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Effects Of Ractopamine Plus Amino Acids On Growth Performance Carcass Characteristics Meat Quality And Ractopamine Residues Of Finishing Pigs
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Book Synopsis Effects of Ractopamine Plus Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Ractopamine Residues of Finishing Pigs by : Claudia Andrea Elmes Hinojosa
Download or read book Effects of Ractopamine Plus Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Ractopamine Residues of Finishing Pigs written by Claudia Andrea Elmes Hinojosa and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Ractopamine and Muscle Fiber Number on Swine Growth Performance, Carcass Traits, and Meat Quality by : Louis W. Kutzler
Download or read book Effects of Ractopamine and Muscle Fiber Number on Swine Growth Performance, Carcass Traits, and Meat Quality written by Louis W. Kutzler and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Interactive Effects Between Ractopamine Hydrochloride and Dietary Lysine on Finishing Pig Growth Performance, Carcass Characteristics, and Tissue Accretion by : Michael James Webster
Download or read book Interactive Effects Between Ractopamine Hydrochloride and Dietary Lysine on Finishing Pig Growth Performance, Carcass Characteristics, and Tissue Accretion written by Michael James Webster and published by . This book was released on 2001 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Protein and Lysine on the Growth Performance and Carcass Composition of Finishing Pigs Fed Ractopamine by : Rodney Stephen Ott
Download or read book Effect of Protein and Lysine on the Growth Performance and Carcass Composition of Finishing Pigs Fed Ractopamine written by Rodney Stephen Ott and published by . This book was released on 1990 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Ractopamine HCl, L-Carnitine and Dried Distillers Grains with Solubles on Growth, Carcass Traits, Loin and Jowl Fat Quality of Finishing Pigs, and Energy and Protein Sources in Nursery Diets by : Wei Ying
Download or read book Effects of Ractopamine HCl, L-Carnitine and Dried Distillers Grains with Solubles on Growth, Carcass Traits, Loin and Jowl Fat Quality of Finishing Pigs, and Energy and Protein Sources in Nursery Diets written by Wei Ying and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Six experiments using 3,862 pigs were conducted to evaluate effects of ractopamine HCl (RAC) feeding programs, dietary L-Carnitine and dried distillers grains with solubles (DDGS) on growth, carcass traits, loin and jowl fat quality of pigs, and energy and protein sources in nursery diets. In Exp. 1 and 2, RAC-fed pigs had greater (P
Book Synopsis Effect of Ractopamine Hydrochloride on Growth and Carcass Characteristics of Lightweight Swine by : Mark Adam Frenzel
Download or read book Effect of Ractopamine Hydrochloride on Growth and Carcass Characteristics of Lightweight Swine written by Mark Adam Frenzel and published by . This book was released on 2010 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study was conducted using 65 pigs to measure the effects of ractopamine hydrochloride (RAC) on growth and carcass characteristics of lightweight swine. Beginning weights averaged 68.23 kg. RAC was included in the diet at 0, 5, and 10 ppm for 25 days until an average weight of 92 kg. Last rib fat thickness was lower (P0.05) for the 5 ppm and 10 ppm groups. No other differences (P0.05) were found between treatment groups for growth, feed efficiency, carcass cutability, or pork quality traits. These results suggest that feeding ractopamine hydrochloride in lightweight swine diets can reduce last rib fat while not impacting growth or other carcass traits.
Book Synopsis Effects of Feeding Ractopamine Hydrochloride in Combination with Zinc Or Chromium on Growth Performance, Carcass Characteristics, and Meat Quality of Finishing Steers by : Bailey Marie Edenburn
Download or read book Effects of Feeding Ractopamine Hydrochloride in Combination with Zinc Or Chromium on Growth Performance, Carcass Characteristics, and Meat Quality of Finishing Steers written by Bailey Marie Edenburn and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Ractopamine on Finishing Swine Performance and Carcass Composition by : Mark Paul Storlie
Download or read book The Effect of Ractopamine on Finishing Swine Performance and Carcass Composition written by Mark Paul Storlie and published by . This book was released on 1989 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Dietary L-carnitine on Finishing Pig Growth Performance, Meat Quality, and Stress Parameters During Handling by : Bradley William James
Download or read book Effect of Dietary L-carnitine on Finishing Pig Growth Performance, Meat Quality, and Stress Parameters During Handling written by Bradley William James and published by . This book was released on 2009 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Four experiments were conducted to determine the interactive effects of dietary L-carnitine and ractopamine HCl (ractopamine) on finishing pig growth performance. In analysis of treatments common to all experiments, ractopamine increased (P
Book Synopsis Effects of Ractopamine on Lysine and Threonine Requirements for Finishing Barrows by : Justin Wade Bundy
Download or read book Effects of Ractopamine on Lysine and Threonine Requirements for Finishing Barrows written by Justin Wade Bundy and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Four experiments were conducted to investigate the effects of ractopamine on amino acid (AA) requirements for finishing pigs. The specific AA that were investigated were lysine and threonine. Exp. 1 investigated the effects of increasing lysine concentrations for barrows fed ractopamine diets during the late finishing phase in order to estimate the appropriate requirement for optimal growth response. Exp. 2, 3, and 4 investigated the effects of increasing the threonine to lysine ratio of diets with ractopamine on growth, carcass data, and plasma urea N concentrations and estimated the optimal threonine to lysine ratio for maximum growth rate. All experiments used individually fed barrows and corn-soybean meal based diets. In Exp. 1, 36 pigs were allotted to 6 dietary treatments with 0 or 10 ppm ractopamine and increasing levels of lysine. In Exp. 2 and 3, 63 pigs were allotted to 7 dietary treatments with 0 or 10 ppm ractopamine, different lysine, and increasing threonine concentrations. For Exp. 4, 35 pigs were allotted to similar diets as Exp. 2 and 3 that were limit fed 3 kg/d. In Exp. 1, a total lysine intake of 24.7 g/d was adequate for obtaining maximal growth for barrows fed ractopamine. In Exp. 2, 3, and 4, there were effects on intakes and growth rates due to increasing threonine to lysine ratios (P
Book Synopsis Effects of Amino Acid Supplementation of Reduced Crude Protein (RCP) Diets on the Performance and Carcass Quality of Growing-finishing Swine by : Ashley Nicole Young
Download or read book Effects of Amino Acid Supplementation of Reduced Crude Protein (RCP) Diets on the Performance and Carcass Quality of Growing-finishing Swine written by Ashley Nicole Young and published by . This book was released on 2016 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Barrows and gilts (215/gender) were used to test the effects of synthetic AA supplementation of reduced CP diets on the growth performance and quality characteristics of the LM and the fatty acid composition of the LM and s.c. jowl fat from growing-finishing swine. Pigs were blocked by BW within gender, and allocated randomly to pens (6 pigs/pen) which were then assigned randomly within each block and gender to either corn-SBM diets 1) that were devoid of synthetic lysine (Ctrl); 2) with reduced CP diets where lysine was added to all diets (RCP1); 3) with reduced CP where lysine, threonine, and tryptophan were added to all diets (RCP2); 4) with where lysine, threonine, and tryptophan were added to all diets (RCP3); or 5) with reduced CP diets where lysine, threonine, tryptophan, and isoleucine was added to all diets (RCP4). During finisher phase 3, 10 mg/kg of ractopamine was included in all diets. A subsample of whole pork loins was processed into chops for data collection. Another subsample from the whole pork loin and the s.c. fat from each jowl was freeze dried for fatty acid determination. Gilts had a greater (P = 0.02) (lightness) L* value and drip loss than barrows, but the ultimate pH, marbling, and intramuscular fat (IMF) of the LM were greater (P 0.04) for barrows than gilts. Color measurements were not affected (P 0.06) by the RCP diets, with the exception of redness (a*) which increased (P = 0.01) with decreasing CP levels. There were greater (P
Book Synopsis Evaluation of the Effects of Branched Chain Amino Acids and Corn-distillers Dried Grains By-products on the Growth Performance, Carcass and Meat Quality Characteristics of Pigs by : Alvaro Rojo Gomez
Download or read book Evaluation of the Effects of Branched Chain Amino Acids and Corn-distillers Dried Grains By-products on the Growth Performance, Carcass and Meat Quality Characteristics of Pigs written by Alvaro Rojo Gomez and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Studies were conducted to evaluate the effects of corn byproducts high-protein died distillers grain (HP-DDG), and dried distillers grain with solubles (DDGS), and branched chain amino acids (BCAA) on the growth performance and meat quality of pigs. The first study evaluated the combined effect of dietary level of DDGS and HP-DDG on the growth performance of wean-finish pigs and carcass and pork quality characteristics. This study demonstrated that DDGS can be included at up to 30% in diets (without HP-DDG) without compromising growth performance of wean-to-finish pigs. However, growth performance was increasingly compromised at higher inclusion levels of both co-products and belly firmness was negatively affected by increasing levels of both DDGS and HP-DDG. A second experiment was designed to define the minimum CP level and whether non-essential amino acids become limiting in low crude protein diets for late finishing pigs. The results of this study demonstrated that late finishing pigs can be fed diets with 9.76% crude protein level supplemented with 0.32 % L-Lys HCL and other essential amino acids without affecting growth rate and that non-essential amino acids were not limiting in the low crude protein diets evaluated. A third study was designed to recreate the negative effects on growth performance of feeding diets with 30% HP-DDG inclusion level and to test if the negative effect of feeding high HP-DDG levels on growth performance can be reproduced by adding excess branched chain amino acids (leucine, isoleucine, and valine) to standard corn-soybean meal based diet. The results show that the reduction in the growth rates of growing pigs fed diets with 30% HP-DDG inclusion levels may be due to the dietary excesses of leucine present in diets with HP-DDG at 30% inclusion levels. The same effect was not present in finishing pigs. In general, growth performance and belly quality are compromised at higher inclusion levels of both HP-DDG and DDGS. The results of the last studies indicate that leucine level may play an important role on the reduction of the growth performance of pigs fed 30% HP-DDG inclusion levels.
Book Synopsis Effect of Reducing Dietary Protein Level and Adding Amino Acids on Performance, Carcass Characteristics, and Nitrogen Excretion of Finishing Pigs by : Haijun Liu
Download or read book Effect of Reducing Dietary Protein Level and Adding Amino Acids on Performance, Carcass Characteristics, and Nitrogen Excretion of Finishing Pigs written by Haijun Liu and published by . This book was released on 2000 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: A total of eight experiments utilizing 572 finishing pigs were conducted to evaluate the effect of reducing dietary protein level and adding amino acids on pig performance, carcass characteristics, and N excretion. The valine requirement of early-finishing (50 to 80 kg) barrows and the effect of adding isoleucine (Ile) and valine (Val) in amino acids fortified low-protein diets on finishing pig performance were also evaluated. In the first experiment (Exp. 1 of Chapter II), it was determined that the CP level in the diet for early-finishing (50 to 80 kg) gilts can be reduced up to four percentage units by adding Lys, Thr, Trp, and Met, with no detrimental effect on pig performance or carcass characteristics. The second study (Exp. 2 of Chapter II) indicates that Ile and/or Val may be limiting in a four-percentage-unit-protein-reduced diet for late-finishing (80 to 120 kg) gilts. The third experiment (Exp. 1 of Chapter III) indicates that the true digestible Lys requirement of early-finishing PIC barrows is not higher than 0.70%. In the fourth experiment (Exp. 2 of Chapter III), it was demonstrated that dietary protein level for early-finishing PIC barrows can be reduced up to five percentage units by adding Lys, Thr, Trp, Met, and Ile, with no detrimental effect on pig performance or carcass characteristics. Valine was not limiting in a 10.49% CP diet for early-finishing PIC barrows with ADFI of 3.1 kg/d, and the true digestible Val requirement of early-finishing PIC barrows gaining 1.0 kg/d, was not greater than 11.4 g/d. In the fifth experiment (Exp. 3 of Chapter III), we found that decreasing dietary protein level by 4.81 percentage units and adding amino acids to the diet reduced N excretion of early-finishing barrows by 40.6%. In the sixth experiment (Exp. 4 of Chapter III), it was determined that the dietary protein level for early-finishing barrows can be reduced up to four percentage units by adding Lys, Thr, Trp, and Met, with no detrimental effects on pig performance or carcass characteristics, and reducing dietary protein level by four percentage units can reduce N excretion by 38.4%. In the seventh experiment (Exp. 1 of Chapter IV), it was determined that late-finishing barrows fed an amino acid (Lys, Thr, Trp, Met, Ile, and Val) fortified corn diet (7.92% CP) have similar performance and carcass characteristics as pigs fed a corn-soybean meal control 12.50% CP diet. Deleting Ile or Val in an amino acids fortified corn diet may decrease pig performance. In the eighth experiment (Exp. 2 of Chapter IV), it was determined that late-finishing gilts fed an amino acid (Lys, Thr, Trp, Met, Ile, and Val) fortified corn diet (9.55% CP) have similar performance and carcass characteristics as pigs fed a corn-soybean meal control 15.17% CP diet. Decreasing dietary CP level from 15.17 to 9.55% decreases N excretion of late-finishing pigs by 48.28%. Deleting Ile or Val in an amino acid fortified corn diet may decrease pig performance. In summary, finishing pigs fed a low protein diet properly fortified with crystalline amino acids can have similar performance and carcass characteristics as pig fed typical protein level corn-soybean meal control diets, and N excretion will be greatly reduced.
Book Synopsis The Effects of Ractopamine Hydrochloride (Paylean) on Efficiency, Carcass Composition, Carcass Quality and Fat Quality in High Lean Growth Pigs by : Scott Nees Carr
Download or read book The Effects of Ractopamine Hydrochloride (Paylean) on Efficiency, Carcass Composition, Carcass Quality and Fat Quality in High Lean Growth Pigs written by Scott Nees Carr and published by . This book was released on 2003 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Determining the Effects of Branched Chain Amino Acids, Manganese, and Xylanase on Growing-finishing Pig Growth Performance and Carcass Characteristics by : Hayden Kerkaert Kerkaert
Download or read book Determining the Effects of Branched Chain Amino Acids, Manganese, and Xylanase on Growing-finishing Pig Growth Performance and Carcass Characteristics written by Hayden Kerkaert Kerkaert and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Experiment 1 used a total of 1,200 pigs to determine the effects of added Val, Ile, and Trp in high Leu on growing-finishing pig growth performance and carcass characteristics in order to validate a prediction model. Experiments 2 and 3 used a total of 3,888 pigs to determine the effects of manganese source and level on growing-finishing pigs growth performance and carcass characteristics. Experiment 4 used a total of 1,944 pigs to determine the effects of increasing added xylanase in nutrient adequate diets on growing-finishing pigs growth performance and carcass characteristics. Experiment 1 determined that increasing Val or Ile in high Lys-HCl-DDGS-based diets improved growth performance and final BW compared with pigs fed diets containing high levels of Lys-HCl without added Val and Ile. The addition of Trp alone could not overcome the negative effects of growth performance of pigs fed high Leu diets. These results demonstrate that negative effects of high Leu concentrations in corn-DDGS-based diets can be reversed by increasing the ratios of Val and Ile to Lys. In Exp. 2 and 3, growth performance was improved when 8 and 32 mg/kg of Mn is supplemented compared to 16 mg/kg and when pharmacological levels of Cu are supplemented; pigs fed Mn hydroxychloride had improved growth performance. Also, as Mn concentration in the diet increased, regardless of source, total Mn concentration in the liver increased but increased less for pigs fed Mn hydroxychloride. In Exp. 4, when xylanase was added to nutrient adequate diets, there was improved carcass yield when intermediate levels were fed, however, there was no impact on growth performance or mortality.
Book Synopsis Effect of Ractopamine Hydrochloride (Paylean®) on Fresh Meat and Further Processing Characteristics of Muscles from the Shoulders of Finishing Pigs by : Marcos A. Tavarez
Download or read book Effect of Ractopamine Hydrochloride (Paylean®) on Fresh Meat and Further Processing Characteristics of Muscles from the Shoulders of Finishing Pigs written by Marcos A. Tavarez and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lipid Metabolism, Gene Expression, Substrate Oxidation, and Meat Quality of Growing-finishing Pigs Supplemented with Conjugated Linoleic Acid and Arginine by : Gwang-Woong Go
Download or read book Lipid Metabolism, Gene Expression, Substrate Oxidation, and Meat Quality of Growing-finishing Pigs Supplemented with Conjugated Linoleic Acid and Arginine written by Gwang-Woong Go and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: We hypothesized that supplementation of dietary conjugated linoleic acid (CLA) and arginine singly or in combination would increase animal performance and meat quality by decreasing adiposity and increasing lean mass in growing-finishing pigs. Sixteen pigs (80 kg) were assigned to four treatments in a 2 x 2 factorial design, differing in dietary fatty acid and amino acid composition [control: 2.05% alanine (isonitrogenous control) plus 1% canola oil (lipid control); CLA: 2.05% alanine + 1% CLA; arginine: 1% arginine + 1% canola oil; arginine + CLA: 1% arginine + 1 CLA]. Preliminary tests indicated that up to 2% arginine was acceptable without interfering with lysine absorption. Pigs were allowed to feed free choice until reaching 110 kg. There were no significant differences across treatments in feed intake, weight gain, or feed efficiency. CLA tended to decrease carcass length (P = 0.06), whereas backfat thickness tended to be greater in pigs supplemented with arginine (P = 0.08). Arginine decreased muscle pH at 45 min postmortem (P = 0.001) and tended to increase lightness of muscle at 24 h postmortem (P = 0.07). CLA supplementation increased the concentrations of trans-isomers of 18:1 (P = 0.001) and SFA (P = 0.01) in s.c. and r.p. adipose tissue. CLA supplementation increased palmitate incorporation into total lipids in longissimus muscle (P = 0.01). Glucose oxidation to CO2 in r.p. and s.c. adipose tissue were greater in pigs supplemented with CLA in the absence or presence of arginine (P = 0.03 and P = 0.04, respectively). The volume of s.c. adipocytes in s.c. and r.p. adipose tissues was greater in pigs supplemented with CLA, arginine, or CLA plus arginine than in control pigs (P = 0.001). Neither CLA nor arginine affected the expression of PGC-1[alpha], AMPK, mTOR, CPT-1A, FAS, or SCD (P> 0.05) in any tissues. We conclude that there was no significant interaction between arginine and CLA. Supplementary CLA or arginine to finishing-growing pigs did not modulate growth performance and did not reduce adiposity. CLA increased intramuscular fat content without deteriorating meat quality traits and increased saturated fatty acids and substrate oxidation in adipose tissues. In the presence of 1% of canola oil or CLA in the diet, arginine has the potential to deteriorate meat quality by reducing early postmortem pH and by increasing carcass fatness.
