The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork

A total of 256 pork chops were obtained from pigs of different genders (128 barrows and 128 gilts) produced at two different geographical locations (6 4 barrows and 64 gilts produced in Alberta and in Ontario). Pigs received t wo different types of feed (32 barrows and 32 gilts received either mash or pellets at each location) with or without narasin treatment (16 barrows an d 16 gilts received either 0 or 15 ppm of narasin, within each geographical location and feed type). Chops were evaluated for the influence of these p roduction factors on palatability attributes (initial and overall tendernes s, amount of perceptible connective tissue, juiciness, flavor intensity and desirability, and overall palatability) and cooking properties (thaw-drip losses, total cooking losses and cooking times). Results clearly demonstrat ed 15 ppm of narasin could be incorporated into the diet of growing/finishi ng pigs without influencing the palatability attributes (initial and overal l tenderness, amount of perceptible connective tissue, juiciness, flavor in tensity, flavor desirability, and overall palatability) or cooking properti es of the final product. Neither gender nor feed type exerted influences of practical importance on palatability attributes or cooking properties.