Abstract
Supplementing medium-lean genotype pigs with supranutritional concentrations of dietary vitamin E (91 IU d-a-tocopheryl acetate/lb of feed) for as long as 70 d during the finishing phase was not effective in improving swine performance, feeding characteristics, and 24 h loin muscle quality. However, lower carcass temperatures obtained by spray chilling pork sides at O°C versus 4.4°C had a beneficial effect on 24 h carcass quality by improving marbling and lean firmness scores and reducing loin muscle moisture exudate. Overall, 24 h pork carcass quality was impacted more by chill rate than dietary vitamin E supplementation.; Swine Day, Manhattan, KS, November 19, 1998
Keywords: Swine day, 1998, Kansas Agricultural Experiment Station contribution, no. 99-120-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 819, Swine, Pork, Vitamin E, Chill rate
How to Cite:
Stika, J. F., Unruh, J. A., Kropf, D. H., Hunt, M. C. & Goodband, R. D., (1998) “Influence of duration of dietary vitamin E supplementation on swine growth performance and carcass quality”, Kansas Agricultural Experiment Station Research Reports 1(10), 191-195. doi: https://doi.org/10.4148/2378-5977.6577
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