Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs

2002 ◽  
Vol 80 (6) ◽  
pp. 1575-1585 ◽  
Author(s):  
A. T. Waylan ◽  
P. R. O'Quinn ◽  
J. A. Unruh ◽  
J. L. Nelssen ◽  
R. D. Goodband ◽  
...  
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Finishing Pigs ◽  
Tall Oil

The effect of dietary ractopamine concentration and duration of feeding on growth performance, carcass characteristics, and meat quality of finishing pigs

2004 ◽  
Vol 82 (11) ◽  
pp. 3245-3253 ◽  
Author(s):  
T. A. Armstrong ◽  
D. J. Ivers ◽  
J. R. Wagner ◽  
D. B. Anderson ◽  
W. C. Weldon ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Finishing Pigs

scholarly journals Effects of Feeding Liquid Brewer’s Yeast on Growth Performance, Carcass Characteristics, and Meat Quality of Finishing Pigs

2019 ◽  
Vol 56 (2) ◽  
pp. 23-32 ◽  
Author(s):  
Masahiro SUZUKI ◽  
Tatsuaki MASUDA ◽  
Takayuki KAWAMOTO ◽  
Shigeyuki TAJIMA ◽  
Kenzo UCHIKURA ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Finishing Pigs ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

Impact of dietary energy level and ractopamine on growth performance, carcass characteristics, and meat quality of finishing pigs

2011 ◽  
Vol 89 (11) ◽  
pp. 3572-3579 ◽  
Author(s):  
R. B. Hinson ◽  
B. R. Wiegand ◽  
M. J. Ritter ◽  
G. L. Allee ◽  
S. N. Carr
Keyword(s):  
Energy Level ◽  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Dietary Energy ◽  
Finishing Pigs

Effects of protected omega-3 fatty acid derived from linseed oil and vitamin E on growth performance, apparent digestibility, blood characteristics and meat quality of finishing pigs

2017 ◽  
Vol 57 (6) ◽  
pp. 1085 ◽  
Author(s):  
Santi D. Upadhaya ◽  
Tian Shui Li ◽  
In Ho Kim
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Linseed Oil ◽  
Apparent Digestibility ◽  
Finishing Pigs ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

This study was conducted to evaluate the effects of protected omega-3 fatty acid and vitamin E on the growth performance, nutrient digestibility, blood profiles and meat quality of finishing pigs. A total of 140 female and castrated-male finishing pigs [(Yorkshire × Landrace) × Duroc] with an average initial bodyweight of 46.5 kg were blocked and stratified based on sex and bodyweight to a 2 × 2 factorial design with the respective factors being (1) without and with 300 IU vitamin E (Vit E), and (2) without and with 0.75% protected omega-3 fatty acid (n-3 FA) derived from linseed oil in a 12-week trial. Each treatment consisted of seven replicate pens with five pigs (three barrows and two gilts) per pen. The supplementation of Vit E improved (P < 0.05) and n-3 FA tended to increase (P = 0.07) overall average daily gain. The apparent digestibility of nitrogen tended to increase (P = 0.07) with the addition of Vit E in the diet. The concentration of IgG significantly increased (P < 0.05) with the addition of Vit E in the diet whereas the concentration of cortisol was significantly reduced (P < 0.05) with the addition of Vit E. There was a significant (P < 0.05) interaction between Vit E and n-3 FA on cortisol levels. Surface longissimus muscle redness (a*) increased with the supplementation of Vit E. However, the score of colour darkness based on sensory evaluation and drip loss on Day 5 were significantly reduced with the addition of Vit E in the diet.

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