Interactive effects between paylean™ (Ractopamine HCl) and dietary lysine on pork quality, loin, belly, and ham composition

Authors

M J. Webster
D E. Real
J C. Woodworth
T A. Marsteller
Robert D. Goodband
Michael D. Tokach
John A. Unruh
Jim L. Nelssen
Joel M. DeRouchey
Steven S. Dritz

Keywords

Swine day, 2001; Kansas Agricultural Experiment Station contribution; no. 02-132-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 880; Swine; Paylean; Lysine; Finishing pigs; Pork quality

Abstract

A total of 432 pigs were used to evaluate the effects of Paylean and dietary lysine on pork quality and loin, belly, and ham composition. The 12 dietary treatments included Paylean (0, 4.5, and 9.0 g/ton) and 4 levels of lysine. For pigs fed no Paylean, lysine levels were 0.60, 0.80, 1.00, and 1.20%. For pigs fed 4.5 or 9.0 g/ton of Paylean, lysine levels were 0.80, 1.00, 1.20, and 1.40%. The results indicate that pigs fed Paylean and increasing levels of lysine will have less loin marbling and belly firmness compared to control pigs fed lower levels of lysine.; Swine Day, Manhattan, KS, November 15, 2001

Recommended Citation

Webster, M J.; Real, D E.; Woodworth, J C.; Marsteller, T A.; Goodband, Robert D.; Tokach, Michael D.; Unruh, John A.; Nelssen, Jim L.; DeRouchey, Joel M.; and Dritz, Steven S. (2001) "Interactive effects between paylean™ (Ractopamine HCl) and dietary lysine on pork quality, loin, belly, and ham composition," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/10.4148/2378-5977.6688