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Keywords

Swine day, 2002; Kansas Agricultural Experiment Station contribution; no. 03-120-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 897; Carnitine; Paylean; Meat Quality; Swine

Abstract

Growth performance, carcass characteristics, and meat quality were evaluated from 126 pigs fed combinations of Paylean and L-carnitine arranged in a 3 × 3 factorial. Dietary L-carnitine (0, 25, or 50 ppm) was fed from 74 lb until slaughter, and Paylean (0, 4.5, or 9 g/ton) was fed the last 4 weeks prior to slaughter. These results suggest that Paylean, but not L-carnitine, increases ADG and improves F/G. However, L-carnitine enhances meat quality by improving visual color, L* (darker color), b* (less yellow), a*/b*, and Hue angle (more red and less orange) when fed with Paylean. L- carnitine also decreases drip loss and saturation index (vividness or intensity) and increases 24-h pH.; Swine Day, Manhattan, KS, November 14, 2002

First page

106

Last page

110

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This work is licensed under a Creative Commons Attribution 4.0 License.

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