Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs

Waylan, A. T., OʹQuinn, P. R., Goodband, R. D., Unruh, J. A., Nelssen, J. L., Woodworth, J. C. and Tokach, M. D. 2003. Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs. Can. J. Anim. Sci. 83:459-467. Eighty gilts were supplemented with modified tall oil (MTO), chromium nicotinate (CrNic), and L-carnitine to determine effects on growth and meat quality characteristics. Pigs were assigned to one of eight treatments in a 2*2*2 factorial with main effects of MTO (0 or 0.5%), CrNic (0 or 50 (mu)g kg^-1), and L-carnitine (0 or 50 mg kg^-1). Pigs fed MTO had increased (P = 0.03) average daily gain and pigs fed CrNic had improved (P = 0.02) gain:feed. Bellies from pigs supplemented with MTO with no CrNic were firmer (P < 0.05) than bellies from all other treatment combinations. No differences (P > 0.05) were detected for longissimus muscle (LM) visual or objective color values. Furthermore, no differences (P > 0.05) were detected for LM Warner-BratzIer shear force or sensory traits. Bacon from pigs fed MTO had firmer (P < 0.05) slices than bacon from pigs fed no MTO. These data suggest improvements in growth performance from addition of 0.50% MTO and(or) 50 (mu)g kg^-1 CrNic to diets of finishing gilts. Supplementing with MTO, CrNic, and L-carnitine had minimal effects on carcass, LM color and sensory, or bacon characteristics.