Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, gut integrity, and oxidative stress in nursery pigs.

The objectives of the current experiments were to evaluate the effect of feeding soybean oil (SO) with different levels of peroxidation on lipid, N, and GE digestibility, gut integrity, oxidative stress, and growth performance in nursery pigs. Treatments consisted diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each with an air infusion of 15 L/min, with postprocessing peroxide values of 7.

Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123.

Adequate carcass chilling is required to optimize pork quality and food safety. The rate at which carcasses chill is dependent on their mass. Hot carcass weight has increased steadily over the years, certainly affecting the chilling rate of the average carcass in contemporary abattoirs.

Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires.

Today, the United States exports 2.2 million tons of pork and pork products annually, representing just over 26% of U.S.

Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, and gut integrity in finishing pigs.

Consumption of peroxidized lipids has been shown to reduce pig performance and energy and lipid digestibility. Objectives of the current study were to evaluate the effect of feeding soybean oil (SO) with different levels of peroxidation on growth performance, lipid, N, and GE digestibility, plasma Trp, and gut integrity in finishing pigs. Fifty-six barrows (46.

Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon.

Objectives were to evaluate effects of feeding soybean oil (SO) with varying levels of peroxidation on fresh belly characteristics, processing yields, and shelf life of commercially manufactured bacon stored under food-service-style conditions. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 L/min.

Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops.

The objective of this study was to evaluate the effect of feeding soybean oil (SO) with varying levels of peroxidation on carcass traits and shelf life of loins. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 liter/min.

Effects of full fat rice bran and defatted rice bran on growth performance and carcass characteristics of growing-finishing pigs.

The objective was to test the hypothesis that increasing inclusion levels of full fat rice bran (FFRB) or defatted rice bran (DFRB) are not detrimental to growth or carcass characteristics, longissimus muscle (LM) quality, or fat quality when fed to growing-finishing pigs. A total of 224 barrows and gilts were randomly allotted to 7 treatments, with 4 pigs per pen and 8 pen replicates per treatment. Pigs had an average initial BW of 28.

Evaluation of alternative fabrication specifications to increase gross value of pork carcasses.

Modifying fabrication specifications of domestic pork carcasses to reflect product specifications in key export markets may increase gross value for U.S. pork.

Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts.

Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful, there must be a correlation between early postmortem quality traits observed by packers and the same traits observed by consumers after aging.

Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial.

The objective was to compare growth performance, belly characteristics, and bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or a diet containing no antibiotics or antimicrobials. Barrows and gilts (96 each, initial BW: 27.52±3.

The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.

Boneless loins ( = 286) were selected from a population of pigs of a common genetic line and management strategy to be used in an experiment to determine the effects of instrumental color and extractable lipid content on sensory traits of boneless pork chops cooked to an end point internal temperature of 63°C. Loins were cut into 2.54-cm-thick chops and aged until 14 d postmortem.

Pork loin quality is not indicative of fresh belly or fresh and cured ham quality.

The objective was to characterize the relationship between fresh loin quality with fresh belly or fresh and cured ham quality. Pigs raised in 8 barns representing 2 seasons [cold ( = 4,290) and hot ( = 3,394)] and 2 production focuses [lean ( = 3,627) and quality ( = 4,057)] were used. Carcass characteristics and other meat quality data were collected on 7,684 carcasses.

Effects of marketing group and production focus on quality and variability of adipose tissue and bellies sourced from a commercial processing facility.

Objectives were to determine the effects of marketing group on quality and variability of belly and adipose tissue quality traits of pigs sourced from differing production focuses (lean vs. quality). Pigs ( = 8,042) raised in 8 barns representing 2 seasons (cold and hot) were used.

Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility.

The objective was: 1) to characterize the effect of marketing group on fresh and cured ham quality, and 2) to determine which fresh ham traits correlated to cured ham quality traits. Pigs raised in 8 barns representing 2 seasons (hot and cold) and 2 production focuses (lean and quality) were used. Three groups were marketed from each barn.

Predicting pork loin chop yield using carcass and loin characteristics.

The objective was to determine the predictive ability of carcass length for the number of equal-thickness chops obtained from a boneless pork loin. Longer pork carcasses are assumed to yield longer loins and, therefore, an increased number of chops. Loins were collected from pigs (1,238 total) raised under commercial conditions and marketed when the mean pig weight in a pen reached 138 kg.

Comparison of variability in pork carcass composition and quality between barrows and gilts.

Pigs ( = 8,042) raised in 8 different barns representing 2 seasons (cold and hot) and 2 production focuses (lean growth and meat quality) were used to characterize variability of carcass composition and quality traits between barrows and gilts. Data were collected on 7,684 pigs at the abattoir. Carcass characteristics, subjective loin quality, and fresh ham face color (muscles) were measured on a targeted 100% of carcasses.

Effects of feeding pelleted diets without or with distillers dried grains with solubles on fresh belly characteristics, fat quality, and commercial bacon slicing yields of finishing pigs.

One hundred ninety-two pigs were blocked by age and stratified by initial BW (25.7 ± 2.3 kg) into pens (2 barrows and 2 gilts/pen), and within blocks, pens were assigned randomly to 1 of 4 treatments in a 2 × 2 factorial arrangement, with main effects of diet form (meal vs.

Effects of pelleting diets without or with distillers' dried grains with solubles on growth performance, carcass characteristics, and gastrointestinal weights of growing-finishing barrows and gilts.

Pigs (192 total) were blocked by age and stratified by initial BW (25.75 ± 2.29 kg) into pens (2 barrows and 2 gilts per pen).

Ham and belly processing characteristics of immunological castrated barrows (Improvest) fed ractopamine hydrochloride (Paylean).

Effects of sex class (physically castrated, PC or immunologically castrated, IC) and diet (0 or 5mg/kg ractopamine hydrochloride, RAC) on characteristics of ham and bellies were determined from pigs slaughtered in three groups with similar ending live weights. One carcass per pen per marketing group (n=8) was selected to evaluate further processing characteristics. Data were analyzed as a 2×2 factorial design with a split plot in time and fixed effects of sex, diet, marketing group, and their interactions.

Persistent viability of the Medlar body.

Background: The Medlar body represents an adaptive tissue form of the fungi known to cause cutaneous chromomycosis. This study was designed to determine the in vitro viability of Medlar bodies that are found in profusion within lesional epidermis.

Methods: Epidermal scrapings of three indigenous cases from Texas of chromomycosis due to Fonsecaea pedrosoi were collected and periodically cultured to determine the duration of fungal viability.

Granulomatous reaction to collagen implant: light and electron microscopic observations.

A fifty-three-year-old woman noted bilateral linear confluent papules involving the nasolabial folds following injection of bovine collagen (Zyderm). On light microscopic examination the dermis contained epithelioid granulomas centered around the degenerated bovine collagen. Electron microscopic examination demonstrated the degraded collagen fibers, which could be easily differentiated from the native collagen.