The present experiment utilized Berkshire (n = 76), Duroc (n = 81), and high-lean commercial crossbred (n = 75) barrows and gilts with an initial BW of approximately 85.1 kg. @entity1707 were fed a standard commercial diet (17.6% CP, 1.02% @entity376 ) supplemented with @entity38305 at a level of 0 or 10 ppm for 28 d. The experiment was conducted in a randomized complete block design, with animals blocked within genetic line according to litter, gender, and weight, for a total of four blocks per genetic line for each treatment. @entity1707 were harvested at a commercial abattoir and chilled for 24 h at 1 to 4 degrees C. At 24 h postmortem, @entity3126 and firmness scores and ultimate muscle pH were measured in the center of the longissimus muscle (LM) at the 10th to 11th rib interface. Visual and instrumental color and marbling score were measured at 48 h postmortem on a fresh cut LM surface. Percentage of chemically extracted intramuscular fat (IMF) was measured, and a trained sensory panel evaluated cooked LM chops for juiciness, @entity925 , and chewiness. Cooking loss (%) and instrumental measurement of @entity925 also were measured on cooked LM chops. @entity38305 treatment increased @entity9365 (P < 0.01) and LM area (P < 0.05), but had no effect (P > 0.05) on LM quality, sensory attributes, or instrumental measures of palatability. Berkshire LM received higher @entity925 and juiciness (P < 0.05) scores and had lower cooking losses (P < 0.05) and instrumental @entity925 (P < 0.05) than LM from the Duroc and high-lean lines. Loins from barrows were firmer (P < 0.05), had lower drip loss percentages (P < 0.05), and received greater @entity925 scores (P < 0.05) than the LM from gilts. Genetic line x treatment and gender x treatment interactions were detected for IMF. The LM of Berkshire @entity1707 fed @entity38305 had lower (P < 0.05) IMF than Berkshires fed the control diet, with no interaction in the other lines. Purebred barrows (Berkshire and Duroc) had greater (P < 0.001 and P < 0.05, respectively) IMF than their respective purebred gilts, with no gender difference in IMF in the high-lean line. Results from the present study indicate that feeding @entity38305 does not affect most @entity121 and palatability characteristics. However, the genetic line x treatment interaction for loin IMF suggests that feeding @entity38305 might reduce IMF within the loin muscle of genetic lines that have a propensity to produce greater levels of IMF.

The effect of feeding @entity38305 (Paylean) on @entity121 and sensory characteristics in three diverse genetic lines of XXXX .

@entity1707 :: ('9823', 'Species') :: ['pigs', 'Pigs'] @entity38305 :: ('MESH:C060897', 'Chemical') :: ['Ractopamine', 'ractopamine', 'ractopamine hydrochloride'] @entity9365 :: ('102658840', 'Gene') :: ['ADG'] @entity3126 :: ('MESH:D011654', 'Disease') :: ['wetness'] @entity376 :: ('CHEBI:25094', 'Chemical') :: ['lysine'] @entity925 :: ('MESH:D063806', 'Disease') :: ['tenderness'] @entity121 :: ('MESH:D009135', 'Disease') :: ['muscle quality']
@entity1707 :: (9823,Species) :: ['swine']
