssen, Jim L. | |
dc.contributor.author | Goodband, Robert D. | |
dc.contributor.author | Tokach, Michael D. | |
dc.contributor.author | Unruh, John A. | |
dc.contributor.authoreid | junruh | en_US |
dc.contributor.authoreid | jnelssen | en_US |
dc.contributor.authoreid | goodband | en_US |
dc.contributor.authoreid | mtokach | en_US |
dc.date.accessioned | 2010-02-11T22:35:56Z | |
dc.date.available | 2010-02-11T22:35:56Z | |
dc.date.issued | 2010-02-11T22:35:56Z | |
dc.date.published | 1992 | en_US |
dc.description.abstract | When pigs were fed to 230 Ib, high-lean genotype loin eyes had less visual marbling and a higher saturation index (more vivid or intense color) than medium-lean genotype loin eyes. Loin eye chops from high-lean gilts had greater cooking losses and WarnerBratzler shear values (mechanically tougher) than those from high-lean barrows and medium-lean barrows and gilts. When pigs were fed to 280 Ib, medium-lean genotype loin eyes had a lighter color visually and indicated by Hunter L* values, more marbling, less firmness, more moisture exudate, and a higher chop thaw loss than high-lean loin eyes. Barrow loin eyes had more marbling and less thaw loss than gilt loin eyes. Loin eye chops from high-lean barrows had higher Warner-Bratzler shear values than high-lean gilts and medium-lean barrows and gilts. Dietary lysine levels had minimal effects on carcass Quality for pigs fed to either 230 or 280 lb. | en_US |
dc.description.conference | Swine Day, Manhattan, KS, November 19, 1992 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/2552 | |
dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
dc.relation.isPartOf | Swine day, 1992 | en_US |
dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 93-142-S | en_US |
dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 667 | en_US |
dc.subject | Swine | en_US |
dc.subject | Pork quality | en_US |
dc.subject | Lysine | en_US |
dc.subject | Sex | en_US |
dc.subject | Genotypes | en_US |
dc.title | The influence of genotype, sex, and dietary lysine on carcass quality characteristics of 230 and 280 lb finishing pigs | en_US |
dc.type | Conference paper | en_US |