Influence of dietary supplementation of modified tall oil, chromium nicotinate, and L-carnitine on pork chop display color stability, warner-bratzler shear, and sensory panel traits

Authors

A T. Waylan
P R. O'Quinn
J C. Woodworth
K Q. Owen
John A. Unruh
Robert D. Goodband
Jim L. Nelssen
Michael D. Tokach

Keywords

Swine day, 1999; Kansas Agricultural Experiment Station contribution; no. 00-103-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 841; Swine; Modified tall oil; Chromium nicotinate; L-carnitine; Pork chop

Abstract

Eighty crossbred (PIC) gilts were used to determine the influence of feeding modified tall oil (MTO, 0 or .5% of diet), chromium nicotinate (0 or 50 ppb), and L-carnitine (0 or 50 ppm) on display color stability, Warner-Bratzler shear, and sensory panel traits of pork chops. Dietary additions of MTO, chromium nicotinate, and L-camitine to growing and finishing swine diets had minimal effects on quality characteristics and display color stability of pork chops. Therefore, producers probably can take advantage of any production or carcass cutability improvement from these feed supplements without affecting muscle quality of pork chops.; Swine Day, Manhattan, KS, November 18, 1999

Recommended Citation

Waylan, A T.; O'Quinn, P R.; Woodworth, J C.; Owen, K Q.; Unruh, John A.; Goodband, Robert D.; Nelssen, Jim L.; and Tokach, Michael D. (1999) "Influence of dietary supplementation of modified tall oil, chromium nicotinate, and L-carnitine on pork chop display color stability, warner-bratzler shear, and sensory panel traits," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/10.4148/2378-5977.6623