The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methods

The objective of this study was to evaluate dietary corn distiller's dried grains with solubles (DDGS), ractopamine hydrochloride (RAC), and conjugated linoleic acid (CLA) on growth performance, carcass and fat quality, and shelf-life of fresh pork from finishing pigs. Barrows (n=72) were fed o...

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Veröffentlicht in:	Meat science 2012-03, Vol.90 (3), p.643-652
Hauptverfasser:	Rickard, J.W., Wiegand, B.R., Pompeu, D., Hinson, R.B., Gerlemann, G.D., Disselhorst, R., Briscoe, M.E., Evans, H.L., Allee, G.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adipose Tissue - drug effects Animal Feed Animal Nutritional Physiological Phenomena Animals Biological and medical sciences Body Composition - drug effects Cereal and baking product industries Conjugated linoleic acid DDGS Diet - veterinary Food Handling - methods Food industries Food Storage - methods Fundamental and applied biological sciences. Psychology Glycine max Linoleic Acids, Conjugated - administration & dosage Meat - analysis Meat and meat product industries Phenethylamines - administration & dosage Pork Ractopamine Shelf-life Swine Zea mays
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Beschreibung
Zusammenfassung:	The objective of this study was to evaluate dietary corn distiller's dried grains with solubles (DDGS), ractopamine hydrochloride (RAC), and conjugated linoleic acid (CLA) on growth performance, carcass and fat quality, and shelf-life of fresh pork from finishing pigs. Barrows (n=72) were fed one of eight treatments consisting of two diet sources (corn–soy and corn–soy+20% DDGS), two levels of RAC (0 and 7.4ppm), and two levels of CLA (0 and 0.6%) for 28days. Loins were portioned (n=3) into one of three storage conditions (fresh, cold, frozen); each followed with seven days of retail display. Feeding RAC improved ADG and G:F (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2011.10.007