Stika, J.F.Unruh, John A.Kropf, Donald H.Hunt, Melvin C.Goodband, Robert D.2010-02-252010-02-252010-02-25http://hdl.handle.net/2097/2730Supplementing medium-lean genotype pigs with supranutritional concentrations of dietary vitamin E (91 IU d-a-tocopheryl acetate/lb of feed) for as long as 70 d during the finishing phase was not effective in improving swine performance, feeding characteristics, and 24 h loin muscle quality. However, lower carcass temperatures obtained by spray chilling pork sides at O°C versus 4.4°C had a beneficial effect on 24 h carcass quality by improving marbling and lean firmness scores and reducing loin muscle moisture exudate. Overall, 24 h pork carcass quality was impacted more by chill rate than dietary vitamin E supplementation.SwinePorkVitamin EChill rateConference paper