Open Access. Powered by Scholars. Published by Universities.®
Kansas State University Libraries
2013; Kansas Agricultural Experiment Station contribution; no. 14-044-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1092; Ractopamine HCL; Pork color; Pork quality; Fiber type; Pork chop shelf life
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Effects Of Dietary Zinc Level And Ractopamine Hcl On Pork Chop Tenderness And Shelf-Life Characteristics (2013), Chad B. Paulk, Michael D. Tokach, Jim L. Nelssen, Derris D. Burnett, Mathew A. Vaughn, Kelsey J. Phelps, Steven S. Dritz, Joel M. Derouchey, Robert D. Goodband, Terry A. Houser, K D. Haydon, John M. Gonzalez
Effects Of Dietary Zinc Level And Ractopamine Hcl On Pork Chop Tenderness And Shelf-Life Characteristics (2013), Chad B. Paulk, Michael D. Tokach, Jim L. Nelssen, Derris D. Burnett, Mathew A. Vaughn, Kelsey J. Phelps, Steven S. Dritz, Joel M. Derouchey, Robert D. Goodband, Terry A. Houser, K D. Haydon, John M. Gonzalez
Kansas Agricultural Experiment Station Research Reports
A total of 320 finishing pigs (PIC 327 × 1050; initially 216 lb) were utilized to determine the effects of adding Zn to diets containing ractopamine HCl (RAC) on muscle fiber type distribution, fresh chop color, and cooked meat characteristics. Dietary treatments were fed for approximately 35 d and consisted of: a corn-soybean meal—based negative control (CON); a positive control diet with 10 ppm of RAC (RAC+); and the RAC+ diet plus 75, 150, or 225 ppm added Zn from either ZnO or Availa-Zn. Loins from 80 barrow and 80 gilt carcasses were evaluated. No Zn source effect or Zn …