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
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
How to Cite:
James, B. W., Owen, K. Q., Lawrence, T. E., Tokach, M. D., Goodband, R. D., Nelssen, J. L., Unruh, J. A. & Dritz, S. S., (2002) “Interactive effects between paylean (ractopamine⋅HCl) and dietary L-carnitine on finishing pig growth performance and carcass characteristics”, Kansas Agricultural Experiment Station Research Reports 1(10), 106-110. doi: https://doi.org/10.4148/2378-5977.6758
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