James, B.W.Owen, K.Q.Lawrence, T.E.Tokach, Michael D.Goodband, Robert D.Nelssen, Jim L.Unruh, John A.Dritz, Steven S.2010-02-082010-02-082010-02-08http://hdl.handle.net/2097/2492Growth performance, carcass characteristics, and meat quality were evaluated from 126 pigs fed combinations of Paylean and L-carnitine arranged in a 3 × 3 factorial. Dietary L-carnitine (0, 25, or 50 ppm) was fed from 74 lb until slaughter, and Paylean (0, 4.5, or 9 g/ton) was fed the last 4 weeks prior to slaughter. These results suggest that Paylean, but not L-carnitine, increases ADG and improves F/G. However, L-carnitine enhances meat quality by improving visual color, L* (darker color), b* (less yellow), a*/b*, and Hue angle (more red and less orange) when fed with Paylean. L- carnitine also decreases drip loss and saturation index (vividness or intensity) and increases 24-h pH.CarnitinePayleanMeat QualitySwineConference paper