The Interaction between Ractopamine Supplementation, Porcine Somatotropin and Moisture Infusion on Sensory Pork Quality
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solely for informational purposes. While APL has no reason to believe that the information contained in this publication is inaccurate, APL is unable to guarantee the accuracy of the information and, subject to any terms implied by law which cannot be excluded, accepts no responsibility for loss suffered as a result of any party’s reliance on the accuracy or currency of the content of this publication. The information contained in this publication should not be relied upon for any purpose, including as a substitute for professional advice. Nothing within the publication constitutes an express or implied warranty, or representation, with respect to the accuracy or currency of the publication, any future matter or as to the value of or demand for any good. The Interaction between Ractopamine Supplementation, Porcine Somatotropin and Moisture Infusion on Sensory Pork Quality
منابع مشابه
Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).
Carcass characteristics, meat quality traits, and sensory attributes were evaluated in late-finishing barrows and gilts, weighing between 100 to 130 kg of BW, fed 0, 5, or 7.4 mg/kg of ractopamine hydrochloride (RAC) for the final 21 to 28 d before slaughter. Carcass data were collected from carcasses from barrows and gilts (n = 168), and all primal cuts from the right sides of these carcasses ...
متن کاملSensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classifications.
Forty-eight pigs of three known stress classifications were injected daily with porcine somatotropin (pST; 4 mg/d) or placebo. The effects of pST and stress classification on the sensory, physical and chemical characteristics of loin chops were observed. Chops from pST-treated animals were less tender and juicy than chops from control animals. Positive stress classification also significantly d...
متن کاملEffect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops.
Forty-eight pigs of three known stress susceptibility classes were injected daily with porcine somatotropin (pST; 4 mg/d) or a placebo. Each pig was injected in the neck once daily until taken off test, starting when the pigs weighed 59 kg. The pST treatment was terminated at weekly intervals when individual pigs reached 109 kg, but animals continued to be fed for six additional days to allow f...
متن کاملSupplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky
OBJECTIVE This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). METHODS CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequen...
متن کاملEffect of gender (gilt and surgically and immunocastrated male) and ractopamine hydrochloride supplementation on growth performance, carcass, and pork quality characteristics of finishing pigs under commercial conditions.
This study evaluated the effects of gender and feeding of ractopamine on growth performance, carcass, and meat quality characteristics of pigs reared under commercial conditions. The study was performed as a randomized complete block design (blocking factor date of start on test) with a 3 × 2 factorial arrangement of treatments: 1) gender [gilt vs. surgical castrate vs. intact males immunocastr...
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تاریخ انتشار 2014