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Kansas Agricultural Experiment Station Research Reports
2009; Kansas Agricultural Experiment Station contribution; no. 10-014-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1020; Glycerol; Ractopamine HCl; Sensory analysis; Swine
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Full-Text Articles in Life Sciences
Sensory Characteristics Of Loins From Pigs Fed Glycerol And Ractopamine Hcl During The Last 28 Days Of Finishing (2009), A W. Duttlinger, Terry A. Houser, Michael D. Tokach, Steven S. Dritz, K J. Prusa, L Huskey, Joel M. Derouchey, Jim L. Nelssen, Robert D. Goodband
Sensory Characteristics Of Loins From Pigs Fed Glycerol And Ractopamine Hcl During The Last 28 Days Of Finishing (2009), A W. Duttlinger, Terry A. Houser, Michael D. Tokach, Steven S. Dritz, K J. Prusa, L Huskey, Joel M. Derouchey, Jim L. Nelssen, Robert D. Goodband
Kansas Agricultural Experiment Station Research Reports
Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 pigs were blocked by weight and randomly allotted to 1 of 4 dietary treatments with 10 replications per treatment. Pigs were fed corn-soybean meal-based diets. Dietary treatments were arranged in a 2 × 2 factorial design with main effects of glycerol (0% or 5%) and RAC (0 or 6.75 g/ton). Pork loins from 1 randomly selected barrow and gilt from each pen …