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dc.citation.epage164en_US
dc.citation.spage159en_US
dc.contributor.authorWoodworth, J.C.
dc.contributor.authorO'Quinn, P.R.
dc.contributor.authorWaylan, A.T.
dc.contributor.authorSawyer, J.T.
dc.contributor.authorGoodband, Robert D.
dc.contributor.authorUnruh, John A.
dc.contributor.authorNelssen, Jim L.
dc.contributor.authorTokach, Michael D.
dc.contributor.authoreidgoodbanden_US
dc.contributor.authoreidjunruhen_US
dc.contributor.authoreidjnelssenen_US
dc.contributor.authoreidmtokachen_US
dc.date.accessioned2010-02-18T22:00:28Z
dc.date.available2010-02-18T22:00:28Z
dc.date.issued2010-02-18T22:00:28Z
dc.date.published1999en_US
dc.description.abstractA total of 144 pigs (initially 90 lb) was used to determine the interactive effects of fat source: none (NF), 6% choice white grease (CWG), or 6% poultry fat (PF); modified tall oil (MTO, 0 or .5%); and sex (barrows or gilts) on growth performance and carcass characteristics. Regardless of fat source, MTO improved belly firmness but did not influence growth performance. Gilts were leaner, had increased loin muscle area, and had softer bellies compared to barrows. Added fat decreased ADFI and improved F/G. Pigs fed PF had the best F/G, but the fattest carcasses and softest loins and bellies.en_US
dc.description.conferenceSwine Day, Manhattan, KS, November 18, 1999en_US
dc.identifier.urihttp://hdl.handle.net/2097/2665
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.subjectFinishing pigsen_US
dc.subjectFaten_US
dc.subjectModified tall oilen_US
dc.titleInteractive effects of modified tall oil and fat source on growth performance and carcass characteristics of finishing barrows and giltsen_US
dc.typeConference paperen_US

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