Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).

@article{FernndezDueas2008CarcassMQ,
  title={Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).},
  author={D M Fern{\'a}ndez-Due{\~n}as and Andrew J Myers and Stacy M Scramlin and Carlton W. Parks and Scott N. Carr and John Killefer and F. K. Mckeith},
  journal={Journal of animal science},
  year={2008},
  volume={86 12},
  pages={3544-50}
}
Carcass characteristics, meat quality traits, and sensory attributes were evaluated in late-finishing barrows and gilts, weighing between 100 to 130 kg of BW, fed 0, 5, or 7.4 mg/kg of ractopamine hydrochloride (RAC) for the final 21 to 28 d before slaughter. Carcass data were collected from carcasses from barrows and gilts (n = 168), and all primal cuts from the right sides of these carcasses were fabricated to calculate primal yields as a percentage of the HCW. Subjective (National Pork… CONTINUE READING

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