Effects of providing lipoic acid or beet pulp in finishing diets to enhance meat quality in ractopamine supplemented pigs

dc.contributor.advisorMandell, I.B.
dc.contributor.authorLichty, Jennifer Mary
dc.date.accessioned2021-01-26T15:14:10Z
dc.date.available2021-01-26T15:14:10Z
dc.date.copyright2010
dc.degree.departmentDepartment of Animal and Poultry Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.description.abstractThis thesis examines providing lipoic acid or beet pulp in finishing diets to enhance meat quality in two breeds of pigs supplemented with the growth promotant, ractopamine. The antioxidant, lipoic acid was fed at 2 g d-1 while 30% beet pulp was included in the diet to increase fermentable fibre content. Both trials assessed breed, gender, and dietary treatment effects and interactions on growth, carcass, and meat quality traits. Ractopamine improved growth and carcass traits, while decreasing pork tenderness. Lipoic acid did not affect growth performance or carcass traits, and failed to decrease post mortem pH decline in muscle. Beet pulp did not impact growth performance but appeared to decrease hot carcass weight and lean content. Beet pulp had no impact on longissimus (loin) quality, but may have a tenderizing effect on semimembranosus muscle. Providing lipoic acid or beet pulp did not prevent negative effects of ractopamine on loin tenderness.en_US
dc.identifier.urihttps://hdl.handle.net/10214/23964
dc.language.isoen
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectlipoic aciden_US
dc.subjectbeet pulpen_US
dc.subjectfinishing dietsen_US
dc.subjectmeat qualityen_US
dc.subjectpigsen_US
dc.subjectsupplementationen_US
dc.subjectractopamineen_US
dc.titleEffects of providing lipoic acid or beet pulp in finishing diets to enhance meat quality in ractopamine supplemented pigsen_US
dc.typeThesisen_US

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